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Classic Cheesecake

Recipe photo courtesy of Jonny Valiant

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Source: Everyday Food, April 2009
Total Time Prep Servings


For Crust

For Filling


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How would you rate this recipe?
  • bigthumbpottery
    29 JUL, 2017
    This is my go-to cheesecake recipe. simple ingredients list and it makes an incredible dessert. Occasionally, i will stir in some warm raspberry jam right before putting it in the oven, but it is even better plain with fresh tart berries
  • siberphun
    30 JUN, 2017
    i've nvr made a cheesecake before. making the first tonight. going to add crushed walnuts to the crust, a dark chocolate ganache, then a layer of salted caramel on top of that for a topping. won't matter if the top browns or not. found a way to make sure water won't seep into the pan (by accident no less) when i was searching for foil and a large enough pan. there was a pkg of reynolds hot bags in the drawer. they are ex lg, hd foil cooking bags. and the pan fits in it. plan on cutting it down to sz needed and reuse the rest when i bbq next time. will post update on results.
  • maymaypdx
    26 MAY, 2017
    why does the cheesecake in the video have a browned top while the cheesecake in the image (and most cheesecake images) does not? I'd like to make sure the top is not browned.
    • maymaypdx
      26 MAY, 2017
      Also, the recipe says to beat in salt (for the filling) but under the filling ingredients salt isn't listed.
  • lsbenham
    24 MAY, 2017
    My nephew requested "plain cheesecake " for his birthday. I wanted to try the MS Classic recipe I'd seen on Martha Bakes. Everyone loved this cheesecake, even the "I hate cheesecake crowd". It was silky and delicious. I have made dozens of recipes, this will be my goto in future. Follow instructions explicitly. Use three layers of HD 18" foil so there are no leaks. I made MS ganache tart and this cheesecake to follow dinner for 20 people ... there was only 1 small piece of each left-over ... Yahoo!! Martha and Team !!
  • aditi14022007
    2 MAY, 2017
    I made this and it turned out to be lovely!
  • MS12388426
    4 APR, 2017
    Best recipe ever! I don't even cook it in water now! Everyone still loves it!
  • seamonster74
    12 FEB, 2017
    Thank you Martha! I made this for my pookie pie for Valentine's Day. She loved it! Followed recipe to the letter. Perfect!
  • ashtondanielle2
    3 DEC, 2016
    Tried this recipe and there ended up being lumps in it, no matter how long I stirred it. I don't know what happened, but I was really disappointed by this recipe.
    • MS11370413
      16 JAN, 2017
      You may want to let the cream cheese get to room temp to prevent lumps.
  • justinjustinst
    25 NOV, 2016
    It needs vanilla. Was it's omission a mistake? 2 t.
  • MS11876216
    24 MAR, 2016
    I made this following every single instruction, watching Sarah Carey's marvelous video, and I am heartbroken. I bought huge heavy duty foil. I have examined it and there is still not a pinhole in it, but my cheese cake came out of the oven standing in an inch of water. I haven't cut it yet, but the bottom is obviously sodden. What is that, condensation? Why isn't it happening to everyone? (though I did see one other commenter having this problem) I am devastated, but not deterred. Advice please!
    • MS11876216
      25 MAR, 2016
      OK! is was not a disaster. The cheesecake was divine and the water only seeped in a teeny-tiny bit around the edge. Still ~ is there a trick to the foil? Do I wrap the pan very tightly or make a loose well in it? I have this lovely Williams-Sonoma Goldtouch Springform Pan that has a slightly raised base (maybe 1/4 inch). It is said to clamp very tightly; though as I said some moisture did come in. Is this the wrong type of pan for this water bath?
      • MS10036352
        22 MAY, 2016
        While recipe is not bad it is certainly not the best of Martha's Cheesecake recipes. (If you google Martha Stewart's best cheesecake recipe you'll find 5 or so variations). regarding the question of how to do the foil - it took me one or two tries to get it right. I use 2 sheets of XL grill sized heavy duty foil running in opposite directions. Simply place your pan with your pre-baked crust in the foil, bringing the foil up to or even above the pan. You should have no leakage.

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