The Cheesecake Every Baker Needs

Hi foodie,

As you know, I’ve been on a mission to update and improve older recipes—not just to make them prettier, but to make your baking better. I want every recipe you try from my site to feel clear, simple, and foolproof. Just the other day, I posted an update, and today I have another one for you… and it’s a big one.

This time, I revisited one of the most essential recipes in any baker’s notebook—the classic baked cheesecake.
This is the base for so many of the cheesecakes I’ve shared over the years. It’s creamy, rich, crack-free, and surprisingly easy to make. If you consider yourself a home baker (or want to become one), this recipe is a must.

This update doesn’t include new photos (yet!)—but I did add a ton of helpful tips, pro tricks, and troubleshooting answers that will help you bake the perfect cheesecake every time.

Updated: Classic Cheesecake

A creamy, smooth, and rich classic cheesecake recipe that bakes up perfectly every time. No cracks, no guesswork—just cheesecake bliss. Now with added tips, troubleshooting, and pro-level baking advice to help you get it right every time.

Water Bath for Cheesecake: Why and How

I didn’t stop at the recipe. After getting so many questions about water baths over the years, I finally created a full guide on how (and why) to bake your cheesecake in one. It’s a technique that many skip—but honestly, it’s the secret behind that ultra-smooth, crack-free texture.

If you’ve ever been unsure how to do it, or whether it’s really worth it, this guide is for you. I break it all down step-by-step, so you can bake like a pro.

With these two posts—the updated recipe and the water bath guide—you’ll be ready to master almost any cheesecake you can dream of. Here are just a few of my favorites (and yes, they’re all based on the same classic!):

• Pistachio Cheesecake

• Mango Cheesecake

• Blueberry Cheesecake

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Happy Cooking!