Simply Perfect Cheesecake

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A no-fail recipe for New York style cheesecake that cooks perfectly every time with a smooth, flat top that can be served with your favorite fruit topping or chocolate sauce.

Photos updated 3/31/2026

My mom’s friend, Suzy, gave us this recipe forever ago and it is the single best cheesecake recipe I've ever made. EVER. Suzy calls it Awesome Cheesecake and that, it is, but I call it Perfect Cheesecake because, well, it’s perfect!

I love that the top cooks smooth and flat without sinking in the middle or having overly browned or risen edges. It's velvety smooth with that distinctive NY Cheesecake texture.

I typically top mine with canned cherry or blueberry pie filling but you can top it with whatever you like best or serve it plain!

NOTES ABOUT THE GINGERSNAP CRUST

• First things first, you don't have to make your crust with gingersnap cookies. You can absolutely make it with graham crackers instead but I sure wish you would try it my way!
• The gingersnaps offer that little je ne sais quoi (that special thing you can't quite name) that take this cheesecake to a whole other level but, again, you can substitute the cookie crumbs with graham cracker crumbs.
• About a half of an 18-oz. bag of gingersnaps yield 2 cups crumbs. 

NOTES ON THE WATER BATH

• It is the reason the cheesecake cooks so evenly and perfectly without a sunken center so don't skip this step. 
• You'll just need to wrap the springform pan with aluminum foil to ensure no water seeps into the crust - no biggie, I promise!
• Start with HOT water. Superhot tap water will be fine but you can boil your water on the stove or in the microwave.

NOTES ON A FEW OF THE INGREDIENTS

• CREAM CHEESE - Use regular, full-fat cream cheese
• LEMON JUICE - The recipe calls for the juice of one lemon which is usually about 1/4 cup. Don't skip the lemon juice (or use artificial) because the acid in it helps set the custard.
• VANILLA EXTRACT - you can use almond extract (especially if you'll be topping with cherries) BUT reduce the amount to 1 teaspoon as it's a good bit stronger than vanilla.
• SUGAR - Use regular granulated sugar, not confectioner's sugar
• HEAVY WHIPPING CREAM - I haven't test this recipe with fat-free or reduced fat cream so I can't tell you how either would work in this recipe.

HOW TO TELL WHEN CHEESECAKE IS DONE AND PREVENT CRACKS

• Cheesecakes are done with the temperature is between 150-160 degrees when tested between the middle and outside edge.
• When the outside edge is set but the center is still a little wobbly, it's time to remove from the oven.
• The cheesecake will continue to cook as it cools to room temperature.
• All cheesecakes need to cool to room temperature AND THEN be refrigerated at least 6 hours (overnight is best) to completely set.

Recipe for Simply Perfect Cheesecake

The Perfect Cheesecake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 H & 25 MInactive time: 6 HourTotal time: 7 H & 35 M

A no-fail recipe for New York style cheesecake that cooks perfectly every time.

Ingredients

Gingersnap Crust

• 2 cups gingersnap crumbs
• 1/4 cup sugar
• 4 tablespoons butter, melted

Cheesecake Filling

• 4 8-oz. packages cream cheese, at room temperature
• Juice of one lemon
• 2 teaspoons vanilla extract
• 6 eggs
• 2 1/4 cups sugar
• 2 tablespoons all-purpose flour
• 1 pint heavy whipping cream

Instructions

Make the gingersnap crust:

1. Break gingersnaps by hand then add to a food processor. Pulse broken cookies into crumbs and until no chunks remain.
2. Combine gingersnap crumbs and sugar in a medium-size bowl then add melted butter; mix well.
3. Press crumb mixture on the bottom and about half an inch up the sides of a 10-inch springform pan.
4. Bake at 350 degrees for 10 minutes then cool crust completely.

Make the cheesecake filling:

1. Beat cream cheese in a large bowl or stand mixer at medium speed until smooth and creamy (use the whisk attachment if using a stand mixer).
2. Mix in lemon juice and vanilla.
3. Add eggs, one at a time and continue mixing until well combined. Scrape down sides of the bowl as you're mixing.
4. Add sugar and flour then continue mixing at low speed for five minutes, scraping down sides of bowl periodically as needed.
5. Add whipping cream and mix just until filling is smooth. Pour filling into prepared crust.

Prepare water bath and bake:

1. Set oven rack to the bottom/middle position in your oven (for me, this is the second from the bottom rack). Preheat oven to 350 degrees.
2. Wrap the bottom 3/4 of the springform pan in aluminum foil then set the pan in a large baking pan. Fill the pan with enough HOT tap water to cover the bottom half of the springform pan. The foil is just to prevent any water from seeping into the springform pan and into the cheesecake.
3. Bake at 350 degrees for 1 hour and 15 minutes or until edges are just starting to brown slightly. The edges should be set with a little wobble in the middle (not a full on sloshy jiggle). If you're unsure insert a thermometer halfway between the center and edges - the cheesecake is done when it's at about 155 degrees).
4. Remove cheesecake from oven and let cool to room temperature. Once cool, cover with plastic wrap or aluminum foil (or place in an airtight container) and refrigerate for at least 6 hours.
5. Serve plain or with cherry or berry pie filling, lemon curd, fresh fruit or chocolate sauce.

Notes

• Feel free to use graham cracker crumbs if you prefer.
• A 9-inch springform pan can be used but you'll need to cook it about 15 minutes longer.

https://www.southyourmouth.com/2014/01/the-perfect-cheesecake.html

Images and text © South Your Mouth LLC 2014

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