This is the Most Perfect Cheesecake Recipe, Period (2024)

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Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite.

But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

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Homemade New York Cheesecake That Everyone Will Flip Over

This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.

But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece!

How I Adapted Dorie Greenspan's Recipe

My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.

Many thanks to Dorie for graciously allowing us to share her recipe with you!

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The Water Bath Is Worth It

This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.

Why go to all this fuss? Here's why:

Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.
Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.

What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.

Simple Tip!

Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.

Can You Make Cheesecake Without A Water Bath?READ MORE:

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How To Know When Your Cheesecake is Done

When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.

Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.
Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.

Don't Sweat Over a Cracked Cheesecake

Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.

But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.

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Tips for Serving Your Cheesecake

Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.

If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill!

Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.

How Long Does Cheesecake Last?

You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.

Leftovers will keep in the fridge for about 5 days.

You can also freeze cheesecake for up to 1 month for the best flavor.

How to Freeze CheesecakeREAD MORE:

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Ways To Top Your Cheesecake

Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.

Water Bath Leak? No Problem!

Don't despair! There are ways to fix it.

How to Save a Soggy CheesecakeREAD MORE:

Alternatives to Foil for a Water Bath

Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.

Buy a pre-formed silicone wrap for your cheescake, like this one.
Use slow cooker or roasting bags. Here are some tips on How to Make Cheesecake with a Water Bath.
Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.”
Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this Lemon Cheesecake recipe.

More Favorite Cheesecake Recipes

Pumpkin Cheesecake
No-Bake Cheesecake
Chocolate Chip Cheesecake Bars
Pressure Cooker Cheesecake
Raspberry Cheesecakes in Jars

From the Editors Of Simply Recipes

Perfect Cheesecake

Prep Time20 mins

Cook Time2 hrs 40 mins

Chilling4 hrs

Total Time7 hrs

Servings16 servings

Ingredients

For the crust:

1 3/4cups (230g) Graham cracker crumbs (from about 15 Graham crackers)
2 tablespoons sugar
Pinch salt
4tablespoons plus 1 teaspoon (60g)unsalted butter (if using salted butter, omit the pinch of salt), melted

For the filling:

2 pounds (900g) cream cheese, at room temperature
1 1/3 cups (270g) sugar
Pinch salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup (160ml) sour cream, at room temperature
2/3 cup (160ml) heavy cream

For the sour cream topping:

2 cups (475ml) sour cream
1/3 cup (35g) powdered sugar
1 teaspoon vanilla extract

For the raspberry sauce (optional):

12 ounces (340g) fresh raspberries
1/2 cup (100g) sugar
1/2 cup (120ml) water

Special Equipment

1(9x2 3/4-inch) round springform pan
1roasting pan
Stand mixer

Method

Prepare the crust

Preheat the oven to 350°F.
Arrange a rack in the lower third of the oven and preheat to350°F (175°C).
Process the crust ingredients:
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Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Press into a springform pan:
Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
Bake:
Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.
Lower the oven temperature to 325°F (160°C).
While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
Triple wrap the pan in heavy duty foil:
Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil.
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Simple Tip!
Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak.

Make the cheesecake

Beat the cream cheese, then add the sugar and beat:
Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.
Add the salt, vanilla, then eggs, then sour cream:
Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Add the sour cream and mix on medium speed until incorporated.
Add the heavy cream:
Add the heavy cream and mix on low speed until incorporated.
Prepare the pan and boiling water:
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour the filling into the pan:
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place in the oven:
Place the roasting pan with the springform pan in it into the oven on the lower rack.
Carefully pour the hot water into the roasting pan:
Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.)
Bake:
Bake at 325°F (160°C) for 1 1/2 hours.
Turn off the oven and let the cake cool inside:
Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Chill the cheesecake in the fridge:
Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Finish and Serve the Cheesecake

Prepare the sour cream topping:
Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.
Simple Tip!
This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half.
Prepare the raspberry sauce (optional):
Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool.
Remove the cheesecake from the pan:
Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.
Simple Tip!
Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
Top with the sour cream mixture:
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.
Did you enjoy this recipe? Let us know with a rating and review!

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Nutrition Facts (per serving)
468	Calories
35g	Fat
33g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	468
% Daily Value*
Total Fat 35g	45%
Saturated Fat 20g	99%
Cholesterol 144mg	48%
Sodium 267mg	12%
Total Carbohydrate 33g	12%
Dietary Fiber 0g	1%
Total Sugars 27g
Protein 7g
Vitamin C 0mg	2%
Calcium 112mg	9%
Iron 1mg	4%
Potassium 163mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

This is the Most Perfect Cheesecake Recipe, Period (2024)

FAQs

How long in advance should you make cheesecake? ›

For serving: Remove the sides of the springform pan. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months.

Read On ›

Is it better to make cheesecake the night before? ›

It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.

Discover More ›

Who perfected cheesecake? ›

The ancient Greeks, by the fifth century BC, made the earliest known rudimentary cheesecakes (plakous meaning “flat mass”), consisting of patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. In late medieval Europe, cheesecake remerged in tart form with a pastry base.

Discover More ›

Why is New York cheesecake the best? ›

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Explore More ›

Can I make cheesecake 3 days in advance? ›

Cheesecake is generally best if eaten within 4-5 days of making it, but it can vary a little based on what's in the cheesecake. For example, a cheesecake with fruit in it or on it as a topping may spoil more quickly due to the fruit spoiling.

Discover More Details ›

How long does unbaked cheesecake last in the fridge? ›

Make-Ahead and Storage

To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

Learn More ›

What not to do when making cheesecake? ›

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Tell Me More ›

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

How long do you leave a cheesecake base to set? ›

Leave to set in the fridge overnight. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down.

Does cheesecake Factory actually make their cheesecake? ›

We own and operate two bakery production facilities, one in Calabasas Hills, California, and one in Rocky Mount, North Carolina, where we produce approximately 70 varieties of cheesecakes and other baked desserts based on proprietary recipes.

Show Me More ›

What are 3 styles of cheesecake? ›

Traditional, Basque, New York, Vegan, No Bake – There are so many different types of cheesecakes, each with their own unique set of ingredients and methods, but what exactly makes them different?

Where is the best cheesecake in the US? ›

However, it's widely regarded that the best cheesecake in America can be found in Chicago, where it's more firm on the outside and softer, creamier, and fluffier on the inside; and in New York, where it's more dense and rich throughout.