You’re going to get a more creamy cheesecake that doesn’t crack, brown around the edges or fall in the center while it cools. This slow cooling process helps to prevent cracks, so be sure not to skip it! Here’s what you’ll need to make this classic cheesecake from scratch: I’ve broken everything down step-by-step and included tons of detail so that you can make the best cheesecake ever! If you have a kettle with a long spout they work best for this. 1. Why is it important to let the cheesecake slowly cool down in the oven after baking? I don’t, I’m sorry. Heaven on a plate! Yesterday I made the cheesecake but when i off the one instead of leaving it 1 hour it stay in the water bath in the oven 2hours and hapf coz i forget it i was so tired so i slept on the sofa Glad you enjoyed it! Hi, I would really like to know what knife you use for the clean cuts? It looked exactly like the picture and everyone raved about the taste! This is the BEST recipe. I made the cheesecake and it was delicious. Delicious recipe. I will reduce to 8 Tbsp. One of the other important parts of a perfect cheesecake is to let it cool gradually (and finish baking). stay that high..? Letting a cheesecake slowly cool in the oven, with the oven door propped open, after baking will help prevent the top from cracking. Was especially looking for carrot cake cheesecake recipe. Set aside. Add flour and salt and beat until just combined. Avocado Cheesecake = Weirdest/Best Dessert Ever! I’m with you on using a water bath and slow cooling method. I like to use a cup with straight sides or a measuring cup to press the crust in firmly and get good corners. if so what variations should I make in the measurements ? Obviously fresher is better, but one of the things I love about cheesecake is that it makes a great dessert to prep ahead of time. Do you have any recommendations/rules of thumb for converting your recipes to make 4in mini cheesecakes? The timing on these 9” cheesecakes are perfect and I feel so confident making them!! For some reason, the butter leaks (10 Tbsp,)but does not affect the taste. HI Lindsey! Stir together the remaining butter with the graham cracker crumbs, sugar and salt. I live in Canada and so far have not found the crock pot liner bags here, however I was able to buy some when in Hawaii in Feb. I followed your recipe and instructions. Press the crumb … Make sure to keep your mixer set to low speed, and to only mix your ingredients until they are just combined. Mainly, because it takes SO long to make one from start to finish. I used some dry monster cookies that weren’t getting eaten as the crust and it worked amazingly!!! This cheesecake is going to need a water bath (which we’ll talk more about later), so you’ll need a bigger pan to put the water into. Not my recommendation. Add the sour cream and vanilla extract and mix on low speed until well combined. The only downside to using a water bath and why most people don't want to, is the risk of getting water in your cheesecake itself. Thanks Julie! I’m so glad to hear it was a hit and that you found the crockpot liner trick to be helpful! Awesome! Glad you enjoyed the minis. Homemade Whipped Cream It can add more air to the batter, which can lead to cracks. I think i need to start with some basic recipes haha. It was my first time to bake a cheesecake. Ice Cream, Ice Cream Cakes, Ice Cream Pies, 10 Tips and Tricks for Perfect Cheesecake, tutorial for a leak-proof cheesecake water bath. One of the biggest problems people encounter with water baths is leaking. A chocolate ganache or caramel are always a good idea or get really fancy with a brûléed top like in our Creme Brûlée cheesecake! Letting your cheesecake cool properly allows the filling to firm up and will give you that creamy cheesecake texture you’re craving. It was smooth with no cracks, I also made the homemade caramel sauce and added toffee chips it was delicious. The finished product was perfect! Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Cuts perfectly too! In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. At the end of that time, it’ll be perfectly baked! Is it me or have all the recipes on this blog disappeared? I haven’t tried it, but it would take longer for both to bake with two in the oven. Once you have your water bath set up, pop the cheesecake in the oven. Many requests for birthday cheesecakes for this coming year! It is so great to hear that you’ve been enjoying the cheesecakes! Once your crust is in the pan, you’ll want to bake it for about 10 minutes. It is so much simpler to remove and serve your cheesecake when all you have to do is unlock the outer ring. If it’s still warm, it’ll create a lot of condensation under any wrapping. 5. Mix those together and press into your springform pan. I offered chocolate and raspberry drizzle. This looks so good! Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Using a water bath is the best way to ensure you won't end up with a cracked cheesecake in the end. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. If unfrozen, it should be good in the fridge for about 5-6 days. Springform pans are unreliable and aluminum foil easily gets tiny little tears it in when you’re wrapping it around your pan. This classic New York cheesecake recipe yields a rich, creamy and dense cake, and doesn’t require a water bath like in many other recipes so it’s also easy to make. When mixing all the ingredients together, you want to be sure to use a lower speed setting and not over mix. While a classic cheesecake is good as is, a topping only makes it better. We don't bake pre-bake our crust because once the entire cheesecake is baked and then chilled, the crust adheres to the filling and the butter hardens back up to give you a nice sturdy crust. Pour filling into prepared pie crust. I have one on hand, but I’m assuming this would overflow. Not using a water bath can cause it to crack as it's cooking. After the 5 hours you can wrap the top with plastic wrap. I’d personally suggest making the two fillings separately, but if you want to make them at the same time, I imagine it would be ok on the counter for that amount of time. Since using your tips * the crockpot liner and 30 minutes with the oven closed then 30 minutes with the door cracked, I have made so many perfect cheesecakes. I am completely new to cooking and i tried this recipe. I found the crockpot liner method and found it to be flawless. Find easy and decadent cheesecake recipes: from creamy, smooth chocolate to classic New York-style to light and fresh strawberry, Allrecipes has all your favorites in one place. This looks great, I’ve been trying to work out what to feed everyone at a summer picnic and this looks perfect! Lightly coat a 9- inch springform pan with nonstick spray. You would need to increase the baking time though though. Everyone loved it. Thanks for a great recipe for an exceptional cake! I get it, water baths can seem intimidating! Also, check out my post on making a perfect graham cracker crust. Beat together cream cheese, cream, icing sugar and vanilla. Thanks for the recipe. Notify me via e-mail if anyone answers my comment. Have a question that’s not on this list? This is my go to recipe going forward. So glad to hear that! You may be able to find more information about this and similar content at piano.io. Preheat the oven to 350 degrees F. Combine the cream cheese, sugar, vanilla, and eggs in a mixing bowl. The cheesecake is still good! The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.) I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! You can, I just haven’t done it before so I’m not exactly sure what adjustments to make. A water bath is a roasting pan filled with some boiling hot water (enough to come up halfway on the cheesecake). The flour prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. Add eggs, one at a time, then stir in vanilla and sour cream. You just might need to increase the baking time a bit. 6. I did not use a water bath I just used my oven roaster and it came out visibly perfect! Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. My kids love cheese cakes. Wrap bottom of pan in aluminum foil and place in a large roasting pan. 10. Reduce oven temperature to 300°F (148°C). I made this with a graham cracker pecan crust with a touch of cinnamon in the crust! Cheesecake is one of those desserts that's amazingly classic—making one kinda feels like a rite of passage. I’m guessing you could fill 2 to 3 of the pans. Cheesecake best for about 5 days. 10 Easy Cheesecake Recipes for Beginners | Life Love and Sugar I don’t really make smaller cheesecakes unless they are mini/cupcake sized. Overall, great recipe! I don’t have a springform pan and am trying to save some time by not making the crust. Here are a few favorites you could try: This Classic Cheesecake recipe is the best place to start if you’ve never made cheesecake and want to learn how to do it. Required fields are marked *. Want to swap out the grahams for something else? Beat on medium-high speed with an electric mixer until light, fluffy, … I use a crock pot liner bag! I have a plethora of cheesecake recipes, but not a classic, easy one like this. And once you’ve mastered this homemade cheesecake recipe, you can venture out to other fun versions. Made your recipe, it came out thick not very creamy, what the heck did I do wrong? Bring on the sugar! Save my name, email, and website in this browser for the next time I comment. You’ll continue to cool the cheesecake in the oven for another 30 minutes, but this time the door is cracked to let it cool even more. Maybe make two pies or cut the ingredients by 2/3? The crust is soaked, but the cheesecake seems alright. Crushed graham crackers (the finer the better), melted butter, a little sugar, and salt - that's it! Use your favorite jam, fresh berries, or a lemon curd for a bright citrusy topping. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until … I don’t want the cheesecake to be too sour. Beat cream cheese until smooth, add sugar and mix well. Hi Lindsay! I just use a sharp chef’s knife to my cuts. What a fabulous tip, made it so easy to do a water bath for my sons peanut butter chocolate birthday cheesecake. It holds up really well in the fridge and doesn’t dry out or go bad quickly. If this if your first time making homemade cheesecake, this recipe and that tutorial pretty much guarantee success. I’m so glad to hear you’re happy with it! No cracks and the texture was perfect. can we use buttermilk instead of sour cream ? This is easy cheesecake recipe makes a creamy, ultra smooth cheesecake with vanilla wafer crust. And if so, how long should I bake for? Scrape down the sides of the bowl as needed to make sure everything is well combined. I’ve just never made a cheesecake that size so I’m not sure how to advise. I made this cheesecake for a family dinner right after Christmas and it was a total hit! This is a simple, easy cheesecake recipe that you can use over and over. It cut so perfectly!! Room temp cream cheese blends easier and ensures that your cheesecake filling is smooth with no lumps. A water bath will help ensure your cheesecake doesn't crack. I followed the recipe to the letter and they turned out marvelous! The slow, even reduction of heat will also prevent the cheesecake from sinking as it cools. A few people even said it was the best cheesecake they’ve ever had. When it’s ready, take it out of the springform pan and serve it with your favorite toppings! Thanks. Beat room temperature cream cheese with a hand mixer until fluffy. Just make sure you’ve cooled it completely before freezing. I wanted something with a greater crust to filling ratio so I tried this one. 4. Also, leave yourself plenty of time. There was an issue today that affected thousands of sites – mine included. 8. I love your recipes, but something has changed on your website. With the pan in the oven carefully pour your boiling water into the roasting pan. Combine the crust ingredients in a small bowl. Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. If you freeze this cheesecake, it should be fine for at least a month. Beat in the eggs one at a time. Here’s how you do it: So let’s get started and talk about how to make this cheesecake. It’s an easy recipe that makes smooth, creamy and delicious cheesecake. I’ve never used parchment or nonstick spray but it’s the best way to go. The variations are endless. I haven’t tried it, but that should be fine. Luckily I wrapped the bottom of the springform pan with foil; the foil caught the leaking butter. This was my best cheesecake yet! Cheesecake is one of those recipes that can be intimidating but it doesn’t have to be. I made two perfect cheesecakes and they are phenomenal. The cheesecake will continue to cook, but slowly begin to cool as well. 2. And how will that effect cooking time? The center should be set, but still jiggly. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Thank you for sharing this tip. It should bake for a little over an hour. A water bath is also going to ensure even cooking and help prevent those dark spots on top of your cheesecake. Let me know in the comments! The crust is honestly one of our favorite parts and it's simple to make! During that time, the cheesecake will continue to bake, but also begin to gradually cool. I personally love the flavor of the vanilla wafer cookies, but if want to use a graham cracker crust, I’ve got you covered there too. This is the fun part! I’m so sorry for the trouble! There’s always been peanut butter, sprinkles, blueberry swirls, Snickers cheesecake, pumpkin, lemon, red velvet, or Nutella.That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake. Thanks for sharing. crust ingredients in a small mixing bowl and stir together with a fork until thoroughly combined The water should not go above the top edge of the aluminum foil on the springform pan. Pour in enough boiling water to come up halfway in the baking pan. It takes quite a while to bake. Everyone can pick their favorite topping and everybody’s happy! The best! For more help making the best cheesecake, check out my post on How to Make a Perfect Cheesecake. You are a wonderful baker. It might not seem like it’s fully baked, but that’s ok! If you try it thought, you’d want to bake it for less time – closer to an hour. This cheesecake recipe comes from Katie's mom, a health-conscious cook (sometimes to a fault — or so Katie says). You may just need to bake it a little longer because of the thinner consistency. Pour mixture over crust. You can tell when it’s done because the edges will be set, but the center few inches will still be jiggly. This mini cheesecake recipe is a half batch of this and makes 12-14. Today I’m sharing simple tips that will show you how to make the best homemade cheesecake. I will be making a wedding cheesecake in a few months and just found the perfect recipe. Refrigerate cheesecake until ready to serve. After your cheesecake has cooled down in the oven with the door propped open for about an hour take it out of the roasting pan and unwrap the foil. Editor's Note: The introduction to this recipe was updated on October 28, 2020 to include more information about the dish. You want to use room temperature cream cheese to prevent a lumpy cheesecake. An Easy Cheesecake Recipe Perfect for Beginner Cheesecake Makers! —Kristen Heigl, Staten Island, New York. See exactly how I set it up in my tutorial for a leak-proof cheesecake water bath. No-bake cheesecake is still made with cream cheese, sugar, and vanilla, but instead of eggs we fold Cool Whip into the mixture to keep it sturdy. 4. Chocolate Sauce Sorry! Not sure what happened. We have a large family that gets together pretty often. I also add the ring back to the cheesecake if a few slices have been eaten. But if you follow a few simple steps, using a water bath to make the best cheesecake of your life is actually very doable. Could I put the cheesecake filling in a pre-made pie crust? Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,. Can I halve the amount of sour cream and add extra cream cheese? tutorial on how to use a water bath and avoid any leaks. I always was able to copy the pictures so I could print the recipe, but now the website will not let you copy the pictures. Creamy, sweet and no cracks! Hi! I love the added bonus of not having to turn on the oven in hot weather. I served it with a blueberry sauce made with fresh picked wild blueberries. Sweet! You don’t want any big chunks or it’ll disturb the ability of your crust to hold together well. Scrape down the sides of the bowl. I’m going to try the white chocolate raspberry flavor this weekend for my husband’s birthday. There are a few different reasons why cheesecakes can crack: A springform pan is really the best option for making a cheesecake, especially if you are looking for an easy cheesecake experience! You'll need about 2 cups crushed of whatever cookie you want to use. When I want cheesecake in a flash, I make this no-bake style. (Mixture should resemble wet sand.) No-Bake Chocolate Chip Cannoli Cheesecake I make this cheesecake in the summer for a flavorful and refreshing treat. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Serve with your favorite toppings. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. After taking a bite, you would never know how simple it is. Or will it not be too sour even if I add the same amount of sour cream? If you choose not to use a water bath and it ends up cracking, don't fret! I would describe this as thick and creamy, so it’s possible that it’s correct. I bought 2 packages of the small size, perfect for my springform pan. Pour the cheesecake batter into the crust. I was hoping to get something as you have shown as the end result but what i made was nowhere close to this. It’s not cakey, at least not in my opinion. Do you cover the cheesecake with anything when you put it into the fridge to set? I love to share it with friends and family. The removable sides make it much easier to remove the cheesecake from the pan after it’s done baking and cooling. Hoe can I get the recipe? Here is a tutorial on how to use a water bath and avoid any leaks! Can I make this recipe with 4 inch springform pans? Then you’ve got your sour cream, vanilla and eggs. Thank You, Your email address will not be published. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt … 12. Thanks for sharing with us. To me, classic cheesecake … You make a crust—typically made of graham cracker—and then a cream cheese filling that gets poured over the crust and then bake. This content is imported from {embed-name}. I wouldn’t necessarily recommend it. I can’t seem to see any recipes. I’m not really sure about baking time. Do you have any idea how many cheesecake cupcakes this batter could make? Grind up those cookies so you have fine crumbs. Thank you. The cheesecake will stay good for a few days in the refrigerator. What is a water bath for baking cheesecake? It’s hard to say if you did anything wrong. The amount of butter in the crust shouldn’t leak, but from time to time I get that too. I don’t. I have a fantastic little trick I use to keep water out of my cheesecake and it works every time. While putting everything together is pretty easy and simple, it can take a little time and you do need about five to six hours for the cheesecake to cool and firm up once it’s baked. Go for a classic model or add some berry compote for an extra sweet punch. I’ve had water get into my crust before and it may lose a little bit if it’s crispiness, but it’s usually fine. Finally, you’ll pop the cheesecake into the fridge to cool completely and firm up, about 5 to 6 hours. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. I’m so glad to hear they were a success! Also is there a secret to getting the crust up as high as yours, I have difficulty getting it to 9. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. Here's how to make sure you don't waste your time. It’s everything a cheesecake should be…silky, smooth, light, creamy and decadent. Just need to know if rhis will affect the taste coz am taking it today to mom’s gathering. Top biscuit base with mixture and chill for an hour or so. Over mixing your filling (including over-beating your eggs) will ruin the cheesecake and cause cracks. Fresh Fruit. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). graham crackers (1 sleeve), finely crushed, (8 oz) blocks of cream cheese, softened to room temperature, Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. You're looking for only the center to be slightly jiggly. Thanks! Any tips for increasing cheesecake recipes without messing everything up? You don’t have to use it, but I like the texture. next time to determine if that affects the crust. Cool, right?! Every great classic cheesecake recipe starts with a great crust and in this case, we are using a vanilla wafer crust. If you don’t adjust the ingredients, you’d probably reduce the baking time a bit. 7. We also love crushed Nilla wafers, shortbread cookies, gingersnaps, and Oreos. I tried your mini cheesecake recipe and it turns out GREAT. I made this for a large family get together and it was FANTASTIC! Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. Bake for 1 hour 15 minutes. Cover it well with a couple layers of clear wrap, then a layer of aluminum foil. I am going to try the Chocolate Covered Strawberry Cheesecake next!!! I added caramel and toasted pecan nuts as a topping. One of cheesecake’s biggest enemies is cracks, so let’s avoid them and steer clear of excess air bubbles. That will ensure that it stays sturdy when you slice into it later. The mixture then sets up in the fridge for several hours. Add some sugar and a little bit of flour to the cream cheese and combine it all together. I need to work on trying to even the sides- the crust was too thick on some parts of the base going up to the sides. Great Recipe. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Delish editors handpick every product we feature. 11. I finally know how to make a cheesecake that doesn’t sink and crack! Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. To prevent this, wrap the bottom and sides of your springform pan in two layers of foil. So easy to make. It was rated by family as “the best cheesecake they’ve ever had”. Cool for 20 minutes. Thank you! Caramel Sauce Combine biscuits and butter. Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground. Refrigerate still in the springform pan, uncovered for at least 5 hours. Makinze is the Associate Food Editor for Delish.com. This is the perfect cheesecake recipe. This Cheesecake Will Bring the Fun(Fetti) to Your Next Party. Making sure your cream cheese is at room temperature is probably the most important step. This site uses cookies to help provide the best user experience. Change up in all kinds of ways and serve with a multitude of toppings. I actually haven’t made a 6 inch cheesecake before, so I’m not sure what the exact adjustments should be. Place your wrapped pan into a larger roasting pan and then place the whole thing into your oven. For instance, same thickness but 10 inch pan: does that increase cook time? This ingredient shopping module is created and maintained by a third party, and imported onto this page. The springform pan ring prevents the saran wrap from sticking to the surface of the cheesecake and ensures that everything looks pretty next time you want to grab a slice! Ok, so what do we need to keep in mind for our cheesecake? When you’re ready to use it, pop it in the fridge to thaw overnight. I’m assuming the 6 hours of cooking should fix the consistency. Not Plain Cheesecake. do you have a smaller version of these recipe for 6″ spring form? Add the crust to your springform pan and press it into the bottom and up the sides. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Let us know how it went in the comments below! This will be my go-to recipe for sure! Help! 3. 3. Add sour cream and vanilla, mix well. Prepped in under 30 minutes, these easy cheesecake recipes have got you covered. (I’m going to top it with a caramel topping so I’m trying to work out the flavours, sorry!). I have made many cheesecakes over the years, but have never had one turn out as perfect as this one. Preheat oven to 325°F (163°C). I haven’t done a 6 inch, so I can’t really say. I followed the recipe exactly and it came out wonderful. I love your recipes and your index is my go to, but for some reason I am unable to see any recipes on your blog! It baked beautifully, not a single crack. My sister loves this recipe. Pause between adding ingredients to scrape down the bowl and make sure everything gets incorporated. Next up is the filling of the cheesecake. Next time I’ll add just a bit of lemon juice since I love that flavor in it too. Preheat oven … There’s plenty of crust here to make a nice bottom and sides. S happy m with you on using a vanilla wafer crust result but what made... Water bath gives the oven after baking that affects the crust is honestly one of the sour cream vanilla! It up in the crust in a large bowl evenly combine the butter leaks 10. This is a half batch of this cheesecake trick i use to keep your mixer set to speed. Crock pot liner bags even existed s simple and there aren ’ t be INTIMIDATED you. The butter leaks ( 10 Tbsp, ) but does not affect the taste mastered this homemade cheesecake I’ve..., so it ’ s simple and there aren ’ t want the with. Make it much easier to remove your cheesecake to crack as it cools you! 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S the best way to go ahead and put in the oven for about 10 minutes, or filling.