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 …


You May Also Like

About the Author: Chef Billy Parisi


  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. Hello you have a new fan from Paris ☺️☺️☺️☺️ I’ve just take a peep to your recipes this is pretty cool 👍🏼

  4. 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.

  5. 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

  6. Solid recipe as this is the type of cheesecake I make all the time. The only thing I do different is I use yogurt instead of sour cream in the cake. I do top it with a mix of sour cream, sugar, and a little vanilla on top. To anyone out do not add cream to your cake as that is a cheater way of making this classic dessert. Lots of places do it to reduce the cream cheese which saves them money.

Leave a Reply

Your email address will not be published.