Ingredients
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
Directions
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Preheat the oven to 325°F.
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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:
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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:
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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.
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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.
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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.
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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.
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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.
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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:
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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.
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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!
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.
Hi Holly, that’s a fabulous tip!! Love it! I’ve edited the post to add in your tip 🙂
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!
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.
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!
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.
Hi!
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!
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 🙂
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! 😀 😀
Also, I’m planning to divide the recipe by 3/4ths, since I’m baking in an 8″ pan.
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.
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
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)
I don’t see why not! 🙂
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
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!
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!
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Hi Tessa..just wondering if this recipe would work with add-ins like cookies or candy bar bits..it seems like a nice basic flavor that might work with other flavors.
Lori
I do not like graham crackers so I use different kinds of cookies and crush them the same as you do graham crackers
Lil
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!
I appreciate this work amazing post for us. I like it.
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!
Great info thanks buddy! Will surely utilize your research resources.
Wow, It’s amazing and delicious. I will make this & thank you so much for sharing this recipe.
Delicious, I will definitely try this at our Bakery, and will share on instagram, thanks for sharing
This is really great information. It’s an ultimate guide for cheese cakes. It helped me a lot to prepare cake by myself.
Do you think I can add liquid food colourings to this cake without adjusting anything else?
This is my go-to cheesecake recipe! Perfect texture, taste, and always bakes up so beautifully!
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
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!!
It’s Amazing and delicious recipe of Cheese cake , I made it’s really testy and Delicious
Hi! Is it possible to half the recipe?
Very easy to flow and tease great!
I’m looking to make a 6” cheesecake. Any suggestions on adapting this recipe?
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.
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!
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.
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!
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..???
This recipe takes a little more time and care, but the end result is soooo worth it! Best cheesecake I’ve made and tasted!
So recommended! You should really try it SUPER creamy and yummyyyyy!!
So recommended! You should really try it SUPER creamy and yummyyyyy!!
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.
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.
Loved it
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!
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!
Such a great recipe! I always get scared of making a cheesecake but your steps were easy to follow!
The recipe is so clear and exact and the water bath video was so helpful! This cheesecake is absolutely divine!
I am so glad you enjoyed this cheesecake!
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!!
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!
Cheesecake usually is not my first choice for dessert, but this was amazing. It turned out prefect and everyone loved it!
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!
I’m so happy you tried this cheesecake recipe out!
Amazing and easy recipe!!
Simple yet amazing recipe!! First time making a cheesecake and it came out bomb!!
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!
So glad you enjoyed this cheesecake recipe!
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!
So glad you gave this cheesecake recipe a try! And next time at least you have the recipe down 🙂
The water method was perfection!
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 🙂
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
So glad you tried this cheesecake, Joanne! And thanks for sharing your method!
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
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~!
Perfect directions and a truly wonderful cheesecake!
So happy to hear this!
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!
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.
YAY! So glad to hear this!!
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
This makes me so happy to hear!
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??
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!
I am so, so glad to hear this!
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
Absolutely delicious! The water bath was so worth it – I’ve never made a more beautiful cheesecake! Wonderful recipe that I’ll make again.
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!
So glad you loved this recipe! And your first HTH recipe – yay!!
Oh. My! With her guidance, it worked! No cracks! My cheesecake looks beautiful and everyone loved it!!!
Hooray!!
The water bath really did save my cheesecake! The last one I made had a sizeable crack down the center ☹
So thrilled to hear that!
Thanks for this recipe. Me and my family totally loved it.
Thrilled to hear that!
Wow! The tips actually worked; no cracks! But more importantly, so so delicious! Completely satisfied!
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.
So glad you enjoyed this cheesecake recipe!
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.
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.
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!!
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!!
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!
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
Happy to hear this!
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!
Yay for not being intimidated by cheesecakes!!
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!
You are so welcome! I’m so glad you enjoyed this cheesecake recipe!
This is full proof! No cracks and delicious
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!
So happy to hear you enjoyed!
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!!
So glad you enjoyed!
Perfect! Recipe is written perfectly! No cracks and delicious!
Great recipe. The baking bag over the foil is a great idea.
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!!
So glad you enjoyed this recipe!
This recipe helped guide me at every step! It turned out so well!
Hooray!!
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.
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.
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 😀
Amazinggggg so creamy and delicious. You can never go wrong with one of Tessa’s recipes!!
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.
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!
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.
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!
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!
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!
Very delicious cheesecake. Not to sweet very moist. Just the perfect cake.
The detailed instructions and the tips and tricks gave me the confidence to try this cheesecake. It came out perfect!! Creamy and delicious!!!
So glad you enjoyed this cheesecake!
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!
This is amazing! Thanks so much for sharing this, Jill!
Best cheesecake recipe ever! You have to try it!
I’m honored you think so!
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.
This makes me so happy! Yay!!
so easy! i was always intimidated by cheesecakes but this recipe was informative and simple and turned out delicious! will definitely be making again!
Hooray! Thrilled to hear this.
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!!
I’m so happy to hear this, Ava!
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!
This makes me so happy! So glad you found your new staple cheesecake recipe.
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).
So glad you got a cheesecake with no cracks! Hooray!!
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!
I am ecstatic to hear this!
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!
So glad you tried this recipe out!
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!
YAY!
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!
So glad to hear you loved this recipe!
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 ❤️
Simply DELICIOUS!! I followed recipe to the letter, along with the helpful hints. Turned out beautifully!
So happy to hear this!
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.
I’m so glad you enjoyed this cheesecake!
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!
So thrilled this cheesecake was a hit!!
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!
So glad you enjoyed, PJ!
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?
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.
So happy you tried this recipe out!
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.
Nice easy instructions for a basic cheesecake. The raspberry sauce is well worth the effort because it gives this cheesecake a big flavor boost.
So glad you enjoyed this cheesecake!
This recipe is amazing!! The instructions were clear and were easy to follow. Definitely my new go to cheesecake recipe!
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!
Loved how this cheesecake turned out! The recipe was so easy to follow. There were no cracks or bubbles. DELICIOUS!
Loved how this cheesecake turned out! The instructions were easy to follow and there were no cracks or bubbles. Tasted delicious!
Yay! Happy to hear this.
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!
So glad this recipe was a hit!
Delicious and easy to make!
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!
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!
Woohoo! I’m so thrilled you enjoyed this cheesecake!!
I’m not a big cheesecake fan, but this was awesome! My husband and daughter loved it too! Definitely read the tips… so helpful!
I’m thrilled to hear this cheesecake was enjoyed!
This cheesecake is delicious! The recipe was easy to follow and my whole family loved it, including my cheesecake hating husband.
I’m happy to hear this cheesecake was enjoyed by your family!
I made this recipe but additionally made it marbled. It came out delicious, my family loved it!
Yay! I love when you guys get creative with my recipes!
Amazing recipe! Appreciate the oven bag tip!
Hooray!
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!
Delicious! Light and yummy.
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!
So glad you enjoyed this cheesecake recipe!
I made this cheesecake and it amazing . The texture was absolutely perfect.
thank you
Made this cake for my mom’s birthday day and she loved it!! Came out perfect and smooth, no cracks. Definitely would recommend 🙂
So glad this cheesecake was a hit!
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!
I’m honored!
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!
Yay! This makes me so happy!
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 !
Hooray! SO glad you enjoyed.
Just delicious ! It tastes like it should be complicated but it’s not. Thank you !
One of the best cheesecakes I e ever made. So creamy and moist and didn’t crack. So easy to flow and versatile
Yay!
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!
So glad you enjoyed this cheesecake!
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.
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!
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!
So glad you tried this recipe out!
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!!
This is a very nice recipe. I had never used a water bath before to make cheesecakes.
Woohoo!
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.
So thrilled to hear this!
I loved this cheesecake so much! <3
Yay!
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 🙂
Hooray!
Super simple, great results!
Yay!
Super simple. Great results!
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.
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!
This recipe is AMAZING!!
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!
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
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!!
Yay! That’s amazing to hear!
This cheesecake is amazing! Easy to follow directions!
Yay!
This recipe yields one perfect cheesecake! Monitoring the internal temperature was really helpful tip! Super smooth and creamy….just perfect!
Woohoo!
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!
That sounds like a great baking goal! I’m so thrilled you tried this cheesecake recipe out!
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!
Ah this makes me so happy! SO glad this cheesecake was a hit!
This the best cheesecake I’ve ever made and the best one I’ve ever tasted.
I’m absolutely honored to hear this!
Love this recipe!! Came out perfect and really impressed my husband!
Woohoo!
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!!
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!!