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!
Treat yourself to a FREE E-BOOK!
The BEST Cheesecake Recipe
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
Recommended Equipment
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.
- 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).
- Add sugar and stir again until creamy.
- 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.
- 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.
- 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 about 75 minutes. 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 oven³ 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).
- 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. Enjoy!
Tabitha
How would I go about turning this into a key lime cheesecake?
Sam
Hi Tabitha! I have been working on one but haven’t been able to perfect it so unfortunately I can’t advise how to do it quite yet. 🙁
Jenna
I have made this cheesecake several times and it is delicious, thank you! I was wondering, could you make a chocolate version using this recipe, and if so, how?
Sam
Hi Jenna! I actually have a chocolate cheesecake I would recommend making. 🙂
Jenna
Hi Sam, I just saw that recipe! 🤦🏻♀️ I should’ve looked before responding! Regardless, thank you for the follow up-I will be making this original one and trying the chocolate one! I cannot wait to see how it tastes, thank you!!
Sam
No worries! I hope you love them both! You can never have enough cheesecake. 🙂
Lydia D
Hi! I made this last time and LOVED the outcome! Just too big for my small family! I am cutting it in half and did not know if you have any recommendations on the cooking time and how much that would be reduced? Thank you in advance.
Sam
Hi Lydia! Unfortunately I haven’t tried baking a half batch so I can’t comment on a bake time. 🙁
Chris Simons
I did half a batch except for the crust. It turned out OK. I still baked it for the same amount of time. I am glad Lydia said do not open the oven door to take a peak because it is really tempting. We’ll have to settle for looking thru the glass.
Tori
Hey great and simple recipe! I have all the ingredients to bake it but I only have tub cream cheese. And I have two full tubs or else I would just get the brick ones like you suggested. What should I do? Can I still use that cream cheese and adjust something else?
Sam
Hi Tori! I don’t recommend using the tubs of cream cheese as they have extra ingredients that will inhibit the setting up of the cheesecake. 🙁
Mindy
Hi! We do half recipe for cheesecake and full amount for crust. We bake it for 50-55 min and it turns out great!
Gail
Can I cut the recipe in half and bake it in a pie pan? How long would I bake it?
Sam
Hi Gail! You can cut the recipe in half but I’m not sure of a bake time.
Gail
Has anyone cut this recipe in half? I was wondering how long to bake the cheesecake. Maybe bake it for 45 min. and start checking on it. What do I look for to indicate doneness?
Cristal Pokryska
I just made this the other night and it really is an amazing recipe!! The only thing I think it personally needs is a touch of lemon zest. Not enough for a lemon flavor but just enough that add the bite/tang to it that the sour cream is adding. Other that that, amazing! I made it with a gluten free crust and followed the recipe but added a tablespoon of almond flour. Loved it so much !
Sam
I’m so glad you enjoyed it so much, Cristal! 🙂
Linda P.
Wow you are awesome!My cheesecake did not crack for the first time ever….Thanks a bunch for your wonderful helpful tips.I do not have a hand or any kind of electric mixer so I did it all by hand mixing it with a thick fork and it still came out just fine without cracking.Keep up the good cooking!Thanks again!
Sam
I’m so glad you enjoyed it so much, Linda! 🙂
Shumita
Thanks for a marvellously delicious recipe for a simple cheesecake
Sam
I’m so glad you enjoyed it so much, Shumita! 🙂
Nikita
Update on my cake. So my oven is very very new so seems as though even though I set my temperature to 160, 60 mins was just too much for it however, only the sides and crust got slight burnt. The over baking caused the top to crack a bit but by the time it cooled and was placed in the Fridge, everything came together nicely. I covered the top with raspberry pie filling to cover any cracks to the surface. The cake itself was soooo delicious. It was my first time baking a cheese cake so now I understand what to look for to know when the cake should come out of the oven. This recipe is excellent. Thank you so much. Made it for my 2nd year wedding anniversary and the entire family loved it.
Sam
I’m so glad everyone was still able to enjoy it! Happy anniversary. I know the next one will be flawless. 🙂
Nikita seepersad
Ok so I don’t know what went wrong! Just tried this recipe. I set my temperature to 160 and by 60 mins it was burning on the sides. The top cracked as well. I just left it to cool so will post and update on the texture and taste tomorrow. I would try the recipe again in the future because I want to get it right!
Sam
Oh no that’s so disappointing! Do you know if your oven temperature is accurate? It sounds like it may be running hot if the outside edges of the cheesecake are burning. Make sure to check the post for tips on avoiding the cracks. I hope it was still delicious. 🙂
Mari
Everybody loved the cake!
Joann Matten
Smells wonderful. I just realized the length of cooling time. N I place this in the freezer to cool faster? I need to serve it in 5 hours and it just came out of the oven 😬
Sam
Hi Joann! You should at least allow it to cool to room temperature first and then let it in the refrigerator for best texture. 🙂