This is the best cheesecake recipe ever, a true New York-style cheesecake! You'll be amazed - it's so easy to impress family and friends with this cheesecake recipe. Serve on its own, or with your favourite topping.
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
do you add the whipping cream, as in the ingredience it says whipping cream not double, sorry first time making and i'm confused - 11 Feb 2013
Ive tried all sorts of cheesecakes but this cheesecake is by far the best EVER.....yum yum. - 07 May 2014
I tried it and it was very delicious.Thank you for the recipes - 13 Jan 2012