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.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and 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 this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. 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.
Ingredients You Need & Why
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. Vanilla bean paste is wonderful too!
- 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 over-mix 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 tightly 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. (You could also 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.
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.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, 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 completely to room temperature. 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 hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
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 This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl 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.
- How to freeze cheesecake on the 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.
- How to freeze cheesecake without the 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 freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
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. This recipe is also in my cookbook, Sally’s Baking 101.
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 the 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 (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/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 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula 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 the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 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 for 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 | Silicone 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 the oven door 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!
Reader Comments and Reviews
Hi Sally,
Absolutely love this cake! Do you have a chocolate version of it pls?
Much thanks ♥️
Hi Shanta, We haven’t tested a chocolate version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let us know how it turns out!
Springform pan leaked even with two layers of foil on it. Not heavy duty though. Cake is short. Very disappointed. Will never do water bath again.
I’ve had a springform pan for years but was never brave enough to attempt a cheesecake…until today. I followed every step and used the technique of putting the pan with water on the rack below the cheesecake. It came out heavenly and my husband thinks it’s the best cheesecake he’s ever had. He kept saying, “It’s so light!” Thanks for this wonderful recipe and all your helpful tips!
OMG I made this this morning and just cut into it right now! One word…
A-MAZ-ING!! I don’t need any other classic cheesecake recipe. This is it! Thank you Sally!
First time making this recipe and turned out AMAZING! I followed the recipe to the letter and it was perfect. I had tried to make a cheesecake a few years back and it was such a terrible mess it traumatized me to never try again. Well now that we’re in the pandemic I figured it’s time to tackle this dessert again. Thank you for this wonderful recipe!
This was easy and amazing, I excluded the lemon because I made a Ferrero Rocher Nutella cheesecake, so I crumbled a bunch of Ferrero Roché chocolate balls and folded them into the batter very gently and then baked it and once cooled I drizzled Nutella and it came out insane lol. Thank you sally for a great classic recipe that can be used in so many ways:)
Have you ever made this cheesecake with separating the eggs? Like for example, adding the egg yolks and add whipped stiff egg whites at the end.
I would like to try that, but, unsure if that is possible and how much it would change the batter.
I made this for a dinner, half the recipe in a small springform pan, and it turned out Perfect! The instructions for the water were easy to undertake, and it made a huge difference. I had to make it gluten free so I used Milton’s Sea Salt crackers, and brown sugar for the crust. Those crackers sort of have the texture of pie crust. I’m so happy I found this. This will be my go-to from now on, thank you!
Really fantastic cheesecake recipe. Followed it to the T and loved it.
Very balanced. Not too sweet. Tangy and just the right amount of cheesiness.
This was my first time attempt at cheesecake and it was a success! I followed the recipe exactly, with the one exception that I forgot to add the sugar to the graham cracker crust, but it still came out fine. This cheesecake tasted as good as anything I’ve ever gotten at a nice restaurant. It’s very rich, so plan to give some away if you are making for a small family. It’s time-consuming, but worth it. My husband and I snuck small pieces after it had only chilled about three hours and it was definitely good enough to eat by that point. We thinly sliced fresh strawberries for the top and it was perfect. The only improvement I might make next time is to press the crumb crust a little further up the side of the pan. I’m also thinking of greasing the pan even though it doesn’t say to, as the crust did stick a little. I ended up keeping it on the bottom of the springform pan to serve (after removing sides of pan), as I was afraid the crust would stick and crack if I tried to remove the cake. Two thumbs up on this cake!
I followed this recipe exactly! My family thought I had outdone myself. Thanks for a great recipe! It turned out sooo fluffy and good! Only alteration I did was use cinnamon flavored graham crackers. 🙂
Hi there. Do we leave the oven turned on while doing the hot bath set up? Is the oven on the same temperature that you cook the crust? Thanks!
Hi Laura, correct — you can leave the oven on after you’ve prebaked the crust, as the cheesecake will bake at the same temperature. Enjoy!
I used a 6 in cake pan and cooked at 350 for 55 min and it turned out great 🙂
My family has deemed this “the best cheesecake ever” (I’ve made it several times) and they refuse to even entertain the idea of another cheesecake. I have to make it for every birthday!
Sally,
Could you modify this for a chocolate cheesecake? How would you go about doing that?
Thank you!
Hi Mariapia! We haven’t tested a chocolate version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let us know how it turns out!
Hi Trina,
Made the chocolate cheesecake today and it was incredible. I dropped the sour cream to 3/4 cup, added 1/4 cup sugar to balance sweetness and an extra 1tsp of vanilla with 4 oz of melted unsweetened chocolate. It was to die for, and made my mother in law so happy for her birthday. Thank you for your help!!
Holy moly – 10/10 – amazing!! This is THE most perfect cheesecake ever. I followed every step and this will be my absolute go-to cheesecake recipe. I am my own worst critic and perfectionist whenever I bake or cook and I’m praising myself for finding this recipe. So thank you for this! I made this for my guys bday – I think I only ever made one in my life ( not sure why) But this is delicious, came out perfect, restaurant worthy looks, taste, – the whole shebang.
I’ve made this a few times and get RAVE reviews each time! My 90 year old Italy born boss says it’s the best cheesecake he’s ever had! he’s asked me to make it twice now for family gatherings.
I do have a question – I am thinking of making a few at work for my coworkers and we have convection ovens here, any ideas on how to change temperature and time?
Hi Rachel! If you use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Thank you so much for sharing your recipe. I made it for my daughter and her family – then brought my husband and son a slice. They all loved it and my husband usually strongly dislikes cheesecake. He even suggested making one for our small family at home. I am making one today. The step-by-step instructions make it super easy. You are a blessing
I’m in cheesecake heaven!!
However, I made the cheesecake for a friend and was not certain how to get it off the bottom of the spring-form pan so I could give them the whole cake, so I ended up giving them the bottom of the pan for a “hopeful” return when they finished the cake.
Any suggestions for the future on what to put in the bottom of the spring-form pan to make a cheesecake for delivery to someone and not chance losing the bottom of my spring-form pan?
Hi Patty! Make sure it’s cooled completely and slide a knife or flat edged spatula under the bottom to loosen it. Then you can carefully slide it onto your serving dish (or attempt to lift it with large spatulas but that method is a little risky). Other bakers have reported using a parchment paper round on the bottom of their pan as well. Hope this helps!
Awesome cheesecake! Learned a few things in the making. This was my first experience using the springform pan. There is a top to the bottom part. It will be more convenient to have the rolled lip down to make it easier to serve. Also, my pan did leak because the aluminum foil was too narrow. I tried to use two pieces but that didn’t work. No big deal but the bottom of the cake was not crispy. Still tasted great! I think next time I will try cutting out a round piece of parchment paper for the bottom because I want to make 2-3 as gifts and I hope to slide the cake off in order to bake another one.
This is the second time making a cheese cake, the first one I made over three years ago did not come out great. I made this on Valentines for my boyfriend, he loved it. I skipped out on the water bath method, he said it was a 10/10, this is the perfect cheese cake recipe. I probably would of received a 20/10 rating had I done the water bath. I recommend Sally’s recipe to anyone looking for a classic cheese cake recipe. Definitely going in my recipe binder, such a winner. I can’t wait to bake more of Sally’s recipes.
I just made this for a belated Valentine’s Day and she loved it. She said it was exactly the cheesecake she has been craving. Thanks!
Hi, would this recipe work for an 8 inch pan? Would the baking time be longer? Thanks!
Hi Nana, 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!
Hello! Using your basic recipe and my own secret hacks, I made this yesterday for my 29 year old’s birthday dinner.
It was well received despite my forgetting to take it out of the oven after tenting it with foil; SO afraid it would be overbaked. But since I had reduced the oven to 250F and used water tray on the lower rack, it survived. I didn’t hear the buzzer for 25 minutes!
I generally make a brownie crust but your brown sugar/graham cracker crust is impeccable. THANKS!
You are my GO-TO for new twists on old baking recipes! Can’t wait to try Thin Mint cookies.
Sally, I’ve been making this recipe for 5+ years for one of my daughters’ birthdays. It’s all she wants! I have finally figured out how to NOT over mix!
I am tempted to try a no-bake but how can I when this is so decadent!?
Anyway, the reason for my note: How do you cut this cheesecake? I use a sharp, long knife but even when I wipe it in-between the slices are not that pretty. Do you use some sort of wire? Just curious!
Hi Cheryl! We just use a large, sharp knife. Waiting for the cheesecake to completely cool is key to neat slices. So glad this recipe is a hit!
I love this recipe so much. Been searching high and low for a good one and by far this is the best cheesecake I ever baked for myself. It is so similar to the neighbourhood’s bakery shop that I normally bought one from. I love it. For a neat slice, I warmed up my knife with warm water n wipe it. Thank you for the recipe!! XOXO
Holy moly, Sally you are a miracle worker!!! I’ve been attempting to make a cheesecake without a crack for the last 16 years and because of you, I’ve finally succeeded! The only thing I did differently is instead of wrapping the pan in aluminum foil, I set the springform pan down into a larger cake pan that had 1/2” in space around the springform pan. Thank you for helping me build some much needed confidence when it comes to baking!!!!
I made this yesterday for my sons 23rd birthday. It was so yummy. It was very easy to make too! Followed the recipe exactly.
I had not made a cheesecake in ages. I tried this recipe and I absolutely think it is the very BEST! The instructions are written exactly how they should be. I really appreciate all the tips that are included to make a perfect cheesecake. These are very important notes! Thank you so much for taking the time to include all the useful information.
The only change I made is that I added about 1/3 cup of the pint of sour cream to the batter and the rest I saved for a sour cream topping. I mixed 3 T. sugar 1 tsp. vanilla to the sourcream and spread it over the cooled (for 30 min.) cheesecake and baked about 12 min at 350 degrees F. This cheesecake is the best I have ever baked! It looked professional and tasted heavenly. I especially liked the graham cracker crust it was crunchy and not soggy wet. I made raspberry sauce and decorated the sides of the cheesecake with toasted almond slices and made a heart shape in the center for Valentine’s Day. It was a big hit!
A tip I can add is once the cheesecake has chilled overnight and you are ready to cut it, make sure you use a long knife that is longer than the cake so that you can cut entirely across the cake. I like to heat the knife with the flame on the stove. A hot knife will cut like butter and give you clean lines. Wipe the knife clean for each cut and heat the knife again.
Thanks again for the perfect recipe for the BEST CHEESECAKE ever!
I made this cheesecake last year for my dad’s birthday and it was a massive hit. Since then, no store-bought cheesecake comes close. Now I have some friends asking me to make a Gin & Tonic Cheesecake. Sally, do you perhaps have any tips or reccommendations to make such a cheesecake? Doesn’t matter whether it’s a no-bake or baked cheesecake. I’d appreciate any help
Mine didn’t cook through all the way, about a 4″ section was sill raw. I left it in for the full 70 minutes. The edge that did cook and set tasted amazing.