hands down the BEST cheesecake recipe on the entire internet. I have made this countless times and everyone always has to tell me how much they LOOOVE this cheesecake
I've completed this cheesecake successfully. Turned out amazing! Footnotes: on the 2nd one I added 1/8 TSP nutmeg to the crust mix, 1 TSP cinnamon, 1/8 TSP nutmeg and an extra half TSP of vanilla to the filling and it became whole other level amazing. Thank you for the video!
I made this cheesecake May of this year. I am going to make it a second time in a few moments here. When I made it I didn't read throughly and bought spreadable cream cheese, everything turned out fine I just did A LOT less mixing. Everyone loved it (including myself, I love cheesecake). I bought sticks this time and I decided to watch your video before making again. Great job on the video, but let me tell you even better job on writing the directions, that's one of the hardest things to do is make directions clear and concise for someone to follow and make as you do, and I'll tell you last time I made it without watching the video on directions and I am going to print it out, because I cannot tell you how great of a job you did (directions, ingredients, and video), keep doing what you do and God bless!!!!
I’m making a cheesecake to celebrate my last round of chemo-I’ve made cheesecakes before but I’m bad for blending at a higher speed, so I’m really glad I watched this before I made my celebratory cake, and hopefully have less cracks! Love your videos! Easy and fun to watch (really can’t wait to try your queso dip!).
You are such an honest to goodness real Jewel ! Ive cooked since I learned to make my Dad smile. Half a century .. and you have taught me new things. This cheesecake is wonderful . Thank you.
Thank you so much! I'm so glad you have enjoyed everything. I love hearing these kinds of things. They really put a smile on my face and help me keep going. :)
This recipe looks great! I use a 10" one piece aluminum pan lined with parchment on the bottom and strips around the sides held in place by a rubbing of butter all around. I start with the sour cream in the stand mixer to lube the bowl and paddle prior to introducing the sticky cream cheese. A tablespoon of cornstarch when adding the sugar to the mixer will always prevent any cracking in the cake. And yes, scrape down the sides of the mixer bowl often. I do use the water bath in a 12" aluminum pan and cook at 250 for one hour, then let it sit in a shut off oven for another hour to cool slowly. After the overnight rest in the fridge, I set the pan in my sink in some shallow hot water for about 10 seconds to help melt anything clinging to the pan to help release the cheesecake and it works well. I turn it out onto a parchment covered 10" cardboard baker's round, then back over onto the final resting place, usually a 12" foil lined cardboard baker's round. I like to pre-slice the cake in the shape of a clock, 12 slices, then I use the 1/3 of reserved cracker crumb mixture to pack around the sides. Very similar to your recipe, with a few twists. I love watching your videos, as you have an easy to follow way about you, thanks!
The recipe was the best cheesecake I've ever had and a huge hit with my parents for Mother's/Father's Day! The video was also very easy to follow along, thank you so much!
I followed your recipe religiously, and it made a remarkable cake. It certainly is one of the best I ever ate. Thank you for sharing your recipe. P.S. I didn’t view the video until after making two of this recipe. I expected the creator to be a 95 year old grandmother. Funny right?
Made this and have to say it’s replacing an older recipe because of its bake without the water bath!! Also it sets and becomes dense while still being smooth and creamy. Win win all the way around thanks for sharing
You don’t know the temptation of wanting to put a bit of flour in it I was so unsure but no it came out great. I am using this today to make a crustless version for a birthday cake….its going in the center of two chocolate cakes and the request was for Oreo cheesecake so there are some Oreos folded in.
Thanks for the recipe and the accompanying video. I think I've been incorporating too much air into the batter in the past, resulting in multiple cracks. My solution has been to cover the cracks with a chocolate ganache. I've never gotten any complaints. LOL. I really do appreciate your tips, which will help me bake better cheesecakes in the future--with fewer cracks. THANK YOU!
I made this recipe step by step and the results were amazing! I had a crack but I think that was something on my part. Everyone loved the cheesecake! Thank you
This is honestly the best cheesecake I have ever had, and it's so cool knowing I can make it! I will typically double the recipe for the crust cause I feel like it isn't enough. This video made a world of difference, thank you so much!
Hello, Sugar Spun Run! I just want to start off by thanking you for your beautiful recipes! I’m not a baker at all but when I follow your recipes my family gives me all the praise at family events! Some of your items like this and the browned butter dark chocolate chip cookies have even brought in some extra cash! So thank you! I recently saw an advertisement from Bailey’s liquor and that you can use it in baking recipes. It be so cool if you could do a few baking ideas with it. Also, what is the rule when using something like liqueur in baking? For example if I wanted to incorporate their pumpkin spice liqueur in this cheesecake recipe? Thank you again!
I’m so glad you enjoyed the cheesecake so much! As far as adding a liquor when baking, it’s really going to be recipe dependent and will vary. I haven’t tried it here so I can’t say for sure how it would be done without testing it. If you do try it let me know how it goes and what you do with it. 😊
This IS the best cheese cake I have ever had. This is husband, sister and mother approved! I also made the carrot cake and that too is the best we have ever tasted. Thanks for the simply straight-forward instructions and tips.
i just made your cheesecake last night for my boyfriend and he loves it especially how creamy it is . i followed your recipe to the T & it came out amazing , no cracks ! thank you so much for sharing your recipe !!
I tried doing cheesecake for the first time and it was a success! Exactly how i want the taste and texture of my cake to be like. I put blueberries on top and my family loved it. Thank you so much for this recipe. More power to you. I will bectrying your worst cookies and lemon cookies next time 😊
I've previously made your miniature version of your cheesecake plenty of times and they have been delicious, well, I finally made your full size classic version recently and it has became a new hit for my family! I'm only going to make this for occasions only Especially for Holidays. But if I feel the need for a cheesecake again but with portion control, I can always rely on you mini cheesecakes Sam! Awesome recipe!
OMG! I'm so excited to know there's a mini cheesecake recipe. I bought these mini pre-made graham cracker crusts, to use for this recipe, but I'm not sure how to adjust the recipe. Does the bake time or temp change? If so, what should I adjust it to? Thank you for any help you can provide. PS - I posted this question on the main video, but I'm not sure how quick the responses would be. I'm planning to make this for a party on Sunday.
Great video, thank you. Liked/Subscribed! I'm making this today! First time making a Cheesecake...hoping it goes well. I bake something different every Sunday and then bring each item into a local restaurant for the workers and patrons to enjoy. I always tweak something or combine different, yet complimentary recipes (Last week i made a Cherry Poke Cake that was a mash-up with a Devil's Food Cake...from scratch with Dutch Cocoa and Sour Cream...no box mix, lol). Baking and Karaoke are my therapy during my divorce; they're amazing distractions and the people who've tried my desserts really love them (People like You make me look good, lol!). I'm making it today because it has to obviously rest overnight. Heading out to buy a Springform pan! Wish me luck and keep up the Outstanding work! Have a Blessed day!
OMG! I tried this and after I let it get to room temp and put it in the fridge, the next day I tried it and it was AMAZING!! Thanks so much for this recipe!!
@@SugarSpunRun Thanks so much for the comment!! I would LOVE to try more of your recipes and that's why I subscribed! I also tried your chili recipe a little while back, and it was the best chili I have ever tried!!
The recipe is amazing, i made it for my boyfriends birthday , everyone complimented on it, and it is my first cake ever ! thank you so much for sharing , I’m already a follower after trying your chili recipe, looking forward to more delicious recipes, I would like to see more savory dishes from you , cheers from the Netherlands
That is so awesome! I'm so glad everyone enjoyed it so much. I do try to work in some savory recipes, but most of the time I start making something and my sweet tooth kicks in and before I know it I'm making cookies. 😂😂😂
Thanks so much for the video. Thanks for all of the details. I've made cheese cake several times before & now I know why I always had cracks. Walk with GOD & take care.
it's in the oven now!!!! bit worried i incorporated too much air but it's my first time even attempting a cheesecake so i'm just excited to see how it comes out :)
I’ve made this cheesecake twice now following your directions exactly for the mixing, cooling and cooking. The only ingredient change was adding a tad of cinnamon to the crust. It has turned out with a smooth creamy texture and the taste is amazing. Next I’m trying your chili recipe!
I am so glad you liked the cheesecake so much! I really don’t think the chili is going to disappoint. I’ve had a lot of positive reviews on that. I hope you love it! 😊
First of all, this cheesecake is straight from heaven. Will be making it again for sure (RIP to my diet). Second, you are a trooper for responding to EVERY COMMENT. So attentive
I made this today for the first time, and it was SO GOOD! I did substitute sour cream with nonfat greek yogurt because I didn't have any, and also added a little bit of lemon zest and lemon juice. My family and I couldn't stop eating! Thanks for the recipe (:
Hi! I made this cheesecake yesterday and it was AMAZING!! Thank you for providing a recipe easy enough for a first timer. I followed the directions exactly and it turned out perfect. The only thing I would recommend to others is allow to set up and chill overnight. Of course my husband tore into it 10 minutes out of oven causing middle to cave in a bit. 🤨 it may not have looked pretty the next morning but the creamy texture/ flavor of the crust was perfect! Thanks again and I will be trying more of your recipes. 🙂🤗
Hey Sam, I hope you see this comment. I love this recipe but I'm having a reoccurring issue. My cheesecake always cracks, big time. I don't have an gas stove so I'm wondering if this is the reason I'm having this problem. My oven has the convection oven option but wasn't sure if this would be a good for a cheesecake. Everyone devours this cake, I'd just would like it to have minimum cracking. Thank you for all of your recipes. It's made me be a more confident baker.❤
I’m so sorry to hear this! I do provide lots of written tips in the blog post to help avoid cracks. The biggest things are making sure you start with all room temperature ingredients, don’t over-mix it, don’t over-bake it, and let it cool very slowly. If you can leave it in the oven with the door ajar it will help slow the cooling process. Another tip is to free your crust from the sides of the pan or an even better solution is to put your pie crust up the sides of the pan higher than the batter. The pie crust won’t stick to the pan and will shrink with the cheesecake. I hope that’s helpful. 😊
@@SugarSpunRun thank you so much for answering!! I'm planning on making this soon so I will follow all of your advice about letting it completely cool. I think this might be the reason it cracks.
I've just made this cheesecake. It was my first cake and came out great. The taste of that cake it's beyond that I was expected. Continue ton bon travail (Keep up the good work) like we say here In Quebec Canada...
Wondering if you can add mini chocolate chips to the mix? I’ve made this recipe before in the past & I had a request for this additional ingredient for the holidays!
In the oven right now. All I had for a pan was a disposable aluminum 8x8 square pan. I used cinnamon graham crackers for the crust. I look forward to trying it tomorrow. My brother requested cheesecake for his birthday dessert, and I am hopeful that this comes out amazing. I thought cheesecake was supposed to have some lemon it it, but this recipe didn't call for any. Is that personal preference? I used our homemade vanilla and it did smell so good before going in the oven.
Ok, so I cooked for 70 minutes and had puffed way up over the edge. However, after cooling on the oven, it sunk back into the pan a bit with a crack in the middle. I have a feeling that if I had used a round pan (didn't have one available) and cooked it maybe a little less, this wouldn't have happened. It's in the fridge cooling overnight. I let it cool for two hours before putting in the fridge, but it was still very hot on the bottom of the pan. The great thing about cheesecake is that even if it cracks, it still tastes fabulous and everyone is happy with it. They have a Friends episode proving this point. Will have to try again when I have the right sized round pan.
It may have been slightly over mixed of slightly over baked if it cracked a bit. The pan may have also caused issues because it may not have released from the sides quite as well, but you’re right a crack can easily be covered or ignored. I don’t use lemon here because it’s not really necessary. This already has a wonderful flavor to it. I hope you love it! 😊
I followed all ingredients and steps religiously...except my son pulled out the electric oven plug while my cheesecake is baking and I didn't noticed it right away. I set the oven again though I don't how long I should be baking it still. Cheesecake still in the oven and I am crossing my fingers it turns out well 🤞
Thank you!!!! It looks amazing and I'm sure it'll taste heavenly too!! It didn't brown at all and jiggled in the center as it should. Is it the extra egg that helps it not need a waterbath?
I tried this is so good. The best recipe I've tried except for your pumpkin one If I make two in the oven at the same time will I need to adjust the baking time?
I’m so glad you enjoyed both of the cheesecakes so much! I think the pumpkin one is my husbands favorite for sure! They will probably need a few extra minutes but not a whole lot, just keep an eye on them. I would definitely check them at the original bake time just to be safe. 😊
Quick question-I did buy a springform pan for making this, but it gave me a lot of issues and kept popping open while I was packing/spreading the graham cracker crust. I know it probably won’t be as easy to cut or come out as pretty, but would it be ok to use an extra deep pie pan instead? Same baking time and everything?
A regular cake pan could work, but as you said, could get a bit messy removing it. That being said, I'm not sure on a bake time. I would just be sure to keep an eye on it. :)
hi! i tried your recipe last night, it turned out great, thanks a lot! i substituted the sugar for honey and used a little less, and threw in a few raspberries and blueberries as well. the only thing that didn't go perfectly was the crust has too much fat in it for my taste, it's almost soaked, i suspect it's because i don't have access to graham crackers in europe and had to substitute for similar crackers which have plenty of butter in their dough already. are the original graham crackers low in fat or should i have maybe left the cake in the oven longer? i did leave it in for the whole 75 minutes. thanks again.
I’m glad you enjoyed it overall. You could reduce the butter in the crust by about a tablespoon if you’d like. That’s probably what you are tasting here. You don’t really need to cook for the crust you are cooking the cheesecake inside the crust so leaving it in longer will not be good for your cheesecake. 😊
O no! You can always cover it with a ganache or strawberry topping. 😊 Strawberry topping here: th-cam.com/video/Pi8wVz6iJ-Q/w-d-xo.htmlsi=DXkKDHzPFyzs-sJs Ganache: th-cam.com/video/XInP8hl7RzQ/w-d-xo.htmlsi=rOvStvZMpmsHmTEX
I never found the sour cream and i didnt know if buttermilk would work so i used buttermilk without sour cream it was just ok , but i did feel something was missing , i just didnt know what so I would like to try again
hands down the BEST cheesecake recipe on the entire internet. I have made this countless times and everyone always has to tell me how much they LOOOVE this cheesecake
Thank you so much! :)
I've completed this cheesecake successfully. Turned out amazing! Footnotes: on the 2nd one I added 1/8 TSP nutmeg to the crust mix, 1 TSP cinnamon, 1/8 TSP nutmeg and an extra half TSP of vanilla to the filling and it became whole other level amazing. Thank you for the video!
I’m so glad you enjoyed it!! 😊😊
If you're experimenting like that, you might enjoy picking up some ground cardamom.
60 to 75 minutes thats along time its called no bake cheesecake so why does it have to be in the oven that long
?
@@polkablondebeautychickadee8668it’s no bath. You bake it. No water bath. Lol
I'm afraid mine will stick 😮
I made this cheesecake May of this year. I am going to make it a second time in a few moments here. When I made it I didn't read throughly and bought spreadable cream cheese, everything turned out fine I just did A LOT less mixing. Everyone loved it (including myself, I love cheesecake). I bought sticks this time and I decided to watch your video before making again. Great job on the video, but let me tell you even better job on writing the directions, that's one of the hardest things to do is make directions clear and concise for someone to follow and make as you do, and I'll tell you last time I made it without watching the video on directions and I am going to print it out, because I cannot tell you how great of a job you did (directions, ingredients, and video), keep doing what you do and God bless!!!!
Thank you so much!! I really appreciate that. It’s very nice to hear how helpful everything was because I do put a lot of time into it. 😊😊
I’ve made this cheesecake so many times and it always turns out amazing!
I’m so glad you enjoy the cheesecake so much! 😊
I’m making a cheesecake to celebrate my last round of chemo-I’ve made cheesecakes before but I’m bad for blending at a higher speed, so I’m really glad I watched this before I made my celebratory cake, and hopefully have less cracks! Love your videos! Easy and fun to watch (really can’t wait to try your queso dip!).
That is awesome, Danielle! Congratulations--you certainly deserve this cheesecake! I hope it turns out beautifully for you ❤
💜🙏🏻🕊️👍🏻🎉🎉🎉🎉
Congratulations 🎉 I hope you are healthy and enjoying life! 🙏
5 years later, I did it following your recipe. it was great!! thank you
I’m glad you enjoyed it! 😊
You are such an honest to goodness real Jewel ! Ive cooked since I learned to make my Dad smile. Half a century .. and you have taught me new things. This cheesecake is wonderful . Thank you.
Thank you so much! I'm so glad you have enjoyed everything. I love hearing these kinds of things. They really put a smile on my face and help me keep going. :)
I’ve literally made this cheesecake 3 times since thanksgiving! Best recipe ever!
I’m so glad you enjoy it so much!! 😊😊
This recipe looks great! I use a 10" one piece aluminum pan lined with parchment on the bottom and strips around the sides held in place by a rubbing of butter all around. I start with the sour cream in the stand mixer to lube the bowl and paddle prior to introducing the sticky cream cheese. A tablespoon of cornstarch when adding the sugar to the mixer will always prevent any cracking in the cake. And yes, scrape down the sides of the mixer bowl often. I do use the water bath in a 12" aluminum pan and cook at 250 for one hour, then let it sit in a shut off oven for another hour to cool slowly. After the overnight rest in the fridge, I set the pan in my sink in some shallow hot water for about 10 seconds to help melt anything clinging to the pan to help release the cheesecake and it works well. I turn it out onto a parchment covered 10" cardboard baker's round, then back over onto the final resting place, usually a 12" foil lined cardboard baker's round. I like to pre-slice the cake in the shape of a clock, 12 slices, then I use the 1/3 of reserved cracker crumb mixture to pack around the sides. Very similar to your recipe, with a few twists. I love watching your videos, as you have an easy to follow way about you, thanks!
The recipe was the best cheesecake I've ever had and a huge hit with my parents for Mother's/Father's Day! The video was also very easy to follow along, thank you so much!
I'm so glad everyone enjoyed it so much! :)
I followed your recipe religiously, and it made a remarkable cake. It certainly is one of the best I ever ate. Thank you for sharing your recipe. P.S. I didn’t view the video until after making two of this recipe. I expected the creator to be a 95 year old grandmother. Funny right?
I'm so glad you enjoyed it so much! :)
I made this for my Dad’s birthday and he absolutely LOVED IT 😍
I'm so glad he enjoyed it so much! Happy belated birthday to your dad! :)
Made this and have to say it’s replacing an older recipe because of its bake without the water bath!! Also it sets and becomes dense while still being smooth and creamy. Win win all the way around thanks for sharing
I'm so glad you enjoyed it so much! :)
You don’t know the temptation of wanting to put a bit of flour in it I was so unsure but no it came out great. I am using this today to make a crustless version for a birthday cake….its going in the center of two chocolate cakes and the request was for Oreo cheesecake so there are some Oreos folded in.
Personally I can’t stand Oreos but that is what they asked for
I’ve made this cheesecake so many times for my family and they always love it 🙌🙌
I'm so glad everyone enjoys it so much! :)
Thanks for the recipe and the accompanying video. I think I've been incorporating too much air into the batter in the past, resulting in multiple cracks. My solution has been to cover the cracks with a chocolate ganache. I've never gotten any complaints. LOL. I really do appreciate your tips, which will help me bake better cheesecakes in the future--with fewer cracks. THANK YOU!
A little chocolate is never a bad thing if you ask me! 😊 I hope you love the cheesecake.
I made this recipe step by step and the results were amazing! I had a crack but I think that was something on my part. Everyone loved the cheesecake! Thank you
I'm so glad you enjoyed it! If I ever end up with a crack I like to cover it up with a fruit topping, or even better a chocolate ganache. :)
@@SugarSpunRun I covered it with a fruit topping!
What a good recipe, I don’t think I’ll use another recipe! Tysm ❤
You're welcome! I'm so glad you enjoyed it so much! :)
This is honestly the best cheesecake I have ever had, and it's so cool knowing I can make it! I will typically double the recipe for the crust cause I feel like it isn't enough. This video made a world of difference, thank you so much!
I'm so happy you love it ❤️
Do you double the crust on this recipe too? I am making my dad a cheesecake for Christmas.
Hello, Sugar Spun Run!
I just want to start off by thanking you for your beautiful recipes! I’m not a baker at all but when I follow your recipes my family gives me all the praise at family events!
Some of your items like this and the browned butter dark chocolate chip cookies have even brought in some extra cash! So thank you!
I recently saw an advertisement from Bailey’s liquor and that you can use it in baking recipes. It be so cool if you could do a few baking ideas with it.
Also, what is the rule when using something like liqueur in baking? For example if I wanted to incorporate their pumpkin spice liqueur in this cheesecake recipe?
Thank you again!
I’m so glad you enjoyed the cheesecake so much! As far as adding a liquor when baking, it’s really going to be recipe dependent and will vary. I haven’t tried it here so I can’t say for sure how it would be done without testing it. If you do try it let me know how it goes and what you do with it. 😊
This recipe is great and easy to make. The cheesecake came out perfect with no cracks
I’m so glad you enjoyed it! 😊
This IS the best cheese cake I have ever had. This is husband, sister and mother approved! I also made the carrot cake and that too is the best we have ever tasted. Thanks for the simply straight-forward instructions and tips.
You’re so welcome! I’m so glad everyone has enjoyed everything! 😊😊
i just made your cheesecake last night for my boyfriend and he loves it especially how creamy it is . i followed your recipe to the T & it came out amazing , no cracks ! thank you so much for sharing your recipe !!
Wonderful! Great job 🥳
I have had so many compliments on this recipe. It turns out perfect as long as you follow the instructions.
I'm so glad everyone enjoys it so much! :)
I’ve made this cheesecake 4 times now. It’s perfection every single time!
I’m so glad you enjoy it so much! 😊😊
Hi Sam I made your cheesecake for my wife birthday.she loved it as well as my children. My daughter wants one for her birthday… thanks
I’m so glad it was such a hit! 😊
I tried doing cheesecake for the first time and it was a success! Exactly how i want the taste and texture of my cake to be like. I put blueberries on top and my family loved it. Thank you so much for this recipe. More power to you. I will bectrying your worst cookies and lemon cookies next time 😊
That is so awesome! I’m so glad everyone enjoyed it so much! I hope you like the cookies just as much. 😊
I made 2 cheesecakes from this recipe both turned out awesome with chocolate ganache topping and fresh mango topping. Thank you sooooo much
I am so glad you enjoyed it so much! A fresh mango topping sounds incredible. :)
I've previously made your miniature version of your cheesecake plenty of times and they have been delicious, well, I finally made your full size classic version recently and it has became a new hit for my family! I'm only going to make this for occasions only Especially for Holidays. But if I feel the need for a cheesecake again but with portion control, I can always rely on you mini cheesecakes Sam!
Awesome recipe!
You're very welcome! I'm so glad you are enjoying the cheesecake recipes so much! :)
OMG! I'm so excited to know there's a mini cheesecake recipe. I bought these mini pre-made graham cracker crusts, to use for this recipe, but I'm not sure how to adjust the recipe. Does the bake time or temp change? If so, what should I adjust it to? Thank you for any help you can provide.
PS - I posted this question on the main video, but I'm not sure how quick the responses would be. I'm planning to make this for a party on Sunday.
Thank you so much it turned out so good I appreciate your step-by-step instructions
You are so welcome! I'm glad you enjoyed it so much! :)
Great video, thank you.
Liked/Subscribed!
I'm making this today!
First time making a Cheesecake...hoping it goes well.
I bake something different every Sunday and then bring each item into a local restaurant for the workers and patrons to enjoy. I always tweak something or combine different, yet complimentary recipes (Last week i made a Cherry Poke Cake that was a mash-up with a Devil's Food Cake...from scratch with Dutch Cocoa and Sour Cream...no box mix, lol). Baking and Karaoke are my therapy during my divorce; they're amazing distractions and the people who've tried my desserts really love them (People like You make me look good, lol!).
I'm making it today because it has to obviously rest overnight.
Heading out to buy a Springform pan!
Wish me luck and keep up the Outstanding work!
Have a Blessed day!
I hope everyone loves this one! Good luck! :)
I’m making this right now, and the kitchen smells amazing while it’s baking!!
It's going to taste even better! :)
Just made one, looks and smells wonderful, but we have to wait til tomorrow night to try it. Thank you from "The Sales family"
I hope everyone loves it! :)
Everyone loves it and says it was the best ever!!!❤@SugarSpunRun
OMG! I tried this and after I let it get to room temp and put it in the fridge, the next day I tried it and it was AMAZING!! Thanks so much for this recipe!!
That’s awesome!! I’m so glad you enjoyed it. I commend your patience to wait all the way until it cooled. It’s necessary but not always easy. 😊😊
@@SugarSpunRun Thanks so much for the comment!! I would LOVE to try more of your recipes and that's why I subscribed! I also tried your chili recipe a little while back, and it was the best chili I have ever tried!!
Yay! I just had the chili last night. I had to stop before I ate too much. 😂😂
@@SugarSpunRun Haha!!
@@SugarSpunRun And also congrats on getting almost to 28k subscribers! 👍😎 You go girl!!
Glad I found you; your recipes are the best. I've made the cheesecake twice and added a little more sugar but that's all. It's fantastic. Thank you.
Thank you so much! I’m glad you have enjoyed everything. 😊
The recipe is amazing, i made it for my boyfriends birthday , everyone complimented on it, and it is my first cake ever ! thank you so much for sharing , I’m already a follower after trying your chili recipe, looking forward to more delicious recipes, I would like to see more savory dishes from you , cheers from the Netherlands
That is so awesome! I'm so glad everyone enjoyed it so much. I do try to work in some savory recipes, but most of the time I start making something and my sweet tooth kicks in and before I know it I'm making cookies. 😂😂😂
@@SugarSpunRun was by
Thanks so much for the video. Thanks for all of the details. I've made cheese cake several times before & now I know why I always had cracks. Walk with GOD & take care.
Hopefully next time you won't get any more cracks. :)
Great Video. I feel confident to make a beautiful cheesecake TY
I make this cheesecake recipe today. It turns out really great and yummy. I added lemon juice into the batter. Its creamy and a little bit tangy.
I’m so glad you enjoyed it so much! 😊😊
Yes I really enjoy it. I made this again yesterday. Yummy 🥰
it's in the oven now!!!! bit worried i incorporated too much air but it's my first time even attempting a cheesecake so i'm just excited to see how it comes out :)
I hope you love it! 😊😊
I've made this Cheesecake recipe about 7 times or so, everyone always enjoyed it and say that's the best Cheesecake they ever had
Great to hear!
I’ve made this cheesecake twice now following your directions exactly for the mixing, cooling and cooking. The only ingredient change was adding a tad of cinnamon to the crust. It has turned out with a smooth creamy texture and the taste is amazing. Next I’m trying your chili recipe!
I am so glad you liked the cheesecake so much! I really don’t think the chili is going to disappoint. I’ve had a lot of positive reviews on that. I hope you love it! 😊
This is literally the best cheesecake recipe ever 😋
Thank you so much!!! I’m so glad you enjoyed it!!! 😊😊😊😊
My cheesecake is currently in the oven. I can’t wait to see how it turns out. Thanks for the simple recipe!
I hope it's perfect! :)
First of all, this cheesecake is straight from heaven. Will be making it again for sure (RIP to my diet). Second, you are a trooper for responding to EVERY COMMENT. So attentive
Thank you so much! Who needs a diet anyways right??! Enjoy! 😊😊
@@SugarSpunRun Absolutely right, that diet gets no condolences 😂. 👍
🤣🤣
Making this cheese cake for my husband coming back from deployment 😊so excited
I hope he loves it! ❤️
Omg! I'm going to try this soon. I'll let you know how it turns out. Thank you for sharing.
Hope you love it 🙂
This cheesecake is awesome. Congratulations and thank you!
I'm glad you enjoyed it! :)
I made this today for the first time, and it was SO GOOD! I did substitute sour cream with nonfat greek yogurt because I didn't have any, and also added a little bit of lemon zest and lemon juice. My family and I couldn't stop eating! Thanks for the recipe (:
I am so glad everyone enjoyed it so much! :)
Hey Sam,
Loved your recipe. Though could you please let me know how thick should the crust of the cake should be?
It really just depends on your preference. I spread it out evenly throughout the pan. It's not super thick but enough to cover the whole pie plate. :)
Hi! I made this cheesecake yesterday and it was AMAZING!! Thank you for providing a recipe easy enough for a first timer. I followed the directions exactly and it turned out perfect. The only thing I would recommend to others is allow to set up and chill overnight. Of course my husband tore into it 10 minutes out of oven causing middle to cave in a bit. 🤨 it may not have looked pretty the next morning but the creamy texture/ flavor of the crust was perfect! Thanks again and I will be trying more of your recipes. 🙂🤗
O no! What was he thinking?!!! It definitely needs to set up, but I'm glad you still enjoyed it so much. :)
Hey Sam, I hope you see this comment. I love this recipe but I'm having a reoccurring issue. My cheesecake always cracks, big time. I don't have an gas stove so I'm wondering if this is the reason I'm having this problem. My oven has the convection oven option but wasn't sure if this would be a good for a cheesecake. Everyone devours this cake, I'd just would like it to have minimum cracking. Thank you for all of your recipes. It's made me be a more confident baker.❤
I’m so sorry to hear this! I do provide lots of written tips in the blog post to help avoid cracks. The biggest things are making sure you start with all room temperature ingredients, don’t over-mix it, don’t over-bake it, and let it cool very slowly. If you can leave it in the oven with the door ajar it will help slow the cooling process. Another tip is to free your crust from the sides of the pan or an even better solution is to put your pie crust up the sides of the pan higher than the batter. The pie crust won’t stick to the pan and will shrink with the cheesecake. I hope that’s helpful. 😊
@@SugarSpunRun thank you so much for answering!! I'm planning on making this soon so I will follow all of your advice about letting it completely cool. I think this might be the reason it cracks.
I love using your recipes to create delicious meals. This looks both tasty and easy; I'm going to have to give it a try here soon.
Thank you so much! I hope you love this one too! :)
I'm making this for my Dad's birthday on Sunday!
Enjoy!
@@SugarSpunRun we just finished eating the cheesecake! it was amazing. tysm for this great recipe!
I am going to make this one, looks delicious
I hope you love it! :)
I am going to try this recipe thanks.
I hope you love it! :)
Hi sam. Im judy from.philippines. ive tried your easy brownie from scratch though i added some cashew. Really amazing and yummy. I love. CHocolate 😄😄😄
I’m so glad you enjoyed them! 😊
I have made 2 cheeses cakes for company this week and had rave reviews!!! I use biscotti cookies for my crust or ginger snaps with no added sugar
Sounds delicious, Willow! Thanks for using my recipe 😊
I've just made this cheesecake. It was my first cake and came out great. The taste of that cake it's beyond that I was expected. Continue ton bon travail (Keep up the good work) like we say here In Quebec Canada...
Thank you so much! I am so glad you enjoyed it so much! :)
thanks sounds so easy will do💗
I hope you love it! 😊😊
Made this for Thanksgiving !!! Wow!!!!!! Thank you so much it was gone all we had left standing was the Marie Callender’s pies 😂
I'm so glad you enjoyed it so much! It's always better homemade. :)
Thank You cheers from Pennsylvania Blessings 🙏🙏🙏👍👍👍🇺🇸🇺🇸🇺🇸
I made this today, I accidentally overbaked but it's still soooo gooood I'm gonna try to perfect it tomorrow
I'm glad you were still able to enjoy it. :)
Your recipes are amazing!
Cheesecake is my favourite dessert and I'm look forward to testing out this recipe. Thank you 🧡
I hope you love it! 😊
lame. same ugly
Thanks it looks delicious. I will be making my first cheesecake....
I made this and it was absolutely delicious, your steps came out perfect for me.
Wonderful! Enjoy 😊
I love all your recipes. Can I add melted white chocolate in my cheesecake mix?
I haven't tried it so I can't say for sure how it would turn out.
Wondering if you can add mini chocolate chips to the mix? I’ve made this recipe before in the past & I had a request for this additional ingredient for the holidays!
I think mini chocolate chips would work fine here. :)
I'm making it right now!!!!!!!!!!! In the oven.. so excited to try it later!
I hope it turns out beautifully!
Thank you for sharing your recipe.
My pleasure 😊
This recipe seems great, but I just need to know if a regular 9 inch pan would be okay to use instead of a springform pan?
bouta bake this for my churchhhhh this weekend i hope it works.
I hope everyone loves it! 😊
Making this for Christmas! Excited!
Hope you enjoy it!
Your recipes are the best! Love them !❤😋
Thank you! 😊
Hello, this was so delicious. Can I freeze this? I have so much left I can’t finish and don’t want it to spoil??
I'm so glad you enjoyed it so much! This does freeze well. :)
@@SugarSpunRun best way to freeze it?
Always so delicious 😋😋 ♥️❤️♥️❤️♥️👨👩👧👧👏👏🙏🙏💗💗👍👍Thanks for sharing
You’re welcome! 😊
I LOVE cheesecake but I never thought to give it a try. OH man I'd have to share this if I make it. I bet I could eat it all, but I sure shouldn't!
Let me know if you try it out! 😊
I want to try this again
In the oven right now. All I had for a pan was a disposable aluminum 8x8 square pan. I used cinnamon graham crackers for the crust. I look forward to trying it tomorrow. My brother requested cheesecake for his birthday dessert, and I am hopeful that this comes out amazing. I thought cheesecake was supposed to have some lemon it it, but this recipe didn't call for any. Is that personal preference? I used our homemade vanilla and it did smell so good before going in the oven.
Ok, so I cooked for 70 minutes and had puffed way up over the edge. However, after cooling on the oven, it sunk back into the pan a bit with a crack in the middle. I have a feeling that if I had used a round pan (didn't have one available) and cooked it maybe a little less, this wouldn't have happened. It's in the fridge cooling overnight. I let it cool for two hours before putting in the fridge, but it was still very hot on the bottom of the pan. The great thing about cheesecake is that even if it cracks, it still tastes fabulous and everyone is happy with it. They have a Friends episode proving this point. Will have to try again when I have the right sized round pan.
It may have been slightly over mixed of slightly over baked if it cracked a bit. The pan may have also caused issues because it may not have released from the sides quite as well, but you’re right a crack can easily be covered or ignored. I don’t use lemon here because it’s not really necessary. This already has a wonderful flavor to it. I hope you love it! 😊
I can’t wait to try this!!!
I love all your recipes and will definitely follow all the tips!❤️
I hope you love it! 😊
Looks so good! I'll make it 😊 Thank you for sharing!
I hope you love it! :)
@@SugarSpunRun Thank you! :)
Hi, Looks creamy and delicious, thanks 😊😊
I hope you love it! 😃
This looks heavvenly!! Such great tips too. Can't wait to try it!
I hope you love it! :)
I'm making this cheesecake this weekend and was wondering do you not have to grease the pan?
I'm using a nonstick springform pan. :)
Thanks that's what I actually bought and will be first time using and making this cheesecake
I followed all ingredients and steps religiously...except my son pulled out the electric oven plug while my cheesecake is baking and I didn't noticed it right away. I set the oven again though I don't how long I should be baking it still. Cheesecake still in the oven and I am crossing my fingers it turns out well 🤞
O no! I hope it still turned out.
My favorite. What about the toppings
Awesome recipe 👍👍 The whole family enjoyed it:) Thank you:))
Yay! I’m glad it was a hit. 😊
Thank you!!!! It looks amazing and I'm sure it'll taste heavenly too!! It didn't brown at all and jiggled in the center as it should.
Is it the extra egg that helps it not need a waterbath?
There's a lot of factors that help it not need a water bath. :)
Made this cheesecake oh my was it delicious. I used 1/3 less fat cream cheese added a little more vanilla
I'm so glad you enjoyed it. :)
I tried this is so good. The best recipe I've tried except for your pumpkin one
If I make two in the oven at the same time will I need to adjust the baking time?
I’m so glad you enjoyed both of the cheesecakes so much! I think the pumpkin one is my husbands favorite for sure! They will probably need a few extra minutes but not a whole lot, just keep an eye on them. I would definitely check them at the original bake time just to be safe. 😊
Ok, thank you so much
Quick question-I did buy a springform pan for making this, but it gave me a lot of issues and kept popping open while I was packing/spreading the graham cracker crust. I know it probably won’t be as easy to cut or come out as pretty, but would it be ok to use an extra deep pie pan instead? Same baking time and everything?
A regular cake pan could work, but as you said, could get a bit messy removing it. That being said, I'm not sure on a bake time. I would just be sure to keep an eye on it. :)
Hey! Can you do a video about cheesecake toppings? That would help a lot! Thank you :)
Great idea! I will put it on my list. 😊
Sugar Spun Run Thank you so much! 🥰
Oh i love cheesecake..thx for sharing..looks terrific
I hope you love it! 😊
I made this it was very tasty thank you!
I’m so glad you enjoyed it! 😊
wow so amazing
Thank you! 😊
you most welcome
I made this.
10/10
I'm so glad you enjoyed it! :)
Best cheesecake recipe ever!
Thank you so much!
hi! i tried your recipe last night, it turned out great, thanks a lot! i substituted the sugar for honey and used a little less, and threw in a few raspberries and blueberries as well. the only thing that didn't go perfectly was the crust has too much fat in it for my taste, it's almost soaked, i suspect it's because i don't have access to graham crackers in europe and had to substitute for similar crackers which have plenty of butter in their dough already. are the original graham crackers low in fat or should i have maybe left the cake in the oven longer? i did leave it in for the whole 75 minutes. thanks again.
I’m glad you enjoyed it overall. You could reduce the butter in the crust by about a tablespoon if you’d like. That’s probably what you are tasting here. You don’t really need to cook for the crust you are cooking the cheesecake inside the crust so leaving it in longer will not be good for your cheesecake. 😊
I am wondering if your digestive biscuits would be a good alternative??
badly want to try this recipe of yours !! got a quick question tho .. should I set my oven on a top&bottom heating while baking the cheesecake?
You want to use the bake setting on your oven, which is just the bottom burner. :)
@@SugarSpunRun thank u sm for replying ! 🥹💜
@@SugarSpunRun also sorry for bugging u huhu just an additional question .. 🥺✋ can I use yogurt as an alternative for the sour cream?
I made it last night. During cooling stage before I put it in fridge big ole crack in the middle 😞 hopefully it tastes good lol
O no! You can always cover it with a ganache or strawberry topping. 😊
Strawberry topping here: th-cam.com/video/Pi8wVz6iJ-Q/w-d-xo.htmlsi=DXkKDHzPFyzs-sJs
Ganache: th-cam.com/video/XInP8hl7RzQ/w-d-xo.htmlsi=rOvStvZMpmsHmTEX
@@SugarSpunRun it was delicious. Only one piece left to bring home.
I never found the sour cream and i didnt know if buttermilk would work so i used buttermilk without sour cream it was just ok , but i did feel something was missing , i just didnt know what so I would like to try again