Our Best Cheesecake Recipe

I wanted a recipe that was classic and easy. I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake.

Followed the recipe but used brown sugar instead of white as it was what I had on hand and I chose to create crust up side as well as bottom. What I love is that it was creamy, not to firm, not brown, and top was flat. I added Gingerbread Carmel to the top. Blended sugar and cream cheese in food processor until smooth and not granular. Then added sour cream and vanilla and blended until incorporated, before adding eggs one at a time. Lined springform pan with parchment and Pre-baked crust at 350 degrees for 10 min. - Bake cheesecake at 350 degrees for 10 min, lower temp to 300 continue baking for 40 min, then shut the oven off and leave cheesecake in oven 20 min.

I took the advice of other reviewers and preheated the Graham cracker crust at 300 degrees for 10 minutes. Then I baked everything in a water bath for 1 hour. After the hour, I turned off the oven and left the cake in with the door slightly ajar to cool gradually. Afterwards, I removed the springform ring and refrigerated it for 4 hours. It came out beautifully. A light crack on top, but perfect otherwise. You definitely need a springform pan to make this. Top it with strawberry compote, and this was the easiest cheesecake recipe!! I’ll definitely make it again.

This is a wonderful recipe! I've seen a few comments from others who are disappointed that the cheesecake sank after coming out of the oven. Some tips: be sure to not overmix when you add the eggs. It helps to whisk them a little before adding them to the batter. Overwhipped eggs will lead to a deflated cheesecake. Also, when your cheesecake is almost done baking, its a great idea to turn off your oven and crack the oven door open with a wooden spoon to allow the cheesecake to slowly stop cooking and eventually cool in the oven. This will prevent the cracking on top (which is usually caused by the drastic change of temperature from oven to countertop). I hope this helps!

My Mom took her cheesecake recipe to the grave with her and the world (if you ask anyone who's tasted it) is a sadder place for it. This classic is a pretty darned close second and a winner in it's own right. The only change I make is to use 1 tsp each of vanilla and almond flavoring which is the only part of Mom's recipe that we can vouch for. Heavenly!

For all those wondering what they did wrong or why they have too much filling, this recipe is made for a 9 inch SPRINGFORM pan, not a 9 inch ready made graham cracker pie pan. I added homemade triple chocolate brownies to my mix at the end and drizzled with homemade caramel sauce in top for my lady's birthday, perfect.

This is my absolute go to recipe for cheesecake. It has never failed me. my secret to keep it from cracking is to bake it in a water bath and letting it set in the oven for about 45 minutes to cool a bit. Then refrigerate for at least 4 hours before cutting and serving.

This is a good basic recipe. I made the cheesecake in an 8" round pan and had about a third leftover that i threw in the fridge.2 dsys later im colkecting the ingredients for a berry crisp and saw the cheesecake filling in the fridge and i had a revelation.... I took a 8x8 square pan out in a 10x12 pan and made a bath,the water was about 1 inch up the side as was the cheesecake filking.i baked for 12 minutes just till almost set,i did this so the berry mixture wouldnt sink into the cheesecake filling and mix.then added the berries,then the crumb topoing,put back in the bath and cooked for 30 minutes then broiled for 5.it turned out to be absilutely fabulous,!!

This cheesecake recipe is simple to follow and turns out great with a few minor tweaks! I did as other reviewers did and prebaked the crust for 10 minutes at 300. Made the final product stable and able to stand up to the cheesecake! When I put the cake into the oven I baked it for 10 minutes at 350 and then dropped the temp to 300 and added a water bath! Hour later I had a jiggly cheesecake that hit the necessary temp and into the fridge it went! Pulled it out and it is AMAZING! Color is spot on and texture is light and airy! I'm not crazy about cheesecake but I'll gladly help eat this one!

It turned out great. I cooked for 10 minutes first under 350 degrees than for 50 minutes under 300 degrees. I also prebaked the crust for 10 minutes first and let it cool while I made the filling. I also cooked it in the oven in a water bath. Let it cool in oven for 1 hour with oven door closed. Then an additional 2 1/2 hours before placing in the fridge for 3 hours.

So good. I actually used chocolate graham crackers and made cupcake sized. Note: takes less time than full cheesecake (about 45-50 minutes)

Very easy! I used an 8” springform pan so it was a little thicker than in a 9”. No problem with that. Substituted vanilla Greek yogurt for sour cream. Used about 3/4 cup of sugar in the cheesecake and it was definitely sweet enough. Baked 10 minutes at 350 and then down to 305 for 55 minutes. Let cool in the oven with the door cracked for 30 minutes. Then cooled on counter for about 45 minutes. Added sliced apple and caramel topping. Turned out quite well!

Great cheesecake! Added 1T flour. Used 4 pkg of cream cheese instead of 3...delicious :)

My 90 year old mom’s recipe is similar. I used three cups of sour cream and two blocks of room temp cream cheese. Added one teaspoon of Almond extract along with the vanilla. I only baked it for less than an hour. I placed the springform pan inside a deep pan with water. After 50 minutes I shut the oven off and left the cake in the oven for an additional 10 minutes with the door ajar. Turned out delicious and very creamy.

This recipe fits in a 10” prepared graham cracker pie crust if you want to skip making your own.

Crazy easy to follow and so very delicious. This is now my go-to cheesecake recipe.

I can’t stop thinking about it!

My mom loves my cheesecake! She has the recipe but claims mine always taste better. I follow the recipe, leave my eggs out about 30 minutes before so at room temperature.

I don't feel so bad now after reading all the negative reviews about this recipe. Mine did rise a bit and browned more than I would have liked by the time the center was set. It fell and looked weird, didn't crack, but I had to use it. The texture is not creamy, the taste is just okay. I did add the zest of one lemon and topped individual slices with blueberry or cherry pie filling. Really easy to make but will opt for a different recipe in the future.

55 years ago my grandmother lived in Pittsburgh. Every time she would come to our house (central Illinois) she would bring a cheesecake from her local bakery. I never could duplicate that unit now!