This was my first attempt at a baked cheesecake, and it turned out absolutely perfect! Just made this recipe last night and followed the instructions very carefully. I haven’t tried it, Lena, but I think it’d work fine. Thanks in advance. My friend is gluten free and I really want to make this for him. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. Best cheese cake ever. Never made this kind of cheesecake and it turned out amazing. Preheat oven to 350 degrees. This is a 5 star restaurant quality cheese cake and so much cheaper than eating there. It is really delicious. Please LMK how it turns out! , I use oreo cookies for the crust. cooking it in a bain-marie has always given me a crack-less, perfect cheesecake. -You mentioned it tasted floury – you can omit the flour next time but that will increase the chances that the top of the cheesecake will have cracks in it. Highly recommend this recipe. Wow! It’s so creamy and delicious! It’s rich and creamy without being too dense. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Another winner from Jenn! Many thanks . Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Sure – bake time will be less – I’d start checking it at about 45 minutes. Definitely going to print out the recipe and add to my repertoire. Does she need to use a water bath? Hi Mona, there are freezing instructions at the very bottom of the recipe. This was to be dessert for Christmas, now it will be a soggy mess. Hope that helps! Use a thermometer, don’t over cook! I lost that journal so I’ve been rebuilding it with recipes that are as familiar to me as I can remember. My family and I love it and I’ve made it for almost every occasion! I’m not sure what would explain the puddle on top of the cheesecake – are you using a regular oven? What would you suggest for me to do to get a better texture next time? I don’t trust myself either with baking it in the water bath. One of my cousins pulled me aside and said “I don’t really like cheesecake, but this has been the BEST cheesecake I have ever had”. Which is not how it should look. Can I substitute vanilla for the lemon juice? Didn’t come out soggy at all! I did just that. Could I do this using 4.5 inch springform pans? Instead, I’d suggest drizzling it on the top. . You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. Get an oven thermometer and verify it’s heating to the temp you need it to and not going over. Reduce heat to 275 degrees and bake for another 45 minutes. Also saw another recipe that added 3 tbs of corn starch to add a more velvety texture. Hi Jenn! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I’d love to know how it turns out! Bake for 45 minutes. Whole family loves it. I was hesitant to try this recipe as I don’t like to use a lot of eggs and not just because I’m scared of an eggy flavour. Thank you. I made this recipe for my father’s birthday and it turned out wonderfully! (That will definitely help.) (I’m flattered that you have enough confidence in me to ask! Directions perfect! If you’ve never made cheesecake this is a great recipe to start with. Wow. fat 14g • chol. Process until smooth and completely blended. Also made the berry sauce from scratch and it was super easy. But my husband who’s super picky about his deserts, had 2 slices on the cake back to back it was perfect. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. I clicked on the “other method” you suggested for another reviewer. Thank you for a great recipe that was easy to follow, it tasted fabulous!!! I made the cheesecake and the recommended berry sauce for a friend’s birthday but made 4 changes to the cheesecake recipe: I used shortbread cookies for the crust; since shortbread cookies already have a high butter content, I only used about 40 grams of butter; I skipped the lemon zest; I skipped the lemon juice. Another outstanding recipe from Jenn! If you want to give it a try, reduce the temperature by 25°F. Turns out excellent every time. I made it for this Christmas and it was amazingly delicious. Thoughts? Instead of putting 1/4 tsp salt in the batter I put sugar. It has become my favorite dessert! Hi Jenn, do you think this would last 3-4 days in the fridge before serving for a birthday get-together? I think you could get away with skipping the water bath with the minis. When I first read the recipe, I was intimidated to try it, but it turned out amazing. Hope you enjoy! Only tip I have is to really make sure your pan is well wrapped and there’s no areas for water to get through. Such a gorgeous cake, gorgeous recipe. Hope that helps! I absolutely love New York style cheesecakes, but I’ve been very intimidated about making a baked cheesecake. It was so beautiful coming out of springform pan. Jen, I always love your recipes and this cheesecake is no exception! This is a wonderful cheesecake recipe! But when I took it out of the water bath, a LOT of water came out of my springform pan. Hi Elif, mini versions of this will work. I started googling the best New York Style Cheese Cake and so here I am . Recipe looks great, can’t wait to try it! Thanks! I made a cherry sauce to go with it. I’m looking to make it again but with a shortbread crust this time around. Made my first cheesecake ever using this recipe. We'll do the rest. . Pour batter in prepared springform pan.