Classic Cheesecake Recipe with Graham Cracker Crust



I’ve been making cheesecake since I was 14 years old. It’s one of those dessert recipes that is incredibly comforting, so rich, and absolutely delicious. Like any …

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About the Author: Chef Billy Parisi

23 Comments

  1. Billy, I’ve been experimenting with making a blueberry cheesecake. I’ve looked online and I think I might have found one recipe that was close to what I was looking for. I’m striving for a classic , baked cheesecake, but I’m adding a ton of fresh blueberry purée to the batter. It’s coming along…I still need to adjust some of the ingredient ratios in order to get it to work with all the extra liquid introduced from the blueberries.

  2. I LOVE cheesecake! 🥰 I’ve probably been making cheesecake just as long as you have, Billy. I used to get Grand Canyon cracks in mine. I always make cheesecake in the evening. I discovered that if I open the oven door for a few minutes to let most of the heat out and then close it, allowing the cheesecake to cool in the hot oven all night, It doesn’t crack. I also skip the water bath. I’ve tried it both ways, and I’ve never been able to tell a difference. Vanilla wafers also make a fantastic crust! Great video as usual.

  3. Hi, I have a question about the cheesecake batter. Did you have any leftover filling/cheesecake batter? I want to know because I don’t want any leftover filling.

  4. I made this cheesecake twice and literally every single person I've let try it LOVES it! Makes me feel like a chef 😇

    The first one I made with a blueberry sauce, and the second one I made with a strawberry sauce

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