Comments on: The Best Cheesecake Recipe

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:35:52 +0000

In reply to Nina. Hi Nina! Unfortunately I don't think the cheesecake will set up quite right with reduced fat cream cheese. :(

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:25:21 +0000

In reply to Paula. Hi Paula! The pan of water won't really change anything in this recipe. The pan of water is supposed to help prevent cracking, but I made this recipe so that step isn't necessary. You can use the pan of water if you'd like, but it's not going to change much with the cheesecake. :)

By: Magz Mali

Magz Mali — Sat, 01 Aug 2026 03:44:43 +0000

When they said the best cheesecake ever, they meant it!! I am pretty picky and honestly it hits the ball out of the park. Love Love Love it!

By: Paula

Paula — Fri, 31 Jul 2026 20:31:33 +0000

Hi there , can I put a pan of water on bottom rack, at same temperature, and will that make any difference in texture?

By: Nina

Nina — Fri, 31 Jul 2026 14:39:29 +0000

Cant wait to make this today! Can 1/3 fat cream cheese block be used?

By: Ashley

Ashley — Thu, 30 Jul 2026 14:57:45 +0000

I bake this recipe at least once a year for my husband’s birthday. Thank you so much, it is delicious, wonderful, and fun!

By: Maria Salvino

Maria Salvino — Tue, 28 Jul 2026 21:20:27 +0000

In reply to Pinder s. I make the crust with crushed rice krispies and it works just fine.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 19:14:51 +0000

In reply to Pinder s. Hi there! Yes, it can be made without the crust; usually we line the bottom with parchment paper when we do this. It also may take a smidge less time in the oven. Hope this helps!

By: Pinder s

Pinder s — Thu, 23 Jul 2026 07:04:51 +0000

Hello, since my husband is gluten free, can i just skip the crust and just make the cheesecake part ? Will it affect the recipe

By: ChefStevv

ChefStevv — Wed, 22 Jul 2026 23:27:05 +0000

Excellent recipe! Simple and easy to make. Delicious! I made this cheesecake as per the recipe. I did only use 1/2 cup granulated sugar, along with 3/4 cup monk fruit/erythritol blend. I poured half the batter into a store-bought graham cracker crust. I put 1/3 cup cocoa powder together with 2 Tbsp granulated sugar and 1 Tbsp of heavy cream in a bowl and mixed into a paste. I stirred the chocolate mix into the remaining half of the batter, and then I poured the chocolate cheesecake batter into a store-bought pecan crust. I placed both cheesecakes in the oven on a baking sheet and baked 40 minutes, until the center was a little jiggly. Placed the cooked cheesecakes on a cooling rack for 1 hour, and then into fridge overnight. Outstanding!

By: Anastasia

Anastasia — Wed, 22 Jul 2026 06:51:13 +0000

In reply to Sam Merritt. i made this but used chocolate chip cookies for the crust. I just substituted that for the graham cracker crust. It was really good.

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 02:30:04 +0000

In reply to Rocio. Hi Rocio! You will want to transfer it to the refrigerator after it has cooled for 2 hours. :)

By: gena burt

gena burt — Wed, 22 Jul 2026 01:52:38 +0000

Perfectly awesome!!

By: Sam Merritt

Sam Merritt — Tue, 21 Jul 2026 02:14:53 +0000

In reply to Jenna. Hi Jenna! Unfortunately I do not have a red velvet cheesecake recipe so I can't advise. :(

By: Sam Merritt

Sam Merritt — Tue, 21 Jul 2026 02:12:23 +0000

In reply to Sandy Martinez. Hi Sandy! I typically do not cover it in the refrigerator. If you have some strong scents in your refrigerator you may want to cover it, but you need to be careful that it's fully cooled before covering so you don't end up collecting a lot of moisture on the wrap.

By: Sandy Martinez

Sandy Martinez — Sun, 19 Jul 2026 22:49:48 +0000

I’m going to make this cheesecake very soon but I have a question. Do I need to cover the cheesecake while in frig overnite? Thank you!

By: Jenna

Jenna — Sun, 19 Jul 2026 13:53:11 +0000

how do you make a red velvet cheesecake?

By: Jennifer Spitzer

Jennifer Spitzer — Sun, 19 Jul 2026 12:47:59 +0000

ABSOLUTELY AMAZING!!! I made this for a family & friends cookout and EVERYONE loved it! Not a slice left! Bought a back up store bought cheesecake just in case that we ended up tossing after being spoiled with this delicious cheesecake, you simply cannot go back to store bought.

By: Sam Merritt

Sam Merritt — Sun, 19 Jul 2026 02:21:07 +0000

In reply to Bernadette. Hi Bernadette! That should work just fine. :)

By: Sam Merritt

Sam Merritt — Sun, 19 Jul 2026 02:03:40 +0000

In reply to Dave. Hi Dave! It's always best if everything is at room temperature. It makes it easier to combine. :)

By: Dave

Dave — Sat, 18 Jul 2026 17:58:59 +0000

should the sour cream be room temp as well? or just the cream cheese?

By: Bernadette

Bernadette — Sat, 18 Jul 2026 13:33:57 +0000

Can I substitute the sour cream with whole fat greek yogurt?

By: Rocio

Rocio — Sat, 18 Jul 2026 03:08:21 +0000

Once it’s been on top of the stove for 2 hrs could I put it in the fridge for the rest of the time

By: Sam Merritt

Sam Merritt — Sat, 18 Jul 2026 02:13:10 +0000

In reply to Emily Dixon. I actually have a recipe for an oreo cheesecake that you could follow. :) I'm not sure how adding strawberries would work. I haven't experimented with it. I also have a recipe for cheesecake bars as well that fits in a 9 x 13, which would also fit in your 10 x 12. :)

By: Emily Dixon

Emily Dixon — Fri, 17 Jul 2026 16:37:29 +0000

In reply to Sam Merritt. I can’t thank you enough for the recipe & the feedback! I’d like to start experimenting with different flavors & toppings. Does the recipe for the filling need tweaked if I wanted to add Oreos or strawberries? Also thought about cheesecake bars.. Would I be able to pour this into a large 10 x 12 pan & it come out accurately?