Thank you After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight. We are definitely saving this recipe to make again soon! Can I substitute labneh for cream cheese? Donna, Hoping youll see this a year later!! It totally sucks. Make sure ALL ingredients are at true room temperature: I cannot stress how important this is. Do not over beat the cheesecake: Over beating the cheesecake causes air bubbles. Give the crust just as much attention as the cheesecake batter: The crust is paramount to a perfect cheesecake. More items The BEST recipe out there! Ive made it three times now (in a month) with three different crusts. Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Wish I saw this sooner, started my first cheesecake today and not sure if it went well but Ill definitely share how it goes when I try this one next time! Lauren Combine the ingredients fully together and then press into a cheesecake tin. There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, Ive found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. The second 2 have cracked Divide the mixture equally between silicone baking cups or one large cake mold that will fit in your air fryer. Thank you so much for sharing it! For years, we have perfected our cheesecake recipes with everything from No-bake Cheesecake to Mini Cheesecakes and even Pumpkin Cheesecake. The only issue I had was with the crust. Carefully spread over the batter in the crust. If it were me Id zip to the store for more cream cheese which is exactly what I intend to do, as I am 8 ounces short myself. However, i tried and tried and I still get cracks every time. Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. ), but it really is personal preference. Join thousands of subscribers and get easy recipes via email for FREE! Combine sour cream and ricotta cheese in a large mixing bowl. This will release the cheesecake from the sides. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made this and my bottom crust stuck to the bottom of the spring form pan, couldnt even scrape it off. So easy! Can it be made lower fat with low-fat cream cheese and sour cream? See here: Actually Perfect Chocolate Chip Cookies,The Best Homemade Brownie Recipe,*AMAZING* Peach Cobbler,Easy Cannoli Recipe,The Best Homemade Cinnamon Rolls, andUltimate Banana Pudding Recipe. Just wondering how long would you say the cream cheese needs to sit out to come to room temp? I followed the recipe *except* I did cut it all in half since its just far too much cheesecake for us here at home even considering my pregnancy cravings! Bake for 10-12 minutes. Fill up the 88 inch pan with boiling water and cook for 35 minutes. Pour over crust. For a silky smooth and crack-free cheesecake, I highly recommend you follow these suggestions. WebThe Base: & 1/2 cup digestive biscuits unsalted butter + 1 tsp more For Cream Cheese Filling: full fat cream cheese / philadelphia cheese whipping cream (150 ml) & 1/2 cup canned mango pulp lemon juice Did you use the thicker crust directions in the recipe card notes? Most amazing recipe ever, everyone I made it for said it was the best cheesecake theyve ever had (and theyre picky)!! Follow the recipe exactly and itll be perfect! Its a very traditional recipe, made with cream cheese, heavy cream, sugar, eggs, flour and vanilla all baked in a basic graham cracker crust. Ive never had any cracks whatsoever and my moms cheesecakes are always a little dry and always crack. Hello, this recipe looks lovely and Im planning to make it for my husbands birthday. Most disappointing comments are the ones where folks that havent tried the recipe tell you what they would do differently Tell us how this recipe that we all came to read worked for you instead. Amazing! Add eggs, one at a time, mixing on low speed until just blended. Chill for at least one hour at this point. Been making this recipe for years! Keep reading to see all of my tips for making this best cheesecake recipe. Ive been using this recipe for several years now and everyone loves it. First time ever making a cheesecake and it was absolutely amazing! This Recipe turned out great instead of using sour cream I used plain yogurt. If you love cheesecake, but hate worrying about water baths and cracked tops, these strawberry cheesecake bars are the dessert for you. cream cheese (room temperature) 1 cup granulated sugar 1 cup heavy cream 1 cup sour cream 2 teaspoons vanilla extract cup flour INSTRUCTIONS Make the crust Line the bottom of a 7" extra deep spring-form pan with parchment paper. You can cover the bottom of the pan with aluminum foil, place it in a. This cheesecake is incredible all on its own, but here are a few topping suggestions to take your cheesecake to the next level:
Make the Cheesecake. Beat in the condensed milk then the eggs until combined. WebDirections Combine crust ingredients in a bowl. I would like a shortbread crustdoes it work with this recipe? amzn_assoc_title = "";
Remove the cheesecake bites from the oven. Hi, I'm Annalise and I love to bake! I wanna make a perfect cheescake.. Servings: 16 Total Time: 5 hrs 45 mins Category: Recipes Calories: 300 per serving 1. Crust. Could you (or someone) tell me if you used the same temps & times as for the springform? Add flour and beat until just combined. I made this and it was perfectly delicious. Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter. Simply delicious. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. , [] am 100% tempted to make this cheesecake. You should check your accuracy before correcting someone. If you bake it in a smaller pan is the bake time the same? If you do use a smaller pan, would that affect cooking times a great deal? Loved both these cheesecakes!! I am not a fan of baked cheese cake, I love no bake cheese cake and my mother has made them forever, however her recipe is a little different 16oz cream cheese, 8oz cool whip, , Yummy, I followed the advice of others: 1) increased cream cheese to 2 1/2 packages 2) increased sugar by 2tbsp 3) increased content of pumpkin 4) made my own graham cracker crust (1 1/2 cup of graham cracker crumbs, 1/4 cup of sugar, 6 tbsp of butter, 1/2 tsp of cinnamon)- bake crust for 10 minutes prior to adding cheesecake . followed the instructions verbatim and this cheesecake turned out perf! This is literally the best cheesecake recipe ever. Set aside. Super easy and came out perfect! Girl, I have no idea. Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use? Beat on medium speed until completely combined and smooth. WebHeat oven to 325F. I totally agree. First cheesecake I ever made! Refrigerate at least 1 hour until chilled. Beat until combined. In the bowl, combine the cream cheese, sugar, heavy cream, sour cream, eggs, liqueur, if using, vanilla and lemon juice. Mix again until incorporated. I added a heaping 1/3 c of PB2. Add ricotta and sugar and beat until combined and cheese is smooth. The only hangup was my fault because I was only able to allow it to refrigerate for 2 1/2 hours. I was skeptical when I saw this recipe because it seemed like Ive attempted some in the past that were similar to this but the would always crack. In a medium mixing bowl, beat together cream cheese, 1 14 cups of granulated sugar, and Couldnt have turned out any better. Cut into 4 rows by 4 rows. Did you mean you forgot the sour cream? Add eggs, one and a time, beating in between until just combined. Dont be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. Discovery, Inc. or its subsidiaries and affiliates. Best cheesecake ever!!! Thank you so much for sharing it, Usually low fat makes it thinner. The cheesecake pan is placed inside a large roasting pan, and hot water is poured into the roasting pan so that theres about to 1 inch of water in it. I followed the recipe to the letter and the result was stunning..no cracking, no sinking. Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Also, be diligent in scraping the sides of the bowl. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It will still be delicious. Whip on high Let cool. Will be very full! Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. On the side I made a blueberry compote with grapefruit juice, and used this to top the cheesecake. Lauren , I made in 9 inch springform pan and came out perfect. Added zest of lemon and 2 tbsp lemon juice (lemon flavor was not very perceptible but it was nice in the background, tanginess was excellent but I dont know whether it was actually tangier than the original), I cant wait to experiment with more flavors on your awesome recipe. In a medium bowl, combine the graham cracker crumbs and melted butter. Cover gently with plastic wrap and transfer to the fridge to defrost. This is what gets you that beautiful, crack-free top. Press mixture into the bottom of prepared baking pan. Ive made this recipe twice (third time is in the oven right now) and my tip to avoiding cracks is after the 30 minutes with the oven off, take the cheesecake out briefly and run a knife around the edges. How do you make cheesecake without cream cheese. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides really really well and stir again to ensure there are no lumps. . Loosen cake from the pan rim; cool before removing rim. Scrape In a medium mixing bowl, beat together cream cheese, 1 14 cups of granulated sugar, and the vanilla extract. Mix filling ingredients together and pour on top of Divide the mixture equally between silicone baking cups or one large cake mold that will fit in your air fryer. This recipe is a definite keeper! Preheat oven to 325 degrees F and line 20 muffin cups with paper liners. Thanks for a great recipe! WebCrust cream-filled chocolate sandwich cookies (regular or double filled) (1 stick; 115g) unsalted butter, melted Peanut Butter Filling bricks (24 oz) full-fat PHILADELPHIA When do you switch ? I made this cheese cake for my own 55th birthday. There were NO CRACKS, and it looked beautiful (honestly its probably magazine worthy)! 16 oz. Allow to cool, then refrigerate for 3 hours or overnight. And it is the most perfectly beautiful un-cracked and delicious cheesecake that I have ever made. I followed your recipe exactly and it turned out perfect. Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter. Made this today and used greek yogurt in place of the sour cream. Serve with desired toppings. Everyone loved it!!!!! And use a blender instead of a mixer? Seven simple ingredients. Place into the freezer uncovered for about 4 hours or until its mostly solid. What an insult it is to its namesake! Thank you Lauren for the most perfect cheesecake. I have made this recipe 5 times. Instructions. Place oven racks in the center of the oven. It turned out beautiful. I tried this for the first time back in April during the pandemic lockdown and it was great. Step 5: Soften the cream cheese to room temperature.Place in a bowl and beat using a mixer. Line the bottom of a 9" spring-form pan with parchment paper. So I just put my eggs in a bowl of warm (not hot!) HOLY []. Use the underside of a measuring cup to pack graham crackers into prepared pan in an even layer on the bottom and up 1 inch of the sides. I think when you cut into a cheesecake, it should look as if it has a crumble to it but should stay together when you cut smaller pieces off with a fork. Reduce oven temperature to 300 degrees F. Bake the cheesecakes for about 30 minutes, until the edges are Allow the cheesecake to fully cool before serving. lemon juice Directions: 1. Only problem so far, I have made it 3 times in 3 weeks! Can I reduce the amount of cream cheese? It may seem like an intimidating step, but I promise its actually very easy! If the cheesecake still be jiggly and too loose in the center, give it 5 more minutes max. Pumpkin Cheesecake Recipe With 16 Oz Of Cream Cheese. 1 cup milk. Bake until the cake is barely set, about 45 minutes. Thank you for sharing. Cheesecake is not exactly a light dessert thats why we love it, right?! Then, stir in the eggs last and mix until they are just incorporated. Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times. Mine came out a little sour. Here are a few classic ideas: For more ideas be sure to check out all of my other cheesecake recipes here! Bake the first round for 25 minutes. Substituted vanilla greek yogurt for sour cream, added some lemon zest and dash of cinnamon to crust. You want to ensure the cheesecake batter is lump-free before adding in the eggs. help!!! Refrigerate cheesecake until firm, 6 to 7 hours or overnight. If you scroll to the bottom of the post where the recipe card is, you will get all the specific baking details: Bake for 30 minutes at 325 degrees. I like to dip my knife in water between each slice to get really clean-looking pieces. halves is plural, like two halves. Thank you Lauren for this recipe!!! It creates a moist environment in the oven and provides even and gentle cooking. Spread the cream cheese mixture evenly over the bottom crescent roll crust. This is the BEST EVER.thank you and thanks to all of you out there sharing your cheesecake experiences. That was a comment by Laurel, a random commenter, not Lauren . Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. Using a handheld mixer, blend cream cheese and sugar until combined. Ive made it 3 times and everyone raves about it. Store leftovers in the fridge. Bonus points for this recipe not needed a water bath. Im kind of craving peanutbutter cheesecake with chocolate ganache. Prepare crust and filling per the recipe. Thank you!!! Remove from the oven and allow to cool for 10 to 15 minutes. This is the easiest and fastest cheese cake that anyone can make. And these simple tips will ensure success and a beautiful (and delicious) cheesecake: It happens! From ice cream bars to ice cream sticks and ice pops, we have it all. cream cheese 3 Tbsp. Combine the cream cheese, sour cream, vanilla extract, lemon juice and powdered sugar into the bowl of a stand mixer and mix well. It taste awesome. First cheesecake attempt. Reset oven to 400 degrees. I think that would fix your issues. Spoon into crust. What do you think?? vanilla 3 Tbsp. Its the sticking to the sides of the pan while cooling that causes cracks. Even received a compliment from my big brother which never has happened lol. Getting the ingredients together to make another this week. All have come out amazing. Should I use the same quantity of digestives as graham crackers? Add butter, sugar, salt, and cinnamon and pulse till combined. Bake in the preheated oven until center is almost set, about 55 minutes. Im sure it would be delicious but I cant guarantee it wouldnt crack. Scrape the filling into the crust and smooth the top. There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct? Mix crust ingredients well. Me and my five recipe-testing readers proved otherwise. You can definitely halve the recipe, but Im not quite sure what size baking pan you would use. This cheesecake turned our perfect! Add heavy cream and mix until combined. Being in quarantine, Ive been teaching her how to bake, so we decided to try and make one together. Add the cream cheese and eggs Add in Heavy Cream Add in Lakanto Monkfruit Sweetener Add in Vanilla Extract Blend until smooth and then spread into an 8-inch round baking dish. In a large bowl mix the I was wrong. Spoon the chocolate mixture onto the cookie base and even out with a spatula. But it is by far the best cheesecake and I will continue working to figure out what I am doing wrong. I took a photo and wish there was a way of putting it up on here! For thanksgiving, Id like to make it with pumpkin, ideas on how much I should add? With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Thank you for the nice recipe, I will definitely try this. I followed each of your steps and it was so easy. WebRecipe Instructions Heat oven to 325F.Combine graham crumbs, 3 Tbsp. Step 2: Make the filling for the Philadelphia Classic New York Cheesecake Recipe. Best Cheesecake Recipe With Heavy Cream. Again best cheesecake ever. Id hate for you to wrap your springform pan in foil only to discover you didnt wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. You will never get a compliment on a store bought crust people know. Added home made coulis, strawberry. sugar and butter; press onto bottom of 9-inch springform pan. . I must have baked a dozen cheesecakes during those weeks at home until landing on this fool-proof recipe that I am so proud to share with you. Press lightly into the bottom of a 9 inch (23 cm) springform pan. I halved it to use with a 6 pan and came out perfect and super delicious! Huge huge hit with everyone. Only 7! WebCheesecake Layer Ingredients. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Instructions. Heat oven to 350F (325F for dark or nonstick pan). Perfection! 1 Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. Beat cream cheese, 1 cup sugar and vanilla with mixer until If there are lumps, stir them in by hand. If you use this recipe, put some parchment paper down first. After running the knife, I put it back in the oven with the door open and follow the rest of the cooling steps. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. What were you planning to use in place of the cream cheese?? I can not find sour cream in my country what is a good substituto? The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. We were super pleased with the results. Stir in the vanilla and sour cream. What is the purpose of pointing out someones spelling mistake? Splurge and get the springform pan. So, dont give in to those other online recipes that call for water baths. The recipe is also really well written and super easy to follow! You have got to be kidding! Neeti. Do you have any suggestions on how to make it? Just cream cheese and maybe 1/4 cup of heavy cream if mixing in certain flavors, I disagree with you. Bake until firm and lightly browned, about 15 minutes. 16 oz cream cheese Bring to room temperature. blocks cream cheese, room temperature. This was the very first cheese cake I have ever made. Spread the filling on top of the prepared chocolate crust. flour 3 extra large eggs 1 Tbsp. Loosen cake from rim of pan; cool before removing rim. This time it was requested with a strawberry topping. Grease bottom of 9-inch square pan with shortening or cooking spray. Preheat oven to 350F. 1 cup white sugar. Thanks in advance! Still amazingly delicious and will make again! First, un-mold cheesecake from the springform pan. Thanks in advance! I just made this cheesecake and it turned out perfect. Thanks. No unnecessary browning around the edges. Wait for the cheesecake base to cool completely before moving onto the next step. My tweaks: My family requests this all the time and said tastes better than a real bakery one. Beat cream cheese until smooth, not fluffy. Can I do that with this recipe? I ordered a non-springform style cheesecake pan because I have discovered that I hate springforms. Like raspberry puree or could you take half of the cheesecake batter and add some cocoa powder to make a marble cheesecake? You mentioned using a 913 pan successfully. This recipe is similar to a recipe I had about 40-50 years ago (& lost) but it called for 6 packages of cream cheese. And I measured my sour cream and spread it out on a plastic plate for the same amount of time and I didnt have any issues. Did I miss a response? 8 oz. And I love that it could be so perfect without a water bath! Step Three: Make the ganache. Nope, none of those things are required or necessary for this recipe. Pour into graham cracker crust and bake at 350 degrees for 25 minutes. 2 tablespoons cornstarch. Im down found anyone that could make it like that again. Full instructions are in the recipe card at the bottom of the post. If its literally crumbly, it has been over baked. Im not sure what would cause the butter to separate from the crust. sugar and butter; press onto bottom of 9-inch springform Beat cream cheese spread, vanilla and remaining sugar in large bowl with mixer until Pour over crust. Ive never had this issue. cornstarch 1 Tbsp. 1 tsp. Top with fresh fruit just before serving. Looking forward to making this again, but full portion next time. How well will this come off the spring form plate? In a large bowl, combine cream cheese, sugar and vanilla. Secondly, it was very soft and soggy, almost like the butter was separating from the crumbs. Press to fill out the entire bottom of the dish and press any seams together. In a medium mixing bowl, beat together cream cheese, 1 14 cups of granulated sugar, and the vanilla extract. And type of cream cheese I use one from Walmart 80 cent a block not to salty excellent I usually use of brands they are perfect Enjoy ! My children were very skeptical to eat cheesecake as they had never had it before. Bake for 25-30 minutes, until set. sour cream Soften cream cheese and mix with eggs. Im making it again, second time in 2 weeks, of course it is Xmas, I did because I had a ready made graham cracker crust on hand that I wanted to use. Mix until completely smooth Followed directions to the T. Cant wait to try this but I have a question: with my standard cheesecake recipe (which has a tendency to crack), I usually add a sour cream, a little sugar, a little vanilla topping. Im trying again and I forgot to buy the cream cheese. This classic cheesecake recipe was my 2020 lockdown project. 1 cup white sugar. Can I make this recipe with a store bought pie crust? Made this for the first time and got rave reviews from the family. Add What is the baking time if you halve the recipe? But as long as you bake it according to the directions I think it should work? 2) you arent tapping the bowl on the counter long enough to remove the air bubbles. Mine is browned all across the top. Preheat oven to 325F (163C). Halfing the recipe is spelled half. In small bowl, mix cream cheese and sugar with spoon until smooth. Topping: In a large bowl, add the whipping cream, powdered sugar and vanilla extract. amzn_assoc_linkid = "cc7fbccda12f4609fc7b54077c0be0e7";
Most important, my granddaughter and everyone else at the celebration LOVED it! 2 times it was perfect with no cracks and 3 times it cracked. When the cheesecake is done, I add the topping then bake an additional 5 minutes. Top with fruit topping. Beat the cream cheese at room temperature until creamy (1 minute.) Ill echo the others: this is really the best! Top should be light golden brown (if yours browns too quickly, cover with foil while baking) and an instant thermometer inserted into the center reads about 155F. 1 lb. I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. Also the knife trick for cutting is a game changer! It didnt have much of a peanutbutter flavor though. It says bake at 350 then finish at 250. If there are a few small lumps, try to fold in using the rubber scraper. amzn_assoc_marketplace = "amazon";
This Philadelphia cheesecake recipe makes a traditional, classic cheesecake that's sure to impress. Very late reply to Jess, but PLEASE do not use a store bought crust. Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan. Hope this helps, I used heavy cream and yogurt perfection. I followed directions EXACTLY as written and it turned out perfectly! Preheat oven to 375 degrees. That is the ONLY change I will make, and only because my family likes more crust. Scrape the sides and bottom of the bowl and mix again briefly. Keto Cheesecake Recipe 16 Oz Cream Beating at low speed, add butter, sugar and cream cheese. I will never use another cheesecake recipe again. This cheesecake absolutely blew me away. I will never ever do a water bath again. Its silky smooth and creamy with a delicious rich flavor and buttery graham cracker crust. I just made this the other day and it really lives up to the hype! No need for another cheesecake recipe ever! Make brownie batter as directed on box, adding reserved egg yolk. It just says 325 then down to 250 with the door closed. Stir in In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Otherwise exactly followed the recipe. It is a dream!! I made it for my boyfriends birthday and he said it was one of the best he has ever eaten. 2 1/2 Cup Granulated Sugar Make the full recipe,cut in half,then freeze half,I cant taste difference. It turned out beautiful! Made this for Christmas and turned out great. Set aside to cool. 1 1/4 cups whipping cream (heavy or regular) 16 oz cream cheese at room temperature ( 2 standard blocks/packages) 1 tablespoon lemon juice 1 teaspoon vanilla 1/3 cup sour cream 1 cup powdered sugar Optional, lemon zest Instructions For crust: Combine cracker crumbs, sugar, and cinnamon if using. I cant thank you enough for your recipe . Thank you so much! Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. 1 Package (12 oz) White Chocolate Morsels; 5 Packages (8 oz / ea) Softened Cream Cheese; 1 Cup Granulated Sugar; 2 Large Eggs; 1 Tbs Vanilla Extract; Carrott Cake Layer Ingredients. Tap bowl on the counter for 30-45 seconds to remove air bubbles. It was still absolute perfection! You dont need to worry about this small ones cracking. Then transfer to fridge and chill for 4-8 hours or overnight (recommended). Preheat oven to 325F (160C). I followed this recipe to a T and guess what? One year later.. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. I cant tell you how many cheesecakes Ive attempted over the years. Oops, I had the wrong yearmaybe you will see it! There were no cracks and it tasted delicious! Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Not too fast, not too slow. Protect pan with a waterproof barrier. Ive been watching you test this recipe and had to try it. Have you ever incorporated any add ins to this recipe? Line the bottom of a 9" or 10" springform pan and press down. Step 5. Should I remove some of the cream cheese?? You can also put First time ever making cheesecake and it turned out perfect!! In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 2 minutes on medium to high speed. Best Lemon Cheesecake Ever (Sour Cream Cheesecake). So delicious!!!! I just Love this cheese cake recipe. Can you tell me baking times please. Smooth and creamy and it cut beautifully. Excellent recipe producing excellent cheesecake! This recipe is the BEST one out there & there was NO CRACKS, which makes it even better!