Monday, May 25, 2009


Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.)

The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones. Take a look. You’ll love how easy they are.

Anyway, when it comes to cheesecake, this is how I like mine.


Plain. Jane. No whipped cream. No whole fruit. Ever. Just dense and delicious. But, on occasion, I don’t mind a little raspberry sauce to touch it. I actually don’t mind fruit flavors at all. I just won’t eat the actual fruit. For instance, on these itsy bitsy mini ones. The cherries had to go. Cherry sauce… fine. Cherries… trash can. I know. I’m weird like that.

But, not totally weird. I do like other cheesecake flavors, like Oreo, chocolate, of course, and just about every other combination from the Cheesecake Factory – as long as it’s served without whipped cream or whole fruit. But, I usually gravitate towards the classic… and then I hope someone else orders a different flavor so I can try it.

And now that I’ve had success, I may just have to do some more experimenting on my own. This was really so easy, I don’t know why I’ve been hesitant to try making one for so long.

Graham cracker crumbs

Start with the crust. Graham cracker crumbs, sugar and melted butter mixed together.

Graham cracker crust

Then press the mixture into the bottom and up the sides of a springform pan.

Cheesecake Filling

Cream cheese, eggs, sugar, sour cream, vanilla, flour, and lemon juice. Dump it in.

And in a little over an hour, voila…


… cheesecake!

Now, it wasn’t perfect. It did have a crack going through the middle. From what I understand, this can be a common annoyance. You can see a hint of it to the right in this photo. But, that’s ok. You can cover stuff up like that with a sauce, or chocolate, or caramel and nuts, or (gags) whipped cream. Or just go ahead and slice the cheesecake, avoiding any defect.

Raspberry jelly

For the raspberry sauce, I just used some jelly and heated it up until it was thin enough to spread on in a thin layer. Easy!

Here’s the entire recipe if you want to give it a go.


2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract (see first photo) shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.


Now, before I let you go, I’m curious. How do you roll?
Plain Jane or Fancy Shmancy?

How do you roll?

Or somewhere in between?

Fabiana said...

Hi! Your blog is awesome!!! I’m from Venezuela and im trying to start my own bakery business and i got some good ideas from your recipes! I have one question, in Venezuela is difficult to find sour cream, could i substitute the sour cream with, lets say yoghurt? Thank you very much and keep cooking and blogging this great stuff (sorry for my poor english)

October 1, 2009 11:12 PM
Veronica said...

I made this cheesecake last weekend, it was soooo good. The only thing that I did wrong was the timing, I didn’t chill it up overnight, so we ate it warm.
Thanks for sharing this with us Bakerella, I love your website.
I’ll try tha cake balls (bizcochobolas) this weekend.

October 2, 2009 10:06 AM
callie said...

pass me some plain, Jane. I can’t eat cheesecake when its fancy. it just dosent taste like cheesecake

October 3, 2009 09:10 PM
Merina said...

Plain jane!

October 6, 2009 09:15 PM
bakerella said...

You can try it without it. Not sure what the yogurt will do. But experiment and let me know what you think.

October 7, 2009 09:58 PM

Hi Bakerella

i thought maybe i should offer you my recipe for 10 min Cheesecake it lreally just takes 10 min s in the oven and even less time to prepare and the taste really ive made about 50 jsut in the last 3 months and no one is tired of it yet compared it to a R68.. slice at a facy restuarant (thats equal to a $ 60 slice in your neck of the woods and mine still came out tops … hope you get to try it

love the site


Crush 1 packet of Tennis Biscuits with ¼ Cup of Butter

Set Oven to 180

Add 1 tin Condense Milk
2 Tubs of Cream Cheese
¼ cup Lemon Juice
½ Teaspoon of Vanilla Essence
Beat until Smooth add to base of cake

Bake for 10 min
and serve Plain Jane or with a bit on the side LOL

October 13, 2009 09:56 AM
belle said...

as long as its cheesecake, I DONT CARE. (well… I wont say no to either)

October 13, 2009 05:58 PM
Libby said...

Hi, just discovered Bakerella and loving it! About the cracks in the cheesecake, if you cook it in a bain marie or even just put a pan of water in the bottom of the oven it stops that from happening!

Plain Jane all the way for me – don’t mess with my cheesecake dude!

October 28, 2009 10:10 PM
itskaye said...

OMG. I absolutely love cheesecake. Its definitely my favorite cake – ever! I like all sorts of cheesecake – oreo, blueberry, tripledecker (in CoffeeBean and Tea Leaf), strawberry, chocolate, plain jane. Everything! With or without cherries – I’ll dig in! :-) I just love cheesecake.

November 18, 2009 05:31 AM
Dawn said...

I made the cheesecake..I think I overbaked rose way high in the middle….but oh well it tastes great lol

November 27, 2009 12:37 PM
Dawn said...

ok! cheesecake #2 same recipe except I used another egg yolk and OMG! Its awesome!!! NO cracks!!

thanks for a very easy yet aewsome recipe!

November 30, 2009 02:04 AM
anoy said...

Excuse me, i would really love to try baking this cake. How do you measure the ingredients in terms of cups to grams?

December 1, 2009 10:33 AM
Clarisse Joaquin said...

What’s it’s yield?
Look great

December 11, 2009 05:45 AM
Amelia said...

hi, um… what cheese did u use?

December 15, 2009 11:37 AM
Penny said...

I’m an “either” kind of cheesecake eater. I can deal with cherries or chocolate toppings but I love a good plain semi frozen piece, too. I don’t care for raspberries so I’d probably pass that one up. I love to make cheesecake, I use an old recipe I got off a box of Philadelphia cream cheese. I also have “individual” pans that I love to make as Christmas/birthday gifts for friends. I can’t wait to try your cheese cake balls. That will definitely be on my Christmas baking list.

December 15, 2009 07:38 PM
Diana said...

I have the SAME issue with fruit topping! i like the flavored goo but not the fruit chucks! Didn’t know anyone else had that issue too! Glad to know i am not the only one!

December 21, 2009 03:57 PM
Niky said...

Bakerella, I’m so glad that you mentioned your cheesecake had a crack in it! I made my first cheesecake last night (pumpkin!) and I was devastated that a crack appeared…until now. Thanks so much : )

December 22, 2009 03:54 PM
StacyMarie said...

I am so glad that you love plain jane, too! My hubby laughs at me when we go to The Cheesecake Factory and I order a plain piece of cheesecake.

December 23, 2009 07:28 PM
Danielle said...

I love cheesecake, but no matter how many times I make it I always have that annoying crack on top…have you heard how to prevent it? I read not to open the oven at all during the baking, so I didn’t. Stil, crack.

December 29, 2009 05:42 PM
Olivia said...

I made these cheesecake and it was delicious! I made it with the raspberry jelly, it’s been the best cake I’ve ever made from scratch, I am not a very good baker and it worked, I am surprised cause I was in a hurry and I did not read all the steps so I mixed the cheese and all without warming or adding one egg at a time or anything, I just got it all together, missed it and cold like that stick it in the oven, It did crack a little, but the jelly covered it like you said. Thank you for sharing your awesome creations! they are delicious to the eye and to the taste :D

January 1, 2010 03:44 AM
belle said...

i have to admit the plain jane looks easier to stuff my face with…

January 3, 2010 08:03 AM
Katie said...

I printed this recipe off a while ago and finally made it this weekend and all I can say is YUM!! Thanks for sharing!

January 9, 2010 04:57 PM
Kylee Shaw said...

Can I just say- OH MY GOSH. I made this cheesecake last week and it turned out FANTASTIC. I’m glad I decided to try this recipe first because it saved me a lot of trial and error! Not only did it look great (despite the crack), but it tasted absolutely FANTASTIC- I did reduce the amount of crust, but other than that I followed the recipe…I am headed to the store today so I can make another one! I am a plain janer too- and I don’t mind fruit sauce- but no fruit.. I am totally with you there. Unless it’s like a chocolate cheesecake, which needs all the good stuff to go with it!

January 16, 2010 09:08 AM
Lisa said...

I can eat cheesecake in any flavor, there is no bad cheesecake!

January 29, 2010 07:00 PM
bakerella said...

anoy – measurement converter

clarisse – means it makes a certain number of servings

Amelia – Philadelphia cream cheese

February 3, 2010 09:54 PM
Jake said...

I’ve been making cheesecakes for Thanksgiving and Christmas for the past few years. They are actually so easy to make. I usually don’t do any fancy toppings or plain, I go for flavored. I think my favorite was a white chocolate cheesecake with raspberries, blackberries and blueberries baked in and sprinkled on top (when cooled). I’ve found that there is less cracking when I bake it in a water bath

February 18, 2010 11:04 PM
april said...

I made this and the 14 layer cake yesterday for a party we had and they both came out delicious!!!!!!!!! Thank you!!!

February 21, 2010 10:35 AM
SANDY said...


March 2, 2010 02:24 PM
P. said...

Hiiii. I absolutely adored your mini-cheesecakes. :D

I want to share a tip, since you mentioned that your cheesecake cracked a bit.

My mom fills a pan (larger than the cake pan,) with cold water about an inch deep, places the cake pan in it, and then bakes the cheesecake. It’s a bit of a hassle, since you have to make sure there’s always water in the bottom pan, but nevertheless, it guarantees a crackless cake. :D

March 19, 2010 01:22 PM
prof.zabit karado?an said...

siteniz we ürün leriniz güzel

March 20, 2010 03:59 PM
vana said...

is that 4 packages of 8oz of cheese or total 8oz of cheese?

March 25, 2010 05:09 AM
Katie said...

I bake my cheesecake in a water bath. Wrap foil around the base of your pan and up the sides to prevent any water seeping in. This gives the cake a creamier consistency. The cracking occurs from the sudden temperature change when you remove the cake from the oven. Turn the oven off a few minutes early and let it slowly cool before removing it from the oven. This will reduce your chances of it cracking. Iagree with using various sauces and garnishes to hide any cracks. Your cheesecake is beautiful! Great job!

April 1, 2010 11:24 PM
Zoe said...

bakerella, this looks AWESOME. but whenever i try to pipe melted chocolate of any sort into a shape like that for decorations for any dessert, it never lifts off properly or breaks when i try to pry it off of the waxed paper! help! do you have any suggestions on how to keep this from happening? or if you could even describe the process you use that might help

April 12, 2010 12:07 PM
sparky said...

plain jane, with a little fruit sauce or whipped cream (sorry, i love whipped cream :) ) but no chunks or fruit or nuts.

April 15, 2010 11:52 PM
Jorid said...

Just to let you know: I translated the recipe to norwegian and put it on my blog ( I have clearly stated that the recipe is from your fabolous website, and that you have all rights reserved.

April 17, 2010 10:29 AM
Sexy Cookie Monster said...

Your cheesecake recipe is amazing, I have made it for cheesecake balls and now I have used your jam suggestion-big hit! I really think you should explore more cheesecakes in light of spring, I know I will! Thanks for the great recipe : )

April 22, 2010 06:57 PM
Maggie said...

I leterally just licked my lips looking at that first picture. It’s like from a restarant!!

April 23, 2010 09:44 PM
amna said...

i made it !!!!! suuuuuuuuuuuuuuuuuuuper amazing !! i used labneh instead of the sour cream :p

April 26, 2010 10:55 AM
RaeRae said...

i made this for my mom for mothers day. my first time making cheesecake! and it turned out great! now i didnt do all that fancy stuff with the white chocolate and whipped cream (although i wish i could, i’m just not that skilled! lol :P) i did heat up some rasberry jam to put on top :) my mother loved it!

May 9, 2010 11:37 PM
Harriet said...

Is there some way of making this ABSOLUTELY DELICIOUS looking cheesecake less fatty. I adore cheesecake but am struggling to find an alternative.

May 16, 2010 06:51 AM
Jeannette said...

I made it twice and both times it has come out great, but the top always comes out brown. Any idea on what I may be doing wrong?


May 23, 2010 11:32 PM
Suugaaarrr said...

Fancy Schmancy! Yummy!

June 7, 2010 03:25 PM
Jociepoo said...

I love cheesecake, anyway it is made. I enjoy plain jane, but I also love me some fancy delicious fruity wonderful topping. I also enjoy making pumpkin cheesecake…. mmmm

But, a little tip to avoid the grand canyon in your cake. Wrap your springform pan really well with tinfoil and put the cheesecake pan in a water bath while you bake it. It helps so there’s no crater.

June 21, 2010 02:59 PM
Emily said...

I love just plain cheesecake,but if you’re going to go out to a normal restaurant(in this situation,not The Cheesecake Factory) try the vanilla bean cheesecake at T.G.I Friday’s. It is heaven in a slice,I kid you not.

June 22, 2010 02:02 AM
Gauri Gupta said...


I was wondering if I could substitute Kwark cheese instead of using cream cheese?

June 24, 2010 05:42 AM
Sarah said...

Forgive me for being an ignorant English girl….but a cheesecake that’s baked? =S
What I’ve always known as cheesecake is a biscuit base topped by a mixture that’s more like a cream cheese frosting (though nowhere near as sweet) which is chilled in the fridge.

July 12, 2010 09:33 AM
Barb said...

How do you print without all the pictures. Just one picture of finished product would be nice. can’t afford to use that much ink.
I think pioneer ladies site is set up like that.
thank you

July 15, 2010 06:57 PM
Anonymous said...

do we have to use lemon juice?

July 20, 2010 09:34 PM
Dali said...

Any kind if it is dense and delicious as you say!! But I really like strawberries!!!!

August 16, 2010 09:35 PM
aida said...

both…god! i love cheesecakes..but fancy schmancy sure does look good..yumyum…

September 3, 2010 10:31 PM
aida said...

How grams does 1 tub of creamcheese weigh?i’m in malaysia,
so i thought that it must be different right! pleasa help..

September 3, 2010 10:37 PM
aida said...

how big is the egg? i really want to try this recipe…

September 3, 2010 10:41 PM
Jessica @ Jessiker Bakes said...

fanncyyyy schmancyyy!! it all depends of course; I love both. Cheesecake is cheesecake =)

October 11, 2010 11:31 PM
Marcia said...

I am an in-between kinda gal mostly, but your fancy-schmancy recipe looks like it would be a shame not to do…I have to try this and very, very soon! My friend has an awesome checkerboard cheesecake recipe. Have any of you heard of it? I know you aren’t fond of fruit stuff, but if you want to serve this to guests, they will love you!

You make the usual round cheesecake and you take 2 kinds of pie filling with contrasting colors-I use blueberry and cherry pie fillings. You take one filling and place some on the top left corner and the bottom right corner (like a slice of pie). Then you take the other filling and fill in the 2 spaces. Voila! You have a checkerboard cheesecake.

I love your site and I wouldn’t have found it if I didn’t see it on my Betty Crocker weekly email. Sooooo happy! Take care!

October 21, 2010 04:46 PM
Salinafountain said...

If you bake your cheesecake in a waterbath, it won’t crack. Fool proof trick!

November 2, 2010 10:32 PM
Bubot said...

Plain Jane.

I know if I eat a Fancy Shmancy, I wouldn’t be able to control myself ^_^

November 16, 2010 12:50 PM
Jo said...

Loving the Fancy Schmancy looks delicious, send one over to England looks delicious!!

November 21, 2010 07:18 AM
Fay said...

Fancy Schmancy – I love you!!

November 22, 2010 04:32 PM
Kathy's hubby said...

My lovely wife has been using this recipe since last year! Good stuff. I highly recommend falling the directions. Also make sure to leave your cream cheese overnight so that it gets soft and easy to mix!

Enjoy and thanks for this website!!

November 24, 2010 04:50 PM
Rina said...

I made this for my husband’s Thanksgiving potluck and it was a hit! This is my new favorite recipe.

November 25, 2010 09:45 PM
Jessie said...

I would have to say plain jane. I’m not really a huge fan of the flavored cheesecakes but this weekend for thanks giving we had a cheesecake with a ginger snap cookie crust, a layer of regular filling and then a top layer of pumkin filling and it was to die for!

November 27, 2010 05:40 PM
hay rhea said...

oh man. cheescake. you’re making me super hungry and i should be sleeping! not dreaming of cheesecake with my eyes open! anyway.. so i was happy to see that you did mini cheesecakes, i made them for my birthday last year and they were awesome! i made like 200! whew! but about your plain jane cheesecake.. i should probably tell you it gets better! i dont like the super intense flavors on my cheesecake either but my chocolate cheesecake is perfectly delicious :D its a thin chocolate cookie crust in a springform pan, a layer of my traditional cheesecake, THEN! a layer of chocolate cheesecake [both layers are very thin anyway,its not too much chocolate] and then a sourcream topping. oh man im craving it now! thank goodness christmas is almost here, it gives me an excuse to make one!
much love, Hay Rhea

December 5, 2010 01:47 AM
london said...

they look so good! is there anything i could substitute for the sour cream? or can i leave it out of the recipe.

January 2, 2011 10:48 PM
itsjusme said...

can i make this without the sour cream? my boyfriend seems to not like the taste to much!

January 11, 2011 12:27 PM
amanda said...

can u make it if u dont have the spring-form pan..
i like mine plane or with carmal and nuts or frash strawberrys and little strawberry sauce.
cherry’s yuck trash

January 17, 2011 12:09 AM
Rafael said...

BOTHHHHHHHHH……………………..Cheesecake is awesome…S2

January 26, 2011 08:54 PM
Madison Vilhauer said...

Would you recommend “bottle” lemon juice or fresh lemon juice?

February 4, 2011 08:22 PM
bakinghead said...

I just made this cheesecake and my husband absolutely loved it! I am a new wife, so i am constantly looking for ways to use my new kitchen tools and ways to wow my hunny :) Thanks so much! Although mine had a pretty big crack down the middle, it was still very delicious. Have you ever tried the water bath? i am a new baker, so i just researched it this morning. If you have, would u recommend it? Thanks again!

March 4, 2011 01:59 PM
Cupcake said...

holy crap so pritty

March 16, 2011 11:05 AM
A. Cole said...

Plain Jane….with maybe a bit of raspberry sauce on it. So I guess I might be kinda in between…..

March 29, 2011 06:15 PM
Hope's mon said...

Any thoughts on making this amazing recipe into cupcake size portions? I am not sure about cooking times….thanks and enjoy:)

April 20, 2011 09:14 AM
Mariam said...

Hey Bakerella,

I was just wondering, can mascarpone be substituted in for cream cheese?

May 12, 2011 02:30 PM
mcs gal said...

I have never even EATEN Fancy Schmancy kind. So definetly Plain Jane.
By the way…. did you know there is a Cheesecake Factory here in Nashville? Did you stop there when you came to Franklin for a signing? As in more than half a year ago?
P.S. Thanks for noting about the C.F….. I’m a-going! Me and my father are F. A. N. A. T. I. C. S.

June 4, 2011 08:15 PM
Meme said...

I just did this Chessecake but when i put it in the oven it burned and i just left it half an hour . Can u tell me why this happened ?

August 7, 2011 05:31 PM
Li-Anne said...

In order to get rid of the crack going down the center of the cake, I’ve heard that you can simply take a spatula, dip it in hot water, and slowly kind of smush surrounding areas of the crack, INTO the crack, so it becomes all smooth again.

August 9, 2011 08:20 PM
davi said...

I’m with fancy shamncy.

August 14, 2011 02:06 AM
jasmin said...

i love that so much i love the decorating it is so beutiful so much texture i llllllloooooovvvvveeeeeee (love) it

September 11, 2011 08:23 AM
dancergirl16 said...

Fancy Schmancy for sure!!!! but like you without the actual fruit ;)

September 14, 2011 09:55 PM
Silvia said...

I”ll do it again!

September 28, 2011 12:14 PM
Marty said...

I have never refused a piece of cheesecake, plain or otherwise! I have made several, and this is what I do to prevent cracks. Take two pieces of foil larger than the bottom of your pan. Bring the foil up so that most of the outside (or at least 1/2 way up the pan) is covered. Once your cheesecake is ready to go into the oven, place it in a larger pan (I use an old roaster). Pour boiling water to about 2 to 3 inches up the pan. Bake at 325* until top is dull and middle jiggles a little. Never had a crack using this method, and the cheesecake is dense, creamy and wonderful. Use the wide heavy duty foil. Happy baking!

September 29, 2011 11:41 AM
Joanna said...

I never baked before PERIOD. Then I someone post one of your recipes on another website so I checked your website and found this cheesecake recipe. My mom loves cheesecake so I decided to make it for her. Now, my family won’t stop asking me to make it for them. Thanks for the recipe! You got me to enjoy baking! ^-^ Though I still get cracks on the cheesecake >.<

October 11, 2011 03:08 PM
Sanna said...

How much sugar did you put in. And how big was your cup?

October 21, 2011 02:34 AM
Alyssa said...

If im making the pop can I use just a regular 9 inch baking pan? And how do I do it it without the crust?

November 10, 2011 04:32 AM
happee said...


November 19, 2011 12:43 PM
Erica said...

Plain Jane for me! I have a question-if I am making cheesecake balls and I just want to make the cake(not the crust). Oes it change anything like the baking time or ingredients?

November 24, 2011 10:05 AM
Anonymous said...

this is very very nice

November 25, 2011 12:04 PM
Alexia said...

Ahhh it is so elegant. I love the swirls of cream…

December 13, 2011 02:40 PM

Hi…is your cheesecake recipe a really good one for making cake pops with?

December 14, 2011 10:18 PM
me said...

i am going to make this for Christmas. yummy!

December 22, 2011 07:45 PM
me said...

i am fat and harry

December 22, 2011 07:45 PM
Sheena said...

I made this cheesecake today (Christmas eve) for Christmas dinner…My hubby just LOVES cheesecake, Im not sure how long it will last. haha. Smells and tastes SOOOO GOOD. Not that I ah had a bit that got on me or anything… :P

December 24, 2011 11:41 AM
chocolate all the way said...

Plain Jane all the way, baby! I am not a fruit girl, or sauce girl, or sprinkles, basically anything. However, I sometimes like a bit of chocolate sauce or a touch of whipped cream.
P.S. Cheesecake Factory- never been. There’s one here in Music City, though, and I can’t wait to splurge on all the flavors. My dad and I are cheesecake fanatics of the family. I LOVE CHEESECAKE!!!!!

January 1, 2012 06:12 PM
chocolate all the way said...

P.S. Happy New Year, Bakerella!

January 1, 2012 06:13 PM
Nana said...

Hi, to keep your cheesecake from cracking, when it is 5 minutes from being done, turn the oven off, leave the cheesecake in the oven with the door closed for five minutes then open the door slightly for twenty-five minutes with cheesecake still in oven, this works for me everytime – no cracks!

January 11, 2012 01:19 AM
melissa said...


January 12, 2012 06:00 PM
Anita said...


January 21, 2012 04:08 AM
Lucy said...

Hi, I am loving your recipes.. I was thinking of making this cheesecake but as cupcakes in silicon cupcake cases. You think that would work? I just have no idea how long shall I bake them to not burn them or undercook them… what do you think?

January 29, 2012 05:40 AM
stefanie said...

I live in Germany and American style cheese cake is not available here… Oh how I have missed it! So I desided to try this recipe… It’s in the oven now and the batter taste AMAZING! I Can’t wait! I still have not decided weather to eat it plain or with the topping… I may try it with my own self made jam.

February 1, 2012 10:40 AM
Miss al-Fori said...

W0ow! i LOVE ur blog! i have to say, its great that you blog on a regular basis.. thats great, because on other blogs i just dont know WHEN to expect new things… :’(
but ur pictures are marvelous! u rock! i actually try not to eat my laptop while i turn ur website upside-down… whoo! thats some hard work, believe me!
i cant choose between this recipe or the cheesecake bars recipe…. 8*] lol
another thing, i showed my friends at school -note that im only turning fourteen in four months- ur blog and they were pumped! really! they said theyd gain weight with only watching ur blog:3
regards from Oman,
R. al-Fori

February 6, 2012 12:31 PM
caruul said...

I’m the exact opposite! I’ll only eat cheesecake with whole fruit or whipped cream, but I hate sauces on them.

February 10, 2012 10:43 PM
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