The Best Cheesecake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.
I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!
The Perfect Cheesecake Recipe
This cheesecake recipe has been a long time coming.
For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.
Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.
Other tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).
Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)
Use room temperature ingredients
It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.
Take it easy on the eggs
Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.
Don’t open the oven!
I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.
Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.
Free your crust!
Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.
Cool at room temperature before moving to the fridge
I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.
This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.
How to Store Cheesecake
Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.
Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid!).
Can I Freeze Cheesecake?
Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.
To thaw, transfer to the fridge and let it thaw there overnight.
Here’s a great source for more information on freezing cheesecake, including suggestions if you’d like to freeze by the slice.
Other Cheesecake Variations You Might Like:
- Oreo Cheesecake
- Pumpkin Cheesecake
- Chocolate Cheesecake
- Or try something different and serve this cheesecake on an Oreo Crust!
Enjoy!
The BEST Cheesecake Recipe
Equipment
Ingredients
Graham Cracker Crust¹
- 1 ½ cups graham cracker crumbs, (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar, (can substitute white)
- 7 Tablespoons butter, melted
Cheesecake
- 32 oz cream cheese², softened to room temperature (910g)
- 1 cup sugar, (200g)
- ⅔ cups sour cream, (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar, 7 Tablespoons butter
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).32 oz cream cheese²
- Add sugar and stir again until creamy.1 cup sugar
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.⅔ cups sour cream, 1 ½ teaspoons vanilla extract, ⅛ teaspoon salt
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.4 large eggs
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
Notes
1) Graham cracker crust
For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.2) Cream cheese
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.3)Bake time
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner.4) Cooling cheesecake
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’m mad I took it out like 50 minutes cause that’s what the steps say it wasn’t done
Hi Lu! The recipe provides a range as well as visual cues that should be helpful for telling the cheesecake is finished baking. Did you also do the 6 hour chill?
I’ve made this 3 times now and it’s everyone’s favourite! First time plain, second time with half a cup of cocoa powder and once with lemon juice and zest. For the chocolate cake I used oreos for the crust and lemon cookies for the lemon cake. I can’t wait to try other possibilities.
We’re so happy everyone has enjoyed it so much, Connie! Be sure to check out our other cheesecake recipes too–you’ll probably find quite a few you like 🙂
Can I make the cream cheese portion of this recipe but used prepared pecan pie shells instead of spring form? I want to use the pecans pie shells to keep it gluten free.
And, if so, would this make enough for two pies, + or -?
Thanks!!
Hi Kris! It will likely make enough for two pies. Hope that helps!
love this cheesecake recipe I am makikg it for the 3rd time today. I havent tried many others, but I have had store bought cheesecake and this is far superior. Easy and tastes great! Figuring out the cooking time is difficult for me though. It was gooey in the middle and more dense on the outside so it was like two seperate cheese cakes but all parts tasted good so I wasnt complaining lol Trying less time to make it a bit more gooey like it was in the middle!
can I cool it gradually by turning off the oven and cracking the door while leaving the cheesecake in the oven? my in law uses this method for her baked cheesecake and I’ve read it on other recipes. I’ve never made a baked cheesecake before. please reply with any tips and tricks. thank you!
Hi Des! That will work. All of the tips and tricks I have for you are in the post and video. There’s a lot you can do to make sure you get the best results. Good luck! I hope you love it! 🙂
Amazing!! Y’all need to try it!!
I absolutely love your chocolate cheesecake and this one! Do you have any recommendations on how to adopt this recipe into a matcha cheesecake? I’m worried if I just add Matcha powder that it will mess up the wonderful consistency of this cheesecake.
Hi Ben! Unfortunately I haven’t experimented with making a matcha cheesecake so I can’t say for sure how to do it. If you do try it I would love to know how it turns out. 🙂
I love Matcha powder, that gave me an idea…I was thinking we could try sprinkling the powder over the top of the cake after baking? I don’t know if that will work or not. I’ve never made a baked cheesecake before but this recipe has the most votes/stars on Google so I’m going to use it. Hopefully someone can give us advice on the addition of Matcha.
Hi can I bake it in a square pan and how many can it feed
Hi Ruby! Our cheesecake bars might be a better fit. That recipe uses a square pan and makes 16 servings. Hope that helps!
I’ve made your cheesecake several times now, and in fact, I’ve got another one in the oven now. Everyone including myself absolutely love it. It is especially delicious with your blueberry sauce recipe. They are a MUST to have them together now. Thank you for sharing such delicious recipes!!!
THE best cheesecake recipe EVER!!!
I’ve made this over a dozen times and it never fails to get rave comments from family and friends.
Thank you for this recipe. ❤️
HI! I only have a 10inch springform pan, would that work or should I increase the recipe for that size of pan?
Hi Bethany! The cheesecake will be a bit thinner and will take less time to bake, but you can use a 10 inch pan 🙂
I gave this to a friend who is a hospice patient it. His wife raved about it, she said it was the best cheesecake she ever had. I haven’t tasted it yet.
I made this for a family birthday gathering. They couldn’t stop talking about it being “the best cheesecake they have ever had”! “Even better than The Cheesecake Factory!” they said!
I also made a keto version without the crust and substituted monk fruit for the sugar!
Thank you so much for sharing!
Sorry, not sorry Cheesecake Factory!
Hi! I want to try this recipe but I have only 750 gm of cream cheese. Do you think I can add half-and-half to make ip for the volume? If yes, then any other adjustments I should make? Or you have any other suggestion? Thanks a lot for your time.
Unfortunately I wouldn’t recommend it. 🙁 You could cut the entire recipe in half and make a smaller cheesecake, but I wouldn’t recommend trying to substitute anything for the cream cheese. 🙁
GREAT FIRST TIME CHEESECAKE RECIPE! I was nervous about making a homemade cheesecake, until I tried this recipe. It has very easy to follow instructions (read all tips and notes as well) and there’s no water bath or other fancy steps. Truly easy for beginners and pros alike. I’ve made this cheesecake twice, it’s delicious and beautiful. I love the thick heavy feel of it. I make a raspberry sauce to go over it, but honestly most of my family likes it plain.