{"id":93386,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/best-ever-cheesecake\/"},"modified":"2024-10-31T13:31:14","modified_gmt":"2024-10-31T18:31:14","slug":"best-ever-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-ever-cheesecake\/","title":{"rendered":"Cheesecake"},"content":{"rendered":"<p>A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest <a href=\"https:\/\/www.tasteofhome.com\/collection\/casual-dinner-party-menu-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/casual-dinner-party-menu-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\">dinner party<\/a> or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake mistakes<\/a>, you\u2019ll have a showstopping dessert that all your guests will be talking about.<\/p>\n<p>So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. We\u2019ll walk you through making a basic vanilla cheesecake\u2014then you can use the same techniques to create all kinds of <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake recipes<\/a>, like <a href=\"https:\/\/www.tasteofhome.com\/collection\/chocolate-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chocolate-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate cheesecakes<\/a> or even fresh, fruity options.<\/p>\n<h2>Cheesecake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070761\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_1-MLedit.jpg?fit=700%2C1024\" alt=\"Overhead Shot Of Ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Crust:<\/strong> Classic cheesecake recipes are made with a graham cracker crust, so that\u2019s what we&#8217;re doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar.<\/li>\n<li><strong>Cream cheese:<\/strong> Cream cheese is the main ingredient, so make sure you\u2019re buying the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best cream cheese<\/a> packages at the store for maximum flavor.<\/li>\n<li><strong>Eggs:<\/strong> Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar sweetens the cheesecake. We don\u2019t recommend subbing for brown sugar as it can discolor the cheesecake.<\/li>\n<li><strong>Vanilla:<\/strong> Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, cr\u00e8me brulee, etc.) I try to use the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vanilla extract<\/a> (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so it\u2019s important to get a high-quality vanilla.<\/li>\n<li><strong>Sour cream:<\/strong> This cheesecake\u2019s topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component.<\/li>\n<li><strong>Whipped cream:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">Sweetened whipped cream<\/a> is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crumb crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070762\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_2.jpg?fit=700%2C1024\" alt=\"In A Bowl, Combine The Graham Cracker Crumbs, Butter And Sugar.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 350\u00b0F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070764\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_3.jpg?fit=700%2C1024\" alt=\"Pat Into The Bottom And 1 In. Up The Side Of Springform Pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> A flat-bottomed measuring cup or glass helps create an even crust. Don\u2019t pack the crust in too much, though, or it will be very hard to cut through later on.<\/p>\n<h3>Step 2: Create the cheesecake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070765\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_4.jpg?fit=700%2C1024\" alt=\"Beat Cream Cheese And Eggs In A Bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1\/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2070766 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_5.jpg?fit=700%2C1024\" alt=\"Spread Over Cheesecake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the filling into the crust.<\/p>\n<h3>Step 3: Bake the cheesecake<\/h3>\n<p>Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don\u2019t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.<\/p>\n<h3>Step 4: Add the topping and bake further<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070767\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_6.jpg?fit=700%2C1024\" alt=\"Add topping\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Run a small knife between the cheesecake crust and the springform pan\u2019s edge to loosen the cheesecake from the pan so it doesn\u2019t break when you remove the pan\u2019s edge.<\/p>\n<h3>Step 5: Chill and serve<\/h3>\n<p>Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070760\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVP24_1089_MF_10_17_2.jpg?fit=700%2C1024\" alt=\"3\/4th Shot Of Cheesecake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Cheesecake Variations<\/h2>\n<ul>\n<li><strong>Make it gluten-free:<\/strong> Our cheesecake recipe is not gluten-free, but it\u2019s easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so you\u2019re all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they weren\u2019t processed in a facility that handles wheat.<\/li>\n<li><strong>Change the crust:<\/strong> Lots of <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">crumb crust ingredients<\/a> can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts.<\/li>\n<li><strong>Enhance the filling with more flavors:<\/strong> This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want.<\/li>\n<li><strong>Add a different topping:<\/strong> Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate ganache<\/a>, a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">salted caramel sauce<\/a> or a tasty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/freezer-raspberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/freezer-raspberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry sauce<\/a>. You could even combine a few of these for an over-the-top dessert all your friends will love.<\/li>\n<\/ul>\n<h2>How to Store Cheesecake<\/h2>\n<p>To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you\u2019re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.<\/p>\n<h3>Can you freeze cheesecake?<\/h3>\n<p>Yes, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-name=\"www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze cheesecake<\/a> for up to a month. To freeze the cheesecake while it\u2019s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.<\/p>\n<p>To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.<\/p>\n<h2>Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070759\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVP24_1089_MF_10_17_1.jpg?fit=700%2C1024\" alt=\"Close Shot Of Cheesecake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How long can cheesecake sit out?<\/h3>\n<p>Cheesecake recipes can sit out at room temperature for a maximum of two hours. <a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/danger-zone-40f-140f\" data-name=\"www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/danger-zone-40f-140f\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow\">According to the USDA<\/a>, perishable foods sitting in the \u201cDanger Zone\u201d (40\u00b0F and 140\u00b0F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.<\/p>\n<h3>How do I know when the cheesecake is done?<\/h3>\n<p>A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake test<\/a> called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn\u2019t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it\u2019s out of the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. \u2014Howard Koch, Lima, Ohio<\/p>\n","protected":false},"author":7061,"featured_media":2070476,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304517,303971,304158,304528,306910,305953,304173,304328,306936,304288,305487,304430,304338,304515,303966,306395,304408,304368,303887,306848,304348,304268,306387,306336,324623,303995,304150,303883,304473],"categories-v2":[308881,308500,310461,309438,308893,309906,311660,309455,308988,308984,308481,309934,259620,310796,308830,308992,308880,308495,340270,308813,308745,308478,309603,309000,259483,312294,312199,309177,308539,309434,308476,308876],"coauthors":[39610,342012],"recommended_recipes":[{"post_title":"Our 29 Best Cheesecake 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Cheesecakes","post_link":"\/collection\/best-contest-winning-cheesecake-recipes\/","post_image":"\/wp-content\/uploads\/2017\/10\/exps88154_MRR153297B09_17_13b.jpg"},{"post_title":"Chocolate Chip Cheesecake","post_link":"\/recipes\/chocolate-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21986_LT10352D12-4.jpg"},{"post_title":"Raspberry Cheesecake","post_link":"\/recipes\/raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Cheesecake_exps2960_COD2043879A07_08_4bC_RMS.jpg"},{"post_title":"Apple Danish Cheesecake","post_link":"\/recipes\/apple-danish-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9564_TH10019C27D.jpg"},{"post_title":"Birthday Cheesecake ","post_link":"\/recipes\/birthday-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_250242_EricKleinberg_1.jpg"},{"post_title":"Favorite Ladyfinger Cheesecake","post_link":"\/recipes\/favorite-ladyfinger-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11636_QC10085C47.jpg"},{"post_title":"Snickers Cheesecake","post_link":"\/recipes\/brownie-cheesecake-snickers-pie\/","post_image":"\/wp-content\/uploads\/2025\/02\/Snickers-Cheesecake_EXPS_TOHD24_156319_SheriSilver_4.jpg"},{"post_title":"Contest-Winning White Chocolate Cheesecake","post_link":"\/recipes\/contest-winning-white-chocolate-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Contest-Winning-White-Chocolate-Cheesecake_EXPS_BSFRTL23_29390_08_09_2b.jpg"},{"post_title":"Blueberry Cheesecake","post_link":"\/recipes\/blueberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32809_TH1115463D1-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Best-Ever-Cheesecake_EXPS_TOHVP24_1089_MF_10_17_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-ever-cheesecake\/","name":"Cheesecake","datePublished":"2018-01-01","dateModified":"2024-10-31","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Best-Ever-Cheesecake_EXPS_TOHVP24_1089_MF_10_17_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need.","recipeIngredient":["1-1\/4 cups graham cracker crumbs","1\/3 cup butter, melted","1\/4 cup sugar","FILLING\/TOPPING:","2 packages (8 ounces each) cream cheese, softened","2 large eggs, room temperature, lightly beaten","2\/3 cup sugar, divided","2 teaspoons vanilla extract, divided","Dash salt","1 cup sour cream","Whipped cream, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crumb crust","text":"Preheat your oven to 350\u00b0F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar. Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling. Editor\u2019s Tip: A flat-bottomed measuring cup or glass helps create an even crust. Don\u2019t pack the crust in too much, though, or it will be very hard to cut through later on.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the cheesecake batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1\/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute. Pour the filling into the crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cheesecake","text":"Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don\u2019t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes."},{"@type":"HowToStep","name":"Add the topping and bake further","text":"In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack. Editor\u2019s Tip: Run a small knife between the cheesecake crust and the springform pan\u2019s edge to loosen the cheesecake from the pan so it doesn\u2019t break when you remove the pan\u2019s edge.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVS24_1089_MF_10_17_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill and serve","text":"Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream. Editor\u2019s Tip: To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cheesecake-_TOHVP24_1089_MF_10_17_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lisa Kaminski"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 504 calories","fatContent":"36g fat (20g saturated fat)","cholesterolContent":"131mg cholesterol","sodiumContent":"357mg sodium","carbohydrateContent":"40g carbohydrate (30g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8421054,"reviewCount":19,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Cheesecake","description":"Check out this video for how to make Cheesecake","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/CheesecakeDIYD1089101724H_thumbnail.jpeg"],"uploadDate":"2024-12-9 14:21:44","duration":"P0DT0H1M55S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/Cheesecake_DIYD_1089_101724_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nandy991"},"reviewBody":"I'm 12, but I <strong>love <\/strong>this recipe, and I have made it so many times! This recipe never fails me. I didn't change anything at all about this recipe. I'm going to make it again this weekend.  <strong>Definitely<\/strong> a keeper!\n<strong> <\/strong>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"Definitely the best ever! Had only 1\u00bd packages of cream cheese due to one package being bad when it was opened. The cheesecake still turned out and tasted delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":"Best Ever Cheesecake is creamy and delicious - I will definitely be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce7729"},"reviewBody":"<p>I tried this Cheesecake recipe because I had sour cream in my refrigerator. Turns out it was a hit. I\u2019ve been making this now for two years at gatherings. I don\u2019t bother with other recipes anymore. Love it!!! Thanks Taste of home.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"58florene"},"reviewBody":"<p>I found this recipe in Taste Of Home many years ago & have made this cheesecake probably a hundred times,  my favorite dessert & always a crowd-pleaser.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":"<p>Oh my......I can't say enough good things about this recipe.  This cheesecake is dense, yet very creamy and not too sweet.  The only thing I did differently was to top it with cherry pie filling because my husband does not like the sour cream topping.  Next time I make it, though, I will use that topping.  We finished it 2 days ago and I'm already craving it !!  I'd give this recipe 10 stars if I could!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HamiltonK"},"reviewBody":"To Meaghon89 ----  Yes just Double the filling Ingred and bake for the regular Time then check it. Some thing most beginners don't know about Cheesecakes is they don't set up fully until it chills. When I make a Cheesecake I always test it by wiggling the pan a little. In the middle of cake it should not be set all the way about the size of a walnut then check with a thin knife outside of the center of cake. If it  comes out clean and you have the middle not fully set its done. Don't keep baking thinking it's under cooked because its not. Hope this helps those who are making this for the first time...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chihuahualove"},"reviewBody":"I made this cheesecake because my Mother-in Law requested.  Our Niece and new Hubby came by and Mother-in-Law they all loved it and wanted the recipe. I use Taste Recipes recipes quite a bit and have never had a failure. A wonderful place to find and  get recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"24-Aug"},"reviewBody":"This is similar to a recipe I use all the time, EXCEPT my recipe calls for 3\/4 cup sugar   1\/2 tsp lemon peel in the filling.  For the topping it is 1 cup sour cream, 2 tsp. vanilla and 2 tbsp. sugar.  I only cook it for 25 minutes (depending on ovens) and then turn off the oven, open the door and let it sit for an additional 10 minutes (to prevent cracking).  I have given this recipe to many of my friends as everyone raves about it.  I also serve it with either fresh strawberry or blueberry sauce in the summer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fleetwood2"},"reviewBody":"I made this cheesecake for Thanksgiving and it was delicious!!  The only addition that I made was half tsp. of lemon juice.  This cheesecake never cracks!!!  Easy to make and it is truly \"Best Ever Cheesecake\".","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"astarzynski@new.rr.com"},"reviewBody":"<p>Delicious!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"msdebbers"},"reviewBody":"I made this for our Thanksgiving dinner. Everyone loved it. It was very easy to put together. Definitely a favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vewebber58"},"reviewBody":"I love the simplicity of this cheesecake....only four ingredients in the filling!  This is what I think of when I imagine cheesecake, as it reminds me of what my mom used to make.  I think I'd like it even better without the crust.....I know I've seen recipes for crust-less cheesecake, but don't know if that would work in this recipe.  The crust is a little too sweet for me, and I actually just eat the filling and topping.  I also like the fact that this doesn't make a great big cake, and only requires a nine inch pie pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karenderna"},"reviewBody":"Made this cheesecake and took into work  everybody loved it. I used dark chocolate digestive biscuits (UK)  for the Base and when I cooked it I  put a loaf tin of   boiling  water on the oven shelf under the cheesecake.  I will make again  and vary the flavours. I agree it's a little flat but still lovely","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gikken"},"reviewBody":"We loved this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MrsValen"},"reviewBody":"Delicious! Truly simple and simply the best!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stormavery"},"reviewBody":"The best cheesecake, by far!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"meaghon89"},"reviewBody":"I made this cheesecake last night and had it for breakfast lol. It was very good. But it was a little to thin\/flat would i just double the recipe and cook a little longer for a thicker cheesecake?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryJo50"},"reviewBody":"This really is the Best Ever! The Best. Easy to prepare and top notch taste. Love love love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Cheesecake","description":"Check out this video for how to make Cheesecake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/Cheesecake_DIYD_1089_101724_H.mp4","duration":"115","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/PS_TOHVP24_1089_MF_10_17_1200.jpg","advertising":true,"jw_id":"Z2NkUgZ3","jw_url":"http:\/\/content.jwplatform.com\/videos\/Z2NkUgZ3-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/Z2NkUgZ3\/poster.jpg?width=720","jw_publish_date":"12\/09\/2024"},"rms_legacy_id":"1089","romance_copy_dek":"Want to learn how to make the best ever cheesecake recipe? 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