Perfect Cheesecake

Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as “perfect”, especially for something like cheesecake, for which so many have their own personal favorite.

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 dense, rich, 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!

(For more information about making graham cracker crusts, check out this post!)

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 to 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 fast or too slowly. Submerging the pan in a water bath helps us achieve that goal.

Great Tip! Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.

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.

Still not convinced? Check out our guide to baking cheesecake in a water bath. 

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, then 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 cooking 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, and 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 Room Temperature

Cheesecake is meant to be served chilled or 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 up 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 Cheesecake Lasts

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 you plan to serve. Wait to add the sour cream topping or any other toppings until serving.

Leftovers will keep in the fridge for about five days.

You can also freeze cheesecake. For more information on freezing cheesecake click on How to Freeze Cheesecake for a step-by-step guide.

Ways to Top Your Cheesecake

Try a drizzle of warm caramel sauce or chocolate 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.

More Favorite Cheesecake Recipes

• Pumpkin Cheesecake
• No-Bake Cheesecake
• Chocolate Chip Cheesecake Bars
• Pressure Cooker Cheesecake
• Raspberry Cheesecakes in Jars

How to make the perfect cheesecake — The Video