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?

Leave a Reply

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641 comments on “Cheesecake!”

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

  2. 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

  3. 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.

  4. 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?

  5. cheecake

  6. 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!

  7. P.S. Happy New Year, Bakerella!

  8. 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!!!!!

  9. 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

  10. i am fat and harry

  11. i am going to make this for Christmas. yummy!

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

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

  14. this is very very nice

  15. 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?


  17. 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?

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

  19. 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 >.<

  20. 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!

  21. I”ll do it again!

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

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

  24. I’m with fancy shamncy.

  25. 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.

  26. 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 ?

  27. 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.

  28. Hey Bakerella,

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

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

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

  31. holy crap so pritty

  32. 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!

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

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

  35. 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

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

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

  38. 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

  39. 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!

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

  41. 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!!

  42. Fancy Schmancy – I love you!!

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

  44. Plain Jane.

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

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

  46. 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!

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

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

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

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

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

  52. do we have to use lemon juice?

  53. 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

  54. 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.

  55. Hi,

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

  56. 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.

  57. 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.

  58. Fancy Schmancy! Yummy!

  59. 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?


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

  61. 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!

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

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

  64. 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 : )

  65. 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.

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

  67. 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

  68. 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!

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

  70. siteniz we ürün leriniz güzel

  71. 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


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

  74. 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

  75. anoy – measurement converter

    clarisse – means it makes a certain number of servings

    Amelia – Philadelphia cream cheese

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

  77. 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!

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

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

  80. 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

  81. 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.

  82. 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.

  83. 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 : )

  84. 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!

  85. 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.

  86. hi, um… what cheese did u use?

  87. What’s it’s yield?
    Look great

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

  89. 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!

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

  91. 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.

  92. 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!

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

  94. 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

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

  96. Plain jane!

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

  98. 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.

  99. 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)

  100. whichever the way, they’re still YUM! YUM! me drooling here!

  101. Cheescakes are one of my favorite desserts to make. Over time I’ve gathered some tips to make the cheesecakes come out even better…the best tip was to use a waterbath when baking the cheesecake. To keep the top from cracking and browning, put foil around the outside of the springform pan and place on a cookie sheet or other baking dish filled with water. This water bath helps cook the cheesecake more evenly.

  102. I do ! I live in Brazil . I saw this cheesecake and I loved it. Then I do it and my family enjoyed. Thanks!

  103. My son is a huge fan of cheesecake and I always try to bake one for him whenever we see my family. He has yet to be fully blown away by any of the recipes i've tried. Simplicity is key, and yours looks perfect! Can't wait to try it. thank you for shearing your post.

  104. Mine fell in a little, too.

  105. I love this one xP~ been baking them again and again xD I prefer fancy schmancy though >.<

    just asking, after baking, when cool down, the cake is shrinking. It suppose to do that or have I done something wrong in the process?

  106. JM – line your pan with parchment paper that's long enough to lay over the edge, after it cooks and cools, you can pull it out easily. Hopefully.

  107. What if I don't have a springform pan, and no easy way of getting one in the next couple months? Is there a way I can make a decent cheesecake without it? I am really really really craving one! Let me know please. :)

  108. I made this yesterday for Father's Day today. I've never made cheesecake before and besides a few cracks – it was really good! I had mine with the raspberry topping only – no whipped cream. it was great! Thanks so much for the recipe.

  109. I will try this yummy recipe and hope it turns out, since I have never been able to make a good cheesecake.

  110. Plain jain but it's not like I'd pass up fancy schmancy!

  111. fancy schmancy!i love cheesecake….

  112. I use Almond Flavoring instead of Vanilla and it is YUMMY!

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  114. I have been thinking about this cheesecake all week and finally made one this morning. It is baking right now and I can’t wait. I added some vanilla bean to mine as well.

    Thanks for sharing your great recipes — I hope I have a bit of cheesecake leftover to try the cheesecake pops you recently posted. :)

  115. The cheesecake looks so delicious.
    Thank you so much for sharing the recipe!!!

    see you next post.


  116. This cheesecake looks delicious…definately fancy schmancy for me!.
    Your blog is really inspiring, I love the recipes, photography and all the enthusiasm and love you put in everything you bake.
    I have a sweet tooth but it wasn’t until a couple of years ago when I decided to move from pancakes to other sweet things and I love it!. Just started a new blog dedicated to my “baking adventures”:
    Will visit you again
    Have a lovely sweet day! :o)

  117. Oh. My. Goodness that looks delicious. Your blog is just no good for me trying to lose weight. I love mine with toppings and yummy flavors.

  118. Plain Jane style for sure.

    I made this for a family dinner party last night and I have to say that its one of the best things I’ve ever made, although for them I served it with the raspberry sauce and raspberries. I refused to go the whole way with the whipping cream. It was just too much!

  119. plain jane all the way. Nothing gets between me and my cheesecake.

  120. I have a great peanut butter cup cheesecake recipe. I don’t remember where I got it, but everyone always loves when I make it!

  121. I am just dying for some cheesecake now..and believe me…plain Jane wins hands down….love it.

  122. I love it with strawberries or raspberries or chocolate. Otherwise I’m happy with it just plain jane.

  123. OMG, that is so pretty!!!! I love cheesecake and yours is making me very hungry!!

  124. I’m not too fussed to be honest… I’ll eat cheesecake however it comes! It’s the best dinner party dessert!

  125. Fancy Shmancy, I love decorating =)

  126. Fancy schmancy is my vote :) I love turtle cheesecake…yummers!!

  127. Holy Cheesecake! So glad I'm not as weird as I thought on the whole fruit and whipped cream thing.

    And, If I had known how much all of you loved it, I would have made one a lot sooner. Guess I'll just have to make more of them.

    Thanks for taking time to share.

    jamie – How about brown melts for the head and peanut butter melts for the face. halved m&ms for the ears. Edible ink pen for facial features

    callie – glad you made the 14-layer work for you

    Samara Link – that's so cute. thanks for telling me that

    Michelle Aguilar – I think you would be less than impressed. No culinary degree.

    jennifer b – I am totally falling for Haagen Daz dulce de leche ice cream. I finished some off the other day before chocolate.

    Carey – Funny!

    Runningamuck – Yay! Yay! Yay! Glad you liked it.

    raegan – looking like next year.

    Sandee – patience

    kristen@nosmallthing – that cracks me up.

    minukiisu – go right ahead.

    She knits flying monkeys – make the cupcake pops in those colors and then put the tiger mascot and school logo on tags like I did for the Relay for Life pops

    Farmer Gal – you and Sandee. Check back in a few.

    Vanilla and Thyme – so glad you liked the mini ones

    superk – a lot of that stuff will help you believe it or not.

    jamie – I didn't but I think I'll try that trick next time.

  128. fancy! And this is how you get rid of the crack in cheesecakes. Take a flat knife and dip it in warm water and lightly smooth the cracks over. It really works! My sister used to work at a Gourmet Cheesecake Bakery and she taught me this trick.

  129. Plain Jane is my favorite. And there’s really no need to slice it. A fork and the whole cheesecake will do just nicely.

  130. Well, the fancy one looks gorgeous. But I prefer to eat it just like you do, Plain Jane!
    I’ve never made cheesecake, I’ll have to give this a try!

  131. Fancy Schmancy!

  132. I am a nut when it comes to cheesecake. I just love it and can’t get enough. I even drove out to Buffalo a couple of time to go to The Cheesecake Factory. I need my cheesecake to be fancy schmancy.

  133. Plain Jane OR like you a touch of chocolate or raspberry/strawberry sauce. I, too, gag on chunks o’berry. Canned Cherries? EWWWWWW

  134. i like fancy if its not raspberry or strawberry anything or pumpkin or lemon lol but give me a plain piece of cheescake and you still wont see it again

  135. My goodness gracious, that looks delicious.

  136. Fanccyyyyyyy!!!

  137. Hello, I,ve got an award for you on my blog, Thanks

    every time I go on your blog I gain weight lol but it’s a pleasure to look at, and I just spend hours there daydreaming, yummy

  138. Both are delish! I think the fancy shmancy might pull at me a bit more.

  139. Ah, you’ve totally inspired me to bake a cheesecake. You inspire me to bake. Plain and simple. And believe me, I’m not a baker! I usually mess these things up…My dream cheesecake would be 1/2 graham cracker crust, 1/2 cheesecake. The crust is my favorite part =) with raspberry drizzle sounds excellent, or blueberry. Yum. Yea, soooo inspired. Guess what I’ll be up to this weekend? =)

  140. Oh what a nice cheesecake mmm thats looks great!!!

  141. Caramel Pecan, no fruit!! I do make an awesome double lemon cheesecake! mmmm

  142. I’d have to say BOTH!!! Depends on the mood I am in, to simply straight up indulge in Cheesecake, I’d say STRAIGHT UP- plain! To have all the bells and whistles, enjoy with the one I love- FANCY SCHMANCY!

  143. Fairly fancy schmancy, but I’ll settle for scraping all of the whipped cream off of your Cheesecake factory slice and slathering it on mine. Nothings better for cheesecake than a little heavy whipped!

  144. I am exactly the same way when it comes to fruit on my cheesecake!!! Sauce-great…fruit-trashcan!! So even if we are the only two that are like that, it’s ok. lol I usually like mine plain jane…definitley no whipped cream, but I’m ok with some chocolate or caramel or some fruit sauce.

  145. Hi,

    I was wondering since we have the same niche, it would really help our rankings as well as increase our hits by exchanging links. I also love your blog and would like to share it to my readers.

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    Please drop me a comment once you have added my link so that I can do the same for you site. Please provide me with the title of the link as well as the url.


  146. Plain Jane is it! I think someone somewhere decided to decorate a cheesecake for a picture op for a book or recipe. When something is as perfectly tasting as this is, who needs decorations to eat?

  147. plain jane. I don’t want anything interfering with the creamy cheesy yumminess

  148. this is my first visit here and m terribly in love with your blog :) the stunning photography is breath taking.. very creative.. and i just cant wait to try this yummy cheese cake.. you are doing a great job.. keep it up!!

  149. Any way I can get.

  150. That looks so good, it reminds me of my moms cheesecake but she makes a layer of jello with fruit in for the topping!

  151. I go for the fancy schmancy. Sadly Cheesecake Factory no longer carries my favorite – the german chocolate cake cheesecake – it had a layer of chocolate cake in it, chocolate cheesecake, the typical cake topping and a big swirl of chocolate fudgy goodness – it sounds overpowering, but it was wonderful, sigh… Keep on Baking!!

  152. Amen! I’m with you Miss Angie. My MaMa always said, “Don’t mess with what works”. Plain and simple is just my cup of tea when it comes to cheesecake. However, I have tried the Dulce De Leche at Cheesecake Factory and it was pretty good.

  153. I’m up for any kind of cheesecake – be it plain, ‘fancy schmancy’ or somewhere in between! I love cheesecake…it’s the one kind of cake that I know I’ll get every year for my birthday :)

  154. one quick question-

    did you use a water bath to cook the cheesecake? you didn’t specify it in the entry.

    btw…MY OH MY the cheesecake looks AMAZING. better than most of the bakeries i’ve been to. WOWWWW.

  155. Oh my, i am soo excited about your blog, i am a paper craft kinda gal, but you are gonna make me try and be a baker too. Thanks for sharing your talent!!

  156. Cracking cheesecakes can be a big annoyance, but there are some things you can do to fix it. Spray the sides of the pan, for starters. Second, let all your ingredients be at room temperature to begin with. THIRD (and MOST importantly) DO NOT OVER BEAT!! mix the cream cheese and sugar first with an electric mixture BUT AFTER THAT PROCEED WITH A WOODEN SPOON. Over beating gives the cake a soufle effect, meaning that it can fall and crack. Fourth, stick it right from the oven into the fridge. This will help it to prevent cracking. If you want to get fancy smancy, you can also cook the cheesecake using a bain maire (water bath). This gives the cake a FABULOUSLY creamy and wonderful texture, helps it to cook more evenly, and yes, prevents cracking. Cook until not quite set in the center of the cake and you are in business. :o) Love your blog!

  157. love plain cheesecake. nothing fancy :P

  158. Cheesecake….well this is an area that I for once know a thing or two about!

    I like Egg Nog cheese cake, then it has the traditional texture and look, but with a little kick! YUM!

    If you really want to avoid the cracks in your cheesecake you have to let those cream cheese logs get to room tempature. I know it is so taboo to have dairy out on the counter but you are going to bake it after all!

    Luv Ya Bakerella!


  159. Fancy Schmancy is always a hit with me! I made the mini cheesecakes for my daughter’s grad party, and they were such a hit! Kids were asking for the recipe to take home to their moms- :)

  160. I’m plain jane, too! And definitely no fruit; that defeats the whole purpose. I’ll try some of the others (particularly involving chocolate), but given the choice, I usually go with plain.

  161. I go for the Plain Jane! But I do like the whippped cream on it too. Thank you for the gorgeous pictures. You are amazing!

  162. Somewhere in between.

    Hey, hey, hey, hey, hey! I have a challenge for you… How’s about you come up with some CHEESECAKE pops!

  163. Plain jane definetely! An occasional carmel or strawberry sauce but plain is the best! Thanks for the recipe!

  164. I am loving your creativity. How is it that one person can have all of these clever ideas and another can have – nothing? Halp!

    We’re foregoing the post graduation party for my daughter and instead giving her a going away party before she leaves for LSU in August. Our guest bathroom is undergoing renovation and our yard needs serious work and the family can’t stay in town long enough, so we thought this would be better.

    Any ideas for cute cupcakes or cake pops? Purple and gold, mascot Tiger. I kind of do, but am creatively challenged…


  165. My all time favorite dessert!

    Plain Jane all the way. I make a similar one…just not as Ginormous :)

    If you put the springform pan in a water bath when it is baking….you’re not suppossed to get cracks.

    Gonna have to give yours a try.

  166. That fancy schmancy cheese cakes sure looks pretty.

  167. I like it in between, not plain but not to fancy schmancy!

  168. Fancy Schmancy. BUT, at the Cheesecake Factory there are 2 desserts that soar above all their cheesecakes. #1- their strawberry shortcake and #2 their lemon torte. DH calls it a lemon bar that went to heaven.
    My thanksgiving would not be complete without my chocolate cheesecake with mixed berry topping. I’m just saying. :)

  169. Plain Jane all the way! I don’t even eat chocolate cheesecake.

  170. I’m partial to plain jane myself, but I do like to add a handful or so of pecans to the food processor with the graham crackers. It just adds a little something different to the crust.

    I’ve also made a pumpkin pie layer cheesecake, mmmm yummy.

    I will admit, that if you put cheesecake in front of me, plain or fancy, I will devour it, slowly, enjoying every single creamy bite. Unless it has cherries on it – not a fan :)

  171. I love turtle cheesecake – Yum! But I’m with you on the cherries vs. cherry sauce. Who really likes those mushy cherries anyway?

  172. Hello!I did find your blog ,when I surf on the internet.Your “ work“ is amaysing.I apologise my bad englsh,but I hope You undrestand me.(I read english reasnoble well)If You don`t mind I want to but Your blog on mines list.Please leave me a little sign.I am from Estonia.About cheescake ,I love it anyway I can ,Plain Jane or fancy schmancy ,all good.

  173. Mmm I love cheesecake, but I’ve never gotten up the nerve to bake one myself.
    I like mine plain with some fresh fruit.

  174. No thanks on the cherries!! yuck
    I like it with strawberries though.
    Ok I would take it anyway I could get it!

  175. Fancy Schmancy. All the way!

    Your cheesecake looks delicious!

  176. i just want both! =) love your photos and your creativeness!

  177. Flippin heck, people loves them some cheesecake!

    I like a bit of both I think, but to be honest I haven’t had cheesecake for a long time. In fact, I think the last time I had it was with ice cream, which was just plain bizzare, but there you go!

    Actually, a really great cheesecake I had had a chocolate crumb crust, toffee sauce and Dime bar pieces in it. Plus I like the ones with chocolate brownie pieces in them…


    shorting out my keyboard by dribbling on it!

  178. somewhere in between. dense. and with cherry sauce!

  179. We’re both cheesecake addicts but haven’t found a decent one and I have only tried the non-bake versions.

    I can’t let hb see this — he’ll be begging me to bake him one this weekend! plain jane style, dense, creamy and good.

    Next weekend maybe :P

  180. Heeellllloooo! That cheesecake looks fantastic here at 5:30 am. I’d take the fancy schmancy one, thankyouverymuch!

    YUM. You are inspiring me. Can I please tell you that I had a dream about you (well, your creations) last night? Yes, I’m teetering near the edge of insanity. Dreaming about bakerella…

  181. You are not weird for not liking the actual fruit. I like the sauce, but not the fruit. So I like mine in between. I like the fruit sauce, but not the fruit and whipped

  182. First I need a Fancy Schmancy to get me attracted. Then I shove everything to the side and enjoy my Plain Jane!

  183. I just found your website and I’m thrilled! I love everything that I have seen.

    I’m going to try your cheesecake recipe this weekend for a graduation that I’m attending.

    I have a feeling that I’m going to be hooked on this site!

  184. I love both, each one being individual but love each one the same, you did a fab job, and the photos are always looking fabulous.

  185. Plain Jane all the way. Now granted, you did an awesome job decorating. But if I was ever served the “fancy schmancy”, you’re gonna find most of “that” on the side of the plate. My husband on the other hand, gotta have his strawberry toppings, blech!

  186. I must admit the fancy shmancy one looks delicious but I would probably make mine look that way & then pick all the fancy toppings off & only eat the cheesecake.

  187. MMM… plain jane dense NY style cheesecake- but with a chocolate crust instead of graham cracker!

  188. Just fruit!!! I LOOOOOVVVE raspberries on cheesecake. I can’t wait to try this. THANK YOU!!!

  189. I love cheesecake with cherries. Nothing else… so I must fall inbetween.

  190. Plain Jane yes. Fancy Schmancy is okay, but sometimes it's too sweet and the fact that cheesecake's not that sweet by itself is what I like about it. <3 Cheesecake is delicious. Period.

  191. I LOVE cheesecake. I could live on it if given the chance. LOL! I love them both, but I have to go with the fancy one. Just looks so scrumpsious!

  192. I’m all about fruit on my cheesecake, but I always pass on the whipped cream. Wishing I had a big slice right now…


  193. I personally like it both ways..some days I want all the frufru on top, and other days I want just plain cheesecake. Today would be a frufru day if I were having cheesecake.

  194. I’ll take either. I have a plain side AND a fancy side. heck, if it involves cheesecake, I’ll take it standing on my head-side.

  195. Could I have a bite of both? :)

  196. I have liked plain cheesecake since I was a kid, but last year I made (from scratch) a pumpkin cheesecake and a gingerbread cheesecake, both with different crusts and I put little gingerbread men on the gingerbread(A Martha Stewart recipe) cheesecake-YUM!

  197. I say if you ever give up the baking business that you go into taking pictures of food for magazines – your pictures are totally amazing!

  198. fancy schmancy please!!!!!!!!!!!!!
    Raspberry Lemon Cheesecake from Cheesecake factory is my ALLTIME fav! It is a MUST try.

    Thanks for sharing, I too have been dying to try my hand at making these yummy dessert!
    Now I am not afraid! :)

  199. fancy schmancy. i go nuts for all the fru fru.

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