Do you love cheesecakes as much as I do?
If the answer is screaming YES! Then you've come to the right place and I really really have to persuade you to make this for the holidays. This easy cheesecake will definitely grab the attention of your family, friends and the whole town.
I'm so excited to share this recipe, let's go let's go!
Cheesecake Factory Inspired
Who doesn't know and love cheesecake factory delights, right?
This recipe is inspired by cheesecake factory and I'm sorry (or do I? 😉 ) but I really have to be bias here. This baby tastes even better!
You'll get this fresh taste of creamy cheesecake with that luscious silky texture. Ohhhhhh! And let's not forget the buttery crust that really compliments everything.
Oh la la! Make this and you'll know what I'm talking about 🙂
Easy, Yes It Is That Easy
Ok, have you seen my previous post about easy mini chocolate cheesecakes? If you haven't, I mean, what are you waiting for?
And if you have, then you'd know that those beauties are the chocolate version of our readers' favourite easy mini cheesecakes recipe and have had almost 7 millions views so far, in our Youtube channel 😉
And guess what?
Today's recipe is the big (well normal sized?) version of those mini cheesecakes! And if you've made my mini cheesecakes recipe you'd know that it's a very easy recipe and you will not fail.
I've also improved a few things, like I did with my easy mini chocolate cheesecakes recipe just to help you more in the process of making this already-easy cheesecake 🙂
Way of incorporating eggs - this improved way of incorporating eggs means that you will mix less and that will help in preventing cracks. Instead of cracking eggs one by one and mix, we will lightly beat the eggs separately and fold everything together with a spatula 😉
Low Oven Temperature - since this is a tall cheesecake and we will not use bain-marie method (I told you this recipe is easy!) so using a much lower temperature will make sure you don't have any cracks.
Make this cheesecake and place it in the center of your dining table together with all your delicious festive food and watch your guests go WOW!
Let me know what you think and don't forget to tag me in your instagram photos whenever you make any of my recipes. Use @elmundoeats and #elmundoeats. Also, remember that you can rate the recipes that you've made using the stars selection at the comment section below.
Happy holidays everybody!
In Summary
This easy cheesecake is:
- better than my originally inspired cheesecake factory delight! (yes, I'm being boldly bias here 😀 )
- really easy to make, I promise. No bain-marie method needed 😉
- super creamy and luscious, with that buttery crust that makes you go Oh la la!
- perfect to wow your guests!
- the BEST CHEESECAKE EVER! (I don't like to use the term "the best" because it sounds cheesy but hey, it's really appropriate here 😀 )
Hungry For More?
Check these out:
- No-bake apple caramel cheesecake
- No-bake stracciatella cheesecake
- Mini mango lassi cheesecakes
- No-bake cookie butter cheesecake
- Dulce de leche cheesecake brownie
Recipe Video
Easy Cheesecake (Cheesecake Factory Inspired)
Ingredients
The Crust
- 3 cup digestive crumbs (300 g)
- ½ cup unsalted butter (113 g), melted
The Cheese Filling
- 16 oz full fat cream cheese (450 g), room temperature
- 1 ¼ cup sour cream (285 g), room temperature
- ¾ cup sugar (150 g)
- 3 tablespoon all purpose flour (24 g)
- 1 ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
Topping
- some berries of choice
- some powdered sugar
Instructions
The Crust
- Place digestive biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
- Pour into a 7 inch (18 cm) springform pan and using your fingers, start pressing the mixture against the pan's wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Place in the freezer for 30 minutes.
- Optional: Use a small knife to scape gently all around the wall to make it even.
- Note: You might have balance of crust mixture, depending on your preferred crust thickness.
The Cheese Filling
- Add cream cheese into a bowl and using a handheld whisk at lowest speed, whisk it just until creamy. Now add in sour cream, sugar, vanilla extract, flour and lemon juice. Mix until everything is well combined and set aside.
- Crack the eggs into another bowl and lightly whisk them. Now pour into the cheese mixture and fold everything together using a spatula. Pour mixture into our prepared pan and spread evenly using an offset spatula.
- Bake in a preheated oven (no fan) at 285ºF (140ºC) for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
- Remove from the oven and leave it cool completely. Then chill in the fridge for min 8 hours.
How To Remove Cheesecake From The Pan
- This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.
- Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.
Serving
- Place some berries on top and lightly dust with powdered sugar. Slice and serve!
Notes
- Typo: The correct amount for sour cream is 1 ¼ cup (285 g), not ½ cup (125 g) as it mentioned in the video. Sorry!
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Like any other cheesecakes out there, this is better served chilled. I would recommend you to plate it right before serving and keep the balance immediately back in the fridge.
Tina says
It turned out perfectly and looked like the photo! I used almond extract instead of vanilla and still added the lemon juice included in the recipe.
I used a mixture of crushed sugar cookies and shortbread with butter for the crust. Fresh blackberries on top😋
Yasenia says
Do you have a recipe with coffee? my daughters loves coffee cheesecake. Thanks
Bea says
Hi Yasenia! Yes, I have several. You could try this no bake coffee cheesecake or this delicious tiramisu for two. Thanks!
Sana says
Really good lesson for teaching how to do the best cheese cake
Bea says
Thank you! Glad you find it useful 🙂
Cassandra Evans-Adams says
I have made this many, many times but substitute the sour cream with Greek yogurt. Aaaaaamazingly delicious and low in Weight Watchers points!
Bea says
Yeay 🙌! Thanks for your feedback Cassandra!
Lindsey says
Amazing recipe, when ever I make it my family send me their orders. Currently got 2 in the oven baking and another 2 to make after my granddaughter requested one via Facebook and the family jumped on and requested more. So they will also have one for the weekend lol. First did these through lockdown when a friend sent me the link to this recipe. It's flipping amazing thank you 💕
Kay says
Love it. I have made 1 2/3 batch and made 2 thick -6 inches and 1 -9 inch but thinner cheese cake. Not too sweet. I was worried when I saw your batter in the video is more soft and fluffy but mine rather runny. The outcome was not bad but I think maybe your is softer and creamier. Thanks for the recipe.
Ruth says
Hello,
Am I able to make the cheesecake in a 9x13 inch pan, and if yes do I double the recipe for a tall cheesecake or leave it as is without doubling it because the crust will only be at the bottom.
Marika says
Thank you so much for this recipe! It's perfect. I subbed sour cream for plain yogurt (curd in India) and it was deliciously light, not too dense. Finally found a fool proof cheesecake recipe 🙂
Joanna says
Hello! How deep does the pan have to be. Mine is only two inches deep. It looks like it might not be deep enough. And when you fill in the filling, how far from the top should it go? I know the crust goes all the way up the brim. And just to be sure, you don't have to put foil in to prevent it from leaking? Thank you!
RACHEL BURROW says
DO YOU KNOW AN ESTIMATE ON THE CARB COUNT FOR AN ENTIRE CHEESECAKE?
Bea says
Hi Rachel! For now no since I haven't calculated the nutrition facts for it yet. Sorry though!
Leena says
My oven starts on 160 degrees, how much time do i keep it in the oven since the recipe is 140 degrees for 1 hour and 45 minutes
Thank you!
Lia says
How long is this cheesecake good for in the fridge?
Bea says
I'd say it's best consumed within 3-4 days. Hope it helps.
Annick says
Hi I’ve made this cheese cake two weeks ago and turned out amazing and now my friend is having her birthday and has put in an order for 40 people, can you recommend what size tin and do I follow the recipe but multiply by 3 times all ingredients? And what about the temperature in oven and time ?
Thank you much appreciated
Devon says
I was wondering if I should cook it shorter if I use a 6 oz premade crust.
Bea says
Hi! The cooking time is for the cheese filling, so I'd recommend you to follow the mentioned time in the recipe or see the physical doneness of it, I described it also in the recipe. Hope it helps.
Devon says
Premade*
Catherine Grieshammer says
Fantastic! So happy I tried this - it's wonderful.
Catherine says
How tall is the pan you were using? The one I have is approx. 6cm but your looks taller. I would use a cake ring but I don't want to run out of crumble or filling.
Bea says
The one I used for this recipe is also 6 cm tall, everything looks bigger on camera 🙂 Hope this helps.
Collen Nisbett says
What if I have a 9inch pan, what would be the measurements?
Bea says
Multiply all ingredients by 1.4. Hope it helps.
Asha says
Hi,I really loved your mini cheesecake recipe.With this whole cheesecake recipe, if I wanted to make a Bailey's cheesecake what ingredients should I alter?
Bea says
Hi Asha! I already have a Baileys cheesecake recipe, not the same like this but it's equally delicious. Hope you give it a try.
Edjay says
Hello, sour cream is not available in saudi arabia which i am living right now, What do you recommend as substitute. Thank you.
Bea says
Hi! You can use full fat Greek yogurt instead. Hope it helps.
Krystle says
I have made this recipe many times!!! I love it♥️ My family and friends love it too! It is super easy to make and so delicious!!! Thank you so much for your recipe with us🙂🙂🙂
Bea says
I'm happy to know you and your loved ones liked it! Thanks for leaving a comment Krystle!
Ami says
hola bia Good evening !
i am interested in baking this cheesecake recipe tomorrow, I have a question please, is it necessary to line the sides of the baking pan with cookie crumbs as well or is it only possible for the bottom?
Thanks in advance
Bea says
Hi Ami! I always make it with the crumbs on the side but I think somebody mentioned that they just made the base and it turned out great. In that case, you might want to look at my other cheesecake recipes for the base ingredients amount. Hope it helps!
Anita says
Hi I love your recipe I’ve made this 5 times and it’s so delicious and not overly sweet! However I’m having trouble with the outer crust being loose and crumbly. The inside part of the crust touching the filling is perfectly moistened with butter. It’s the outside part of the crust that I’m having trouble with! Is there a reason why this could be happening?
Natalie Williams says
Do you bake in water bath
anghelita says
Hi! If I'm making this is in a 9 inch pan can I still not do the bain-marie method? Also will the baking time and temperature change? Thanks!
Bea says
Still no bain-marie method needed. The temperature stays the same but the baking time might vary. Hope it helps.
Janet says
Hi, can I half the recipe. If yes, how many eggs should I use? Thank you.
Bea says
If you want it in a smaller size, I recommend that you check my easy mini cheesecakes
Mitch Serran says
Hi may I ask if this recipe didn't taste like eggy since the eggs were the last ingredient you put and just fold it with the cream cheese mixture? I tried to make a burnt cheesecake and it smells and had a strong eggy taste. Thank you
Bea says
Hi, nope it doesn't taste eggy at all.
Gayatri Dikshit says
Hi mam I have tried your recepie and it's always great. I am in a dilemma, I am going back to India and the place where I will live doesn't have access to buying cream cheese.
Can you please do a video on how to make cream cheese that can be used to make this cheese cake.
Jerry says
Hello
will this cooking technique work with a shorter 9inch pan?
Bea says
Although I haven't tried but I think it would work. You'd have a shorter cheesecake though.
Jennifer S Archuleta says
I made this last year and I’m looking forward for this year 2020. It’s easy and it’s very delicious. Thank you!!
Bea says
Awesome! It's a keeper, right? Thanks Jennifer!
Susan Kuan says
Hi Bea, can I do without the side crust? Just for the base crust can I just do with 150g digestive biscuit with 60g of unsalted butter?
Thank you.
Bea says
Yes, you can. 🙂
Winnie kong says
I am Malaysian living in Germany.My husband's german. I made this cake and it was really delicious.Thank you for sharing the recipe.
I learned a lot from your tips. Thank you very much.
Bea says
Hi Winnie! Nice to see another fellow Malaysian here! Happy that you liked the cheesecake, thank you!
Sarala says
Hey I wanna try this recipe but I got no lemon with me. Is it okay if I use lime instead?
Bea says
Yes, it's fine 🙂
Lorinner says
Hi Bea..do I need to grease my baking pan with butter before I put the biscuits base? I noticed you did not mentioned about greasing the pan. Please advise. Thank you.
Bea says
Hi Lorinner, no there's no need to grease it.
Andrea says
Hola, tengo una pregunta acerca de la crema ácida, es crema para batir marca Lyncott? O es otro tipo de crema?
Bea says
Hola Andrea, la crema ácida o nata agria es la que en inglés se conoce como "sour cream", es la que ponen encima de los nachos. No es crema para batir. Lo de la marca no lo sé porque aquí en España no he visto esa marca que mencionas. Pero en Estados Unidos he visto que está la marca Daisy.
kay Trammell says
What are positive crumbs
Bea says
Maybe you meant digestive biscuits? You can read my post about them here 🙂
Elsa says
Hi Bea,
I so exited about trying this recipe, 1-I was wondering if the cooking temperature should change If my stove is a regular stove ( not electric ) Is a gas one. And also I was wondering how tall is your 7 inch pan?
Bea says
Hi Elsa! My 7 inch pan is 2.8 inch tall. I can't really say about the gas oven though, since I don't have experience using it. Sorry!
Marc says
Easy, Beautiful, Delicious...
Thank you so much dear Bea @elmundoeats
Sabrina Kelley says
I’m planning to try out this recipe. In the video, it seemed like you used whipped Philadelphia cream cheese. Should I use whipped or regular brick style cream cheese?
Bea says
I'd recommend you to use brick cream cheese. And nope, I don't use whipped Philadelphia cream cheese. Mine just happens to come in a tub, instead of brick. Hope it helps and thank you!
rubi feliciano says
hi my family love your cheesecake.
i going to try a doble size but my question is about the time and temperature.
can you help me with that please im cooking the one for 32 slices. 32 oz of cheese
Bea says
Hi Rubi! I'm glad that you and your family are enjoying it. I can't say exactly how many minutes since I haven't tried doubling it but what I recommend is to see the physical indication of when it's cooked. You see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan. Hope it helps and thank you!
naomi says
I tried this, and replaced half of the cream cheese to plain yogurt, and it worked! super easy, no cracks and yummy! topped it with half blueberries and half mangoes 🙂 the best! thanks Bea!
Bea says
That's awesome, Naomi! Thank you for your feedback and also for sharing your take on it 🙂
Abi says
Hi Bea! I love cheesecake and want to try out this recipe. I wanted to ask you about how I could adjust the measurements to fit a 9 inch cake tin instead of a 7 inch one. I have a spring-form cake tin at home but I realized it is slightly bigger than the one mentioned in your recipe. Would love to give this recipe a try!
Bea says
Hi Abi! For 9 inch pan, multiply all ingredients by 1.4. Adjust the cooking time (refer to recipe card for tips). Hope you give it a try!
Susannne Kitchen says
What àre digestive biscuits?
Bea says
Hi Susanne! You can read about digestive biscuits here.
Durga Panirselvam says
Hey, I have tried your advice of reducing the temperature and it worked perfectly. I'm planning to reduce the crust by 50g and increase the cream cheese mixture by 50g due to some of my loved ones' request. Is there anything else that I have to consider before making those changes ?
Julie Elizabeth Morse says
Hi, this looks amazing. I have a fan only oven and reduced the temperature (waiting to come out of the oven...) is the recipe suitable with this oven? I didn’t realise until after I had started. Thanks Julie x
Bea says
Hi Julie! The fan forced ovens tend to make baked goods drier and the temperature is usually off by 20º minimum, that's why I never use it with my baked goods including breads. I think you could pull it off if the temperature is much lower. Hope it helps and let me know how it goes.
Iris says
Hi my cake was burnt on top after baking in oven for 1 hr 45 mins and it rise alot in height. Why is my cake top not like yours? Was it because i had fold the mixture too much and caused a lot of air to enter and resulted the cake to rise in oven?
Bea says
Hi Iris! Yes, over mixing the ingredients will make it rise. The top was burnt because the oven temperature was too high. Since all ovens are different so I'd suggest you invest in portable thermometer (I use it too). Please refer to my tips in the post above. Hope it helps.
astrid says
hi i'm planning to make one for my cousins but i have a 24cm springform pan. what and how should i adjust the temperature as well as the baking time? hope you reply to this, thank you!
Bea says
Hi Astrid! You can make around 1.5 batch of the recipe for that. The temperature remains the same, baking time will be different. Refer to the recipe card to know the "look" of the cheesecake when it's cooked. Hope it helps, have fun!
Muriel Biner says
We followed the video which added half a cup of sour cream but the list of ingredients listed one and a quarter cups of sour cream.
I don’t know what the difference would be but the one we made with half a cup was beautiful.
Menna says
The author corrected this mistake in the description below the video.. i went thru the same mistake the first time i made the recipe
Brianna says
Hi, Bea! I am very excited to try this recipe but I just have a question. My oven is an old oven and the lowest the temperature can go is 300° F and the recipe says to put it to be 285° F. I really need some help.
Bea says
Hi Brianna! Lower temperature prevents the cheesecake from cracking (refer to my post above). Just know that you might end up with cracks with a higher temperature like your oven. Hope it helps.
Viridiana Del toro says
So good..made this recipe many times.
Durga Panirselvam says
Hey, I have actually tried this recipe twice. The taste of the cake is exceptional. However, I did have a slight crack on the center of my cake. I actually reduced the temperature to 130'C since I'm using a fan based oven. Do you have any tips on preventing the crack on the center of the cake? Hope you can reply soon! Thank you
Bea says
Hi! Glad that you liked it! You can refer to my post above on how to prevent cracks. Fan feature tend to make baked goods drier and the temperature is usually higher by 20º, that's why I never use fan feature with my oven and even more with this delicate type of cheesecake. Perhaps you could try lowering even more the temperature? Hope it helps.
Abril says
Hello! Thank you for sharing your great recipes. I've made the no-bake strawberry cheesecake and the mango lassi mini cheesecakes. They were both a hit!
Regarding this recipe, can I replace the digestive biscuits with graham crackers? Or any other cookies I can use as the base? (my local stores are all out of digestive bicuits).
Thank you again for all your work and help 🙂
Bea says
Yes, of course you can use graham crackers. You can also use oreo cookies. I'm happy that you're enjoying my cheesecakes, thank you!
Olena Beloous says
Hi,
I am not sure if there is a comment like my already. I am using 9 inch pan instead of 7 inch. Will it affect the baking time?
Bea says
Yes, baking time will vary depending on the size. Refer to the recipe card to see the indication when the cheesecake is cooked. Hope it helps.
Fei says
Hi. Does it make any difference if I didn't use sour cream or yogurt at all for the recipe? And if I reduce the recipe to half the amount, is the time baking still remains the same or I have to reduce it to half as well? Thank you in advanced!
Bea says
Yes it does. Adjust the time until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan. Hope it helps.
Winnie says
Thanks so much for your recipes☺️☺️I was reading and watching your video and website anytime,Then I i made 2 cakes from your recipes ,It’s very simple and easily,so delicious and healthy!Because your ingredients not add too much sugar. I like it so much 😉
LL says
Does it make a difference if I use regular butter vs. unsalted?
Bea says
Digestive biscuits already have that salty touch to them, so using regular (salted) butter would make them saltier. Hope it helps.
EK says
Thank you for the amazing recipe! I just have a tiny question. The crust is crunchy on some places and soft on the other places. What could be the cause of this? The first time I tried this recipe, it was crunchy all over and it was amazing!
Bea says
Maybe the base mixture wasn't properly mixed? Regardless, I'm glad that you liked it, thank you!
Ana says
Hello! I ordered a pan just to try this cheesecake but I accidentally got a 6 inch pan instead of a 7 inch, so it’s quite smaller 🙁 do you have any idea if I could still adjust the recipe to fit this particular pan? Thank you!
Bea says
Hi Ana! You can make 0.8 batch of the recipe to fit your 6 inch pan. Hope it helps, have fun!
Sharifa Hassan says
I plan to substitute sour cream with yogurt. Should I use the same quantity?
Bea says
You can use Greek yogurt (full fat), the same amount. Hope it helps.
Clarisse says
I tried making this for my birthday celebration with my family during lockdown. I used plain yogurt instead of sour cream as I ran out of sour cream, and reduced the sugar by 10 percent. It turned out perfect and we love it. I am eager to try the mini chocolate cheesecake, but I would prefer the full version of it as I would love to bake it for my family member's birthday. Can we expect this baked chocolate cheesecake recipe and video to be made available anytime soon?
Bea says
I'm happy to know that everybody loved it! I can't say if the cheesecake is coming soon soon, sorry! But yes, I'll work on it. Thank you!
Selam 😜 Wingfelder says
I made this recipe and it is absolutely to die for! Thank you for sharing your excellent piece of art!
You’re so good at what you do and keep on inspiring us!
Bea says
Thank you for your kind feedback, I'm happy that you enjoyed it!
Regina says
Hi bea , hope you notice me , im
Planning to make it tomorrow, my question is Do I have to change anything if I use an 10 inch baking pan?
Thanks so much!
Bea says
Hi Regina, hope this is not too late! You can make 1.6 ratio of the recipe for a 10 inch pan. Hope it helps!
Ashna jaffrey says
Can I still use a water bath just Incase and if so should the temperature be changed or can I maintain it at 140c ?
Bea says
There's no need for water bath, as long as the temperature is low as mentioned. Use portable oven thermometer (I do) to ensure the correct temperature since all oven comes differently. Hope it helps!
Ayrir Wiam says
Amazing. This is the first time I try the cheesecake. I am glad that I found your recipe. it is so delicious. Thank you.
Valentina Gomora says
What kind of cookie did you use to make the crust?
Sarah says
Hi Bea! I just came across your Youtube channel which led me to your website and I love this recipe! I'm just wondering how I should go about adjusting the recipe for a 4.7" / 12cm springform pan? Would using 2/3 of the ingredients be okay? Thanks for this recipe I can use during this quarantine to bake for my family! 🙂 Stay safe
Bea says
Thank you Sarah! For that measurement I'd say make a 0.8 batch of the recipe. Let me know how it goes, stay safe! 😀
sylvia says
hi looks wonderful..is that granulated sugar you used or caster. im going to slightly cook my fruit and let it run down the sides a little bit. hope it works. also i have no vanilla extract..can i use some lemon juice. thanks for the recipe.!
Bea says
Hi Sylvia! I just use the normal granulated sugar. Yes, add some lemon juice, no problem at all. Hope you'll give it a try!
Elf says
I made the mini cheesecake recipe and everyone loved them. Now I want to try this whole sized version 🙂 Can I put the crust only on the bottom and not on the side?
P.S. Since I found elmundoeats.com I got so inspired to stay more in the kitchen and trying new recipes 🙂
Bea says
Hi Elf! I haven't tried it but I'm thinking why not? Maybe a bit tricky to remove from the pan though. Let me know how it goes! Thank you for your lovely comment! 🙂
Chelsea says
Hi! I love the recipe and I have to make it!! I just want to ask if I can use a 9 inch non-springform pan? Will it affect anything? Thank youuu
Bea says
Hi Chelsea! If you want the same height, then multiply all ingredients by 1.4. If not you'll have a shorter cheesecake. Hope it helps.
Val says
Amazing recipe! Thank you so much! It was a hit!
Bea says
Awesome! Thank you so much!
Jennifer A. says
Super easy and very delicious! Thank you for sharing. I usually make it for special events for my family and it’s very, very popular!! Will be making it again soon 🙂
Jennifer S. Archuleta says
Super easy and very delicious! Thank you for sharing. I usually make it for special events for my family and it’s very, very popular!! Will be making it again soon 🙂
Sergey says
Hi Bea,
My name is Sergey, I am from Russia. Thanks for the recipe.
In the video it is mentioned to put 125g of sour cream (1/2 cup), but in the bottom you suggest putting 1 1/4 cup sour cream (285 g). What amount of sour cream it's better to add?
And one more question. In Russia we don't have philadelphia cream cheese. What is its the fat percentage?
Mary says
Sergey,
8 ounces (250 grams) of Philadelphia cream cheese has 12% fat. Hope you can find a substitute!!!
Nativity dias says
Haven't tried .want to try so want to know if can use curd or fresh cream
Nativity dias says
Can I use curd instead of sour cream
Yasmeen says
Hi! I was wondering if i used a 6 inch pan, what would be the heat and time I’d be using?
Thank you!
Bea says
Hi! The heat would be the same but maybe you'll need to adjust the time until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan. Hope it helps.
Alex says
Hi Bea, thanks for your recipe and tips! I would like to give this a try, but i can't seem to find the instructions to adjust the baking times if using an 8'' or 9'' baking pan instead?
Could you kindly advise? Thanks!
Bea says
Hi Alex! Roughly for an 8 inch, you make 1.2 batch of the recipe, and for 9 inch it's 1.4 batch. Hope it helps.
Asma says
hey I have a question I am from the Netherlands. I wondered what purpose flower means. is that normal flour? or cornstarch?
Bea says
Hi Asma! All purpose flour is the normal flour. Not cornstarch. Hope it helps.
Tima says
Hi. I was just curious. Why do you need all purpose flour in the recipe? I’m trying to make a low carb version and would typically not use flour in the filling to keep the carb down. Thanks!
Bea says
Hi Tima! I use it because it helps in preventing cracks but more than anything it's because I love the texture it gives to the cheesecake 😉.
Mayra Gomez says
I have already made this and tastes amazing ! but i have a question for a 9inch pan it would be the same steps ? and what kind of biscuit do you use for the crust? thank you!
Bea says
Hi Mayra! I'm glad that you enjoyed it! I used digestive biscuits for the crust, you can use graham crackers with no problem. And yes, the steps would be the same, just adjust the time accordingly though. Thank you!
Salwa Ikhlaq says
Hello Bea. I made this cheesecake last weekend and it turned out amazingly well. My family & I loved how rich, creamy & deliiiiiiiicious it was. This recipe is definitely a crowd pleaser.
Bea says
Yeaaayy! I'm excited to hear that it was a hit! Thank you for your feedback Salwa! 😘
Beren says
Do I have to change anything if I use an 8inch baking pan?
Bea says
No need, it'll be slightly thinner with the base and shorter with the filling but still fine. Adjust cooking time accordingly though.
Wijdane says
Hi I love the recipe it looks really simple and I am dying to try it but I only have one issue is that my oven has only the fan option could it make any difference if I cook it with the fan on
Bea says
Hi Wijdane! If you're using fan-forced oven, lower the temperature a bit because usually the temperature is higher with it. Fan-forced oven also tends to make baked goods a tad drier, that's why I never use it for all my bakings, unless specified. Hope it helps!
SHANON MCBEE says
EASY AND FANTASTIC!!! THANK YOU!!
Bea says
Thank you Shanon! XO
Nat Rodrigez says
Hello!
I made this several days before Christmas and kept it in the freezer. I thawed it one day before and served it on Christmas Eve. Guess what??? It was a hit among our family!!!
Thank you for sharing and happy holidays!
x
Nat
Bea says
Hey that awesome Nat! I'm happy to know that everybody loved it. Thanks for your comment and sharing about freezing the cheesecake. Happy holidays to you! XOXO
Shirley Malar says
I notice in the video that you use the cream cheese that comes in a tub. It seems to be softer -- maybe whipped,
as compared to the blocks of cream cheese. Does it make a difference in the recipe which type of cream cheese you
use (as long as it's full-fat)?
Thank you,
Shirley
Bea says
Hi Shirley! Yes, the cream cheese that I use in all my cheesecake recipes are full fat. You see it softer because it's at room temperature (as I always indicate in the recipe), it's not whipped cream cheese. Mine just happens to be in tub form. Use block ones if you have them at your place, just make sure they're full fate. Hope it helps.
Adelina Goldfeld says
Hola Bea ! Me encantó tu blog,por eso me subscribí,hice varias cosas,todas excelentes y muy exactas.Mi problema: me subscribí por que era en español,ahora todas tus publicaciones son en inglés,idioma que no lo entiendo,quiero saber si hay forma de recibir en español,muchas gracias,Adelina
Bea says
Hola Adelina! Gracias por subscribir a mis newsletters. Desde el principio hemos indicado que las publicaciones (newsletters etc) están en ingles, por ahorra. De todas formas, puedes leer mis blogs y recetas en español aquí, solo tienes que seleccionar, en el menú arriba, el botón que tiene la bandera española para cambiar el idioma. Lo siento! Un saludo grande!
Mae says
Hi! I’m curious as to how it will turn out if i used a 9 inch pan. Do i adjust the temp and baking time? Thank you!
Bea says
Hi Mae! The base will be thinner and the filling will be not tall. Use the same baking temperature but adjust the time (less time). Refer to my written instructions above on how to check if it's done.
Ica says
Hi, I want to make this but I don’t have sour cream atm. Do you have any substitute for it? Thanks xoxo
Bea says
Hi Ica! I have not tried it but many said they tried it with full fat Greek yogurt and it worked great. Let me know how it goes. Hope it helps! 😊
J says
Hi Bea, I want to try your cheesecake ingredients however, which one should I adjust in the ingredients, cooking time and temperature if I want the same taste and height but using a 9-inch diameter cake pan?
Appreciate your help.
Thanks!
Bea says
Hi! I'd say make 1.4 batch of the recipe if you want it to be tall. Keep the temperature the same but cook it longer. Watch how the edges set and the center still wiggles when gently shaken, to know that it's cooked. Hope it helps!