Comments on: The Best Cheesecake Recipe

By: Sam

Sam — Wed, 20 Mar 2024 20:56:55 +0000

In reply to Kellie.

Hi Kellie! I actually explain how to tell if it’s done in step 6 of the baking instructions. I also briefly show it in the video to help with some visual cues. 🙂

By: Sam

Sam — Wed, 20 Mar 2024 20:54:10 +0000

In reply to Samantha.

Hi Samantha! It may take an extra couple of minutes in the oven. I would put them on the same rack to bake. 🙂

By: Samantha

Samantha — Wed, 20 Mar 2024 20:34:43 +0000

Love this recipe!!! So much that I need to make 2 at the same time and I have a few questions…can I put both cheesecakes on the same rack in the oven? Do I need to bake them any extra length of time? Any other tips or tricks for multiple cheesecakes at once? Thank you so much!!!

By: Kellie

Kellie — Wed, 20 Mar 2024 19:56:37 +0000

What is the best technique to test for doneness?

By: Deb

Deb — Wed, 20 Mar 2024 18:15:42 +0000

OMGGGGGG!!!
😍😍😍
Sam’s cheesecake recipe HANDS DOWN lives up to its name!

This was my first time making a cheesecake, and this recipe was super easy to follow (not to mention ULTRA delicious!). The tips you gave helped out tremendously, too!

I will absolutely be making this cheesecake again (and again 😉)! Thank you for sharing your marvelous cheesecake recipe, Sam!

By: Sam

Sam — Mon, 18 Mar 2024 16:39:54 +0000

In reply to Tina.

Hi Tina! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill or over-bake (you will have a new bake time!), and you should be good. Hope this is helpful 🙂

By: Melissa James

Melissa James — Mon, 18 Mar 2024 02:32:36 +0000

The best cheesecake I have ever had!!!! So creamy. No cracks. Perfection!!!

By: Patricia

Patricia — Sun, 17 Mar 2024 22:20:03 +0000

Came out delicious, although I did use cream cheese from plastic boxes (nothing else available here). I made my own crust from whole wheat flour, sugar and butter – worked great, too. Thank you for the perfect recipe!

By: Ramona

Ramona — Sun, 17 Mar 2024 19:34:26 +0000

We made this in 2022 and it was delicious! Now thinking of making it with maple sugar instead of cane sugar. There’s another no bake recipe that includes no eggs, and adds lemon juice, boy did I make a mistake in going with that recipe! I completely forgot about this one until now..

By: Tina

Tina — Sat, 16 Mar 2024 18:26:07 +0000

In reply to Margie.

Could I cut this recipe in half ans bake in a 6” springform pan?

By: Tammy

Tammy — Sat, 16 Mar 2024 15:15:55 +0000

I have been making this cheesecake for over a year now. It is the best cheesecake. My family ask for it every family gathering.
Thank you
Tammy

By: Sam

Sam — Fri, 15 Mar 2024 01:17:47 +0000

In reply to Linda Moore.

Hi Linda! Typically cracks on the very edge are indicative of it being slightly overbaked. I hope you still loved it! 🙂

By: Sam

Sam — Fri, 15 Mar 2024 01:11:34 +0000

In reply to Ananda.

This will make too much batter for a pie pan, with that being said, it can be made in a pie pan, just make sure to not overfill it. I’m not sure on a bake time so be sure to keep an eye on it. 🙂

By: Sam

Sam — Fri, 15 Mar 2024 00:56:57 +0000

In reply to Margie.

Hi Margie! I haven’t tried it, but I would be hesitant to try it. 🙁

By: Sam

Sam — Thu, 14 Mar 2024 18:51:39 +0000

In reply to Corrina Navarette.

Hi Corrina! You can either reduce all of the ingredients by 25% or you can make my cheesecake bars. 🙂

By: Margie

Margie — Thu, 14 Mar 2024 18:33:43 +0000

Can creme fraiche be used as a substitute for sour cream?

By: Corrina Navarette

Corrina Navarette — Thu, 14 Mar 2024 15:14:15 +0000

How do I make a cheesecake with 24 ounces of cream cheese?

By: Ananda

Ananda — Wed, 13 Mar 2024 01:00:33 +0000

Can this be made in a pie pan instead of a springform pan? If so how would this change the baking and cooking process? Thank you!

By: Linda Moore

Linda Moore — Tue, 12 Mar 2024 19:57:29 +0000

Made the cheesecake today; watched video and followed recipe exactly as written. Didn’t crack across the middle but did crack along the edges. What caused it to do that?

By: Faith

Faith — Tue, 12 Mar 2024 00:26:47 +0000

In reply to Sam.

Thank you so much! This is exactly what I was looking for.

By: Sam

Sam — Mon, 11 Mar 2024 20:59:49 +0000

In reply to IMM.

Hmm, this is very strange and not something I’ve seen happen personally or had reported before. How deep is your pan? Something definitely went wrong and I’d be happy to try and help troubleshoot! Were any ingredients substituted? If you take a peek at the video, did your batter look like the one in the video?

By: IMM

IMM — Mon, 11 Mar 2024 20:57:27 +0000

i made this yesterday and was very disappointed. I followed the instructions exactly, and used a 9-inch springform pan. When I poured the batter in the pan it filled it to the top. I knew there was going to be a problem, but I couldn’t pour the batter out and add it to a 10-inch pan, as I already had the graham crust in the 9-inch pan. So I baked per instructions, and checked it after 1-hour, through the oven window without opening the door, and it wasn’t done. I took it out of the oven after 1 hr 40 minutes. It looked good, but after cooling it turned much darker and sunk in the middle. Cheesecakes are not cheap to make, and I’ve made them in the past with great success. But I definitely won’t be making this one again.

By: Sam

Sam — Mon, 11 Mar 2024 18:18:17 +0000

In reply to Karly.

Hi Karly! Grams is always best. I actually have the gram measurement listed. 🙂

By: Karly

Karly — Mon, 11 Mar 2024 18:08:25 +0000

hi there. I’m wondering what the best method of measuring the cream cheese is? the bricks I have come in 250grams.

By: Leigh Wearn

Leigh Wearn — Mon, 11 Mar 2024 17:55:41 +0000

Wonderful cheesecake! Good deal of work but worth it. I doubled the crust because I love Graham cracker crust and I have an 8” springform pan not a nine inch but it worked out fine but was very thick!