Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
Not a Plain Cheesecake Recipe
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, caramel turtle cheesecake, or Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about it.
Preparing my cheesecake recipe is rather simple—it’s baking the cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
How to Make Classic Cheesecake
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tight and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. Or you could use a Biscoff pie crust instead if you’d like.
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Cooling & Chilling Cheesecake
Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video below. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for Perfect Cheesecake
To summarize, here are some tricks I discussed:
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour.
- Cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I serve it with this simple raspberry sauce. Or you could top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, blueberry sauce topping, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)
If you’re really looking to take your toppings to the next level, check out my pecan pie cheesecake or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings, like homemade whipped cream or salted caramel, when serving cheesecake.
Reader Photos!
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PrintBest Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
- Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Rubber Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Sally, I finally got up the nerve to bake the first cheesecake of my life n am still surprised by how amazing it turned out! I halved the recipe n used a 6” tin; wasn’t too sure about the bake time but at about 55 mins, it looked about done. There was a bit of a crack- could the bake time have been too long?
The taste though was absolutely delicious. If I could just fix the crack n bake time for a 6” cake, this wld b perfect. Thanks so much for this recipe Sally- never thought something this good could possibly come out of my oven:))
I’m so glad you tried it and enjoyed it, Shanta! Cracks in cheesecakes are very common and can happen for a variety of reasons. The eggs could be whipped too much, the oven not humid enough, or a sudden temperature change after it’s baked. These are all explained above – but when in doubt just cover the cracks with some whipped cream or other topping! 🙂
Have never done a from scratch cheese cake before. What a GREAT recipe. Was gifted a spring pan made in west Germany so had to try it and will definitely do another. Can I place parchment paper ringi on bottom to make easier removal ?
I’m so glad you enjoyed it! Yes, you can add a piece of parchment on the bottom if you found it difficult to remove!
This is the 2nd time I’ve made this cheesecake and it is wonderful. I did want to add a tip for those worried about leaks you can get a silicone cheesecake wrap which goes on the bottom of your springform pan. You would use this instead of foil. Turned out great!
Hello Sally, I cooked this cheesecake for my family and it was such a success!! And I share to my neighbor and they love it
I cooked this cheesecake for my best friend for her birthday and it was such a success!! This is honestly the BEST cheesecake I have ever made. Addictive. Exactly how I believe Chandler and Rachael’s stolen cheesecake would’ve tasted! #nailedit #thankyou
This was my first attempt at baking cheesecake and I cannot believe how good it was!!! Every SBA recipe I’ve made has been excellent, but this may have taken the cake. My boyfriend said it was the best cheesecake he’s had in over 20 years. I did get a little cracking on the top at the sides where it pulled away from the pan, but I’m so glad because I just covered that with some fresh whipped cream and that made it all the more amazing. I served it with the strawberry sauce which was delish as well. Another 5 star recipe!
this cheesecake is AMAZING!! i made it for my mom’s birthday, as she doesn’t have much of a sweet tooth and asked for a plain cheesecake. my entire family loves it, it’s half gone in one day!! i also made your strawberry sauce recipe, which goes PERFECT with it. this might be my mom’s birthday cake every year!!
Five stars!!! (I’m doing this on my phone so sorry if not all stars show up) I love baking and recently wanted to try mastering the cheesecake. I made it for the first time on Father’s Day of this year and I got two thumbs up from ten people! I didn’t have any toppings or sauces and every loved it, but I like being creative. I’m making it again tonight for my grandpa’s birthday and I’m going to make your whipped cream recipe and add shaved chocolate over top! I’m very excited for this and very excited to have found such an amazing recipe. Thanks!!
First time I made a cheese cake and followed your recipe. your directions were so clear and easy to follow. I did do one thing differently and added 1/4 cup of corn starch to batter to help it from cracking. It came out perfect! Just wanted to pass that on to you.
I have a question about topping. Could I make a sour cream topping without baking it on?
Nancy
I’ve never made a baked cheesecake before, always no bake versions cuz I never felt comfortable baking one, but I finally gave it a shot with this recipe. It is fantastic!! Turned out PERFECT!! Not a crack in sight and so smooth and creamy!! Thank you so much for giving us this amazing recipe that is sure to cure anyone of their fear of baking cheesecake!!! If you are nervous like I was, don’t be, follow this recipe exactly and you’ll have baked cheesecake PERFECTION!
I love this recipe. I’m traveling to Italy and have been asked to make one. (My aunt loves it!). But, they don’t have sour cream in Italy. Any good substitutes? Greek yogurt? Full fat? Thoughts/suggestions? Thanks!
You could use plain full fat yogurt instead. Have a fantastic trip!
OMG Sally, my first attempt at a cheesecake and it turned out perfect! I had always been intimidated by this dessert, but as usual, your recipes are the best. Now off to prepare the raspberry sauce 🙂 Thank you!!
Great recipe. My first time making a cheese cake. Came out exceptionally good. Was afraid it was going to be too sweet but it wasn’t. Measurements for filling seemed a bit much. I was able to fill a 9 inch pan and another 8 inch pan. Probably my pans we not as deep. Anyways, bottom line is that the cheese cake was great.
Very good Cheesecake. It wasn’t too sweet.
I would like so say – what a great recipe. This is the first time I have cooked a cheesecake. I have an old gas oven which is falling apart. Goodness knows what temperature it cooks at! The cake came out great. What a great flavour and texture.
I live in Australia so I had to replace the biscuit with Arnott’s Ginger Nuts. I used 250g and added the butter. I did not added any extra sugar but added some more ginger powder (Because I like ginger). I do not like overly sweet desserts. I also only added 100g of sugar to the cheesecake mixture. I bought the real cream cheese from Woolworths and avoid the spreads as explained. I place the water bath underneath the rack where the cake was.
It was absolutely perfect. I followed the recipe and it came out without a hitch – no cracks, no dips, creamy, with a delicious crust. I don’t think I need to ever look for another recipe!
Hi,
I really want to try your recipe. Do you think I can use the same amount of ingredients for an 8 inches pan?
Thanks!
Hi Silvia! There is too much batter for an 8 inch springform pan. You can make the recipe as written and use extra batter for some mini cheesecakes though.
Made this for my husband’s birthday, cheesecake is his favorite, said it was the best he ever had, delicious!
Thanks
I often look for online recipes, but I never had such great results so easily! I had to change the crust because here in Italy I can’t find Graham Crackers – I used Digestive Biscuits instead, with no sugar. I couldn’t do the water bath either because of the size of the cake I was preparing. And yet no cracks whatsoever, and the texture was just amazing, even my son who is not into cheesecakes that much says it’s super yummy! I used your salted caramel recipe as well and again it just went smoothly. So glad I gave both recipes a try for my husband’s birthday party! I got so many compliments but had to admit it was all thanks to your recipes. I’ve never posted a comment before on an online recipe but this time it’s a must. Thank you for sharing, you made both me and my husband very happy!
I absolutely loved reading this, Diana! Thank you so much for your kind words- I’m thrilled the cheesecake and salted caramel sauce were a hit for your husband’s birthday! YUM! I appreciate you taking the time to share your feedback 🙂
My favorite recipe ever -compliments EVERY time. How can I adjust the ingredients and time cook for a 7in spring foam pan and an instant pot????
Hi Laura! I don’t have an Instant Pot so can’t recommend cook time.
Thanks for your quick response Sally! as FYI, I did a test run yesterday with successful results. I just couldn’t find a similar recipe to yours with the balance of sour cream and eggs and the addition of fresh lemon juice and didn’t wan’t to risk sacrificing your amazing texture and flavor, so i improvised on cooking method to ensure I could use your recipe!!
I started with half-ing your entire recipe and using a 7in springfoam pan.
(The toughest part was splitting 3 eggs into 2 parts, but I used liquid measure after mixing the whites/yolks and my lucky dog received the leftovers as scrambled eggs to avoid waste!) I did pre-bake the crust for 8 minutes in my small toaster oven, then filled the pan with the hand mixed batter, wrapped the entire pan in foil, even the top to avoid steam condensation, created a foil handle around the pan for easier insert and removal.
I then pressure cooked on high for 35 minutes, did a natural steam release afterward for 10 minutes, and then removed the lid and the cheesecake from the Instant Pot entirely for counter-top cooling. Let stand on a raised cookie cooling rack for 1 hour before refrigerating for 4 hours. It was DELISH and beautiful to boot.
Noteworthy that my Instant Pot did have a bit of a chicken curry smell prior, and even after soaking in baking soda, hot water, soap suds and vinegar, there were still remnants of Indian spices in the Instant Pot… none if it however transferred to my beautiful “Sally’s Classic Cheesecake.”
As always – i topped it with your Salted Caramel. Yum – and EASY
Hi Sally!
Both my Dad and boyfriend are absolute cheesecake lovers and I am very excited to try and attempt this amazing recipe! (I’ve been baking many of your recipes lately- with just yesterday on the 4th of July baking the quarter sheet cake of the American flag- super successful AND delicious by the way!).
I don;t own a food processor and am wondering if there is any other way to make the graham crust just as good? Any tips would be helpful!
Hi Michelle! So excited you’ll try this cheesecake recipe soon (and that you made the flag cake last week!). Use a blender if you have one or place the graham crackers in a large zipped-top bag and carefully crush them with a rolling pin– or even your hands! The bag may puncture, so be careful. It can get messy!
Sally,
Thanks for all the wonderful recipes! I am looking to give this cheesecake a marshmallow flavor. Would the texture or flavor be thrown off if I mixed in some marshmallow fluff before baking?
Thank you!
Hi Nick! The texture would be off, yes. I’m unsure how to make a marshmallow flavored cheesecake. Instead, how about topping with a marshmallow meringue?
I made this wonderful cheesecake yesterday (June 22)…….ABSOLUTELY A DELICIOUS WINNER!! I had a recipe I’d been using for about 40 years and the last couple of times it just wasn’t working out well…….so, it was time for a new one. I found this recipe within the first 3 listed in my search and decided to make it, I look at ingredients and decide that way. I made a few changes…….used 2/3 of a cup of sour cream instead of a whole cup, added 1/2 cup finely chopped walnuts to the crust and left out the lemon juice. I baked it for 55 minutes in the water bath and followed the cooling directions to the letter. My husband and I LOVED it…….we are now the happy new parents of a wonderful 2-ish pound cheesecake, LOL……Goodbye old recipe, welcome to the family new one…….thanks Sally for sharing such a delicious cheesecake recipe 🙂
Holy smokes Sally this is THE most amazing cheesecake my friends and I have EVER tasted and I made it! And it was the first one I’ve EVER made. So grateful for the effort you put into these instructions! I used Arrnots malt biscuits here in Australia and it worked great, as we don’t have the ones described. Added a few strawberries on top and it was the perfect compliment. I already knew your recipes were infallible so I took it straight to a friend’s 40th before I even tasted it and it was by far the most discussed and fastest devoured item there. The most devoted cheesecake lovers swore it was the best they’ve had and they have no reason to suck up to me. So proud! Thanks! We’ll be trying something else on here this week!
Hi Sally,
Am obsessed with all things orange:). So if I were to give this an orange flavour, do I just add some zest or would I need to add some juice as well? Am craving for an orange cheesecake
Hi Shanta! You could add some fresh orange juice and zest. I wouldn’t add more than 2 Tbsp of juice though.
I made this for a baby shower (with a blueberry topping to celebrate a baby boy) and it was a huge hit. My husband had a slice and insists that an entire cheesecake is what he wants for father’s day!! Trying the raspberry sauce tomorrow – thanks for an awesome recipe!!
Is there an alternative to sour cream?
Hi Razna! You could use plain yogurt instead.
Well, not sure if I left my review, but I will do so now. This recipe is a big 10+ stars. I have made this cheesecake recipe three times and it turns out perfectly. So simple! I live in a high altitude and it still worked out great for me. I absolutely love the crust. It’s the best I have ever tried. I highly recommend You to try this recioe out. Good job Sally!
Hi Sally. Is there a way that I can find my name in the reviews? I have made this recipe three times, and I don’t know if I wrote a review or not? This way, I don’t keep wondering if I ever wrote reviews. I love your site, made plenty of no fail recipes at your site. Thank You
Hi Bonnie! You can search these comments for your name or leave a review in case you are not sure. Thank you so much for taking the time to do so! It’s very much appreciated!
I have Fat Daddio’s cheesecake pans with removable bottom. Do you think this recipe would fare well in that type of pan? I don’t have a spring foam pan. Also – are there any modifications for a 6 inch cheesecake?
Hi Kate! Yes, the fat daddios cheesecake pans with removable bottoms are great for this. There is too much batter for a 6 inch pan, so I recommend halving the recipe.
Perfection! I have made cheesecake a few times before but they were always so-so. This classic recipe is fantastic! I followed all of Sally’s tips and my cheescake turned out beautiful. Received rave reviews from extended family members at our Memorial Day gathering.