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Dense and Creamy Cheesecake Recipe

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This is the perfect New York style cheesecake recipe – it’s creamy, decadent and delicious.  I include a video tutorial and a ton of tips and tricks for getting the perfect homemade cheesecake with no cracks.

tips and tricks for the perfect cheesecake

How I created this New York Style Cheesecake Recipe

Do you watch “Friends”? Anyone? Remember the episode “The one with all the cheesecakes”? A cheesecake was delivered by accident to Rachel’s apartment, and she and Chandler eat the whole thing.

They order a replacement, it gets delivered to them again and they eat, reorder, eat, reorder… They argue over the final cheesecake and decide to split it.

Long story short during the argument the entire cheesecake ends up on the floor in the hall…. And the episode ends with them eating the cheesecake off the ground – YUP it’s THAT good.

Well THIS is that cheesecake. Good enough to risk eating off the floor, I promise. It’s rich and creamy and spectacular!

There are so many styles of cheesecakes, some have cream, some have sour cream, some use different cheese’s like ricotta, etc… But this is the classic.

It cooks low and slow, doesn’t get overly brown, and has a great texture all the way through. It’s not light or airy, it’s decadent, rich and creamy perfection.

The sour cream topping is optional, some would say it doesn’t belong on this cheesecake, that it’s more for NY style, but I love that BIT of tang to go along with this cheesecake, but it’s amazing without it too.

Just take me to the Easy Cheesecake Recipe already!

If you’d rather skip my tips and tricks for homemade cheesecake, along with links to other easy cheesecake recipes and get straight to this delicious New York style cheesecake – simply scroll to the bottom of the page where you can find the printable recipe card.

the perfect cheesecake recipe with tips and tricks

Tips and Tricks for Creating your own Unique Cheesecake Recipe

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different desserts as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Should you add flour to your cheesecake?

Adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake. So personally don’t add it.

Should you add sour cream to your cheesecake?

Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not over bake my cheesecake to keep it smooth and creamy vs adding extra ingredients.

How to adjust this Cheesecake for the instant pot

Currently the cheesecake is too big to fit in a pressure cooker. Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is at either 1.5 or 2 lbs depending on what thickness you want your cheesecake and what size pan your switching to.

Which means of course to change the springform pan size – I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart.

For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn them into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)

What is a classic cheesecake crust?

I’ve always thought a graham cracker crust was classic. I like to switch it up with all kinds of biscuits or cookies. Nilla wafers are a favorite of mine. but I’ve used oreos, ginger snaps, lemon cookies, shortbread and more.

I recently got a comment that I was wrong to use graham crackers and that a classic crust is a thin layer of sponge cake? I had new clue what they were talking about.

Then I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake with a sponge cake crust and so when I was in NY I went to give it a try.

The cheesecake itself is amazing, but the sponge cake crust was soggy and it didn’t hold the cheesecake at all. Super weak as a crust so I wasn’t a fan. Plus I missed the crunch you get from a cookie/cracker crust.

how to get the perfect cheesecake

Tips and Tricks for the Perfect Cheesecake with no cracking

– Room temperate ingredients are key for a smooth texture.

– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.

– Make sure your oven is the correct temperature (I love my oven thermometer)

– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!

– TRY not to open the oven door, like ever, if you can help it.

– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.

– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.

– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack

– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor

To make this cheesecake perfect you’ll need

New York Style Easy Cheesecake Recipe

If you love these homemade cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

perfect dense and creamy cheesecake recipe

If you love New York Style Homemade Cheesecake you’ll love these other cheesecake recipes!

  • delicious chocolate cheesecake
  • this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust
  • Delicious pistachio cheesecake and macaroon crust

Chocolate Cheesecake | Salted Caramel Cheesecake | Pistachio Cheesecake

  • lemon meringue pie cheesecake recipe
  • maple bacon cheesecake
  • instant pot cheesecake berry coulis

Lemon Meringue Cheesecake | Maple Bacon Cheesecake | Instant Pot Cheesecake

Connect with Ashlee Marie Online!

cheesecake recipe and video tutorial

To watch me make this Homemade Cheesecake play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

perfect creamy cheesecake recipe

Dense and Creamy Cheesecake Recipe

this is the perfect New York style cheesecake – it’s creamy and dense and delicious.  I also include a video tutorial and a ton of tips and tricks for getting the prefect cheesecake with no cracks
4.29 from 135 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
chill time: 8 hours
Total Time: 2 hours
Servings: 18 servings
Calories: 429kcal
Author: Ashlee Marie

Ingredients

Crust

  • 1 1/4 C Vanilla wafer crumbs or graham cracker crumbs
  • 1 Tbsp granulated sugar
  • 6 Tbsp butter melted

Cake

  • 3 lbs full fat cream cheese softened
  • 1 ½ C granulated sugar
  • 2 tsp vanilla
  • 3 lrg eggs room temp
  • 2 lrg egg yolks room temp

Topping (optional)

  • 1 1/2 C full fat sour cream
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla
US Customary – Metric

Instructions

Crust

  • Preheat the oven to 375 – prepare your pan by spraying the outside with a non stick baking spray and place a parchment circle in the bottom
  • mix all the crust ingredients and toss lightly with fork until well blended.
  • Press firmly into the bottom of a 10 inch spring form pan.
  • Bake on the bottom rack until crisp and golden, abut 15 min.
  • Let cool.
  • Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Cake

  • Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
  • Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
  • Lightly whisk the eggs and yolks together and add to cream cheese mixture.
  • Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
  • Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
  • When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
  • Just the center 4-5 inches will jiggle and not like soup, like a loose jello jigglers.
  • If you want the topping add it now.
  • Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.

Topping (optional)

  • Mix all the ingredients
  • Pour over the warm cake and lightly spread the topping
  • Return to oven for 5 min cool completely and refrigerate.

Video

Nutrition

Calories: 429kcal | Carbohydrates: 27g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 330mg | Potassium: 142mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1251IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
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Reader Interactions

Comments

    • Ashlee

      Mmmmm There are so many different cheesecake preferences that I know it’s not for everyone but it is my absolute FAVORITE I’ve ever EVER had!

      Reply

      • Brenda

        I watch the cheesecake video it got my attention it looks so yummy but I never sent the recipe for it can you please send me the recipe for the perfect cheesecake recipe.
        It was a plain cheesecake with faith in sour cream typing

      • Ashlee

        the recipe is right in the post – I’m not sure why you aren’t seeing it? are you on mobile? did you click the “read more” button (mobile only shows a short preview of the post until you click the read more button)

      • Cathy Silva

        The reason is because the ingredients in the video are not the ingredients in the post recipe Dense and Creamy Cheesecake. The video shows only 3 ingredients for the filling but the recipe shows add’l ingredients. The recipe shows vanilla wafers but the video shows graham crackers. So the recipe and video don’t match.

      • Ashlee Marie

        The video shows cream cheese, sugar, eggs and vanilla just like the recipe calls for. And you can use graham crackers or nilla wafers, cookies or nuts in the crust. The best part about cooking from scratch is that you can personalize recipes to create anything you want! This is the base for all of my cheesecake recipes!

      • Jessica

        Is there lemon juice in the recipe? It says lemon juice in the recipe when adding the eggs to the cream cheese mixture. However there isn’t any lemon juice in the ingredient list

    • Jennifer Shalk

      This is hands-down the best cheesecake recipe I’ve ever made. It will be my “go-to” one from now on. There was no sinking or cracking in the middle after cooling. Thanks so much for posting!

      Reply

    • Ekim

      This is a new york style cheescake !!!! You may say Daaa ! But all these thick ass cheesecakes are being called new york style and there not a new york style cheesecake has the sour cream on top and is not generally super thick all though I dont think that matters so much the thick shit is a fairly new development I’d say in the last 30 years there abouts the sour cream on top or new york style has been around sence the 30’s at least. Thank you!!!! Pleas do not send a bunch of crap to my email I’m not interested.

      Reply

      • Ashlee Marie

        If you don’t sign up for the newsletter you won’t get any emails from me – no worries. You can cut the recipe down to make a thinner version but yes I’ve always thought sour cream topping was classic NY style cheeescake. You wouldn’t BELIEVE the crazy hate emails I get over it though. People get crazy over their cheesecakes. at the end of the day deliciousness is all I care about!

  9. S. Wilkerson

    Great recipe – the ingredients are on my shopping list. I LOVE a dense cheesecake.

    Thank you.

    Sheila

    PS – you might want to check your instructions:
    1. Preheat the oven to 375
    2. Toss lightly with fork until well blended.
    3. Press firmly into the bottom of a 10 inch spring form pan.

    Reply

  10. Laura Muir

    Wowza!! That looks fantastic! I am such a sucker for a good cheesecake. It’s def in my top 5 favorites! I’ll have to give this one a try next time Im ready to indulge! Mmmm.
    ~Laura

    Reply

  11. Lisa Marie

    I saw this recipe and at 10:23pm on a Saturday night I am baking this cheesecake for my step-mother’s birthday celebration tomorrow…I will let you know what the family says..so stay tuned ! I can;t wait to try this !!!

    Reply

  12. Ashley

    This looks AMAZING! thank you so much for sharing (and blogging!! I love all you bloggers!!) I am such a sucker for cheesecake. I am making this for Easter dessert. You have the topping listed as optional-does your cheesecake have this topping (in the pictures you have posted?) I would love for mine to look just as amazing as this!

    Reply

  13. Shar

    Hi, I love a dense and tart cheesecake.
    Do you think adding sour cream to this recipe will ruin the baking time or consistency?

    Reply

    • Ashlee

      I wouldn’t, you could add the optional lemon juice and use the sour cream topping. But once you start changing the ingredients, like adding sour cream, it changes the chemistry of the recipe and it won’t stand up quite the same. You could substitute out some for the cream cheese for greek yogurt or sour cream, but it would take some testing to figure out the amt’s it wouldn’t be a straight ratio

      Reply

  15. Jonny

    Hi Ashlee

    I’m pretty experienced with making cheesecakes. I recently moved to London, UK. In the States I’d use a gas oven and with water baths I never had issues with cracking. Here I have access to electric fan assisted ovens only. I lowered the temp 20 degrees (celsius.) Other than that I followed the instructions exactly. This was also my first time using a pan of water instead of water bath. I turned off the oven after an hour and let it cool for an hour. Unfortunately I got a deep “T” shaped crack right in the middle of it. I was apprehensive about the fan assisted oven from the get-go. Got any recommendations about using such an oven?

    Reply

    • Ashlee

      okay, is there anyway to use the oven without the convection fan being on? most of the ovens here let you pick between conventional and convection. BUT if you can’t, convection ovens cook MUCH faster than conventional, like TWICE as fast (so 1/2 – 3/4’s of the time frame, or drop the temp by 25 -30 degrees), so your cheesecake would probably be done at about 45-50 mins rather than 1 hour 15 mins. But it will take a little testing to figure out. Also I’d def get an oven thermometer to check if it’s running too hot or on track. also because it cooks things more brown I’d consider covering the cheesecake for part of the time. I hope that helps!

      Reply

  16. Sydnei

    What would your suggestion be if i only have an 8inch spring form pan? I have used the exact recipe before with it and the center is just always too soft.

    Reply

    • Ashlee

      I’d do 2/3rds of the recipe in that case, or you could try lowering the temp and looking longer to try to get through that HEIGHT without over cooking the outside.

      Reply

  17. emily

    I made myself this cheesecake for my birthday. For the crust I only used the gingersnaps and I didn’t have sour cream so instead I sprinkled mini chocolate chips on top. But I followed the instructions for the cheesecake portion exactly and it came out amazing. The top was so perfectly golden and the cake so thick rich and gooey. Thanks so much!

    Reply

  18. Kayla

    Have you ever tried freezing this cheesecake? I want to make it ahead for Thanksgiving. It looks exactly like my husband is requesting. Thick and dense!

    Reply

    • Ashlee

      yup, I slice it, freeze it then dip the slices in chocolate and eat it that way! mmmmm, I’ve never frozen the whole cheesecake, but I’d cool it , refrigerate it, then wrap it in plastic, then freeze it, let it thaw in the plastic so it condenses on the plastic, then unwrap and serve!

      Reply

    • Ashlee

      I often slice it, add a stick and freeze it, then dip it in to chocolate for frozen cheesecake on a stick! I’ve never frozen the whole cheesecake befor but you totally could

      Reply

  20. Beatrice

    Hi! I was wondering if I could use an oval pyrex dish and if yes, how long would it take to cook it in the oven? It’s about 25cm long and 6cm high. Thank you! And by the way, this looks really good! Can’t wait to try it! 🙂

    Reply

    • Ashlee

      I wouldn’t, the reason you use a springform pan is so that you can take the outside off and then easily cut the cheesecake. if you don’t have one I’d suggest a pie pan (but cut the filling recipe in half). if you used a pyrex dish you wouldn’t be able to get nice slices out, you’d just destroy the cheesecake trying to get it out of the pan.

      Reply

    • Ashlee

      oh no! that’s too bad. it can be hard to gauge at first, I say not to check too often, but when your getting used to how your oven cooks cheesecakes you might need to check more often (and an oven thermometer will help as well). you want the center 2-3 inches to still jiggle when you move the pan, not liquid like soup jiggle but move like a jello jiggler

      Reply

  22. Trina

    Hi Ashlee,
    I am about to make this cheescake so first thank you!!!! Second could I press the crust along the sides as well becauseI like the outer crust on my cakes. So press the crust along the sides of the pan as well in an upward motion if that makes sense? Thx hun, looking forward to your respond so I can make.

    Reply

  23. Mausie

    First thing I noticed was how you keep your kitchen, very organized, neat and clean, second was not using too much wares in prepping ( a +), and your vid presentation is excellently executed ( another +), I definitely want to try it coz I luv cheesecakes. Before I would just go to Cheesecake Factory buy a slice or two with nuts on it and yes, I bought a whole cake, a huge one and its frozen. Looking forward to bake one, hoping it will be heavenly and to die for, Thanks Ashlee Marie!

    Reply

    • Ashlee

      you are so welcome! I hope you try many of my cheesecake variations I’ll add a few more flavors this year too! I’m completely obsessed with cheesecakes!

      Reply

  25. Trina

    Made this cheesecake like 2 weeks ago and I will never buy store bought or restaurant cheesecake again, absolutely no comparison. This is the most rich,thick and delicious cheesecake I ever tasted. Patience is key with the cooling process. Let it cool in the oven after baked with the door slightly opened for an hour, then on the counter for like 2 hrs, then in the fridge overnight. I added the optional lemon juice with gave it the right kick!

    Reply

      • Zane Blane

        Does it need to cool on the counter? Do you do that too? why or why not? I’m making this for Valentine’s! Sooooo, perfect! What cherry topping do you recommend? Thx!

      • Ashlee Marie

        you want to let it cool slowly, partially in the oven, partially on the counter then completely in the fridge. If you go straight from the oven to the fridge it will be bad for the fridge and will chill the cheesecake too fast resulting in cracks.

  27. Kris

    HI AshLee!:):)
    I made this cheesecake with a raspberry sauce and it was a total hit!!! I loved how easy it was to prepare with the minimum amount of ingredients:) Thank you so much!:)

    Reply

    • Ashlee

      nope, not and get the same results. I’m sure there are eggless recipes out there but of course it will change the texture quite a bit.

      Reply

  30. Norlila Bte Simon

    Dear Ashlee i love to watch all of your video.So awesome and i going to try making cheesecake next week.If follow your instruction sure be great.Thank for nice recipe and good tip too.
    Can’t wait to make it.Thank again yea dear Ashlee

    Reply

  31. Susan

    I made this cheesecake & it was great!!! I used 6 packs of 8oz. creamcheese(3 pounds) and wondered if this would still turn out if I used 5 of the 8oz. creamcheese packs because the 3 pounds of creamcheese was hard to get mixed well in my Kitchen Aid mixer(I do not have the largest mixer)

    Reply

  33. tabatha coshow

    I’m Making this cheesecake right now. I am so excited for it to be done! I’ve been searching for the best recipe! This might be it! I’m making it for my husband’s camping trip with his guy friends! It looked so thick and rich when making it! Thank you so much for the recipe!

    Reply

  34. Traycee

    Hi Ashlee,

    I love this recipe. It’s amazing. I love the dense creaminess. I want to make a pumpkin cheesecake that is the exact same density and creaminess as this. Any suggestions how I can make this recipe a Pumpkin Cheesecake?

    Reply

    • Ashlee

      are you going for a really strong pumpkin flavor or lighter? depending on the flavor your looking for 1/2 to 1 C pumpkin – some cinnamon, nutmeg and I like to use brown sugar for a warmer flavor

      Reply

      • Claudia Mullane

        So, just adding pumpkin to the recipe is ok, without adjusting anything thing else? WILL THE cooking time remain the same? I have a 9inch pan. Will it fit?

      • Ashlee Marie

        cut the recipe down to fit in the 9 inch pan, use the side in the “servings” section of the recipe card and slide until your down to 2 lbs of cream cheese. I’d add the pumpkin puree, maybe about a cup, and add pumpkin pie spices as well about 3-4 tsp of total spice.

  35. Christina

    Hi! First I would like to say that this recipe is what I’ve been searching for! I can’t wait to try it! Second, what kind of mixer are you using in the video? I have never seen one like that and it looks pretty neat. Thank you!

    Reply

  36. Pamela

    Can I make little mini cheesecakes using a muffin tin, using this recipe? If so, how can I adjust the cooking time/temperature?

    Thanks!

    Reply

  38. An'tny

    Ashlee, first off, your videos are wonderful!! Because of your amazing personality and “personability”, unlike so many of the “fake” feeling TV food stars. 😉

    Question: My ultimate cheesecake texture is that of what you get when you go to an Italian restaurant, or any quality restaurant for that matter, and its texture is like running the fork through actual cheese (not rock hard or hard hard cheese); like those perfectly smooth, somewhat melt in your mouth chocolate truffles that are just chocolate and cocoa on the outside. And it’s decently similar to this when eaten. Neither dry nor chalky, but smooth and moist as your mouth begins to melt it, enjoying each bite.
    It’s firm, dense and consistent from top to bottom; none of this smoother ‘good dry’ dense at the top only to be met with that gooey, fluffy, or sticky in the middle – business. *blech* I’ll still eat it though. 😉
    It doesn’t crumble, or flake; nor does it look like that moist, grainy style, softer, but not super airy, baked cheesecake that most people make and call a New York Cheesecake.
    It’s ‘not’ slightly gelatinous, ‘not’ custardy.
    When sliced it’s smooth at the exposed edge, like a smooth medium-hard cheese – with no visible texture to the slice; or very little (think flaky knife drags, like sliced parmesan), depending on knife skills and the use of a wet, slightly warmed knife.

    I always thought it was that, a NY style, but I’m not so sure in looking at countless recipes.

    Does any of this sound like a cheesecake you have eaten, or ring true to a cheesecake enthusiast such as yourself? Everyone says their recipe is dense, or dense and creamy, etc.. but they always look like what I “don’t want”.
    Is that this recipe, or maybe another you have?

    PS. The only thing I’d like to see in your videos (some almost have this); is a good, solid, high focus lingering “drool” shot of the final product, texture of crumb, slice, etc.. Showing that “jiggle” in your video…. PERFECTION!! 🙂
    Oh, and the music playing through the whole video, I find it detracts from your sunny, viewer grabbing personality. Maybe just selective spots where it’s played, and more variance, longer loops?
    Super good videos though, the best are like this one where they’re interactively narrated as you’re doing it almost live, as opposed to the ones where you stand and talk, then show the shots like the Hawaiian Rolls video. Both good, this one’s nicer to watch, feels like a personal: in-the-kitchen tutor. LOVE THAT!! You’re good at that. Shine!!

    Blessings to you!! 😀

    Reply

  39. Emily

    Ashlee,
    I have made this recipe at least 4 times now and it is absolutely the BEST cheesecake I’ve ever had. Thank you so much for posting… it gets rave reviews every. single. time.

    It is awesome! Just thought I’d let you know. Thanks again!

    Reply

      • Emily

        5 stars
        Hey, sorry I’m just seeing this. I used the sour cream topping she suggested in the recipe. It is perfect! I’m actually coming back to the recipe, as I’ve been commissioned to make it for a wedding. I’m thinking I’ll garnish it with some violets and/or pansies and possibly fresh berries 🙂

  40. David Jackson

    I’ll give it a try. A co-worker once brought a cheesecake to work to share around the Holidays. It had been presliced into about 3/4″ slices. I was thinking is that all we’re suppose to get. But, after enjoying that very small slice of cheesecake I was completely satisfied. It was so rich, creamy and dense and did I mention delicious that you just didn’t want anymore. I asked about the recipe and was told it was a handed down family secret. Well 20+ years later I’m still looking.

    Reply

    • Ashlee

      People feel that way about my flourless chocolate cake too – it’s SO RICH and so dense that when I cut little slices people think I’m being stingy… until they try it and get full. let me know what you think when you try it!

      Reply

  41. Kitten

    Making this cheesecake for Valentine’s Day again, just as I made it last year for Valentine’s Day, my husband’s birthday, Thanksgiving, Christmas and a few times just because! I guess you can say we REALLY like it! Thanks for this perfect dense cheesecake recipe Ashlee, it’s simple to make with minimal ingredients and easy to customize.

    Reply

  43. Jenni Edwards

    Have you ever tried making this chocolate oreo? What would be your suggestions for doing that? I have made this exact recipe several times with huge success (so yummy) but I have never made a chocolate cheesecake!

    Reply

  44. Sandy Brown

    I am curious what brand your mixer is, I have never seen one like it. I love my Kitchen Aid. but yours looks like something I would like to use. I am also interested in the gadget you used to lightly mix the eggs and where you got it. Your cheesecake looks wonderful. Next time I want or need a cheesecake, I am making this one. Thank you for all the tips and posting.

    Reply

  45. Cathy

    4 stars
    I made this cheesecake exactly as this recipe directed. I have made many cheesecakes and I think this one is the most delicious I have ever eaten. Thank you so much for the recipe!

    Reply

  46. Nancy LaPoint

    5 stars
    The cheesecake looks incredible!! I’m definitely going to make this one. It’s close to my recipe, but just different enough that I HAVE to try it.

    Plus! I want your kitchen tools! Where can I get that mixer?

    Reply

  47. Deb

    5 stars
    A MA ZING!!! Made this for the Super Bowl party. Everyone asked me for the recipe. This is dense, dreamy and delicious! I really dislike the fluffy cheesecakes. This one is just what I was looking for. I live at altitude in CO and needed a bit longer baking time, but followed the jiggling instructions. Maybe even overbaked it but no worries! Thanks!

    Reply

    • Ashlee Marie

      yeeeeessssss, but… I’m not a fan of coconut flavoring to try to create a coconut cheesecake – I’d use coconut milk and unsweetened coconut, and maybe a little flavoring, but not the only thing

      Reply

  50. Connie Marie

    4 stars
    Wowsers. I made this with a Oreo crust (ground Oreo cookie without the cream center and butter)…. This is the best I have ever made. It’s exactly how I like cheesecake. I can’t wait to experiment with this filling. Possibly making smaller ones for Christmas gifts. Is there a top or trick for how long to cook them in smaller batches?

    Reply

    • Ashlee Marie

      There isn’t a formula, just takes practice. I have a few other smaller recipes and you can see the time difference, but every oven is so different you kinda have to experiment the first time.

      Reply

  52. Ashley

    Hiiii! first time cheesecake baker here. I’m currently watching it through my oven window with the light on (: one concern off the bat though and I hope it doesn’t ruin the whole cake, exactly HOW crispy is the crust supposed to get? mine smelled almost burnt after just 10 minutes at 375 and it was rock hard when I took it out to cool. Hoping the water underneath helps to soften it back up a bit, as I’m not even sure you could run a knife through it. I’ve seen other recipes that say to freeze for 10min and others just bake it all at the same time. Any idea on these methods?? Thank you in advance!!

    Reply

    • Ashlee Marie

      Hmmmm every oven is different so def make changes as you need to. In my new oven I only bake my crust for 8 mins. And I don’t recommend baking with the light on, it does effect the temp in the oven and will effect the top of the cheesecake, and you really can’t see anything anyways.

      Reply

  53. Michelle

    5 stars
    This cheesecake was a hit on Thanksgiving, my family loved it!!! It was my first time ever making a cheesecake so I was discouraged from the beginning but I followed your recipe and watched your video on YouTube and it turned out perfect. If you want a dense yummy cheesecake, THIS IS IT!!

    Reply

  54. Anne

    Thank you for this recipe! I’ve been looking for a cheesecake with more cheese, as I usually just add more and an extra egg to other recipes with mixed results. I plan on using this as a base recipe for a cherry swirled Black Forest cheesecake. Maybe with a brownie crust. Maybe just a chocolate Graham crust. I’m very excited about this one!

    Reply

  55. Carolyn

    I’m getting ready to make this cheesecake. I have a “stupid” question. The recipe calls for 3 lbs of cream cheese…is it 6 8oz boxes or 3 boxes. I don’t want to get this wrong!

    Reply

  56. Lisa

    Hi Ashlee Marie,

    I read all the posts and learned so much but need some help.

    1. can I use a premade (Keebler) crust if reducing the ingredients for the rise in cooking?
    2. can I replace the sugar with condense milk?

    I still want the dense consistency.

    Thank you for all the Wonderful tips!

    “Happy Holidays”

    Lisa

    Reply

    • Ashlee Marie

      yes you can use a premade crust – but obviously a premade crust doesn’t usually come in a springform pan so you’ll have to make it much smaller in size to fit into a pie pan. And sugar and sweetened condensed milk aren’t substitutes for each other so no I don’t recommend that change.

      Reply

  57. Tama

    5 stars
    Ashlee, I have tried several different cheesecake recipes and watched no less than a dozen different video’s. I do not like the fluffy cheesecake, so I too like the dense,,creamy, italian style cheesecake. I have discarded many different attempts as I just couldn’t share the results I received.

    I give your video and recipe 5 stars (if I could give it 10 I would). I LOVE THIS VIDEO AND RECIPE!!!! My cheesecake was perfect!

    Thank you!

    Reply

  58. Tama

    5 stars
    I have tried at least a dozen cheesecake recipes. Hhave never made one twice. I have watched at least the same number of youtube videos….not a single one twice. Until your video and this recipe. It will be my go to recipe for now on. I simply love it. Thank you

    Reply

  59. Catalina

    This is my first time using a water bath for cheesecake. I was careful to follow the instructions, but I still had cracks in my cheesecake. I’m not sure where I went wrong. Any other tips? Taste is good, though. I might try this recipe again to see if I can make a cheesecake without cracks. Thank you.

    Reply

    • Ashlee Marie

      Did you use an actual waterbath, with the pan right in the water, or just the steam that I talked about here, with the water on another rack. Did you make sure not to over beat the eggs, that’s a HUGE reason cheesecakes crack, and make sure not to overbake. Every oven is different so yours might bake faster and you need to cook for less time maybe?

      Reply

  61. Scott S.

    Ashlee:

    Very good presentation of the tip and preparation. I will be several as gifts for the holidays at work. I have a 9″ pan and I saw that you suggested making the recipe at 75%. Would I also need to adjust the temperature down and/or the baking time down? Since I am making several, I am thinking I can make the full batch but weigh my empty mixing bowl and then weighing it full and multiply the difference by .25, add back the bowl weight and then pour the mixture into my springform pan until I am left with the weight of 25% of the mixture plus the bowl.

    Kind regards,
    Scott

    Reply

    • Ashlee Marie

      use the slider and bring it down to 2 or 2 1/2 lbs of cream cheese for an easy change. keep the temp the same, and test the cheesecake a little early (but the cheesecake will still be thick so it will still take awhile. I’d consider 2/3rds too. You can make a double batch and make three cheesecakes easily!

      Reply

      • Scott

        Well, I made them for Christmas presents at work so I improvised. I put the whole amount into the 9” pan, baked it at 290 for 1 1/2 hours. This all works well if you are baking one at a time and you have time to shut the oven off and crack it open a little, let the cheesecake cool in the oven slowly before removing it. If the cheesecake cools too quickly, it cracks. That being said they were delicious and loved by all 8 recipients. I had a Christmas tree stencil made and I dusted the pattern on top with a dark chocolate powder. They looked amazing too!

  62. Leigh

    5 stars
    I love making this cheesecake! The reciepe is easy to follow and has simple ingredients. I use less sugar in the cheesecake and add a little extra butter to my crust, otherwise it is perfect! This is the 3rd year in a row I have made it for Thanksgiving and/or Christmas. This year I was going to try something different, but everyone requested this cheesecake. I will be making theee this year, one classic, one to top, and one to give away. Also, read and implement all the tips, they really help to achieve a crack-free, moist, delectable cheesecake!

    Reply

  64. Lisa London

    I burned the top! My oven always takes longer to cook everything, so I didn’t even check on the cheesecake during the 1- 1/4 hour that it was cooking and the top is very dark brown. I figured I’d have to cook it even longer because that’s how everything is. I’m so bummed as this was supposed to be my contribution to the Christmas dinner tomorrow. I’m afraid of what the inside is going to be like. Is there any way to salvage it?

    Reply

    • Ashlee Marie

      oh no!!!! the sour cream topping will totally cover the color. As for being over baked – was there still a jiggle to the cheesecake? that’s all that matters, if there is still a good jiggle you should be okay. And I recommend getting an oven thermometer. It makes a HUGE difference.

      Reply

  65. Kendra

    My birthday is coming up and I’m wanting to make cheesecake for the party. I’m a bit confused by the tools and recipe, though. You list a 9″ springform pan and 9″ parchment circles in the needed items, but use a 10″ springform pan in the recipe and I didn’t see parchment circles mentioned at all?

    Reply

    • Ashlee Marie

      Your right, it should be 10 inch pan and 10 inch circles – my daughter was helping me edit and I totally missed that! I recommend using a parchment circle in the bottom of the pan.

      Reply

  66. Molly H

    5 stars
    Ashley Marie! This is such a rich, creamy and decadent cheesecake! I made this today. I have lots of cream cheese left over from the holidays that I need to transform into something else, and I’m so grateful for your recipe and video 🙂 I wished we could post pictures LOL. Mine took a lot longer to cook, almost 2 hrs; and even then, when I sliced into it, I think I should have left it in just a bit longer – the center was not as firm as the outer area. Weird how everyone’s oven is different. But the end result – I had the height, the creaminess, the richness, and adding my cherry topping took it to another level. I can’t wait to make different flavored cheesecakes now – crack free! Thanks again for sharing your time and recipes with us!

    Reply

    • Ashlee Marie

      Personally I want the center of my cheesecake to be softer, I never even eat the outer 1/2 inch of the cheesecake cause I consider it overbaked! So it’s not just the oven it’s what texture you like. And let me know if you try any of my other flavors!!!

      Reply

  67. Ila P Faith

    What a treasure! I am a bona fide New Yorker and home baker. Simply put, I love New York Style cheesecake! I have made many and I must say this is the biggest densest one I have ever seen. I particularly enjoy simple clean easily accessible ingredients. Your manner of speaking and demonstrating is a huge plus. Easy tips like using ziplock bags make cleanup a breeze. Planning a big NY Style get together for family and friends and this will be the star of my dessert table. I’m all in. Many thanks. I have a Kitchen aid mixer but the one you used is going in my shopping cart shortly. Again, Many thanks

    Reply

  69. Shawna

    5 stars
    February 2021: I baked this cake recipe. All 3 lbs of cream cheese in a 9” springform pan. Made a few adjustments to the baking length. Add’tl 5 min with the sour cream top on. Cooled completely in the oven. Little cracks, but I’m guessing it’s due to the sheer size. It browned slightly. We cut into it tonight. Fingers crossed. Thank you for your video. It was pleasant to watch.

    Reply

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