But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.
Homemade New York Cheesecake
This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army. But watch out! Just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece!
How I Adapted Dorie Greenspan’s Recipe
My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie’s base recipe. We’ve thickened the graham cracker crust on the bottom and don’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce. Many thanks to Dorie for graciously allowing us to share her recipe with you!
Why Cook Cheesecake in a Water Bath
This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. Why go to all this fuss? Here’s why:
Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don’t want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.
What if you don’t want to use a water bath? Sure, that’s fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.
How To Know When Your Cheesecake is Done Baking
When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.
Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there’s still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won’t affect the flavor of your cheesecake.
What To Do If Your Cheesecake Cracks
Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly. But cracks aren’t a sign of failure, nor do they mean that your cheesecake won’t taste good. They’re mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.
Serve Your Cheesecake Chilled or at Room Temperature
Cheesecake is meant to be served chilled or at room temperature, primarily because it’s only after chilling and fully setting that it gains its velvety, silky texture. If you cut into a cheesecake while it’s still warm from the oven, the texture will be very firm and somewhat custard-like, and you’ll despair that you’ve done something wrong. Really, it just needs time to chill! Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.
How Long Does Cheesecake Last?
You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving. Leftovers will keep in the fridge for about 5 days. You can also freeze cheesecake for up to a month for the best flavor.
Ways To Top Your Cheesecake
Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.
Alternatives to Foil for a Water Bath
Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.
Buy a pre-formed silicone wrap for your cheescake, like this one. Use slow cooker or roasting bags. Here are some tips on How to Make Cheesecake with a Water Bath. Simply Recipes reader Quantina shared this: “Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.” Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this Lemon Cheesecake recipe.
More Favorite Cheesecake Recipes
Pumpkin Cheesecake No-Bake Cheesecake Chocolate Chip Cheesecake Bars Pressure Cooker Cheesecake Raspberry Cheesecakes in Jars
Recipe adapted from Dorie Greenspan’s Baking: From My Home to Yours. Published with permission from author.
1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers) 2 tablespoons sugar Pinch salt 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
For the filling:
2 pounds (900g) cream cheese, at room temperature 1 1/3 cups (270g) sugar Pinch salt 2 teaspoons vanilla extract 4 large eggs, at room temperature 2/3 cup (160ml) sour cream, at room temperature 2/3 cup (160ml) heavy cream
For the sour cream topping:
2 cups (475ml) sour cream 1/3 cup (35g) powdered sugar 1 teaspoon vanilla extract
For the raspberry sauce (optional):
12 ounces (340g) fresh raspberries 1/2 cup (100g) sugar 1/2 cup (120ml) water
Lower the oven temperature to 325°F (160°C). While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don’t create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan. Add the sour cream and mix on medium speed until incorporated.
