Cheesecake Factory Original Cheesecake Copycat [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 53 reviews

Cheesecake Factory Original Cheesecake Copycat Recipe can easily be made at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping. Also, watch the short video tutorial and see how delicious this dessert is!

We love cheesecakes and among our favorites are Best Instant Pot Cheesecake, Samoa Cheesecake No Bake and No Bake Tiramisu Cheesecake.

image of baked classic cheesecake on a board with strawberries

Classic Cheesecake Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe is made with just a handful of ingredients. It uses an easy technique that will result in one of the most delicious homemade desserts you have ever had. I love this recipe because it is not overly sweet.

You can taste the cheesecake glory that is front and center here but not over-powered by any other flavors. The cheesecake rests on a buttery graham cracker crust that is made with a mix of nuts for extra flavor and texture.

The Cheesecake Factory Original Cheesecake is topped with a thin sour cream layer, that nicely balances the sweetness in it. Also, it is light and refreshing, yet rich and dense, making it the perfect dessert. I love serving this delicious sweet treat with just a touch of whipped cream on the side and sometimes fresh strawberries for a pop of color.

If you are a cheesecake fan, you have to try this one! We have a great list of some of the best cheesecakes out there, but this classic version of it is one of the best you can get!

What do you need to make a basic cheesecake recipe:

  • First, you will need a springform pan.
  • Hand mixer or stand mixer.
  • Graham crackers or graham cracker crumbs.
  • Also, cream cheese, lots of cream cheese.
  • White granulated sugar.
  • Unsalted butter for the crust.
  • Eggs should also be at room temperature, just like the rest of the ingredients.
  • Sour cream and a littler of all-purpose flour.

image of sliced cheesecake factory original cheesecake

How to prevent cracks in cheesecake?

  • First, make sure that all the ingredients are at room temperature and well combined after being mixed.
  • Adding flour or/and cornstarch to the batter (more on this below).
  • Also, avoid opening the door oven while baking the cheesecake.
  • Watch it closely to avoid overtaking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, it means is done.
  • In addition, cooling the cheesecake in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
  • Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on it (more on this below).

Adding flour or cornstarch to a cheesecake:

Usually, the flour and/or the cornstarch are added to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch is added to the batter with the sugar.

How to bake the cheesecake in a water bath?

  • Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, you need to cover the sides only from outside. Because this will prevent the cheesecake from water leaking in.
  • Set the prepared springform pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O, and the sides are puffed and are light golden brown. The residual heat will cook the center of the cheesecake. If your cheesecake doesn’t wobble in the center, it means it has been over-baked, and most likely will crack. Hence pay extra attention when baking.
  • Cool it in the oven with the door slightly cracked for one hour.

How to fix a cracked cheesecake?

There are a few easy ways to hide or fix a cracked cheesecake top, here are my favorites:

  • First, let the cheesecake be completely cooled and refrigerated as per recipe instructions. Only when you have a cold cheesecake on hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too dip, imagine splitting the cheesecake in half. I would recommend using this method to fix the crack as much as possible, and after that, continue by adding some topping to it.
  • You will need: 1) small offset spatula 2) hot water 3) kitchen towel.
  • Now into fixing it: use the spatula dipped into hot water (or you can use your fingers, wet them in hot water first) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Clean the spatula with the towel as needed. In the end, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake.
  • You can add a thin layer of sour cream topping if the cracks are small.
  • You can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.

image of a sliced classic cheesecake topped with sliced strawberry on a silver plate

How do I know when a cheesecake is done baking?

Gently shake the cake, If the cheesecake looks nearly set and only a small area in the center jiggles slightly, it is done. The center will firm up during the cooling time, as it will cook from the residual heat. Therefore, make sure you don’t overcook it, since it will also cook later from residual heat.

How to remove a cheesecake from the springform pan?

  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  • Also, unbuckle the spring form pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
  • Similarly, to transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.

picture of a sliced cheesecake factory original cheesecake on a silver plate

How to slice a cheesecake?

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
  • Then, wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

How to freeze a cheesecake:

  • Preferably, freeze the cheesecake BEFORE you top it with sour cream.
  • First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
  • You can also wrap and freeze individual slices.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.

Save Recipe
5 from 53 reviews

Cheesecake Factory Original Cheesecake Copycat Recipe

Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

Ingredients

Cheesecake crust:

Cheesecake filling:

Topping:

Instructions

Cheesecake crust:

Cheesecake Filling:

Bake:

Chill:

Nutrition information

0 Calories: 582 Carbohydrates: 62 Protein: 15 Fat: 30 Saturated Fat: 16 Cholesterol: 155 Sodium: 658 Potassium: 509 Fiber: 0 Sugar: 48 Vitamin A: 970 Vitamin C: 0.7 Calcium: 302 Iron: 1.1
Save Recipe
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

image of cheesecake factory original cheesecake copycat for pinterest

Get free recipes to your inbox!

Comments

Leave a reply

The Novice

I'm drooling just looking at these pictures! Cheesecake is my absolute favourite dessert. We don't have Cheesecake Factory where I'm from, so I'll have to try out this recipe for sure!

Reply

Angie

Oh my goodness, this looks soooo good. I love Cheesecake, and I've totally pinned this recipe to try. Now I just need a copycat for their Pumpkin Cheesecake.

Reply

Lynsey

This sounds delicious! I’ve never actually been to the Cheesecake Factory but I heard the food is good, I’ll be trying out this recipe at home!

Reply

Demeter

Such a great copycat! So happy to not have to go out for this now!

Reply

Dina Demarest

I learned so much from your post. I've been pondering making cheesecake and I aleays wondered how to prevent the cracking!

Reply

Denay DeGuzman

I love a good cheesecake, and this one looks creamy, with a regal balanced height, and so darn scrumptious! And thanks so much for all of the helpful baking tips.

Reply

Marysa

How awesome to have a copycat recipe for the Cheesecake Factory. I haven't made cheesecake before, but this sounds delicious! Thanks for the recipe!

Reply

Lisa Marie Heath

I LOVE their cheesecake, so I'll have to try this recipe sometime! Cheesecake Factory is right by my work and I've gotten their cheesecake for lunch a couple times on difficult days

Reply

Melanie Bauer

Oh my gosh, this look so insanely delicious! Adding to my list of must makes!

Reply

Abeer

I love Copycat recipes! And this one is my favorite! This cheesecake is so creamy!

Reply

its very rich and creamy! yum!

Reply

robin rue

Oh heck yeah! Now I don't have to pay their ridiculously high prices anymore since I can just make it at home. Yay!

Reply

Exactly!!! Making it at home its so much cheaper!

Reply

Candy

I have one kid who always ask for a plain cheesecake for his birthday. They are not difficult to make. I serve different toppings on the side. 

Reply

OMG we are so much alike lol

Reply

Cezara

I am so glad i bumped into your blog, and learned about this cheesecake. I loved the tips about the cracks and the cake was really delicious and not too hard to make. I topped it with some fruits and it looked even better. Loved it!!!

Reply

I am happy that you find the tips helpful!

Reply

Glenda Cates

I have always wanted to bring my husband here for dinner as he loves Cheesecake although now that you have shared this recipe with us I don't have to take him there for dinner. Although it would give us the perfect night out.

Reply

Their cheesecakes are so good!

Reply

Ada

aww thank you so much for the post! When I used to live in America cheesecake factory was one of my favourite restaurants because of the cheesecakes! I cant wait to try to make it at home now! So delicious ! 

Reply

You will love this homemade version!

Reply

Terri Steffes

This cheesecake looks amazing. I really don't mind the cracks in a cheesecake. I think that it makes it rustic and proof of being homemade!

Reply

haha same here :)

Reply

Ruth I

My cousin loves cheesecake but I honestly do not have the courage to make one because I failed before. But this looks so delicious, the tips you gave are so helpful as well. I need to give this a try.

Reply

Follow all the tips and don't be afraid!

Reply

Jeanette

That looks absolutely delicious! I have never attempted to make cheesecake mostly because I thought it was hard. This looks too good to pass up.

Reply

Heather McMechan

This reminds me of the classic cheesecake recipe my grandmother used to make.

Reply

aren't those the best?

Reply

Teresa

Your cheesecake looks absolutely gorgeous! Mine never looks so fluffy! I will have to keep all your tips in mind for the next cheescake bake!

Reply

Tasheena

Yummy! This cheesecake looks delicious. I can't wait to make it for my next family gathering. 

Reply

Your family will love it!

Reply

Alli Smith

Cheesecake is one of my favorite desserts and I haven't made one in quite a while. You've inspired me to pull out my springform pan and get busy baking. Yum!

Reply

I hope you give it a try!

Reply

Sarah Bailey

Oh my goodness I need to try this recipe! We don't have Cheesecake Factory over here, but as a lover of cheesecake I feel it is something I need in my life!

Reply

Shoshana Sue

This looks delicious. My favourite cake is cheesecake so I am fully here lol. I tried to make a baked cheesecake last Christmas but it didn't turn out the way I wanted. I am going to try your recipe this coming holiday season

Reply

Yona Williams

I love cheesecake, but haven't made a full-sized one yet. I've made mini cheesecakes in a muffin tin. Now I'm in the mood for Cheesecake Factory. Your copycat recipe looks extremely creamy.

Reply

Shannan P

This looks absolutely delicious! I love making homemade cheesecakes and will have to give this recipe a try soon!

Reply

Cindy Gordon

Oh that looks delicious. I love how white they get; that's how you know they're perfect.

Reply

Ty @ TravelTasTily

Cheesecake is prolly one of my most favorite desserts. I can literally eat it everyday, all day lol. I am most definitely going to make this over the weekend, thanks!

Reply

Dana

Hi there! I was hesitant in the beginning to try this cake, but after I made the commitment I could not be happier. The cake is truly amazing and soo elegant. I love the original version and this one is trully a good one!!!

Reply

KIM CROISANT

I have a story about cheesecake. When I was 21 years old, I made my first cheesecake from scratch. That recipe took forever and I promised myself I'd never make another one. Today, I am 58 years old and I kept my promise!! Yours looks wonderful...and I do like cheesecake!!

Reply

lol

Reply

Ashley

Wow this looks amazing! I could be in trouble making something like this lol

Reply

Amee

Oh my cheesecake is my weakness and that looks so good! I'm definitely making this recipe.

Reply

Anosa Malanga

I must confess, I have never made a cheesecake yet ever in my entire life. Lol, I am a latebloomer when it comes to baking and cooking. Now I am still in the process of learning. Glad I found sites like this. Excited to try this out.

Reply

Dee

This looks better than what is served at the restaurant!

Reply

Bohemian Babushka

Unfortunately we no longer have a cheesecake factory in Tallahassee. Fortunately BB now has this recipe. Gracias.

Reply

Bethel C Esmillarin

Your tips on how to make good cheesecakes are the win for me ?and your flat lays are slaaaaaay

Reply

Lynndee

We don't have Cheesecake Factory here in the city, but we certainly love cheesecake. That looks delish. Thanks for the recipe.

Reply

Erin | Dinners,Dishes and Dessert

Craving for this! Love the flavor of it!

Reply

Laura

Yum! Looks so good. My family will surely love this cheesecake.

Reply

Yuri

I am in love with cheesecake and your recipe is pretty cool to follow. Also, i love that you have the qa on how to fix cracks I think this is helpful. I made this cake yesterday and by today half is gone, loved this one a lot. I added some strawberry on top just for some color and enjoyed every bite!!!

Reply

I am happy that you found it helpful!

Reply

Anna

This is probably the best cheesecake I had. It turned out really cute and delicious, and with no cracks!

Reply

I am so happy that you liked it!

Reply

Lin

This is top notch. I made it today and its just amazing!!! 

Reply

Happy that you liked it!

Reply

Dana Collins

Love your recipe, explanations tips and photos!  What size springform pan do you use? 

Reply

Thank you, I use a 10 1/2 inch.

Reply

Donna

Here's a hint for using the water bath method, which I recommend. After you wrap the outside of the pan in foul, wrap it in a turkey size bake-in-bag, carefully rolling down to just below the rim of the pan. Pretty much guarantees that no water will leach thru the foil. Also, better use the heavy duty foil.

Reply

such a great tip!

Reply

David Keiper

I am wondering what slize springform pan You use? 

Reply

It says in the recipe 10 1/2 inch, if you want to use a smaller one, definitely use less cream cheese, 4 packages.

Reply

Shannon

My husband's birthday is this Saturday and he was just telling me how he'd love a cheesecake but he is lactose intolerant so he figured it probably wasn't a good idea. I just learned that a local store sells lactose free sour cream and cream cheese so I plan on making this recipe for him as a surprise! Can't wait to try it out!

Reply

Happy birthday to him and I hope he likes it :)

Reply

Martha McLure

I appreciate your tips and hints and the copycat recipes. When I half it (that's a huge cheesecake) I should half every ingredient, not just the cream cheese? Do you have any experience freezing this? I could cook in two smaller pans and freeze one for the future!!!

Reply

Yes, if you want to make half, divide each ingredient by half. Also, it freezes great, I believe I included freezing instructions at the end of the post, before the recipe card. I like your idea of cooking two smaller ones and freezing one.

Reply

Jennifer

Can this be modified to become a chocolate cheesecake instead??

Reply

sure, I would leave out one package of cream cheese and add melted chocolate and cacao powder to the recipe. Let me know if you need more detailed instructions to convert it.

Reply

Christina Dietrich

Made this last night for a potluck at work. Everyone loved it! I didn't have sour cream on hand so I nixed it and it still turned out great. I also cut the recipe in half. I made a berry sauce to drizzle on the top.

Reply

Happy that it was a success, thank you for the feedback!

Reply

Laurie

This recipe uses 8 pkgs cream cheese ?

Reply

6 packages, please read carefully

Reply

Nina

Tried without water bath twice. Both were amazing , but had a few fixable cracks. Third one , I used the waterbath method. No cracks, but it took so much longer to bake. I know it continues to cook for an hour with the oven door open, and didn’t want to over bake this creamy recipe.  Can you gove any time adjustment guidelines  for when the waterbath method is used?

Reply

Amanda

this cheesecake recipe is amazing, I did it few days ago, and hands down is one of the best I tried. It is really rich and how a true cheesecake should taste. thanks for the recipe, we really loved it!

Reply

Sandy

Great recipe i tried this cheesecake this week and its amazing, i love cheesecakes and this one is def. a keeper!

Reply

So happy that you loved it!

Reply

MG

OMG.... I have officially deleted all my other cheesecake recipes!!! I've made this 2 times in 2 weeks, second time I cut the recipe in half & just used a dusting of cookie crust and was very pleased with the outcome. Can't wait to play around with flavors and extras!!! Thanks for the recipe.

Reply

Hi! OMG I am so happy that you are enjoying this :) this is my go to as well, I absolutely love it!!! Thank you for the feedback!

Reply

Ryan

Excited to try this recipe. I have a 10" spring form pan. Do you think that will still be large enough for the amount of ingredients the recipe calls for? Thank you!!

Reply

I would reduce the cream cheese, maybe one less package, to make sure it won't over flow.

Reply

Stacie

Awww yeah! I need this in my life in the worst way. Cheesecake Factory makes the BEST cheesecake on the planet. I'd love to be able to make it for myself.

Reply

Vivian

Great cheesecake, with great texture. I love how rich it came out. My husband ate two slices, it was that good :). I added some caramel on top and it was also very delicious. Highly recommend it!

Reply

I am very happy that you loved it :) I love the caramel addition!

Reply

Connie

You had me at cheesecake. My absolute favorite. Thanks for all of the tips on making one myself, which i have never tried. May need to give it a go.

Reply

Brianne

We LOVE Cheesecake Factory! This is a great copycat recipe, though we'd still visit there on occasion ?

Reply

Lisa aka Flabby Fashionista

This looks amazing! I haven't made a traditional cheesecake in forever. I can't wait to try this recipe!

Reply

Claudia Krusch

I love how it looks! Can't wait to try your recipe! Such a perfect option for holiday meals!

Reply

It is great, I hope you like it!

Reply

Anne Marie

I'm so glad you posted this! Cheese cake seemed intimidating at first, but your recipe is a keeper.

Reply

KrystL

We don’t have a Cheesecake Factory nearby so this  would be so good to make my own. 

Reply

Amy

This recipe looks so amazing!! I love Cheesecake Factory Cheesecake and know I would LOVE this!!

Reply

Dawn Nieves

Oh my yum!! This looks absolutely amazing. I love cheesecake so I'll be trying this recipe very soon.

Reply

Jennifer

I love cheesecake! I just made one for someone's birthday recently and it turned out perfect. We used the water bath method and it never cracked. Your tips are perfect! Now -- I want to make another cheesecake

Reply

Reesa Lewandowski

This sounds like something I might just need to make for Christmas! LOVE Cheesecake Factory's Original Cheesecake, it's what I always order! 

Reply

I order that one too a lot!

Reply

Barry Phillips

I am a true cheesecake lover and your recipe was just what I was looking for- Perfect! I'm not much of a cook/baker, but your your way was quite easy. But I do have a couple of questions: The first time I made it the crust wasn't enough to cover the bottom and half way up the side as required. The pan was the correct size. I fixed it by adding half as much again for the crust the second time i made it. The other issue I had both times was the very edge turned dark brown before it was cooked. Then the whole top browned before it was done too. I used a silicone pie edge cover and that only helped a little bit. I also turned down our oven to 300/325 (because our oven tends to heat a bit hotter than the dial claims). What would you recommend I do to keep it from browning so fast? I cut away the dark brown and "hid" the rest under your yummy topping, so it looked great. I can tell you even with these small issues the cake was absolutely fantastic and everyone truly loved every bite! Thank you so much for this scheme!

Reply

Amanda

Have a small springform so didn't use approx 5 cups of leftover batter-- the topping and crust were correct tho. Didn't use a water bath but minimal cracks easily covered with the topper. Husband loved it with fresh raspberry sauce. Great recipe!! Site isn't letting me click 5 stars but it is!

Reply

Carol B

Absolutely delicious!

Reply

Ariana

I made this cheesecake twice and its the best I have ever tried! Dont think twice, this recipe is a keeper, the texture is amazing!

Reply

Miranda

This is the best cheesecake i have ever made, really loved it and how delicious it came out. Thanks for the recipe and tips!

Reply

Maria

This cheesecake is rich and creamy, full of flavor. Its the best cheesecake we made we really liked it. It was pretty easy and simple to follw the steps as well. Very good cake! Thanks!

Reply

Trisha

I only have a 9" springform pan & have never made a cheesecake before. Do I need to just use 4 packages of cream cheese & leave the other ingredient amounts the same?

Reply

4 packages cream cheese, 1 1/2 cup sugar, 4 eggs, 10 ounces sour cream. Everything else stays the same.

Reply

Paula

I noticed you indicated adding the sour cream and sugar to the filling, and than you indicate to add it as a topping... is this 2 separate steps using the same amount. Please advise.p

Reply

yes, two separate steps :) there is a sour cream topping as well

Reply

Feodora

Wow this is soo good. We have made it over the weekend and is all gone now. It is the best dessert ever, so rich and creamy just pure classic! We really loved it a lot and the video makes it very simple to follow. I highly recommend it to everyone!! Thanks!

Reply

Sandy

Great cake, me and my husband loved it. Ao rich and classic very satisfied of how it turned out. Your tips are also great it did help a lot and video makes it really easy to follow. It’s a delicious dessert for sure!

Reply

Igor

I made this cake for my loved one and he really really liked it. One of the best cheesecakes i have made. Its very special and since this is our favorite dessert, i can say this is the best one

Reply

Missey

Can I make this in to mini cheesecakes and if so what would the cooking time be?

Reply

Missey

Can I make this in to mini cheesecakes and if so what would the cooking time be? And how many would it make

Reply

yes, about 30 minutes, depends how small are you making them.

Reply

Angela Wadsworth

I made this cheesecake and nailed it! It was incredible! I wish I knew how to post a picture lol! 

Reply

so happy that you loved it!

Reply

Heather Baker

I would love to use this recipe for a baby shower I am throwing in June!! But I am making them in mason jars....How would I do that with this recipe? Would I just cut down the bake time?

Reply

Yes, cut down the baking time and look when the cheesecake is settled.

Reply

Theresa Brandon

We have a Cheese Cake Factory. Don't understand the picture. The original cheese cake from Cheese Cake Factory is 3 times the height of the one pictured. Seemed like a lot of Cream Cheese for 1 cheese cake. Anyone try the recipe?

Reply

This is a LARGE cheesecake and tall :)

Reply

Manal

I only have 10 inch springform pan do i have to adjust anything??? This looks delicious 

Reply

no, you don't have to adjust anything.

Reply

Lori

I just wondered if anyone has tried this recipe cut in half?? I made it last weekend and it was amazing!! But it’s huge so I thought I could make it smaller. Looks simple enough just wondered if it had been attempted?

Reply

Yes!! You can make half :)

Reply

MingDynasy

I was successful at making this copy cat cheesecake and omg I am a proud mama, I’d like to first thank sweet and savory for making this an easy to follow cheesecake receipe. This recipe can easily make two cheesecake and the cinnamon is the secret to making that crust so delectable. Patience is a virtue, waiting the 24 hours before slicing is necessary for the cake to be solid and manageable and the sour cream topping is subtle and light. I’m bringing the second and to a baby shower tomorrow and I’m sure they’ll love it as much as I did :)

Reply

Hi Ming, and thank you for stopping by. Yes, these cakes require some patience, but it is well worth it. Glad you enjoyed it, and feel free to ask me any questions you have.

Reply

Cynthia Dunning-Lazaroff

if you have someone who cannot eat nuts can you increase the graham crackers if so by how much and do the other ingredients for the crust stay the same thank you

Reply

just replace the nuts with graham cracker crumbs and everything else stays the same.

Reply

Chelsey

I LOVE cheesecake! Cheesecake factory is no where near me and I've always tryed to find a good recipe for good cheese cake, that works. The recipe was easy to follow and not complicated at all. so delishious!

Reply

Thank Chelsey, and I am glad you have enjoyed this recipe and the cake!

Reply

Medina

Thank you for the recipe! May I ask you what brand of cream cheese do you use?

Reply

Philadelphia

Reply

Meg

I used a standard 9” spring form pan and I could not get all the filling in it. What can I do with the leftover. There is about 3 cups. Thanks

Reply

make cheesecake cupcakes, bake for about 30 minutes :) you will have mini individual cakes

Reply

Amber

The filling ingredient list shows 16 oz of sour cream but the directions never say to add the sour cream... I’m just gonna throw it in there and hope for the best...

Reply

In the instructions under Cheesecake Filling, check #7, it says to add sour cream.

Reply

Sylvia

How big of a spring pan to you need to make cheesecake? Thanks

Reply

10 inches works great

Reply

Gladys

Made this for Thanksgiving and it was huge hit!! I used a 9 in spring pan and it overflowed 🤦🏽‍♀️. I'm making one for Christmas and I'm adding oreo cookie pieces and using an oreo cookie crust. I'm also going to use a 10x4 inch pan this time. How tall would you say this cheesecake is when made in a 10 inch pan? I'd like mine to be really tall.

Reply

Mimi

How many mini cupcakes would this make and how long would I need to cook them

Reply

About 24, you cook it for about 30 minutes.

Reply

Marcia Parker

I made this and got rave reviews!

Reply

Linda Goodwin-Rios

I made one a few weeks ago, it came out perfect, big hit with my husband. Making two more Saturday 😋

Reply

Jennifer Harper

I made this and it is Amazing! Thank you for the recipe and your helpful tips. 😋 This will definitely be on my top Desert List. Thank you again.

Reply

Thank you Jennifer for your review. Happy you enjoy our cheesecake!)

Reply

Jessica Contreras

Hi! I’m making this tomorrow and am trying to make it gluten free for a friend. Can I use a different kind of flour in the filling Or will a different flour not work? If not, can I add extra cornstarch?!

Reply

Jessica Contreras

Hello! I have made the recipe before and it’s amazing. I’m trying to make it tomorrow for a friend who is gluten free. Can I sub the flour out with almond or coconut or will it be weird? Or can i possibly just add additional cornstarch? Help would be so appreciated!!!

Reply

I would just add another 2 tablespoons of cornstarch.

Reply

Jill

So Yummy! This turned out so well!! Thanks!

Reply

Elham

AMAZING recipe I am doing it right now looks great 👍🏻 Can’t wait to try it

Reply

Jackie

I'm making this today for hubbies bday. Wish me luck.

Reply

Madalina

Hi, This looks delicious and and so many people love the recipe! I would like to try it as well but it would be much easier for me if you would write the measurements in grams as well. Thank you.

Reply

Svetlana

Hands down the best recipe for cheesecake ! Mine turned out absolutely beautiful and delicious I just couldn't get that beautiful golden rim around the top but I'll work on that next time other than that this was a HUGE SUCCESS for me.

Reply

I am so happy that it turned out great!

Reply

Joann

I made it last night for my Cheese cake lover my son's Birthday, No Cracks with the water bath ty!!! Great tip. With the last step the sour cream topping after it settles can I also add strawberries with syrup?

Reply

If you want to add the strawberries in syrup I would skip the sour cream topping.

Reply

Samira Hermiz

Can I use pie filling like cherry or any kind instead of the sour cream n sugar filling

Reply

You can definitely add the pie filling, but not instead of the sour cream, just as an extra ingredient. It will be delicious!

Reply

Elvia

First Cheesecake Recipe that doesn’t crack! FullSizeRender.jpg

Reply

Laura R

What size pan?

Reply

A 10 inch is best

Reply

Sarah

I had the same experience. I baked in a water bath and added a little extra time - 10 minutes or so, but it was still a little undercooked in the very middle when we sliced it to serve. Other than that, turned out beautifully. Next time I'll bake for at least 1:30, probably 1:45.

Reply

gladys

Hello. I'd like more details on how to convert this to a chocolate cheesecake.

Reply

Nyna

Thanks for the recipe, it’s looks so good !! Want to try it but here we are not familiar with the « cup » thing . What size of cup is it ? Is it 120 grammes like Google says ? Thanks in advance.

Reply

250ml for liquids

Reply

Demi

Excellent tip! Thank you!

Reply

Caryn Sterling

I make this cheesecake all the time! Amazing recipe. Quick tip I’ve learned after baking this many times, anyone intimidated with the water bath, I fill a large roasting pan with water on the rack right underneath the cheesecake and never have a single crack! It bakes perfectly without having to worry about water possibly sinking in.

Reply

Brenda

If the middle is still undone that means it nedded more time cooking or does it needs yo be refrigerated?

Reply

Hi Brenda, it will need to be cooked a bit more. Thanks

Reply

cathie

Do both cups of sour cream go into the mixture or is all of the sour cream for the topping? Can't wait to try it. Thank you, Cathie

Reply

I used two cups for the topping, a thick layer, but you can use less.

Reply

cathie williams

Thank you it turned out great!

Reply

Mayang

I made this today (I only made half of the recipe.). I tried so many other recipes and this is by far is the best one. I love how the tips were accurate. My cheesecake came out so smooth and pretty, I didn't want to eat it. Anyhow, thank you for this recipe. I am definitely keeping this one. It is awesome.

Reply

KT

Could we make this cheesecake in a 9in. springform pan? I can't find a 10in. or 10 1/2 in. pan. Do you know if all of the batter will fit into a 9in. pan or would I have to leave some out? Thank you!

Reply

The batter may not fit all in, if you have a muffin pan, you can make some mini cheesecakes with the remaining batter.

Reply

Laura

I can’t wait to try this recipe! Quick question, I’m wanting to use two 8” springform pans instead of cutting the recipe in half. How long would I need to cook them?

Reply

About 40-45 minutes.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.