This cheesecake. Oh. My. God.
You will never have a cheesecake as good as this cheesecake.
If you’ve watched Friends, then you’ve probably seen the episode where Rachel and Chandler eat cheesecake off the floor because it was that good. Well, this cheesecake is that good. I’d eat it off the floor any day.
This is the classic cheesecake recipe that made me known as the TikTok Queen of Cheesecake. With more than 20 million views across TikTok and Instagram, this rich and creamy cheesecake has become one of the most-loved recipes on Catastrophic Cook.
Cheesecake gets a bad rap for being difficult to make, but it honestly isn’t. It’s actually one of the easier desserts to make. The secret to a perfect cheesecake is taking your time and not cutting corners.
I’m sharing all my tips and tricks so you can make a rich, creamy, bakery-worthy cheesecake at home. This may seem like a lot of information, but I wanted to include every detail to ensure you get perfect results every single time.
This is my foolproof baked cheesecake recipe, and I truly believe it’s the most amazing classic cheesecake you’ll ever taste.
Why you’ll love this recipe
- Rich and creamy texture
- Foolproof method
- No fancy ingredients
- Perfect for holidays and celebrations
- Better than restaurant cheesecake
- Customizable
- No messy water bath
Ingredient Notes
A few simple ingredients are what make this classic cheesecake recipe so special, but using the right ingredients—and using them correctly—makes all the difference.
- Full-Fat Cream Cheese – It’s very important to use full-fat brick cream cheese. The high fat content is what gives this cheesecake its rich, smooth, and creamy texture. My favorite brand is Philadelphia.
- Room Temperature Ingredients – I cannot emphasize this enough: your ingredients need to be at room temperature. The eggs and sour cream only need about 30 minutes, but the cream cheese needs much longer. I usually let mine sit out for 6-8 hours. If that makes you nervous, leave the cream cheese in its sealed foil and place it in a bowl of warm water for about 30 minutes.
- Sour Cream – Yes, it’s 14 ounces of sour cream. No, it’s not a typo, and your cheesecake will not taste sour. You can substitute Greek yogurt, but the cheesecake will be tangier and won’t bake up quite as firm.
- Eggs – Use good-quality eggs if you can. I love using pasture-raised eggs because I think they make a difference. If your cheesecake has a slight yellow tint from the yolks, that’s perfectly fine. No one said cheesecake had to be white.
- Vanilla – Use the best vanilla you have. Extract works perfectly, but I love using vanilla bean or vanilla bean paste. You’re making a classic cheesecake—don’t skimp on the vanilla.
- Graham Crackers – I use 21 whole sheets of Honey Maid graham crackers (not broken in half). It makes a thick crust, and I love it. Feel free to use less or substitute another cookie. If you’re using graham cracker crumbs, you’ll need 318 grams. Make sure the crumbs are very fine. It’s cheesecake, not s’mores.
- Sugar – I never said this was low sugar. Don’t substitute sweeteners and expect the same results. And don’t tell me you like brown sugar better. Use regular granulated sugar and trust the process.
Tips and Tricks for the Perfect Cheesecake
Here are some of my best cheesecake tips!
Pack the Crust Tightly
Use a flat-bottomed cup or bowl to firmly pack the crust. This helps it hold together once baked and leaves enough room for all of the filling. The crust is thick, but it balances perfectly with the filling. The batter will come to the tippy top, and that’s okay. Trust me. Also, no prebaking the crust. Just pack it and move on.
Use Room Temperature Cream Cheese
Have your cream cheese at room temperature before making the filling. I either take mine out the night before or place it, still in its sealed package, in a bowl of warm water for about 30 minutes. The softer the cream cheese, the smoother the batter and the creamier the cheesecake.
Lumps = cracks.
No lumps = Glass Skin Cheesecake. Everyone will want to know her routine.
Scrape the Bowl Often
Scrape the bowl, sides, bottom, and even the paddle attachment a few times while mixing to make sure all of the cream cheese is fully incorporated.
Again, no lumps.
And when you pour the final batter, DON’T scrape any lumps into it if there are any. Just let the smooth batter naturally fall onto the crust.
Prepare the Pan Properly
Wrap your pan with foil two times with the shiny side facing out (I swear it matters). This helps prevent the sides of the cheesecake from browning. I also use a parchment round on the bottom so I can easily flip the cooled cheesecake out of the pan.
Remove Air Bubbles
After pouring the batter into the crust, gently bang the pan on the counter a few times to release any trapped air bubbles.
No bubbles = no cracks.
Create Steam Without the Mess of a Water Bath
Preheat your oven for at least 20 minutes so it’s evenly hot. I wrap the top rack with foil, shiny side up, to keep the top of the cheesecake from browning. Do this before preheating.
I bake the cheesecake on the second rack from the bottom and place a pan filled with boiling water on the rack below. This gives you the humidity of a water bath without the risk of water leaking into the cheesecake.
Important: Don’t preheat the empty pan for the water bath and don’t use a glass pan. The temperature shock can shatter the dish and possibly damage your oven. Please use a metal pan. A Bundt pan, loaf pan, cake pan—whatever you have works.
Oven Rack Tip: If you only have two racks or heating coils on the bottom of your oven, you can use one rack for the foil cover and one for the cheesecake and place the water bath on the bottom. If your oven has exposed coils, place a cooling rack over the pan of water and set the cheesecake above it.
You can also tent the cheesecake with foil instead of using the rack above, but I find it more tedious and it can affect how evenly the cheesecake bakes.
Know When the Cheesecake Is Done
Bake for exactly 1 hour without opening the oven.
If the edges are set and the entire cheesecake still has a slight jiggle, it’s done. If not, bake another 15 minutes, but no more.
Overbaking is one of the quickest ways to end up with cracks.
You want the edges to feel like a lightly set marshmallow and the center to jiggle like Jell-O.
Cool the Cheesecake Slowly
Turn off the oven and crack the door open, leaving the cheesecake inside for 30 minutes. Then transfer it to the counter and let it cool for about an hour until it’s no longer hot.
Cover with a paper towel and use the foil around the pan to cover the top. Refrigerate for at least 6 hours or overnight.
Patience is key.
Removing the Cheesecake From the Pan
Run a knife under hot water and wipe it dry. Run it around the edges of the pan. Unclasp the springform and remove the sides.
Lay a paper towel across the top and place a flat cutting board over it. Flip. Gently loosen the bottom with a knife. The parchment should keep it from sticking.
Now place your serving platter on top and gently—but swiftly—flip the cheesecake again.
I’ve broken a few cheesecakes doing this, but you can do it!
For Perfect Slices
Boil water and pour it into a tall jar. Dip your knife into the hot water, dry it, and slice.
Repeat for every slice to get those beautiful, clean bakery-style cuts.
Classic Cheesecake
The smoothest and creamiest cheesecake you will ever have. It’s so rich and delicious, and always a crowd pleaser.
- Prep Time: 45 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hours 45 Minutes
- Yield: 16 1x
- Category: Desserts
Ingredients
Crust:
21 Graham Crackers
6 tbsp Sugar
8 tbsp Melted Butter
Cheesecake:
2 lbs Cream Cheese
1 Cup Sugar
1/2 tsp Salt
14 oz Sour Cream
1 tbsp Vanilla Extract
4 Eggs
Topping:
1/4 Cup Heavy Cream
1/2 Cup Sour Cream
1/4 Cup Powdered Sugar
Instructions
Start by making the crust. Crush the graham crackers and mix with the sugar and butter. Set aside.
Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.
Pour the crust into the pan and pack it down tightly with a flat bottom cup.
Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.
Add the salt, vanilla, and sour cream. Beat again. Scrape again.
Add the eggs one at a time, beating after each addition until its fully incorporated.
Scrape down the bowl and pour your batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.
Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it with 3/4 with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check your cheesecake. If the side are firm and the whole cheesecake jiggles like JellO then it’s ready. If not, bake for another 15 minutes, but no more.
After your cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.
After thirty minutes place your cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.
After one hour, run a knife around the edges to loosen the sides so it doesn’t stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don’t cut corners here, or it will fall apart and not be set.
When you’re ready, prepare your topping. Whisk all the ingredients till it’s fluffy. Set aside.
Remove the sides of the springform pan. You can serve on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.
Top with your prepared topping.
Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you’re using a clean hot knife each time. The slices will be perfect.
Enjoy!
Notes
This cheesecake stays good for about one week refrigerated. You can also freeze it for up to one month. However the texture changes slightly when freezing so I don’t recommend it.
Storage and Freezing
How to Store Cheesecake
Store the cheesecake covered in the refrigerator for up to 5 days.
How To Freeze Cheesecake
Cheesecake freezes beautifully! Freeze it whole or sliced for up to 3 months.
Wrap tightly in plastic wrap and then a layer of foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my cheesecake crack?
It depends on when it cracked. If it cracked while baking, your batter likely wasn’t smooth enough and had too many lumps, or you overbaked it. If it cracked while cooling, it probably cooled too quickly.
Do I need a water bath?
Yes! The added humidity and moisture in the oven help the cheesecake bake evenly and create that smooth, creamy texture we’re after. I use a pan of boiling water on the rack below the cheesecake to get all the benefits without the mess of a traditional water bath.
Can I freeze cheesecake?
Absolutely! The texture changes slightly and won’t be quite as creamy as fresh cheesecake, but it’s still delicious. Most people won’t notice the difference.
Can I make cheesecake ahead of time?
You sure can. I actually prefer making cheesecake a day or two ahead. It gives it plenty of time to chill and develop its flavor.
How do I know when cheesecake is done?
The edges should be firm to a light touch and the center should jiggle like Jell-O—not too watery and not completely firm.
Can I use low-fat cream cheese?
You can, but I don’t recommend it. The fat is what makes cheesecake rich, smooth, and creamy. I generally don’t recommend substitutions for this recipe.
Marcela
I made this recipe exactly with the exception of using my food processor in lieu of the mixer and it was AMAZING!!! Thank you so much for sharing this recipe, it was delicious!!
Nur Ashour
So happy to hear that!
Anna
Hi! I am planning to make this for my mom’s birthday tomorrow! I live in Europe so we do not have Graham crackers. So I will have to use digestive crackers. Should I also use 21 of those?
Nur
Hey Anna! This is such a great choice for a birthday! You can definitely use digestive crackers. They are smaller than graham crackers. You need 3 cups of ground crumbs for this crust! I hope it turns out amazing! Happy birthday to your mom!
Lisa
I’ve made this recipe 2x now and every time it turns out perfect. Thank you so much
Nur
I’m so glad you love it as much as I do. Thanks for trusting me.
Bridget
Hi! I would live to make this but have a couple of questions:
1. What would happen if the cheesecake was baked directly in the water bath with the pan wrapped in foil of course.
2. Why not preheat oven with the water bath?
Thank you!
Marlene
Best recipe around. Thank you for sharing with us all.
Nur
Thanks for being here!
Edith
Serà posible q no hay posibilidad de traducir la maldita RECETA! Y a uds les da IGUALLLLLL .Un despropósito
Nildaliz
Puedes “copiar” y “pegar” la receta en Google para traducirla.
Candy B Nielsen
Edith, solo tómale foto(s) a la receta. Luego te subes a google.com y puedes subir las fotos y Google te las traduce immediatamente. Ó puedes instalar la application de “google translate” y dentro de la aplicacion puedes subir las fotos y te las traduce. Ojalá esto te ayude. Suerte.
Candy B Nielsen
Edith, solo tómale foto(s) a la receta. Luego te subes a google.com y puedes subir las fotos y Google te las traduce immediatamente. Ó puedes instalar la application de “google translate” y dentro de la aplicacion puedes subir las fotos y te las traduce. Ojalá esto te ayude. Suerte.
Candy B Nielsen
Edith, solo tómale foto(s) a la receta. Luego te subes a google.com y puedes subir las fotos y Google te las traduce immediatamente. Ó puedes instalar la application de “google translate” y dentro de la aplicacion puedes subir las fotos y te las traduce. Ojalá esto te ayude. Suerte.
Hiba
I baked this awesome cheesecake
And I received great feedbacks from my family!
Thank you, keep sharing your great recipes
🙂
Sabina
Loved this cake so much. If you follow all the instructions it really isnt hard and it came out so perfect. I personally topped it with a red fruit coulis but even without any topping it was really good.
Nur Ashour
Thanks for your feedback. I’m so glad you loved it!
Justine
Amazing recipe!! It’s so delicious and so light!! My family love it, thank you so much for sharing
Nur Ashour
Thanks for being here!
Flor
Do you have the calories?
Nur Ashour
I’m sorry, I don’t.
Sabnam
Just made this, tasted super good! New favorite recipe
Nur Ashour
So happy to hear that!
Sawsan
Thank you so much for this perfect cheesecake. It comes out perfect every time I’ve made it! Quick question, I saw the mini cheesecakes (cupcake size) on your IG but didn’t see the baking time adjustment for how long to bake under the photo or here on your website. What are the adjustments you make when making the mini sized cheesecake?
Nur Ashour
I’m so happy to hear that! I am hoping to put out an updated recipe for the mini ones soon!
Coco
If I want crust up the sides would that change the way I bake it?
Nur Ashour
I’d bake it the same!
Wala
will always be my only cheesecake go to recipe. absolutely amazing!
Frances D Zunino
Omgosh I want to make but its too much for just my son and I…smaller version please?
Azizah
The best cheesecake I’ve tasted!! Recipe is so easy to follow and love all the tips and tricks. Thanks for sharing this recipe, Nur!
Nur Ashour
Thanks so much for making it!❤️
Nur Ashour
I’m so happy to hear that! Thanks for making it!
Michelle
I made this cheesecake for Thanksgiving and everyone asked me what bakery I got it from. I’ll never use another cheesecake recipe. This was absolute perfection!!
Nur Ashour
That makes me so happy! Thank you for including my recipe on your holiday table!
Myrna
me gusto muchisimo
Krystal
What exactly do you mean by 21 graham crackers? 21 whole long rectangle or perforated singles? Weight might also be nice if using preground graham crackers! Thanks
Nur Ashour
21 Whole long rectangles!
Kellee
Yikes so what if you only used 21 grahams in half? I mean my cheesecake was pretty full and crust seemed thick and sturdy but now I’m panicking…it’s in the oven as I type this lol
Nur
You definitely need 21 whole sheets. Crust will probably be buttery but it should hold fine. You’ll be okay it’ll just be a a harder crust. Next time just remember!
Jamey White
I did the same thing because I was confused about the crackers. Hope my crust is edible and not too hard.
Nur
You should be okay regardless. It’s forgiving. I use 21 whole graham cracker sheets. So the whole rectangle.
Keoki Silcher
Yeah I found that my crust wasn’t so bad even when using the half sheets. Plus for some reason they came split in half I don’t know why lol.
Jackie
Which is EXACTLY what I thought!!! This equals 325grams for those of us that weigh things!
Virginia Crosby
Double checking 2 lbs of cream cheese is 4 bricks. Correct?
Nur
yup!
Azhar
Okay! This is the BEST cheesecake recipe ever! Not complicated and VERY TASTY! I couldnt wait for the 6 hours or overnight so I actually waited only 4 hours and omg it tasted amazing so imagine how much better it would taste if you wait over night! and my husband loved it ! Seriously she is an amazing baker/cook! I am so thankful for all these recipes!
Linda Safi
This recipe was so easy to follow and had the most clear instructions! I actually made it into the bars as seen on Nur’s Instagram, and loved how it made for the perfect dessert size. This cheesecake is decadent and the “cheese” flavor is not overpowering at all! Can not wait to remake this over and over again. I even added caramel drizzle on top when serving and it’s so yummy!!!
Nur Ashour
That sounds amazing. I love it with caramel. I’m so glad you made it into bars. It’s so much easier for crowds.
Safia
This recipe made the creamiest, most perfect cheesecake! Will be trying more of your recipes as well! They are always so straightforward and easy to follow!!!
Nancy
Best recipe ever! Great step by step instructions! Can’t mess this up if you follow each step & the taste is amazing! I will never use another cheesecake recipe ever again! Definitely my “go to” recipe. Looking forward to more wonderful recipes to try! Thank you for being so kind & sharing!
Nur Ashour
That makes me so happy! Thank you for being here!
Sandra Mendoza
For this recipe. Is the butter salted or unsalted?
Nur
Unsalted
Lois F
This is THE PERFECT cheesecake recipe!
Anytime we’re out and there’s cheesecake on the menu, I’m ordering dessert! I’ve tried so many cheesecakes and some are just not it – like too dense or too creamy. This cheesecake is perfect! The texture is so light and fluffy! I’m so glad I came across this recipe and can make my own without the disappointment of a not so good cheesecake again!
I paired it with a triple berry sauce and it was delicious! I can’t wait to make it again!
Nur Ashour
That sounds amazing. I’m so glad you love this recipe as much as I do. It really is perfect. Thanks for being here. I hope you’ll love some more of my recipes!
KaleaMae
I ended up using half sour cream and half vanilla yogurt and it turned out AMAZING!!! I’ve been saying I don’t like cheesecake for years and this recipe made me change my mind!
Nur Ashour
I am so flattered. I’m glad you loved it so much. I used to hate cheesecake, till I started making it. Thanks for being here!
Husna
It turned out so soooo yummy Nur but your instructions say total cooking time as 7 hours 45b minutes. Did you mean 1 hour and 45 minutes? I took me that long to make it. Just curious. Thank you!
Nur Ashour
ooops! Yes, you’re right. I just fixed it!
Rasha
LOVE this cheesecake recipe. I tried it for the very first time yesterday and it came out perfectly! My husband loved it and it served as the perfect light dessert during Ramadan! 10/10!
Nur Ashour
I’m so glad you loved it. It’s one of my faves!
Suzanne
Stop what you’re doing and make this cheesecake!! Throw all other recipes out the window cuz you won’t need anything else after this. Seriously sooooo good and creamy and even better the next day. Highly highly recommended
Jane
How many cups of crushed graham crackers ? I purchase the box with the crackers already crushed.
Nur Ashour
I’m honestly unsure. I can check and let you know!
Maria Bliss
So good thank you for the recipe.I made it so good
Nur
I’m so glad you loved it!
Melissa Ruvalcaba
Absolutely delicious, I followed the recipe and watched the tik tok video and it came out perfect! I did add a caramel sauce as a topping. My family loved it.
Nur
YUM! I need to try it with a caramel topping! I’m so glad you loved it so much!
Deb
I made this cheesecake for Thanksgiving. 10/10, would eat off the floor any day. It was that good and it looked perfect! Thanks for the recipe 🙂
Nur
That makes me so happy!
Kellee
For the topping, does the heavy whipping cream need to be room temp or does it matter? I have mine sitting out to use but don’t want to mess it up if it needs to be cold!
Nur
It’ll whip better if it’s cold. Always cold!
Miry
Best cheesecake recipe I’ve ever made! I switched The graham crackers to GF ones, amazing. Can’t wait to make it again.
Nur
Thanks for trusting me and making it. I hope you’ll stick around and try out more of my recipes.
Miry
Best cheesecake recipe I’ve ever made! I switched The graham crackers to GF ones, amazing. Can’t wait to make it again
Nur
❤️❤️❤️
Karissa Clements
Made this for our pseudo Christmas tonight- IT WAS PERFECT! Followed the instructions to a “T” and I couldnt of had a better result. Everyone agreed that now I’m the Cheesecake Queen. This was my first ever try at making a cheesecake and I will never use another recipe. Perfect texture, perfect taste. Thank you for sharing this slice of heaven!
Nur
Nothing beats winning with a holiday dessert and being crowned queen for it. I hope you’ll stick around and make a few more of my recipes. I believe you will be promoted to dessert queen after that and be invited to all the gatherings!
hbarri
Hello 🙂 If I were to half this recipe using a 4.5 inch springform pan, how long would I need to bake and cool it for? Are there any other changes I would need to make to get a good result?
Nur
Do everything the same. Start watching it at about 35 minutes. I assume it may take up to 45 minutes but start watching at 35. Cool for 25 minutes in the oven instead. It should come out great!
jannabanana
My family said this was the best cheesecake they ever had! Cheesecake is my families all time favorite. I have always been intimidated on making one. I found this recipe on TikTok. The video was easy follow. I was scared for a bit after the one hour because the middle sank in. After the 30 minutes of setting in the oven, it leveled out and it was beautiful! Typically my family puts fruit on their cheesecake, but they said it didn’t need it.
Nur
I’m so glad it turned out amazing, and thanks for trusting the process. I hope you’ll continue to make it and try out other recipes I have! ❤️ Thanks for being here.
Afek
Best recipe
Nur
Thanks for making it!
Anna
Hi! I am planning to make this for my mom’s birthday tomorrow! I live in Europe so we do not have Graham crackers. So I will have to use digestive crackers. Should I also use 21 of those?
levanilla
Nice cheesecake recipe..
http://www.levanilla.ae
Nur
Thank you!
levanilla
Very nice cheesecake recipe.
http://www.levanilla.ae
Nur
Thank you!
Teresa
Making this cheese cake my mixture is quite runny ? Is this right ?
Nur
That’s normal. It should bake up just fine.
Mrs. Smith
When I tell you this is the best cheesecake I’ve EVER had in my 45 years on this planet, believe me!!!
It’s better than your grandma’s, your neighbor’s, your favorite aunt’s, or your favorite restaurant’s. It is creamy, not “eggy” like some homemade ones are and it’s so flavorful.
I can’t wait to make this again.
Nur
It really is. Thanks for making it. So glad you love it as much as I do!
Natasha
Hello!
By any chance can I get the recipe in metric (gram) measurements?
Nur
Unfortunately I don’t have that up yet. You can feel free to google and switch things over if you want!
Pauline
Love this recipe! Found it during lockdowns and have made it for every family festivity and celebration! If I have time, I make two at a time and freeze one to use at another time.It’s so simple for me to make now. I live in Sydney & use plain digestives buiscuts for the base.
Nur
Such a good idea! And yes the digestives work great as well. You have so much flexibility with the crust.
Chynae
This will forever be my go-to cheesecake recipe! I baked this for my sisters birthday party and everyone was shocked it wasn’t store bought, they all said it was the best cheesecake they’ve had
Definitely make this!!! I loved it – so delicious!
Nur
That makes me so happy. I hope you’ll stick around and try out more of my recipes.
Karalynn
Hi!! My oven has a heating coil on the bottom. The video isn’t quite clear where I put my water bath. How would I do a water bath if there’s a coil on top and the bottom?
Nur
I would arrange a rack as low as possible and place the water bath on that. Then place the second rack directly above that and put your cheesecake there. Instead of foiling a top rack just tent your cheesecake with foil to prevent it from browning. That should do the trick. Let me know if you need more direction.
Laila
First time making cheesecake and this recipe was perfection! My husband loved it so much, he asked me to make it as his birthday cake! Delicious and easy to follow recipe.
Nur
That makes me so happy! Thanks for trusting me for such a special occasion!
Gabby
Delicious. So glad I found this recipe
Nur
Happy to have you here!
Gwen
made this for my girlfriend’s birthday and everyone loved it!
Nur
So glad you loved it so much
Randy Trevino Almeida
This is Without a doubt, the most delicious cheesecake ever I have made it several times now it is a favorite of everyone that eats it just be patient and follow each step. It’s worth the wait.
Nur
Thanks so much for being here. It really is worth the time!
Karina
Hi! I came from TikTok.
I want to share that I made this recipe, following all the advice you give, in fact I read it twice before getting down to work. The result was a PERFECT cheesecake, creamy, delicious, so much so that I would eat it on the floor!
Nur
Thank you so much. I to would eat this off the floor! I hope you’ll try my chocolate or pumpkin one next.
Karina
I want to share that I made this recipe, following all the advice you give, in fact I read it twice before getting down to work. The result was a PERFECT cheesecake, creamy, delicious, so much so that I would eat it on the floor!
Noor
This cheesecake recipe is the real deal. Read through all the tips and instructions and you’ll have the perfect cheesecake that everyone will love!
Nur
Thank you so much!
Erica
The flavor was perfect! I followed all the steps and notes so it had no cracks or bubbles or lumps. I needed to cook mine longer, my oven is a crappy electric. But otherwise it was perfect. Can’t wait to make it again.
Nur
YAY! Yes, the oven is an adjustment but next time it will be PERFECT. So glad you loved it. Thank you for being here!
Brooke
Do any of the ingredients need to be at room temperature?
Nur
I would highly reccomend cream cheese is at room temp for a few hours before. Everything else isn’t a big deal. But if your cream cheese isn’t soft you’ll have a lumpy cheesecake that will crack. And if you over cream it you will introduce too much air into the batter.
Leslie
How many days is the cheesecake good for after baking?
Nur
I’ve kept it a whole week refrigerated! The crust will begin to get soggy but otherwise delicious!
Lissette
( Just for reference I’m usualy a naughty baker and very rarely follow recipes and instructions exactly. I did for this recipe and I suggest you do as well. Do not cut corners)
This cheesecake was absolutely delicious and easy enough for a beginner. I am in my late 40’s and have been baking since I was a child and this is the first cheeecake I make that doesn’t crack!! FOLLOW ALL of these steps and you too will have a perfect cheesecake. It was so tempting to cut into it before it fully set but we were patient and I guarded it from my family until it was time. You can see that it’s ready when it doesn’t jingle any longer.
As for the taste it is absolutely stunning!! Creamy, light and perfectly sweet with just the right amount of tang. This will definitely go into my repeat bake list. Delicious!
Nur
Thank you so much for being here and for the wonderful detailed review. I hope you’ll try my other cheesecakes. I have an amazing chocolate one and an even better pumpkin one. Happy baking!
Breauna
I want to make this recipe for mini cheesecakes in a muffin tin. Do you have any suggestions on how to alter the recipe and bake time?
Nur
I do have it adapted to small ones. Find me on Instagram under @Catastrophiccook and I have a detailed video with exact measurements.
Jamey White
I made this! It is currently incubating in the fridge for the 6 hour waiting period, and while that happens I wanted to ask a question. When I took the foil off, it was VERY buttery/greasy under the pan and on the foil. Should I be concerned? Does anyone think that my water bath (I HAD to set mine IN the water since I only have two oven racks and you said to wrap the top one with foil and put it over the cake) seeped into my cake? If so, how big of a problem could that be? Thank you and thank you for the recipe. I’m really hoping here!!
Jamey White
I made this! It is currently incubating in the fridge for the 6 hour waiting period, and while that happens I wanted to ask a question. When I took the foil off, it was VERY buttery/greasy under the pan and on the foil. Should I be concerned? Does anyone think that my water bath (I HAD to set mine IN the water since I only have two oven racks and you said to wrap the top one with foil and put it over the cake) seeped into my cake? If so, how big of a problem could that be? Thank you and thank you for the recipe. I’m really hoping here!
Nur
Hey there! I don’t think it seeped water in if you wrapped it correctly. Next time, use one rack to put the water bath and the other for the cheesecake. And instead of covering the top rack with foil just tent your cheesecake with foil so it doesn’t burn. It’s normal to have greasy foil when you remove the bottom foil. Sometimes the butter from the crust seeps into the bottom and it’s totally okay. You got this. I’m so excited to see how it turned out. Please circle back and let me know!
Cassidy E
I made this once for my husband on a whim and it was amazing! I love the detailed direction and the video on TikTok helped me so much with knowing the consistency I was looking for at certain steps.
Nur
I’m so glad you loved it! Thanks for following along and I hope you enjoy more of my recipes.
Wala assaf
We’ve tried so many recipes. THIS is the holy grail of cheesecakes! Follow the instructions step by step and its basically fool proof! The best cheesecake you will ever have❤️
Zainab
INCREDIBLE. I made this recipe and read all of the very helpful tips and tricks and it was truly remarkable! I’ve always been intimidated by cheesecake but Nur’s recipe is so easily laid out, and very easy to follow. Can’t wait to make it again!
Leena Halim
I always thought cheesecake is so complicated but been making this recipe for 3 years now and it’s so rich in flavor
Houda
This cheesecake is out of this world!! I usually avoid cheesecake because it’s too dense and cheesy, but this one made me love cheesecake. It was so rich and decadent without tasting eggy. The mousse-y texture is so dreamy and the sour cream topping is insane. I grabbed a slice during Nur’s local pop up, but I’ve yet to make it myself and I can’t wait!
Nur
I cannnnnnot stand eggy cheesecake! Thanks for being here. I’m so glad you loved it. Now you need to try my chocolate one or pumpkin one.
Leena Halim
Best cheesecake!! I used to think it’s so complicated to make but her instructions makes it seem so easy and it’s truly so rich in flavor
Hana
I tried this recipe and followed all instructions as it’s. The texture and the taste are beyond description. It’s amazing. Your recipes are always great.
Thank you so much
Ibrahim
I made this but i added kinder bueno spread. Was sooooo Good!
Strongly recomended !
Lindsey
Just put my cheesecake in the oven! It’s looking good. My filling went to the very tip top of my pan. I was worried so I took some back out. Would it have been ok to leave it? This is my first time making a cheesecake. Thanks!
Bridget
Hi! I would live to make this but have a couple of questions:
1. What would happen if the cheesecake was baked directly in the water bath with the pan wrapped in foil of course.
2. Why not preheat oven with the water bath?
Thank you!
Brianna Duggin
I made this for my husbands birthday and it was a huge hit between him and our family! I’m now the designated cheesecake maker. Thank you so much for this amazing recipe. It was easy to follow and make as well!
ERC
I’ve been looking for a cheesecake recipe that would turn out this way for years!! I was dubious about the amount of sour cream, but the flavor and texture were perfect. Definitely follow all the special tips, they made a huge difference. I did need to bake mine for the extra 15 minutes (maybe closer to 30, actually) but I think that’s an issue with my oven, or perhaps my pan size was slightly different. Made this for my husband’s birthday and he said it was the best I’ve ever made
Constance Mankowich
This recipe was awesome for my first time making a cheesecake. It turned out beautifully, perfectly formed, and delicious! I appreciate the in depth instructions and tips.
Vanesa
I approve this recipe! I hadn’t baked a cheesecake in a while and I’ve always done it a water bath, but I tried this and followed step by step. THE MOST LOVELY CREAMY cheesecake EVER! Thank you for sharing so we can pass it along to our baking community
Bryna Camacho
If I were to use an 8in spring pan would I be able to keep the recipe measurements the same or no? I just did it in a 10in and it was delicious.
Betsy Monaghan
This recipe literally made me feel
like I was a cheesecake expert! The directions were well explained and so easy to follow. We are a 2 person household so I shared with neighbors and coworkers and everyone agrees that it’s the tastiest and creamiest cheesecake we all ever had!
Betsy Monaghan
This recipe literally made me feel
like I was a cheesecake expert! The directions were well explained and so easy to follow. We are a 2 person household so I shared with neighbors and coworkers and everyone agrees that it’s the tastiest and creamiest cheesecake we all ever had!
Nur
I love that! Thanks for being here
Saida Elshantaf
This is the most perfect cheesecake recipe i’ve tried! It comes out so creamy and smooth and so rich and yummy. I admire the fact that Nur shares all the secrets to make it so good. Trust me the tips matter and they’re what makes the cheesecake come out so perfect every time so don’t skip them!! Thank you for the recipe
Chelsea
An absolutely foolproof, crowd-pleasing recipe! I found this recipe on Tiktok a few days ago, and saved it since I knew I’d be going to an event with friends a few days later where I’d need to bring a dessert. I’m not the biggest fan of graham cracker crusts, so I took a chance at an Oreo crust, but kept everything else exactly the same – the payoff was tremendous.
Steps were so easy to follow. Baked for 65 minutes (still felt too jiggly at 60), cooled for 30, rested countertop for ~5 hours, chilled overnight & then some (~14 hours), hot knifed around and it came out absolutely extraordinary.
This recipe yielded 14 decent sized slices of amazing cheesecake! Thanks so much!!
Nur
Thanks so much for such a detailed review! Good for you for being confident in switching up the crust to your liking and baking a few more minutes! Thanks for being here.
Carley
Been making this recipe for years and it has become my husband’s birthday request! This was the first and only cheesecake recipe I’ve ever done and will ever need. I really love how detailed the directions are as there are a lot of tips to get it perfect everytime!
Alea Slayton
I made this cheesecake as my first ever homemade cheesecake and it was amazing! I used diet bread cookies as the crust instead of graham crackers but that was the only change. Seriously super easy to make and it’s absolutely delicious 10/10 will make again and again!
Brittany
I followed the recipe verbatim and oh my goodness I can’t believe I made this cheesecake! My oven is finicky with temperature and it still came out perfect! Thank you for a fantastic cheesecake beginner friendly recipe. Next I want to make your pumpkin cheesecake right in time for fall! I took pictures but I’m unsure how to post them in the comments.
Nur
Thanks! You can post them on TikTok or share in your stories and tag me to see on IG.
Carissa@Kaarkphotography
The perfect recipe!!! My niece and family enjoyed this cheese cake for her birthday alongside blueberry and strawberry compote. Thank you for sharing your recipe.
Marie
I loved this recipe! First time making a cheesecake & this recipe is so easy to follow i had no issues, not to mention its delicious! Thanks!
Lydia Larrasquitu
Cheesecake was something I would avoid as I could never get it right until now. Best Cheesecake recipe i have ever tried. 1000/10 recommend.
Alisianna
Easy directions to follow along with. This was such a yummy treat for my family and I to enjoy.
Brooke
I made this cheesecake and it was amazing!! My son and his friend (16 & 17) said it was the best cheesecake they’d ever eaten! I will definitely be making it again. Thanks so much!
Casey
Absolutely phenomenal cheesecake. Probably the best one I’ve ever tasted. Made the recipe exactly as is and I wouldn’t change a single thing.
Callie Hallman
My boyfriend and I are cheesecake fanatics… and let me just say this is one of- if not the best cheesecake we have had! I gave some to a friend to try and they also said it was the best cheesecake they have had. This recipe is going in my cookbook and I will never use another recipe from here on out! Amazing!!!
Fernanda Garcia
Amazing recipe. Definitely give it a try if you are trying out a cheesecake recipe. It was my first time making cheesecake and it turned out perfect.
Nildaliz
I made this recipe today. I had given up long ago making cheesecake because it always cracked and turned out dry. But this recipe is a gem!
Kelly Jones
Just made this cheesecake and it is literally the BEST plain cheesecake I’ve eaten. And with these easy to follow instructions I was able to make it myself. Its PERFECT!
Sol
I made this and it was absolutely amazing!!! I used all fresh ingredients (fresh vanilla, fresh butter, etc.) so my ratios were a tad different but gosh it was perfect! I added brown sugar for just a touch more sweetness. I love this and will gladly make it again. Thank you!!
Lluvia
It was a great cheesecake recipe and was easy to do
Crystal Mills
10/10 easy to follow + tastes amazing
VanyaLife
I’m European so I didn’t have the original graham crackers, I used Liebnitz (butter cookies), 500g. I reduced sugar (personal preference) BUT I CAN’T TELL YOU ENOUGH, PEOPLE – This is seriously delicious. It is worth time. Follow every step and make it. You gonna love it. 10/10
Nasser
Saw the recipe on TikTok. So wanted to try. And it was truly amazing. Everyone that tried it asked for recipe and raved about how it was the best cheesecake they’ve ever hard. My little nephew said it’s better than Cheesecake Factory. Also it is very easy to make. Just follow the instructions to a tee. The TikTok video is also helpful.
Haneen
Made this cheesecake and OH MY GOD!!! Such an easy recipe to follow!! Foolproof if you follow the exact instructions!!
Camilla
Love the detailed instructions! I made it yesterday and it’s a little too soft in the middle even after setting it for 12+ hours in the fridge. Can I put it back in the oven for a bit or would that mess it up for good?
Jennifer
AMAZING!!! I am bringing this to thanksgiving and christmas. Ive always wanted to be a person who brings a homemade dessert to a party and I can finally do that!
Chris
This is only the second or third time I have made cheesecake, but I LOVE cheesecake. And this is absolutely one of my favorites. I struggle to tell when they’re finished baking and ended up mistakenly pulling this one after an hour and it ended up under-baked in the center, but it was still fantastic. I love the crust to filling ratio as well, as this has a thicker crust than usual. Definitely going to be making this again!
Tara
Just found you on IG. Im so excited to try this recipe. I love cheese cake but have never made one. I’ve watched a few videos but still have seen the brand of vanilla extract you use. Can you please tell me? Thank you so much.
Deborah Avila
I made this using her exact instructions (including leaving the cream cheese out overnight). It came out perfect. This was my daughter’s reaction when she tasted it -“ I took a bite and yelled holy crap before I could stop myself. It’s so delicious. I thought it was from an expensive restaurant. everyone absolutely loved it, and I’ve got it on the schedule for Thanksgiving
Deborah Avila
I made this using her exact instructions (including leaving the cream cheese out overnight). It came out perfect. This was my daughter’s reaction when she tasted it -“ I took a bite and yelled holy crap before I could stop myself. It’s so delicious. I thought it was from an expensive restaurant”. Everyone absolutely loved it, and I’ve got it on the schedule for Thanksgiving
arlene
honestly, best cheesecake i’ve made! my parents like anything i bake but this time when i had them try this cheesecake they really liked it. i made one for them separately and they truly loved it.i had to do some tweaks maybe bc of my oven but overall, 10 out 10 recommend!
Nuha
Literally the best and easiest cheesecake I’ve ever made and it’s grandparents approved, seriously so easy and so good
Samantha Capp
I feel like this is silly and maybe you already addressed it but for the butter is it salted or unsalted? Thank you!
Tori Richerson
I used this recipe to make my first cheesecake ever. It turned out beautifully! The recipe was easy to follow and it tastes amazing! Thank you for sharing your recipe!
Martina
This was the creamiest cheesecake I’ve ever had in my entire life. I couldn’t believe I made it myself. I followed this recipe exactly, and it came out so perfect. I plan to try all of the other flavor variations soon!
Yvette
Best cheesecake I’ve ever tasted, I’ve had a lot cheesecakes. I decided to bake a cheesecake for the very first time and used this recipe. Everything came out good! It was delicious even my husband said it was the best he ever had. Thank you for the recipe !
Arielle Voorhies
I loved this
Jennifer Coca
The best cheesecake I’ve ever made! Amazing instructions and it’s absolutely perfect! Even my husband said it’s the best he’s ever had.
Diana
Could you make this into mini cheesecakes? How would you alter the cook time?
Nathan
This is my first time ever making a cheesecake and I chose your recipe. It was simple to follow and came out better then I was anticipating.
It was fun to figure out how to use a blender in substitute of not having a food processor. With even more patience and confidence I was able to conquer the defeated 1st step 🙂
Can’t wait to be adventurous and try some other flavors and types of your cheesecakes recipes !
Courtney Nickens✨
Hi! Am I able to make the batter ahead of time and refrigerate overnight?
J
Made this recipe and it was so amazing!! My husband is a big cheesecake lover and I have been trying to find a recipe that is easy and delicious to make for him! I am by all means not a baker but she really made it easy to understand and it came out amazing!! Thanks for the great recipe and detailed instructions!
Alura
I made this cheesecake for my husband’s birthday and we LOVED IT! He’s very picky with cheesecakes and he said that we’re never picking one up at the store again haha. 10/10 recommend this recipe ❤️
Nur
Honestly, this cheesecake is so good. You cannot even compare it to a store-bought cheesecake. And it is genuinely so easy to make. Thank you so much for being here and I’m so glad you loved it as much as you did and I hope it finds its way into your family recipes all the time! Please share my page with your family and friends
Myra
This cheesecake is actually insane with how good it is. All of my friends and family told me it was the best cheesecake they had ever tried. One even said it was better then NYC cheesecake. Thank you for this amazing recipe!!
Nur
Oh my gosh, I’m so flattered thank you so much for being here. My friends and family always rave about it so much and it’s one of my most requested desserts. You are probably crowned the queen of cheesecake now. Thanks for being here! Please share my page with your friends and family.
Piedad
Super easy to follow! I loved all the tips and tricks included to help as a beginner!
Nur
Thanks for being here. My goal is to always make my recipes approachable for anyone to make! Share my page with your friends and family. I’m so glad you loved it.
Caitlin
I made it this weekend! Forgot the parchment, rookie mistake and it could’ve used 5 to 7 minutes more in my oven. The center was still a little under done, but delicious nonetheless. Prime tutorial because this is a beauty and I’ve never made one before.
Nur
This makes me so happy. I’m so glad it turned out so well. My first cheesecake was totally burnt and inedible. I’m so glad that your cheesecake was great. The parchment paper really does make it so much easier to take out of the pan but next time you won’t forget it. You can also definitely bake it a little bit longer and you’ll get a feel for your oven once you make it time and time again. Thanks for being here! Don’t forget to share my page with your friends and family.
Esmé
I made this cheesecake for a dinner party, and everyone loved it!
I’m in France so I used digestive biscuits for the base and crème fraîche as sour cream.
My batter turned out runnier than the one I saw in your TikTok video (where I found this recipe) but it still ended up great, so no complaints here!
Will be making again x
Nur
Oh my gosh, how exciting to have a follower from France. I’m so excited it worked out for you. The biscuits are very flexible and I’ve had people use many different kinds. Crème fraîche is also a great substitute for sour cream and I’m so glad it turned out perfect for you. I hope you make it time and time again. Thanks for being here. Please share with your friends and family!
Sonia Gulotta
I’m making this recipe for my granddaughter fist birthday celebration.
Nur
I would love to know how it turned out. I hope you loved it.
Sonia Gulotta
I’m making this recipe for my granddaughter fist birthday celebration.
Nur
I hope it turned out amazing. I would love to hear about the results.
Victoria
Perfection. Simply… perfection! I made this stunning cheesecake for a friend’s birthday get together and they all raved about it.I was impressed and stunned by how true your tips and tricks were. I’ve already shared this with three others because it truly is a gem. So excited to try more recipes
Nur
Thank you so much! My favorite thing is to watch people share my recipes with their friends and family. I’m so glad that you loved it so much. I always try to make things super approachable for anyone to try and succeed at! Thanks for being here!
Alyx
The best cheesecake recipe! It came out perfect
Nur
It really is perfect isn’t it?!
Emalee
My 1st cheesecake attempt and it was mostly a success bc of this recipe and dispite me underbaking it turned out delicious and was beautiful. I think I should have baked another 10 mins in my oven
Nur
How exciting! My first cheesecake was totally burnt. Every oven varies in temperature so trust your gut and make sure it’s jiggly like Jell-O in the center but firm on the sides. Some people only need a couple extra minutes, but I’ve had people that need up to an additional 20 you got this!
Junie
Loved this recipe! Super easy to follow and tastes amazing! I would have never thought I’d make such a perfect cheesecake that wouldn’t crack! Try it for yourself you will not be disappointed!
Nur
I really tried to make this as approachable as possible for anyone to make. I’m so glad you were able to get the perfect cheesecake. Please share this recipe with your family and friends. Thanks for being here!
Jenna
I don’t think I’ve ever left a review for anything but this cheesecake and your carrot cake cheesecake are absolute perfection and deserve all the hype. Seriously so amazing. Your instructions are incredibly helpful. Best cheesecake I’ve ever tasted. Thank you!!
Nur
This makes me so happy to hear. The goal is to always make things approachable for anyone to make. Share with your friends and family. Thanks for being here.
cristy
This recipe was wonderful! The instructions were easy to follow. I’ve always been intimidated by cheesecake, so this was my first time making it and it turned out delicious! Thank you so much for sharing it with the world.
Nur
Thanks for being here. The goal is to make this approachable for anyone to make.
Shelly Chapman
The ONLY recipe I use for cheesecake. The recipe is so easy to follow, and not complicated at all. It’s absolutely a no fail recipe!
Nur
It really is.
Taylor
A delicious and perfect cheesecake that comes out so creamy. Follow the directions- this is a new favorite.
Nur
It really is perfect.
Kelly
I’ve made countless cheesecake recipes and this is the absolute best. This will be the base I use for any and every cheesecake going forward. Turned out just as perfect as it looks in the images and on her TikTok.
Nur
Thank you so much!
Kayla
Truly creamy and dreamy! This is my first time eating a moist baked cheesecake. It’s far from dry. I’ll definitely make this again.
Carissa
This is my favorite cheesecake recipe!! How could I incorporate pumpkin and keep the sour cream top and not change it too much?
Jazmine
I did a test run 2 weeks ago and didn’t follow her instructions to a T and it cracked. Did it again just now and it’s perfection! When she says don’t scrape the bowl into the spring pan..DONT DO IT lol. And of course can’t forget, it was absolutely delicious.
Rachel
I used a whisk attachment for my standing mixer because it wasn’t clear and it turned out very airy like a mousse. Really disappointing. Please add this to the instructions so nobody else makes the same mistake I did…
Tony
Mine came out yellowish, is 4 eggs maybe too many?
Holly
Made this twice now and both times it was amazing! Thank you for the explicit step by step instructions on cooking and taking it out of the springform pan- it’s the first recipe I’ve found that makes it make sense! And it was absolutely delicious!
Lauren
I originally set out to bake this for my daughter and spouse; they’re huge cheesecake lovers, and I had historically disliked it—till I made this recipe. It’s the perfect texture, not too dense nor do I find it cloying. The crust is wonderfully thick, as well. I’m so happy I found this recipe – thank you for sharing!!!
Erica
I made this cheesecake for my husband’s birthday and it was excellent. Next time I think I will make about half of the graham cracker mixture because I followed the recipe and had about half left over. I would really like to see a recipe that uses amaretto because I think that would be delicious.
Julie
This cheesecake is absolute perfection! Even as an experienced baker, I’ve always been a bit intimidated by making cheesecake. But this recipe is so easy to follow and turned out amazing. The only recipe you will ever need! 10/10
Nour
This recipe was amazing, the flavor was rich and the cheesecake turned out smooth and no cracks, definitely the best cheesecake I have ever tasted!
Nour
This recipe was amazing, the flavor was rich and the cheesecake turned out smooth and no cracks, definitely the best cheesecake I have ever tasted! It’s gonna be the only recipe I use!
Lauren
I am an avid, talented home baker. I bake A LOT. This recipe is hands down one of the best things to come out of my kitchen. My mom said it’s the best cake she’s ever had in her life. My sister in law threatened to divorce my brother when he tried to take a bit of her slice. If you are looking for a cheesecake recipe this is IT! It was so good I have the ingredients sitting out right now to try the chocolate mousse version
HB
Hi, this recipe says 9” pan but the TikTok recipe says 10”. Which pan are we using?
Bleu
Made this last night. I can’t believe I made something soooo delicious
A kid
I had made it for my family and used orange extract and it was amizing
Alicia Palmeri
Just made this cheesecake and it really is the dreamiest creamiest!! So creamy and so delicious and it was my first time ever making a cheesecake and it came out beautifully!!
Marilyn
Hi Nur. I hope you are still taking feedback on this. I used to bake cheesecakes for a restaurant in Baton Rouge and had(what I thought) was the perfect recipe. Nope! This recipe is divine and PERFECT! Need to make a lemon version for a birthday of a dear friend. How might I do this? Thank you so much for the recipe!
Marilyn
Brooke L
This looks so so amazing! Could you use an Oreo crust instead? Thanks!!
Sarah A. Rogers
Nur was incredibly responsive and went above and beyond to help answer my questions before tackling this recipe. It turned out GREAT, I opted for a berry sauce topping and it was a perfect match. Will be saving this as my go-to cheesecake recipe
Carissa
This cheesecake recipe is fabulous! I’ve tried many different cheesecake, recipes and by far this one is the best!
cutiemayple
I’m a beginner at baking and have recently been looking for the perfect cheesecake recipe. I stumbled on this recipe from tiktok. THE AMOUNT OF COMPLIMENTS I HAVE RECEIVED ON THIS CHEESECAKE IS INSANE. I absolutely love this recipe. I refuse to try any other recipe. I believe this is the most perfect cheesecake.
Nur
Thanksssss. Love that you love it as much as I do.
Deborah A
This has become my family favorite for dessert. They requested every holiday, birthday and special occasion. I followed her recipe exactly and it comes out perfect every time. Most delicious cheesecake ever!
Nur
I love that I get to be apart of all your special occasions.
Susan Cox
Made for my son’s birthday dessert. Everyone LOVED IT! Tried so many recipes over the years with mixed results and most being dry. I like how she goes over every step and the end result was Spectacular! One thought… could you include the cup amount for the 21 graham crackers? I bought graham cracker crumbs and don’t think I used enough. Cheers!!
Nur
318 grams of crumbs. I’ll measure with a cup next time I make and update you.
Lillian
I made the cheesecake for Easter and OMG! It was so creamy and incredibly smooth. Delicious flavor. My first time making a baked cheesecake and was very nervous. But I really want to say thank you for sharing your recipe, and the great instructions. Loved this recipe!
Nur
Thanks for being here!
Julianne
I’m thinking about layering some strawberries 2/3 through the pour. Do you have any experience with that, would it affect/ruin it? I’m thinking of lightly roasting them to minimize the extra liquid, or should I stick with a compote?
Daisy
Made it on a whim as a first try ever making cheesecakes and it was so amazing all my family members keep requesting it
Nur
I love that for you. Crown yourself the cheesecake queen.
Amy Keene
Omg.. this was my first time making cheesecake. It was unbelievable! The directions were so clear. I’m so proud of myself. Thanks for the recipe. I fell confident to make it for others!
Nur
HECK YEAH!
Aly
Gorgeous cheesecake. Made it yesterday and it was a hit! My crust stuck pretty badly to the pan even though I followed your instructions to a tee and had it on parchment. I couldn’t take off the bottom pan as it was baked on pretty solidly, and only cracking at it with a knife helped break it up. I’d like to try this again as it was delicious, but wondering if you have any troubleshooting ideas for the crust?
Nur
Oh no! Are you sure you used the right amounts? Too much or too little butter can cause that!