Filed Under: Cheesecake | Dessert

Ultimate Classic Cheesecake

Recipe By Tessa Arias
January 1st, 2021
4.95 from 325 votes
4.95 from 325 votes

Stop right here! This is the ULTIMATE Cheesecake recipe! It took lots of testing to get a perfectly smooth and tangy cheesecake with NO CRACKS. Keep reading to get my best cheesecake tips and the full recipe!

Yield: 12 servings

Prep Time: 30 minutes

Cook: 2 hours 40 minutes

Tessa's Recipe Rundown...

Taste: Tangy and sweet, with a burst of freshness from the raspberry topping.
Texture: Ridiculously smooth, creamy, and luscious with a nice contrast from the buttery crunchy crust.
Ease: Definitely doable, and I’ve included a ton of extra tips in that free cheesecake guide above.
Pros: It’s a perfect cheesecake!
Cons: Requires patience between the baking, cooling, and chilling.
Would I make this again? Absolutely!

I am so excited to share the best cheesecake recipe EVER with you. Some of my all-time most popular blog posts in 10+ years of blogging involve cheesecake.

slice of rich classic cheesecake with fruit garnished on top

I can see why. Cheesecake is that perfect combination of sweet and tangy flavors and smooth yet rich textures. Cheesecakes themselves can come in all shapes and sizes, and can even be incorporated into other favorite desserts (like this Cheesecake-Filled Chocolate Bundt Cake).

And while it’s fun to get creative with cheesecake recipes, I think the most basic and classic cheesecake is often the most intimidating. It’s that simplicity that leaves little room for error!

overhead shot with slices of classic baked cheesecake with fruit on top

Which is why I’ve spent the last weeks meticulously testing this cheesecake recipe, and finding the best tips to make sure you can recreate it in all its perfection right in your own kitchen!

How to Make the BEST Cheesecake

How to make a graham cracker crust:

how to make graham cracker crust for easy baked cheesecake

Grind your graham crackers finely using a food processor, add your melted butter and sugar, and mix to combine. Press firmly into a greased springform pan, using a measuring cup to press into the edges.

What if I don’t have graham crackers?

I’ve included both the volume measurement of the graham crackers and the weight measurement so you can swap in any other crushed cracker, cookie, or biscuit. Some ideas:

  • Vanilla wafers
  • Digestive biscuits
  • Speculoos / Biscoff cookies
  • Amaretti cookies

How to make homemade cheesecake:

  1. Prepare a 9-inch springform for a water bath.
  2. Make your graham cracker crust: Combine the graham cracker crust ingredients in a  medium bowl. Then, press into the prepared springform pan. Bake for 10 minutes and allow to cool.
  3. Make your cheesecake filling: Use an electric mixer to beat the cream cheese until smooth and free of lumps. Then, add the sugar and beat until combined. Next, add the sour cream, lemon zest, and juice and beat again. Finally, add the eggs and beat until combined.
  4. Pour the filling batter into your springform pan.
  5. Water bath: Place the springform pan in a larger roasting pan and then place onto the oven rack. Carefully pour boiling water into the roasting pan until the water is halfway up the sides of the cheesecake pan.
  6. Bake at at 325°F for about 1 hour and 15 minutes or until the internal temperature reaches 150°F.
  7. Turn off the oven heat, open the oven door slightly, and let the cheesecake cool for 30 minutes to 1 hour.
  8. Remove the cheesecake from the oven and from the water bath and transfer to a cooling rack. Let the cheesecake cool completely to room temperature.
  9. Lastly, make your topping, if you are opting to do so!

What’s the best pan for cheesecake?

This recipe requires a 10 cup, 9-inch diameter springform pan like this one.

Unfortunately not all springform pans are made equally. You want one that’s heavy duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.

Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10 cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand as close to a 1/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath.

How to prepare your cream cheese for cheesecake:

First, buy the right kind. Full fat bricks of cheesecake for baking (not for spreading on bagels) must be used in this recipe.

Be sure to buy a high quality brand. Some generic brands are watery and rubbery.

The MOST IMPORTANT thing is to ensure your cream cheese is completely and totally softened to room temperature. If it’s too cold, you’ll end up with a lumpy cheesecake batter.

Why does this recipe have lemon juice & zest?

There’s just enough to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like lemon cheesecake.

Can this recipe be made into mini cheesecakes?

To turn this recipe into mini cheesecakes, bake in 2 standard sized muffin tins lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Fill with cheesecake batter and bake for 17 to 20 minutes. No water bath needed. Let cool completely then chill in the fridge overnight.

How to prevent cheesecake cracks:

side by side comparison of cheesecakes baked with and without water baths

When you follow this recipe as written, there won’t be a single crack in sight! That’s no easy feat if you’ve baked your share of cheesecakes.

The trick, of course, is gentle even baking and no abrupt temperature changes. We accomplish this by doing three things:

  1. Bake the cheesecake in a water bath
  2. Turn off the oven an allow the cheesecake to cool completely in the oven
  3. Run a flexible knife around the edge of the cheesecake pan after as it cools so it can release to prevent cracks

How to prepare a water bath:

how to make a water bath for classic cheesecake

Check out this article here on how to prepare a perfect water bath for cheesecake. The two keys? Heavy duty aluminum foil and heat safe oven bags!

How to tell if cheesecake is done baking:

Let me say this as clearly as possible… don’t over bake your cheesecake!! The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off. That means you want your cheesecake to look dry at the edges but slightly wobbly or jiggly like Jello in the center when the baking time has ended. The internal temperature should be 150°F.

How to chill & serve cheesecake:

The cheesecake will ONLY finish setting up after it has cooled completely then been chilled in the fridge for at least 5 hours but preferably overnight. Only then should you remove the cheesecake from the springform pan and slice it.

How long does cheesecake last?

It’ll last for 3 days in the fridge. Any longer and the crust will become mushy.

Can you freeze cheesecake?

Yes! Cheesecake freezes very well. You can place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.

To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.

How to prepare raspberry sauce for cheesecake:

Simply cook some fresh raspberries in a saucepan with a little bit of sugar and a splash of lemon juice then push through a fine mesh strainer to remove the seeds. You can use frozen raspberries, you just want to let them thaw and drain excess water. The sauce for this cheesecake isn’t super thick and syrupy, just very fresh and flavorful. If you wanted to try something else, ideas are below.

Cheesecake topping ideas:

bite taken out of classic cheesecake recipe

More Cheesecake Recipes:

4.95 from 325 votes

How to make
Ultimate Cheesecake

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Inactive Time 4 hours
Total Time: 7 hours 10 minutes
Stop right here! This is the ULTIMATE Cheesecake recipe! It took lots of testing to get a perfectly smooth and tangy cheesecake with NO CRACKS. Keep reading to get my best cheesecake tips and the full recipe!


For the crust:

  • 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 32 ounces (907 grams) cream cheese, completely softened to room temperature
  • 1 1/4 cups (250 grams) granulated sugar
  • 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • 4 large eggs, at room temperature

For the topping:

  • 12 ounces (340 grams) fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • Boiling water, for the water bath


  1. Preheat the oven to 325°F.
  2. Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.

Make the crust:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, and juice and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.
  2. Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath so it’s okay if the batter fills up most of the springform pan.
  3. Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an instant read thermometer inserted into the center. Err on the side of underbaking rather than overbaking.
  4. Turn off the oven heat and open the oven door open just by 1-inch. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.
  5. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
  6. Refrigerate in springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.

Make the topping:

  1. In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.

  2. Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, wiping it off under running hot water in between cuts. Serve.

Recipe Video

Recipe Notes

This recipe is best made as written without substitutions. Be sure your cream cheese, sour cream, and eggs are at room temperature COMPLETELY. Don’t skip the water bath either!
Course: Dessert
Cuisine: American
Keyword: best cheesecake recipe, cheesecake, homemade cheesecake

This recipe was originally published in 2016 and updated in 2021 with recipe improvements, more recipe tips, and new photos. Photos by Ashley McLaughlin.

January Baking Challenge

This recipe was the January 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe, snapping a picture, and uploading it for a chance to win PRIZES. Click here for full details. Check out everyone’s cheesecakes:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Holly — August 22, 2016 at 6:35 am

    I will put my cheesecake pan into a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t clods the bag over the top. Keeps the water out and the crust dry.

    • #
      Tessa — August 22, 2016 at 11:38 am

      Hi Holly, that’s a fabulous tip!! Love it! I’ve edited the post to add in your tip 🙂

  2. #
    Rita Zelig — August 22, 2016 at 6:01 pm

    This looks fantastic! I just need to know if this would be Hungarian style or French style. French is lighter and less dense. My family however, are decidedly wanting Hungarian. I just need to know before attempting something they won’t eat. Thank you Tessa!

    • #
      Tessa — August 23, 2016 at 7:59 am

      I’m guessing it would be closer to Hungarian, though I’ve never had a cheesecake that’s been labeled as such before so I can’t be sure.

      • #
        Eglys — January 10, 2021 at 12:39 pm

        Made it for my husband’s birthday. He and everyone loved it. My 5 year old son thought it was just a delight
        I found it delicious and very simple to make. Keeping the recipe!

  3. #
    Alex — August 22, 2016 at 10:09 pm

    I’ve made several of your cheesecakes over the years and every one was perfect and crack-free. Try a Push Pan instead of a springform pan and you will never go back! No leaks and you always get perfectly smooth sides.

  4. #
    Zena — September 28, 2016 at 7:34 am

    This looks perfect!
    Can I make this 3 days ahead of my occasion? Is it possible to freeze it? Any advice about that would be much appreciated!

    • #
      Tessa — September 28, 2016 at 10:35 am

      Hi, Zena! My Perfect Cheesecake Guide linked to on this page has tons of details about storing your cheesecake and making it ahead of time. I think you’ll enjoy it 🙂

  5. #
    Tiana — December 2, 2016 at 7:18 am

    Hiii! I’m DYING to try out this recipe for my friend’s birthday!
    Could you please tell me approximately how long I’d need to bake this for if I’m baking it without a water bath?
    And at what temperature?

    Thank you SO VERY MUCH! 😀 😀

  6. #
    Tiana — December 2, 2016 at 7:38 am

    Also, I’m planning to divide the recipe by 3/4ths, since I’m baking in an 8″ pan.

  7. #
    Deb Plapp — August 2, 2017 at 8:38 pm

    I’m looking at the push pans someone recommended for Cheesecakes, and was wondering what your thoughts are regarding whether to buy an aluminum pan or the non-stick version?The aluminum pan is supposed to heat more evenly, so I was wondering which would be best? I’m not finding a 9″ pan, but reviews I read recommended getting the 10″ pan for a 9″ recipe.

  8. #
    dils — September 24, 2017 at 2:22 am

    hi tessa!
    I really want to try this recipe, but can I skip the sour cream? because it’s super hard to find it here where I live. thank you

  9. #
    Leah Rosenberg — October 22, 2017 at 1:32 pm

    Hi Tessa,

    I made this cheesecake for my boyfriend’s birthday last year and he LOVED it. The texture was absolutely perfect. This year I want to make him an Oreo version. Would it work to combine your Oreo truffle version with this? (Oreo crust with chopped Oreos mixed into the ultimate cheesecake batter, etc etc)

    • #
      Tessa — October 23, 2017 at 11:02 am

      I don’t see why not! 🙂

  10. #
    Sharon — May 15, 2018 at 6:13 pm

    I have been baking cheesecakes from scratch for many years, never have cracks in cakes. I’ll share my secret with you. I have never used a water bath, I put a large pan of warm water on rack beneath cheesecake, bakes perfect cheesecakes, no moisture , no cracks

    Give it a try.m

  11. #
    Lena — June 15, 2018 at 4:53 am

    This is the best cheesecake ever! I use lemon juice instead of the peel, because it’s easier to get the same taste every time, but other than that I didn’t change a thing. I must have made it 20 times so far and it’s always been a hit!

  12. #
    Leslie — August 10, 2018 at 10:31 am

    Great recipe!
    I do not use springform pans when baking cheesecake. Instead, I use a 3-inch wall cake pan with a parchment circle in the bottom. I then place the pan in another 3-inch wall cake pan which I half fill with hot water. After the cheesecake is thoroughly chilled I place the pan in warm water, run a knife around the edge if necessary. Place a small plate or cardboard circle and flip. Flip again onto a serving circle or plate.
    This always works, is not difficult and no leakage problems, ever!

  13. #
    jordan 12 — November 18, 2018 at 4:01 am

    I have to express some thanks to this writer just for rescuing me from this scenario. Right after searching through the the net and coming across things which are not productive, I was thinking my life was done. Living minus the solutions to the difficulties you’ve sorted out by way of the article content is a critical case, as well as those that could have in a wrong way affected my career if I hadn’t come across your web site. Your main competence and kindness in maneuvering all things was valuable. I am not sure what I would’ve done if I hadn’t come upon such a subject like this. I can also now look ahead to my future. Thank you so much for this expert and effective help. I will not think twice to recommend the website to anybody who requires guide on this matter.

  14. #
    Lori Saslow — November 30, 2018 at 9:51 am

    Hi Tessa..just wondering if this recipe would work with add-ins like cookies or candy bar seems like a nice basic flavor that might work with other flavors.

  15. #
    lil — December 4, 2018 at 11:55 am

    I do not like graham crackers so I use different kinds of cookies and crush them the same as you do graham crackers


  16. #
    Amanda — March 3, 2019 at 11:25 pm

    Tessa! Thank you for this recipe, my cheesecake turned out super smooth and creamy (it was my first cheesecake ever so I was nervous!) But some water did enter therefore the crust wasn’t perfect, i’ll be more cautious next time.
    I heard that you can put the springform pan inside a bigger pan and put that inside the roasting pan to prevent leaks, would you recomend that?
    I also read your New York cheesecake recipe and you added extra yolks. Could I do that for this recipe too?
    Thanks! I’ll definitely make this recipe again and again!

  17. #
    duck life 4 — July 9, 2019 at 9:32 pm

    I appreciate this work amazing post for us. I like it.

  18. #
    Nancy Perine — July 28, 2019 at 11:44 pm

    Hi there! I had fun looking all around your website/blog. Your recipe for Ultimate Cheesecake caught my eye. I LOVE cheesecake!! Hadn’t made it for awhile … actually since Thanksgiving when I made my pumpkin cheesecake. I always have cream cheese on hand and actually had all the ingredients. I did use my spring form pan, but wasn’t brave enough to put it in a water bath … besides not having a large roaster pan. I just cooked it normally in the oven and it turned out great. The fresh raspberry topping was yummy! Everyone raved over this. Thanks for sharing!

  19. #
    Floranet — August 28, 2019 at 11:27 pm

    Great info thanks buddy! Will surely utilize your research resources.

  20. #
    Winni — October 10, 2019 at 5:30 am

    Wow, It’s amazing and delicious. I will make this & thank you so much for sharing this recipe.

  21. #
    Kolkata Cake — December 11, 2019 at 9:46 am

    Delicious, I will definitely try this at our Bakery, and will share on instagram, thanks for sharing

  22. #
    Giftalove — December 30, 2019 at 4:02 am

    This is really great information. It’s an ultimate guide for cheese cakes. It helped me a lot to prepare cake by myself.

  23. #
    Vanessa — February 26, 2020 at 12:58 am

    Do you think I can add liquid food colourings to this cake without adjusting anything else?

  24. #
    Mary M. — April 24, 2020 at 1:52 pm

    This is my go-to cheesecake recipe! Perfect texture, taste, and always bakes up so beautifully!

  25. #
    Giftzbag — May 2, 2020 at 8:47 pm

    This looks perfect!
    I really want to try this recipe, but can I skip the sour cream? because it’s super hard to find it here where I live. thank you

  26. #
    Jeanne — May 11, 2020 at 8:33 pm

    Excellent recipe! Just made the cheesecake and raspberry topping and both were delicious. The family loved it! The recipe was very easy to follow. No surprises. I love that. Thanks for all the hard work you put in to creating and testing your recipes. I guess that’s why they’re always five stars!!

  27. #
    Cake2homes — June 2, 2020 at 3:47 pm

    It’s Amazing and delicious recipe of Cheese cake , I made it’s really testy and Delicious

  28. #
    Mitch B — June 22, 2020 at 8:43 pm

    Hi! Is it possible to half the recipe?

  29. #
    Rohtak — August 17, 2020 at 5:48 am

    Very easy to flow and tease great!

  30. #
    Pat — August 26, 2020 at 6:23 am

    I’m looking to make a 6” cheesecake. Any suggestions on adapting this recipe?

  31. #
    Kathy — October 12, 2020 at 10:05 pm

    Hubby and I made this and I wouldn’t change a thing. It was our first cheesecake, so we were a bit unsure about checking doneness, but it worked just fine. No cracks either. Thanks for all your tips.

  32. #
    CHERYL JOHNSON — January 1, 2021 at 10:55 am

    would this work in those mini cheesecake pans? divided up, of course. or are your recipes for the mini specifically designed for the mini cheesecake pan? Thank you, Cheryl Johnson

    I am loving your course btw!

  33. #
    Deb — January 1, 2021 at 3:22 pm

    Here is a tip. Wrap your pan in foil then place it inside a crockpot liner and wrap around the foil. No water leaks will get into your cheesecake in a water bath.

    Or as another has suggested, place a pan of water on rack underneath your cheesecake with cheesecake on rack right above snd bake.

  34. #
    Jennifer — January 1, 2021 at 3:33 pm

    I LOVE cheesecake! Without fail, it always cracked. I was always afraid of the “foil water bath.” So, what I did was put a large roasting pan full of very hot water on the wrack underneath the cheesecake. It came out beautiful. I’m wondering if you’ve tried this, or did I just get lucky. Thanks for all the beautiful things you share!

  35. #
    Khushbu — January 1, 2021 at 11:23 pm

    Is there any substitute for eggs in this recipe. I am a vegetarian. I would love to try your recipes. Can you please mention substitutes for eggs and gelatine..???

  36. #
    Tarah Williams — January 2, 2021 at 11:25 am

    This recipe takes a little more time and care, but the end result is soooo worth it! Best cheesecake I’ve made and tasted!

  37. #
    Rina El Gindy — January 2, 2021 at 1:29 pm

    So recommended! You should really try it SUPER creamy and yummyyyyy!!

  38. #
    Rina El Gindy — January 2, 2021 at 1:29 pm

    So recommended! You should really try it SUPER creamy and yummyyyyy!!

  39. #
    Lizzy — January 2, 2021 at 2:07 pm

    I love this recipe!! The roasting bag was a fantastic idea to keep the cheesecake from getting a soggy bottom. I love how smooth and creamy it is!! And more importantly, my family loves it!! Without a doubt, I will be making it again.

  40. #
    Erica Holm — January 2, 2021 at 3:33 pm

    This cheesecake is delicious! The water bath made it so there were zero cracks, which is awesome. I made sure to follow the directions exactly and it’s so smooth and has such a great flavor! I even added chocolate ganache to some of the slices which complemented it very well.

  41. #
    Macarena — January 2, 2021 at 3:44 pm

    Loved it

  42. #
    Jacey — January 2, 2021 at 7:24 pm

    This was my first time making a cheesecake. I loved all the specific details. I was nervous about the crust, but the processor did everything for me. I’m was a helpful tip to use my flat measuring cups to press the crust. I’ve made other bars abs just used my hands and this was much more effective and prettier! I don’t know if I measured wrong or didn’t press hard enough but I had enough crust to go up the sides. My husband abd I loved it since it was a nice sweet crunch! No cracks or anything! I used a roaster and filled it half way up the pan like directed. My husband loves cheesecake and he said this was perfect and just fluffy enough to not be too heavy! Thank you!

  43. #
    Laura — January 3, 2021 at 12:46 am

    This cheesecake is amazing! Such a soft tender consistency, and excellent flavor. I’m not a huge cheesecake fan but will definitely make this one again!

  44. #
    Samira Rizvi — January 3, 2021 at 1:41 am

    Such a great recipe! I always get scared of making a cheesecake but your steps were easy to follow!

  45. #
    Danielle Quinn — January 3, 2021 at 9:06 am

    The recipe is so clear and exact and the water bath video was so helpful! This cheesecake is absolutely divine!

    • #
      Tessa — January 5, 2021 at 1:08 pm

      I am so glad you enjoyed this cheesecake!

  46. #
    Jessie Ruyle — January 3, 2021 at 1:51 pm

    So tasty! This was my first attempt at a cheesecake because they have intimidated me. Your recipe and instructions made it super easy to follow and create. I loved this recipe and will be making this again!!

  47. #
    MARGUERITE STERLING — January 3, 2021 at 2:23 pm

    Following Tessa’s instructions exactly helped me create a most delicious and moist cheesecake. If I did not know there was lemon in it, I dont think I would have tasted that at all. It was delicious even without the berries! (although my husband woiuld disagree!) I have never made a cheesecake that did not crack at some point so I was very pleased to have this one be so beautiful and uncracked!

  48. #
    Rebecca Lyman — January 3, 2021 at 10:06 pm

    Cheesecake usually is not my first choice for dessert, but this was amazing. It turned out prefect and everyone loved it!

  49. #
    Leslie — January 3, 2021 at 10:22 pm

    I love this cheesecake!! So creamy and delicious. I added lemon curd because lemon and raspberry are fantastic together. The sauce is so easy and perfect.
    Thanks, Tessa for another great recipe!

    • #
      Tessa — January 5, 2021 at 1:07 pm

      I’m so happy you tried this cheesecake recipe out!

  50. #
    Bianca Popescu — January 4, 2021 at 4:18 am

    Amazing and easy recipe!!

  51. #
    Dominique — January 4, 2021 at 6:08 am

    Simple yet amazing recipe!! First time making a cheesecake and it came out bomb!!

  52. #
    Leah Tacchi — January 4, 2021 at 12:11 pm

    This was delicious! I was very intimidated when I began baking this, but the steps were easy and detailed! I am so excited it turned out great and I cannot wait to make it again!

    • #
      Tessa — January 5, 2021 at 12:56 pm

      So glad you enjoyed this cheesecake recipe!

  53. #
    Sarah Atif — January 4, 2021 at 1:42 pm

    I am a rookie baker and I loved this recipe! I found it a little hard to work with the water bath and my cheesecake didn’t turn out as great because of that but after reading the instructions again, I understood where I went wrong! The instructions are easy to follow and the outcome is absolutely delicious!

    • #
      Tessa — January 5, 2021 at 12:58 pm

      So glad you gave this cheesecake recipe a try! And next time at least you have the recipe down 🙂

  54. #
    Sherry Perryman — January 4, 2021 at 4:26 pm

    The water method was perfection!

  55. #
    Electra — January 4, 2021 at 5:49 pm

    Not my first time making a cheesecake, but my first time using a water bath – I’d been intimidated before.

    Easier than expected:
    – I used xL reynolds wrap aluminum foil from the grocery store, no baggie & had no leakage.
    – I also used a 9″ cheesecake pan, kind of hovering in a 10″ square ceramic dish – couldn’t get it to the bottom.
    NO CRACKS – the only way I’d done that before was baking FOREVER.
    Nice and firm – I hate a loose cheesecake.

    Tasted great.

    Only issue I had was that it seems as though my cake “sunk”. Did this happen to anyone else? Any tips on how to prevent it – maybe from over mixing?).
    I will try again & also will double the crust to go all the way up the sides – it’s my favorite part 🙂

  56. #
    Joanne Johnsen — January 4, 2021 at 6:53 pm

    This cheesecake is smooth and silky with a touch of refreshing lemon. The recipe makes a big cake so I will be freezing some. A definite keeper. Some years ago I learned of a method of cooking that does not use a springform pan. I spray and paper a 9” x 3” cake pan. Cook and cool as usual then run a knife around the edge. Then heat the bottom of the pan with a torch or over the stove until the pan is hot to the touch. This melts the fat under the crust. Put a plastic wrap covered cookie sheet over the cake, turn it upside down and rap the bottom. Then place a plate on the bottom and flip again. Never have another soggy crust

    • #
      Tessa — January 5, 2021 at 1:02 pm

      So glad you tried this cheesecake, Joanne! And thanks for sharing your method!

  57. #
    Kristi — January 4, 2021 at 7:42 pm

    Great recipe! Easy to follow. Was not a fan of the added lemon, I put the exact amount called for but it left a strange tangy aftertaste that I was not a fan of. Other than that nice and creamy and would definitely make again

  58. #
    Joyce C — January 5, 2021 at 6:29 am

    It is indeed an ultimate cheesecake recipe! Perfect balance of sweet, tangy and rich cheese flavor!
    And it’s not dry!!!! Thanks to the water bath~!

  59. #
    Heidi Bee — January 5, 2021 at 11:15 am

    Perfect directions and a truly wonderful cheesecake!

    • #
      Tessa — January 5, 2021 at 1:04 pm

      So happy to hear this!

  60. #
    Kasey Schumacher — January 5, 2021 at 6:13 pm

    The water bath was so worth it! Best cheesecake recipe I’ve ever had or made! I topped mine with a strawberry sauce topping. Thanks for sharing this awesome recipe!

  61. #
    Amira — January 5, 2021 at 10:10 pm

    This was my first time making cheesecake, since I am a huge fan of cheesecake my expectations were high and it was a huge success! This cheesecake ticked all the boxes and I would 110% would recommend you made this if you are a beginner.

    • #
      Tessa — January 6, 2021 at 12:09 pm

      YAY! So glad to hear this!!

  62. #
    Fathima — January 6, 2021 at 2:26 am

    If I had an option to give more star rating, I definitely would. This recipe is phenomenal. The taste, the texture, everything is so perfect

    • #
      Tessa — January 6, 2021 at 12:09 pm

      This makes me so happy to hear!

  63. #
    Seema — January 6, 2021 at 8:15 am

    Hi there, love the recipe! Was hoping to make it again but in 2 6” inch pans, how would I tweak the recipe to do so??

  64. #
    Veronica — January 6, 2021 at 10:24 am

    This was the best classic cheesecake recipe I have found so far! I have tried a few, and this one is by far the best!

    • #
      Tessa — January 6, 2021 at 12:13 pm

      I am so, so glad to hear this!

  65. #
    Julie Lewis — January 6, 2021 at 11:24 am

    Will a slow cooker liner work under the foil & what cream cheese would you recommend in the uk, is Philadelphia ok. I have never tried a baked cheesecake so don’t want to get it wrong

  66. #
    Kasey — January 6, 2021 at 3:24 pm

    Absolutely delicious! The water bath was so worth it – I’ve never made a more beautiful cheesecake! Wonderful recipe that I’ll make again.

  67. #
    Jennifer M — January 6, 2021 at 6:33 pm

    This was my first recipe from Tessa and I am so happy at how amazing this cheesecake came out. I haven’t made a regular size cheesecake in a long time. This one was amazing! Great tips on the water bath too. I added a mixed berry compote I made for another recipe instead of the topping for this cheesecake!

    • #
      Tessa — January 7, 2021 at 11:58 am

      So glad you loved this recipe! And your first HTH recipe – yay!!

  68. #
    Melissa — January 7, 2021 at 7:18 pm

    Oh. My! With her guidance, it worked! No cracks! My cheesecake looks beautiful and everyone loved it!!!

    • #
      Tessa — January 8, 2021 at 10:54 am


  69. #
    Lenny Shepherd — January 7, 2021 at 7:44 pm

    The water bath really did save my cheesecake! The last one I made had a sizeable crack down the center ☹

    • #
      Tessa — January 8, 2021 at 10:54 am

      So thrilled to hear that!

  70. #
    Mansi Dey — January 7, 2021 at 9:11 pm

    Thanks for this recipe. Me and my family totally loved it.

    • #
      Tessa — January 8, 2021 at 10:55 am

      Thrilled to hear that!

  71. #
    Melissa — January 8, 2021 at 12:14 pm

    Wow! The tips actually worked; no cracks! But more importantly, so so delicious! Completely satisfied!

  72. #
    Aruna Josyula — January 8, 2021 at 7:10 pm

    I followed this recipe step by step and my first time making it, it turned out perfect!! Any of Tessa’s recipes that I have tried have turned out perfect the first time and this was no exception.

    • #
      Tessa — January 11, 2021 at 1:55 pm

      So glad you enjoyed this cheesecake recipe!

  73. #
    Amanda Berry — January 8, 2021 at 10:27 pm

    This cheesecake is SO good. The lemon gives it a nice bright refreshing feel. I love cheesecake, but I’ve never been able to get them to bake all the way without cracking. With Tessa’s guidance all my cheesecake dreams came true.

  74. #
    Ielei Doloroso — January 9, 2021 at 6:53 am

    I was doubtful of my ability to bake this cake, but i was encourage by the thought that you replied my post on FB on this recipe. Its in the oven about 1 hour and 15 minutes and about to turn off the oven. I am anticipating for a new experienced hoping it will give me excitement and joy in baking it.

    I’m so excited because I’ve never had eaten and tried this cake ever, this cake is too expensive, I am very glad to have been given a chance to make my own.

    I’ll post an update and capture pictures as I already place the topping tomorrow.

    Thank you for sharing me this recipe personally on my email.

  75. #
    Sheri Arnold — January 9, 2021 at 10:38 am

    This was pure unadulterated joy. This is from someone who literally destroys the sanctity of cheesecake habitually. The recipe IS the very best. So easy, straightforward- the tips are crack! Such a fan of all things Tessa. And I’m a retired pastry chef, trained at Le Cordon Bleu in London and Paris. I’ve never had a better one. Thanks!!

  76. #
    Sheri Arnold — January 9, 2021 at 10:39 am

    This was pure unadulterated joy. This is from someone who literally destroys the sanctity of cheesecake habitually. The recipe IS the very best. So easy, straightforward- the tips are crack! Such a fan of all things Tessa. And I’m a retired pastry chef, trained at Le Cordon Bleu in London and Paris. I’ve never had a better one. Thanks!!

  77. #
    Jessica MacKinnon — January 9, 2021 at 10:56 am

    This is such a creamy and dreamy cheesecake! Usually, I am intimidated by cheesecake but this was super easy to make with these clear instructions!! Thank you, Tessa!

  78. #
    Jessica Licea — January 9, 2021 at 11:28 am

    Made this last night, turned out amazing. My family loves dulce de leche. Instead of flavoring the cheesecake, I topped it with Dulce de Leche and Maldon flakey sea salt. No cracks, the direction were perfect. I didn’t have a 9 inch springform pan so I baked it in a ten inch. I made extra crust using 18 full graham crackers and 7 tbsp of butter and baked for 1 hour. I prefer my cheesecake not at thick as in height, so baking in a 10inch pan was perfection! Thank you Tesza

    • #
      Tessa — January 11, 2021 at 1:57 pm

      Happy to hear this!

  79. #
    Jessica MacKinnon — January 9, 2021 at 11:49 am

    So creamy and delicious! Flavor is on point – the addition of lemon juice and zest really makes it. Thank you for such clear and easy directions – I don’t have to be intimidated to make this anymore!

    • #
      Tessa — January 11, 2021 at 1:59 pm

      Yay for not being intimidated by cheesecakes!!

  80. #
    Sara — January 9, 2021 at 1:06 pm

    This is the first time I’ve ever attempted to make cheesecake! The recipe was easy so easy to follow and it turned out great.
    I realized that I didn’t have a pan big enough to do a true water bath, but I placed a pan of boiling water on the rack below my cheesecake and baked as directed, still turned out beautifully!!
    Thanks for the great recipe!

    • #
      Tessa — January 11, 2021 at 2:00 pm

      You are so welcome! I’m so glad you enjoyed this cheesecake recipe!

  81. #
    Lisa — January 9, 2021 at 1:18 pm

    This is full proof! No cracks and delicious

  82. #
    Suzanne Holup — January 9, 2021 at 4:46 pm

    I made this recipe for the January 2021 baking challenge. It turned out fantastic. Easy to make. Absolutely delicious recipe. Creamy, velvety texture. Perfectly rich flavor. Graham cracker crust delicious and not overly sweet. I made the raspberry topping and the liquid consistency was perfect to drizzle on top of the whole cake and to also drizzle on the side of a slice for dipping the cheesecake in. I used a Wilton squeeze bottle to squeeze the raspberry sauce on top and let it drip down the side of the cake. Best cheesecake ever!

    • #
      Tessa — January 11, 2021 at 1:59 pm

      So happy to hear you enjoyed!

  83. #
    Suzanne Holup — January 9, 2021 at 5:04 pm

    Fabulous! Creamy and velvety. Perfectly rich flavor. The consistency of the raspberry topping made a nice drizzle on top and side of each slice. Delicious!!

    • #
      Tessa — January 11, 2021 at 1:59 pm

      So glad you enjoyed!

  84. #
    Cassie — January 9, 2021 at 5:25 pm

    Perfect! Recipe is written perfectly! No cracks and delicious!

  85. #
    Ty Brumfield — January 9, 2021 at 6:30 pm

    Great recipe. The baking bag over the foil is a great idea.

  86. #
    Jeni Gale — January 9, 2021 at 6:55 pm

    I have been too intimidated to try baking a cheesecake, though I’ve wanted to for years. Finally decided to try, and I’m so glad I did! This recipe is amazing!! It was so easy, and SO DELICIOUS!! Thank you for inspiring me to get out of my bubble! I will definitely make this again!!

    • #
      Tessa — January 11, 2021 at 1:58 pm

      So glad you enjoyed this recipe!

  87. #
    Rachel Taylor — January 9, 2021 at 7:51 pm

    This recipe helped guide me at every step! It turned out so well!

    • #
      Tessa — January 11, 2021 at 1:58 pm


  88. #
    Jodi Christensen — January 9, 2021 at 8:25 pm

    Yum! I didn’t have an oven bag so my crust got a little soggy, but that’s entirely my fault. The cheesecake was delish and I’m sure with an oven bag the crust would be flawless.

  89. #
    Melinda — January 9, 2021 at 10:30 pm

    Delicious! The filling was smooth and creamy. I would probably do the zest from 1/2 a lemon next time bc it was a little strong but otherwise it was perfect.

  90. #
    Alzbeta Kusnirova — January 10, 2021 at 8:34 am

    Straight-forward and ridiculously delicious. Super creamy. I’m looking forward to experimenting with other flavours because the texture was just perfect. I made it for my daughter’s first birthday, too bad she can’t eat too much of it, but her parents are very good at finishing her desserts for her 😀

  91. #
    Kayleen — January 10, 2021 at 9:11 am

    Amazinggggg so creamy and delicious. You can never go wrong with one of Tessa’s recipes!!

  92. #
    Rachel Colvin — January 10, 2021 at 11:40 am

    Cheesecake has always intimidated me. I am a perfectionist, and I was worried about all of the things that could go wrong. This recipe erased those fears. Follow the directions, read the tips, and your cheesecake will be PERFECTION.

  93. #
    Kiersten — January 10, 2021 at 11:43 am

    This was the first time I ever attempted making a cheesecake (because I was too intimidated to try). ALL of Tessa’s recipes are so easy to follow and this one is no different. This cheesecake turned out perfectly and really wasn’t difficult thanks to Tessa’s tips. The cheesecake turned out thick, light, and rich (yes it’s possible for it to be all of those things!). I will definitely make this again in the future AND recommend to everyone ! 🙂 Thank you, Tessa!

  94. #
    Katie Jensen — January 10, 2021 at 1:34 pm

    Delicious basic recipe. Looking forward to making my own twists on it for next time but this is a great base. Glad I used the water bath. I think that made a big difference. Mine got a tiny bit browned on edges and next time I will cover for last 20 minutes.

  95. #
    Helen Szgalsky — January 10, 2021 at 2:05 pm

    Best creamy luxurious cheesecake ever! I have never made cheesecake before and it came out perfect, no cracks, no dry edges lumps or other issues. A wonderful step by step, easy to follow recipe and I would make this again without fear of any failure. Thank you so much Tessa!

  96. #
    Thomas Campbell — January 10, 2021 at 4:38 pm

    This was my first time baking a cheesecake and Tessa’s recipe and great directions were amazing! The water bath meant that the cheesecake cooked perfectly with no cracks! I can’t wait to taste it!

  97. #
    Shanna Morrill — January 10, 2021 at 4:51 pm

    Wow!! I never thought I could make a cheesecake that looked and tasted so good!! 100% recommend this recipe to anyone that wants to make a professional looking/tasting cheesecake at home!

  98. #
    Aganetha (Nancy) Burch — January 10, 2021 at 5:15 pm

    Very delicious cheesecake. Not to sweet very moist. Just the perfect cake.

  99. #
    Melissa O’Donnell — January 10, 2021 at 6:13 pm

    The detailed instructions and the tips and tricks gave me the confidence to try this cheesecake. It came out perfect!! Creamy and delicious!!!

    • #
      Tessa — January 11, 2021 at 1:48 pm

      So glad you enjoyed this cheesecake!

  100. #
    Jill — January 10, 2021 at 6:23 pm

    This cheese cake is amazing. We shared it with good friends and they said it was as good as their wedding cheese cake! It came out perfectly with no cracks! Love it!

    • #
      Tessa — January 11, 2021 at 1:48 pm

      This is amazing! Thanks so much for sharing this, Jill!

  101. #
    Jeanette Phok — January 10, 2021 at 6:30 pm

    Best cheesecake recipe ever! You have to try it!

    • #
      Tessa — January 11, 2021 at 1:49 pm

      I’m honored you think so!

  102. #
    Megan Kaal — January 10, 2021 at 6:40 pm

    I have always been intimidated to make a cheesecake. The steps provided were incredibly thorough and made me feel confident about making it. The results were amazing. The cheesecake looked great with no cracks and tasted as good as any cheesecake I’ve purchased.

    • #
      Tessa — January 11, 2021 at 1:49 pm

      This makes me so happy! Yay!!

  103. #
    Kelly — January 10, 2021 at 6:47 pm

    so easy! i was always intimidated by cheesecakes but this recipe was informative and simple and turned out delicious! will definitely be making again!

    • #
      Tessa — January 11, 2021 at 1:49 pm

      Hooray! Thrilled to hear this.

  104. #
    Ava Paziuk — January 10, 2021 at 8:34 pm

    This is the BEST CHEESECAKE!!!!! It’s so light and easy to make!! I love how you can really customize the toppings! I would 100% make this again!!

    • #
      Tessa — January 11, 2021 at 1:50 pm

      I’m so happy to hear this, Ava!

  105. #
    Jennifer Borruso — January 10, 2021 at 8:56 pm

    After three previous attempts at a classic cheesecake that were just okay, I am never using another preparation again. The hardest part was waiting for it to chill in the fridge long enough. Even my kid who “doesn’t like cheesecake” ate a slice!

    • #
      Tessa — January 11, 2021 at 1:50 pm

      This makes me so happy! So glad you found your new staple cheesecake recipe.

  106. #
    Amy — January 11, 2021 at 7:46 am

    This cheesecake was beautiful looking and delicious. The recipe was simple to follow (I did not use the oven bag; just the tinfoil) and it came out perfectly. Water baths are a must for cheesecake and worth the extra effort. I also like the tips to leave the cheesecake in the oven with the door open, as this helped mine not to crack at all (which they had done in the past).

    • #
      Tessa — January 11, 2021 at 1:50 pm

      So glad you got a cheesecake with no cracks! Hooray!!

  107. #
    Katherine Mahoney — January 11, 2021 at 8:18 am

    This is by far the best cheesecake recipe I have made! I split it out into one 6″ and three 4″ mini cakes and shared with family/friends and the feedback was overwhelming with text messages coming in all evening! LOL
    It is rich, but not too sweet. Lemony, but not too tart. Very creamy and smooth but has the firmness I love in a baked cheesecake. I didn’t need to do a bath since mine were small, but there were no cracks. This is a keeper!

    • #
      Tessa — January 11, 2021 at 1:51 pm

      I am ecstatic to hear this!

  108. #
    Sarah Carver — January 11, 2021 at 8:28 am

    I love making cheesecakes. This one is a perfect recipe! The taste is superb and the texture is great! Thanks for your clear instructions for a water bath. It makes such a difference!

    • #
      Tessa — January 11, 2021 at 1:52 pm

      So glad you tried this recipe out!

  109. #
    Marie — January 11, 2021 at 8:34 am

    My daughters and I made this for the challenge because we have never really made cheesecake before. It was an easy recipe and came out perfect! I am no longer intimidated by cheesecake! Thank you!

    • #
      Tessa — January 11, 2021 at 1:52 pm


  110. #
    Lindsay Roberts — January 11, 2021 at 9:03 am

    I love this cheesecake! It’s a delicious and classic cheesecake recipe that makes a great base for any topping selection. The water bath keeps the filling so smooth and creamy. You won’t be disappointed!

    • #
      Tessa — January 11, 2021 at 1:52 pm

      So glad to hear you loved this recipe!

  111. #
    Ana bobadilla — January 11, 2021 at 9:06 am

    10/10 recommend this! I added a splash of vanilla to mine but oh my goodness this was AMAZING! It was all gone that same night ❤️

  112. #
    Sabrina — January 11, 2021 at 2:15 pm

    Simply DELICIOUS!! I followed recipe to the letter, along with the helpful hints. Turned out beautifully!

    • #
      Tessa — January 12, 2021 at 11:57 am

      So happy to hear this!

  113. #
    Cathy Loose — January 11, 2021 at 8:05 pm

    A great recipe – Excellent! Well I made a different cheesecake recipe in December right before this with a sponge cake crust but I wanted to follow this recipe exactly.

    • #
      Tessa — January 12, 2021 at 12:00 pm

      I’m so glad you enjoyed this cheesecake!

  114. #
    Kathy — January 12, 2021 at 12:12 am

    My Gosh! This Ultimate Cheesecake was an Ultimate Success! My guests loved it and said it was the best they ever had! Half the cake was gone in no time! It made me look pretty good and I will definitely make it again!

    • #
      Tessa — January 12, 2021 at 12:02 pm

      So thrilled this cheesecake was a hit!!

  115. #
    PJ Bibby — January 12, 2021 at 1:23 am

    Definitely worthy of the ‘Ultimate’ title!
    The cheesecake itself is delicious and not too sweet, but really comes alive with the berry sauce (I had to use a frozen 3 berry mix). But the texture is what really makes it stand out! It’s just so delicate, smooth and silky – pure bliss!

    • #
      Tessa — January 12, 2021 at 12:03 pm

      So glad you enjoyed, PJ!

  116. #
    Crystal AR Majalca — January 12, 2021 at 5:13 am

    I loved how easy this recipe was and solo good…I do have a question… Why did my cheese cake cracked on the sides a little?… I didn’t want to use aluminum foil, so instead I use a cookie cooling rack to place the pan on over the water bath… Do you think this might of have something to do with the cracks that it didn’t get enough heat aroun the pan by not placing it directly in the water bath or could I have over beated the filling?

  117. #
    Debbie T — January 12, 2021 at 10:15 am

    Great recipe! It was creamy and delicious and didn’t taste like lemon which I was afraid of. I think next time I’ll add some vanilla extract though since I love the flavor it gives cheesecake.

    • #
      Tessa — January 12, 2021 at 12:07 pm

      So happy you tried this recipe out!

  118. #
    Heather — January 12, 2021 at 3:10 pm

    As a first ever cheesecake bake for me, this recipe turned out fantastic! It was easy to follow and got 10/10 from the whole family.

  119. #
    Jodie — January 12, 2021 at 3:37 pm

    Nice easy instructions for a basic cheesecake. The raspberry sauce is well worth the effort because it gives this cheesecake a big flavor boost.

    • #
      Tessa — January 13, 2021 at 10:32 am

      So glad you enjoyed this cheesecake!

  120. #
    Renisha — January 12, 2021 at 4:01 pm

    This recipe is amazing!! The instructions were clear and were easy to follow. Definitely my new go to cheesecake recipe!

  121. #
    Rachel — January 12, 2021 at 4:19 pm

    Wonderful recipe! Light but oh so creamy and the lemon adds a subtle brightness to it. Huge hit with friends and family! Thanks for sharing!

  122. #
    Renisha — January 12, 2021 at 4:20 pm

    Loved how this cheesecake turned out! The recipe was so easy to follow. There were no cracks or bubbles. DELICIOUS!

  123. #
    Renisha — January 12, 2021 at 4:24 pm

    Loved how this cheesecake turned out! The instructions were easy to follow and there were no cracks or bubbles. Tasted delicious!

    • #
      Tessa — January 13, 2021 at 10:33 am

      Yay! Happy to hear this.

  124. #
    Ginger — January 12, 2021 at 4:33 pm

    As a cheesecake lover, this recipe was delish. And since I quit listening to my thighs, I took it to school and shared it with my Sr class. If only sound bites could be added! Lots of appreciative moans and groans and several “Can you adopt me” requests. I’d say that’s one good cheesecake!

    • #
      Tessa — January 13, 2021 at 10:33 am

      So glad this recipe was a hit!

  125. #
    Ani D. — January 12, 2021 at 5:19 pm

    Delicious and easy to make!

  126. #
    Sofia Givelos — January 12, 2021 at 5:25 pm

    Cheesecake was a hit! Didn’t have raspberries so put cherries on top instead and turned out beautifully. Baking the crust first was key because it gave it a nice buttery flavour and wasn’t too dry. Whole family loved it!

  127. #
    Renee — January 12, 2021 at 7:14 pm

    I’m a trained pastry chef and I’ve avoided making classic, round cheesecake for years out of fear of it cracking and being dry. This recipe is SO EASY and SO DELICIOUS! I didn’t have a pan or tray that my springform pan would fit into for a water bath, so I did the cheesecake on the top rack of the oven and a 9×13 of water on the bottom rack. Worked perfectly!!

    Can’t wait to make it again… but it’s dangerous! I could eat the whole thing!

    • #
      Tessa — January 13, 2021 at 10:34 am

      Woohoo! I’m so thrilled you enjoyed this cheesecake!!

  128. #
    Laura — January 13, 2021 at 4:21 pm

    I’m not a big cheesecake fan, but this was awesome! My husband and daughter loved it too! Definitely read the tips… so helpful!

    • #
      Tessa — January 14, 2021 at 12:52 pm

      I’m thrilled to hear this cheesecake was enjoyed!

  129. #
    Amy Petty — January 13, 2021 at 6:06 pm

    This cheesecake is delicious! The recipe was easy to follow and my whole family loved it, including my cheesecake hating husband.

    • #
      Tessa — January 14, 2021 at 12:53 pm

      I’m happy to hear this cheesecake was enjoyed by your family!

  130. #
    Angie Pauly — January 13, 2021 at 7:49 pm

    I made this recipe but additionally made it marbled. It came out delicious, my family loved it!

    • #
      Tessa — January 14, 2021 at 12:55 pm

      Yay! I love when you guys get creative with my recipes!

  131. #
    Uinise Vaenuku — January 13, 2021 at 10:46 pm

    Amazing recipe! Appreciate the oven bag tip!

    • #
      Tessa — January 14, 2021 at 12:56 pm


  132. #
    Elizabeth — January 14, 2021 at 5:47 am

    Wow, I really enjoyed this challenge. It was just what I needed after so many (delicious) Christmas cookies. I have never used a water bath method but it ended up being pretty easy – just follow the directions! I let my cheesecake chill in the fridge overnight so naturally I had to try it for breakfast. It is so smooth and creamy – just delicious. Highly recommend this recipe, with this tip: plan to bake in advance so it gets the full chilling, and the next day you will be rewarded!

  133. #
    Lauri Rottmayer — January 14, 2021 at 6:48 am

    Delicious! Light and yummy.

  134. #
    Trisha Montemayor — January 14, 2021 at 9:01 pm

    Wow, that was so good! Followed the recipe and all the tips. So smooth, creamy and no cracks! I had always been scared off of trying a baked cheesecake – no more!

    • #
      Tessa — January 15, 2021 at 10:03 am

      So glad you enjoyed this cheesecake recipe!

  135. #
    sarah — January 14, 2021 at 11:52 pm

    I made this cheesecake and it amazing . The texture was absolutely perfect.
    thank you

  136. #
    Aviv — January 15, 2021 at 1:54 am

    Made this cake for my mom’s birthday day and she loved it!! Came out perfect and smooth, no cracks. Definitely would recommend 🙂

    • #
      Tessa — January 15, 2021 at 10:04 am

      So glad this cheesecake was a hit!

  137. #
    Betsy — January 15, 2021 at 2:58 pm

    Wow! I will never make another cheesecake recipe again! (Unless it’s one of the other variations on Handle the Heat!) So smooth, no cracks, not too sweet, just perfect!

    • #
      Tessa — January 18, 2021 at 9:55 am

      I’m honored!

  138. #
    Alexa Vagnozzi — January 15, 2021 at 3:06 pm

    So delicious! Tessa’s instructions were easy to follow and she helped make the water bath less intimidating. I feel like a cheesecake master after this! The flavor and texture of this cheesecake is incredible… it’s hard to stop eating!

    • #
      Tessa — January 18, 2021 at 9:56 am

      Yay! This makes me so happy!

  139. #
    Domitille — January 15, 2021 at 4:31 pm

    I had never made cheesecake before but this was truly perfect – just like a professional cheesecake, and simpler to make than it might seem. Thank you so much – another amazing recipe !

    • #
      Tessa — January 18, 2021 at 9:56 am

      Hooray! SO glad you enjoyed.

  140. #
    Dom — January 15, 2021 at 4:36 pm

    Just delicious ! It tastes like it should be complicated but it’s not. Thank you !

  141. #
    Michele DeToro — January 15, 2021 at 4:43 pm

    One of the best cheesecakes I e ever made. So creamy and moist and didn’t crack. So easy to flow and versatile

    • #
      Tessa — January 18, 2021 at 9:57 am


  142. #
    Mayline Arnold — January 15, 2021 at 5:24 pm

    Woah! This is beyond a five star cheesecake! Incredibly creamy and dreamy a luscious texture and flavor. Tess’s a instructions were very clear and made it easy to make this cheesecake. The two hardest parts were waiting for it to chill and not eating the whole darn thing by myself. I dream of this cheesecake it’s so good!

    • #
      Tessa — January 18, 2021 at 9:58 am

      So glad you enjoyed this cheesecake!

  143. #
    David — January 15, 2021 at 6:15 pm

    This is just the creamiest cheesecake recipe. I cannot wait to play around with different flavors and bases. So versatile and the recipe is so easy to follow.

  144. #
    Marjorie — January 15, 2021 at 6:27 pm

    I was so nervous before I made this recipe because I had heard cheesecake was so difficult and I’d never used a water bath before, but the recipe instructions were so well detailed that they were easy to follow! The cheesecake was for my dads birthday and he loves baby Ruth candy, so I rimmed the cake with homemade caramel and chocolate ganache and chopped up baby Ruth! He loved it! The cheesecake is so creamy, tangy and just the right amount of sweetness! I’d encourage anyone who is nervous about trying to make cheesecake to try this recipe because it’s well worth it!

  145. #
    Angelina — January 15, 2021 at 8:32 pm

    This was my first time making a cheesecake like this and it was so good! Super delicious, smooth and creamy and with no cracks at all! It is a little bit time consuming, but it was definitely worth all the effort!

    • #
      Tessa — January 18, 2021 at 9:52 am

      So glad you tried this recipe out!

  146. #
    Cari — January 15, 2021 at 10:09 pm

    This recipe was very easy to follow and such a fun activity to complete with my sister! The cheesecake came out just like it was pictured, and delicious!!

  147. #
    Ronnie Oliver — January 15, 2021 at 10:25 pm

    This is a very nice recipe. I had never used a water bath before to make cheesecakes.

    • #
      Tessa — January 18, 2021 at 9:52 am


  148. #
    Madeline Rauch — January 15, 2021 at 11:12 pm

    Made this recipe the other night and it is by far the best cheesecake I have ever had. Everyone else who tried it loved it as well! Even my father, who is not usually a cheesecake fan, devoured a big chunk. This recipe is so creamy and rich, it will definitely be my go to from now on.

    • #
      Tessa — January 18, 2021 at 9:52 am

      So thrilled to hear this!

  149. #
    Flavia Casagrande Bastos — January 16, 2021 at 3:21 am

    I loved this cheesecake so much! <3

    • #
      Tessa — January 18, 2021 at 9:53 am


  150. #
    Safa Zaid Malik — January 16, 2021 at 3:28 am

    The cheesecake turned out delicious! And it’s texture was so silky and smooth! Thank you for making the directions so clear and easy to follow 🙂

    • #
      Tessa — January 18, 2021 at 9:53 am


  151. #
    Amanda Hinton — January 16, 2021 at 6:57 am

    Super simple, great results!

    • #
      Tessa — January 18, 2021 at 9:47 am


  152. #
    Amanda — January 16, 2021 at 7:00 am

    Super simple. Great results!

  153. #
    Lizzy — January 16, 2021 at 9:22 am

    What causes the air bubbles on the top? The cheesecake I made had air bubbles. I notice air bubbles on your cheesecake as well as on many of the cheesecakes made for the challenge. My cheesecakes never had air bubbles before although they did have cracks! Excellent cheesecake! This will be my go-to cheesecake recipe.

  154. #
    Carrie Serquina — January 16, 2021 at 10:30 am

    Absolutely loved the recipe. Easy to follow. And as promised, no cracks. I used fresh strawberries instead of raspberries for the topping and I’m happy with how it turned out. The cheesecake turned out sooooo good, and loved the hint of lemon! My hubby put a request for another after it’s finished LOL Thank you for sharing!

  155. #
    Nadine — January 16, 2021 at 12:52 pm

    This recipe is AMAZING!!

  156. #
    Ashley — January 16, 2021 at 6:21 pm

    Cheesecake can be hard to make, but this one made it so easy! I’ve made it a couple times now and each time it just gets better. Super creamy, not too rich, and the best of all… No cracks! I change it up by putting raspberry on top or sometimes chocolate depending on how I feel. Everyone loves this cheesecake!

  157. #
    doreen binns — January 16, 2021 at 6:30 pm

    My family did not like it as much as my usual cheese cake. It was fluffy and not as dense. the flavor was good. I might have to try it again. lol. My biggest critic si my 5 year old grandaughter!

    3 stars

  158. #
    April James — January 16, 2021 at 10:44 pm

    Loved this cheesecake. Made it for a dinner with my my brother and his family and it was a hit! I’m told that people went back for seconds after I left. Highly recommend!!

    • #
      Tessa — January 18, 2021 at 9:51 am

      Yay! That’s amazing to hear!

  159. #
    Barbara — January 17, 2021 at 7:08 am

    This cheesecake is amazing! Easy to follow directions!

    • #
      Tessa — January 18, 2021 at 9:44 am


  160. #
    Michelle Kneher — January 17, 2021 at 9:19 am

    This recipe yields one perfect cheesecake! Monitoring the internal temperature was really helpful tip! Super smooth and creamy….just perfect!

    • #
      Tessa — January 18, 2021 at 9:44 am


  161. #
    Nichole Catapusan — January 17, 2021 at 10:06 am

    My 2021 Baking Goal is to join all of the monthly challenges. That being said, this was my first attempt at a cheesecake and OMG it came out looking and tasting amazing. Very simple to prepare as well!

    • #
      Tessa — January 18, 2021 at 9:44 am

      That sounds like a great baking goal! I’m so thrilled you tried this cheesecake recipe out!

  162. #
    Pamela J Neumann — January 17, 2021 at 11:13 am

    My husband thinks he is a judge of cheesecakes and rates everyone he tastes. He has been doing this for fifty years. His Aunt Hilda had the highest rating at 9.8. He says you need to save room in case a better one comes along. I have been trying for thirty one years to come close to a 9.8. This recipe did it. I have already recommended it to three other people. I will definitely make this again!

    • #
      Tessa — January 18, 2021 at 9:42 am

      Ah this makes me so happy! SO glad this cheesecake was a hit!

  163. #
    Pamela J Neumann — January 17, 2021 at 11:17 am

    This the best cheesecake I’ve ever made and the best one I’ve ever tasted.

    • #
      Tessa — January 18, 2021 at 9:42 am

      I’m absolutely honored to hear this!

  164. #
    Stephanie — January 17, 2021 at 5:28 pm

    Love this recipe!! Came out perfect and really impressed my husband!

    • #
      Tessa — January 18, 2021 at 9:40 am


  165. #
    Amber Smith — January 17, 2021 at 6:31 pm

    Easy to follow and turned out great! We didn’t make our foil cover tall enough and some water got in while pushing the rack back into the oven. We let it cool and put it in fridge overnight and were pleasantly Surprised that only the very edge of the crust was soggy. E thought it tasted lemony, so we will do less lemon zest next time. We will definitely make this again!!

  166. #
    Amber S — January 17, 2021 at 6:31 pm

    Easy to follow and turned out great! We didn’t make our foil cover tall enough and some water got in while pushing the rack back into the oven. We let it cool and put it in fridge overnight and were pleasantly Surprised that only the very edge of the crust was soggy. E thought it tasted lemony, so we will do less lemon zest next time. We will definitely make this again!!