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 1/2 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!
Eemogoldi says
I want to thank you for the delicious receipe. do you have any idea if I baked it in a cupcake moulds how long they will take to cook??
Sam says
Hi! I would actually direct you to my mini cheesecake recipe where I do exactly this. The recipe is the same, just cut in half to fit nicely in a single cupcake tin. 🙂
Kathy says
I’m making this tonight. I for those that are having a little trouble with the crust sticking you an cut out a circle of parchment paper and put between the pan and the crust and it will not stick
Sam says
I hope everyone loves it, Kathy! 🙂
Cherie Calles says
We tried this recipe because it seemed simple since we never made a cheesecake before. Unfortunately it did crack one big crack and the crust stuck to the bottom when we cut it to eat it. It tasted delicious but wondering how to keep it from cracking next time and also how can we keep crust from sticking to the bottom on the pan.
Sam says
Hi Cherie! I’m so sorry this happened! There is a lot of info on how to prevent cracks in the post. There are a lot of different things that can happen to cause that. As far as the sticking to the pan, I’m not sure I have ever encountered this issue. I typically have to slide a knife or pie cutter in between the crust and the pan to lift it out so even if there is any sticking happening here the knife will free the crust. I hope this helps. 🙂
Charlene says
So far the cheesecake recipes I’ve followed, let me say, have all been delicious. I just love cheesecake, as does my whole family. I made this recipe, and really most recipes are the same, some use lemon juice, or a little flour, etc. But when it comes to simple, easy, great tasting cakes, I love this recipe. I have never water bathed a cheesecake , never, and I dont see the reason to. I have put a pan of water on lower rack though. My cakes dont crack, dont get overly brown. But I’ll have to say, this recipe makes it easy. And it’s good too! It’s a keeper!
Sam says
I am so glad you enjoyed it so much, Charlene! 🙂
Allen Hoglan says
Can you lightly spray the bottom of the springform pan to help keep the crust from sticking?
Sam says
Hi Allen! The butter in the crust should prevent too many issues. When I cut it I typically slide the knife in between the cheesecake and the pan and that frees the crust if it happens to stick a little bit. 🙂
Radhika Shah says
Everyone raved about this cheesecake! Thank you so much for sharing! My only question is I used exactly 1-1/2 cups of graham cracker crumbs like the recipe says, but it wasn’t enough to go up the sides like it did in your video. Am I doing something wrong?
Sam says
Hi Radhika! If your springform pan is a little bigger than mine was, you may have that issue or if your bottom layer was just a little bit thicker than mine was that could cause this issue as well. 🙂
Camille says
I want to make mini cheesecakes in 4 inch pans. How long should I cook?
Sam says
Hi Camille! I haven’t baked them in pans quite that small so I can’t be sure how long they would need to bake. If you try it let me know how it goes. 🙂
Anya B says
I have not tried this yet but I had a few questions.1) can I use chocolate chip cookies instead of graham crackers? 2) can I use plain yogurt instead of sour cream? 3) Can I use maple syrup instead of vanilla extract
Sam says
Hi Anya! I would be worried about the crust being a little too crumbly if you use chocolate chip cookies, but it may work. For the yogurt I would recommend using greek yogurt not just plain yogurt and the maple syrup will work instead of the vanilla. 🙂
Christine says
Made this last night and it turned out amazing!! It is one of the best cheesecakes I’ve ever eaten. The recipe is easy and simple to follow. The only problem was trying to wait patiently for it to cool and set…Lol. It was well worth the wait. I had a slice first thing this morning with my coffee. Absolutely devine. Thank you for sharing.
Sam says
I am so glad everyone enjoyed it so much, Christine! 🙂
Wendy G says
I thought I had asked this before but I cannot find the answer. I LOVE this recipe and everyone I bake this cake for tells me it’s the best cheesecake they have ever had. But mine sticks to the bottom of the pan. What am I doing wrong?
Thanks,
Wendy
Sam says
Hi Wendy! I am so glad you are enjoying it! A few things that may help; maybe your pan is losing its nonstick capabilities, or maybe you need to add just a touch more butter to the crust. That being said, you typically need to slide a spatula underneath the crust to free it from the pan. It shouldn’t just slide off freely. 🙂
Wendy says
Taking cream cheese out of the fridge now!!! I’ll let you know. Pan is brand new so I don’t think it’s that.
Jessica says
I made this with low fat cream cheese and substituted all sugar with monk fruit sugar 1:1 replacement. It was absolutely delicious!!! It tastes like gourmet cheesecake. Thanks for the recipe!! So easy to make!
Sam says
I’m so glad to hear it turned out so well, Jessica! Thank you for commenting!
Karen M Goetz says
Well, first off, mine cracked. But, that’s par for my course. So, I took my ‘Raspberry Tidbits’ from Prepared Pantry and generously sprinkled them over the entire top when I put it on the stovetop to cool. It looks wonderful, as the chips melted into the cracks and on top, as well. I also made a blueberry sauce, for a Red, White, & Blue theme! Happy Independence Day, everybody! Thanks, Sam, for the recipe!
Sam says
O no! I am glad you were able to cover it! It sounds delicious. I’m glad you were able to enjoy it so much, Karen. 🙂
Jasmine says
Amazing, delicious, creamy. I am so glad I found this recipe. It was so easy to make. Everyone raved about how delicious it was. Thank you so much!
Sam says
I am so glad everyone enjoyed it so much, Jasmine! 🙂
Ginny says
Did I miss something? My beautiful cheesecake is cooling, as instructed, and I’m terrified to touch it. When does the springform pan come off? Should it go into the fridge in the pan? I did the initial knife around the crust at the 10 minute mark and now I don’t know what to do! Thank you for a great recipe. I’ll be making it again if I can get the courage to remove this one from the pan.
Sam says
Hi Ginny! Everything sounds like it is going well! I typically don’t remove the edge of the pan until I am serving it and then I just serve it right off of that bottom piece of the springform pan. Leaving the sides on it allows me to cover it much more easily. 🙂
Rachel says
I followed the recipe so closely but it ended up cracking I’m so sad 🙁 my first cheesecake ever.
Sam says
I’m so sorry that happened Rachel! Be sure to check the section on how to prevent cracks in the post to avoid any in the future. Hopefully it still tasted good. You can always cover up that crack with a nice chocolate ganache topping. 🙂
Monika says
Made this and OMG its delicious. Am never having a store bought one!! Thank you Sam for this recipe and all the tips!
Sam says
I am so glad you enjoyed it so much, Monika! 🙂
Terry says
Looks like a dandy,
Think I’ll try this
Sam says
I hope you love it! 🙂