Perfect Cheesecake Cream Cheese
= 4 packages (900g)
9-inch Springform Pan
Classic New York Style | Serves 12-16
Cream Cheese Amount by Pan Size
6-inch Pan (Small)
= 450g | Serves 6-8
Intimate gatherings, perfect for testing new flavors
9-inch Pan (Standard)
= 900g | Serves 12-16
Most common size - Classic New York cheesecake
10-inch Pan (Large)
= 1125g | Serves 16-20
Party size, restaurants often use this
Mini Cheesecakes (12 cupcakes)
= 450g | Perfect portions
Use muffin tin with cupcake liners
Classic New York Cheesecake Recipe (9-inch)
Filling:
- • 32 oz (900g) cream cheese, softened
- • 1¼ cups (250g) sugar
- • 4 large eggs, room temperature
- • ⅓ cup (80ml) sour cream
- • ⅓ cup (80ml) heavy cream
- • 2 tsp vanilla extract
- • 2 tbsp all-purpose flour
Crust:
- • 2 cups (200g) graham cracker crumbs
- • 6 tbsp (85g) melted butter
- • 3 tbsp (40g) sugar
Baking:
- • 325°F (163°C) for 55-70 minutes
- • Water bath recommended
- • Cool slowly in oven (door ajar)
- • Refrigerate 4+ hours (or overnight)
Cream Cheese Package Sizes by Country
🇺🇸 United States (Philadelphia)
Standard package: 8 oz (226g) brick
For 9-inch cheesecake: Need 4 packages
🇬🇧 United Kingdom
Standard package: 200g or 300g tub
For 9-inch: Need 3 × 300g tubs = 900g
🇪🇺 Europe (Continental)
Standard package: 250g brick
For 9-inch: Need 3.6 packages ≈ 4 × 250g = 1kg (works fine)
🇦🇺 Australia/NZ
Standard package: 250g brick
For 9-inch: Need 3.6 packages ≈ use 4 × 250g
Why Room Temperature Cream Cheese?
✅ Smooth Texture
Cold cream cheese = lumps. Room temp (65-70°F) blends smoothly, creating silky filling.
✅ Even Mixing
Eggs and sugar incorporate better. Cold cream cheese causes over-mixing (adds air → cracks).
✅ Prevents Cracks
Uniform temperature = even baking. Temperature differences cause surface cracking.
Water Bath vs No Water Bath
💧 Water Bath (Bain-Marie)
How: Wrap pan in foil, place in larger roasting pan with 1-inch hot water
- ✅ Creamy texture: Gentle, even heat
- ✅ No cracks: Moisture prevents drying
- ✅ Professional result: Restaurant quality
- ⚠️ More work: Extra pan, foil wrapping
🔥 No Water Bath
How: Bake directly on oven rack or sheet pan
- ✅ Easier: No foil wrapping needed
- ✅ Faster: Less setup time
- ⚠️ May crack: Higher risk of surface cracks
- 💡 Tip: Lower temp (300°F), longer bake
Cheesecake Styles & Cream Cheese Variations
New York Style (Dense, Rich)
32 oz cream cheese + 4 eggs + sour cream + heavy cream
Signature: Very dense, tall (3+ inches), no toppings needed
Philadelphia Style (Lighter)
24 oz cream cheese + 3 eggs + no sour cream
Slightly lighter texture, often topped with fruit
Japanese Cotton Cheesecake (Fluffy)
8.8 oz (250g) cream cheese + 6 eggs (separated) + whipped whites
Soufflé-like, jiggly texture, much less cream cheese
No-Bake Cheesecake
24 oz cream cheese + whipped cream + gelatin
Mousse-like, refrigerated instead of baked
Common Cheesecake Problems
❌ Cracked Top
Causes: Overbaked, too hot oven, not using water bath, cold ingredients
Fix: Bake at 325°F (not 350°F), use water bath, cool slowly in oven
❌ Lumpy Texture
Cause: Cold cream cheese not mixed properly
Fix: Must use room temperature cream cheese (65-70°F), beat until smooth before adding eggs
❌ Sunken Center
Cause: Overbaked then cooled too quickly
Fix: Turn off oven, leave cheesecake inside with door ajar for 1 hour