Comments on: New York Cheesecake

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:10:16 +0000

In reply to Lisa. Hi Lisa! Did you use a water bath by chance? It's not going to be a really crisp crust, but it's not going to hurt if you bake the crust for a few minutes. :)

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 20:01:15 +0000

In reply to Olivia. Hi Olivia! I don't think you'll have any issues freezing this for several months. :)

By: Lisa

Lisa — Tue, 14 Jul 2026 20:22:49 +0000

Hi Sam,

A few weeks back, I made the Ny cheesecake. It was delicious. The only problem was that the crust came out a bit soggy. Why do you think that was? I followed the crust recipe like you said. What do you suggest I do next time for the crust? Should I bake the crust for 10 minutes?

By: Olivia

Olivia — Tue, 14 Jul 2026 17:05:17 +0000

I made this cheesecake and added your salted caramel to it for an event and then it got cancelled. Can I freeze it? If so, for how long?

By: ronay Wheeler

ronay Wheeler — Sat, 04 Jul 2026 15:45:44 +0000

perfection

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 13:20:09 +0000

In reply to Diane V. Hi Diane! I'm sorry to hear this happened! I just want to check that you baked the cheesecake, removed it from the oven, put the sour cream topping on the cheesecake and then returned it to the oven for another 5 minutes? That should cook it onto the top of the cheesecake. It is a softer topping but it shouldn't slide off of the cheesecake. You then want to make sure it cools at room temperature for an hour or so before transferring to the refrigerator. I probably wouldn't wrap it at this point, unless you have really strong odors in your refrigerator. I'm glad you still enjoyed it! :)

By: Diane V

Diane V — Sun, 10 May 2026 12:38:18 +0000

I made this cheesecake last night. Had a taste today, delicious and so easy to make

My question, about the sour cream topping. I let the cake cool for one before refrigerating overnight

I covered it with plastic wrap. Should i have left it uncovered for a few hours? The topping is very good but seemed a little soft, not runny but when you plate the cake it kind of slid off. Not by much.

By: Sam Merritt

Sam Merritt — Mon, 13 Apr 2026 01:59:12 +0000

In reply to Pamela. Thank you so much for trying my recipe, Pamela! I'm so glad everyone enjoyed it so much! :)

By: Pamela

Pamela — Sat, 11 Apr 2026 20:55:58 +0000

I play ƁUNCO with 11 ladies. April is my month to host. I make: one made from scratch ” item. And pre-made for other coarses.
“New York Cheesecake.” Leaving a slice for my adult son. His greeting when I came home. “MOM, that is the best Cheesecake I’ve ever had!”
That man will not complement anything he doesn’t feel deserve it. He is right. Best Cheesecake ever!

By: Nell Reuter

Nell Reuter — Wed, 08 Apr 2026 12:04:51 +0000

It takes so long but it is still good. the only thing i don’t like about it is the time

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 17:41:15 +0000

In reply to Sandy Matza. Thank you so much for trusting my recipes, Sandy! Enjoy the cheesecake! :)

By: Sandy Matza

Sandy Matza — Sat, 28 Mar 2026 01:22:37 +0000

Sam , I’m making this cheesecake tomorrow , it looks Absolutly delicious. I never make the sour cream topping before , always put the sour cream in the batter. Thank-You Sam for another great recipe. P.S. Yur Baby Is a Little Love .

By: Sam Merritt

Sam Merritt — Mon, 23 Feb 2026 17:08:07 +0000

In reply to Paula Ryan. Thank you so much for trying my recipe, Paula! I'm so glad you enjoyed it so much! :)

By: Paula Ryan

Paula Ryan — Sun, 22 Feb 2026 23:40:48 +0000

This is the best cheesecake I have ever made. It is absolutely delicious and so easy to make. I give it a ten!

By: Sam Merritt

Sam Merritt — Mon, 16 Feb 2026 19:34:38 +0000

In reply to rebecca bowers. Hi Rebecca! They are the same measurements, just a different way to say it. You will only want to use 2 cups (or 1 pint) of sour cream. :)

By: rebecca bowers

rebecca bowers — Mon, 16 Feb 2026 19:01:36 +0000

sam, your cheesecake recipes are awesome. really glad you’ve developed them. my question: in the new york cheesecake, you list the following:
“2 cups (454 g) 1 pint sour cream”
what does that mean? 2 cups or 1 pint (which i realize are the same amounts.

much thanks

By: Sam Merritt

Sam Merritt — Mon, 16 Feb 2026 01:24:02 +0000

In reply to Rose. Thank you so much for trying my recipe, Rose! I am so glad it was such a hit! :)

By: Rose

Rose — Mon, 16 Feb 2026 01:10:33 +0000

I made this for my husband for Valentine’s Day because cheesecake is his favorite and I have to say this is the best recipe I have ever made. I made it exactly as instructed and it is amazing! I just found my forever recipe

By: Sam Merritt

Sam Merritt — Tue, 03 Feb 2026 03:41:12 +0000

In reply to Lavett Wallace. You're very welcome, Lavett! Thank you so much for trying my recipe! :)

By: Lavett Wallace

Lavett Wallace — Sat, 31 Jan 2026 20:39:05 +0000

In reply to Emily @ Sugar Spun Run.

I made this cheesecake recipe because it reminded me of my mom’s old cheesecake recipe which was lost. It was soooo delicious!! I cut it into slices and took to work. my fellow teachers loved it. Thank you for this recipe.

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Mon, 19 Jan 2026 20:58:51 +0000

In reply to Hallie. We're so glad you enjoyed the recipe, Hallie!

By: Hallie

Hallie — Sun, 18 Jan 2026 04:19:37 +0000

Sam,
This was my first cheesecake. My second was the next day. The third is a thank you to a policeman who renewed my faith in police.
I digress.
I followed your youtube video which obviously is good.
Thank you,
Hallie

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 02 Jan 2026 18:14:21 +0000

In reply to Jess. Sounds delicious Jess! We are so happy it was such a hit

By: Jess

Jess — Fri, 02 Jan 2026 01:00:52 +0000

I made this cheesecake for Christmas dessert, and added crushed peppermints to it. It was delicious and my family loved it! My husband has requested it for his birthday, and I was asked to make it next year, too.

By: Sam Merritt

Sam Merritt — Thu, 18 Dec 2025 12:22:33 +0000

In reply to Julie. Hi Julie! I haven't personally tried it, but depending on the depth of your pan, I believe you would need to increase the recipe by 50%. Make sure to not overfill your pan. I'm not sure on a bake time. :)