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
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 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!
Jamie Rosati says
Would I be able to add a flavoring to this recipe?
Sugar Spun Run says
Hi, Jamie! This is a classic cheesecake recipe. Some have chosen to add lemon zest and extract. Others have chosen to add flavor by topping with a fruit compote. So yes, you can add flavor. 🙂
Rose says
Hi Chelsea…my Cheesecake just finished baking and it looks beautiful and delicious. So once I place it in the frig, it should thicken to the consistency of a Cheesecake? It looks fluffy right now.
Sugar Spun Run says
Hi, Rose! Yes. As it cools it will begin to set. I hope that you enjoy it. 🙂
Mary says
This was my first cheesecake i cut the recipe in half… it was not at all sweet to me. Is that just how this cheesecake is supposed to taste? Everything else about it turned out greasy just not sweet at all 🙁
Sam says
I’m disappointed to hear it wasn’t a hit for you, Mary! Yes, the cheesecake should be sweet. How long did you bake it? If it turned out greasy I’m wondering if by chance the cheesecake might have been over-baked, which could give it an unappealing texture and could compromise the flavor.
Ginger says
What if I don’t have a Springform pan?
Sugar Spun Run says
Hi, Ginger! You can cut the recipe in half and bake it in a pie pan. Please keep in mind that since the pan size will be different so will the bake time. You can also opt to try my mini cheesecake recipeinstead. 🙂
Hailey says
I haven’t made this yet but I do not have graham crackers. Could I use vanilla wafers for the crust??
Pat says
I like vanilla wafers much better.
Nicolas says
Hello. My first attempt at baking a cake and it turned out great. The top was light brown after 70 mins and the centre was bouncy jelly like, so I switched off the oven. The taste was sensational even with tub Philadelphia cheese (I couldn’t get the blocks). The only downer was the cheesecake base. I used ginger snap biscuits for a zesty taste and contrast but I suspect I added too much butter to the base mix. It wasn’t of a crunchy consistency rather a bit wet. Nevertheless, very pleased with the outcome. Highly recommended with a cappuccino.
Sugar Spun Run says
I would have to agree, a cappuccino is a wonderful pairing. I am so glad that you enjoyed this recipe, Nicolas. I am happy to hear that it turned out so well for you. Congrats on baking your first cheesecake! 🙂
Jamie says
I think 7tbsp of melted butter is too much for this crust recipe. I made the mistake of adding the butter all at once and the mixture came out as a wet paste instead of wet sand.
The cake is baking at the moment so will see how it comes out.
Sugar Spun Run says
Thanks for the feedback, Jamie! It could also be the type or brand of butter that is used as well. Keep me posted on how it turns out. 🙂
Safra says
Could I use a premade cheesecake crust with this recipe
Sugar Spun Run says
Hi, Safra! If you are referring to pre-made graham cracker 9″ pie crust, yes you can, however, this recipe yields enough batter to fill two pie pans. If you only want one, then this recipe will need to cut in half. Since the size of the pan will be different than what is listed so will the bake time. You will need to watch it while it backs and look for the signs I have listed in the post to know when it has finished baking. I hope that helps. 🙂
Jesse says
You probably shouldn’t say “lightly scramble” an egg as that’s a specific term for cooking eggs on the stove. You should probably say “lightly beat” the egg. I know it’s crazy, but I actually put my eggs on the stove and then was like “wait, I have to watch the video this seems ridiculous.” And it was right.
Sugar Spun Run says
Thanks, Jesse! I appreciate the feedback. 🙂
Ryan says
Hi! I stuck it in the oven abut half an hour ago and realized I didn’t put any of the crust on the sides so the crust is only going to be on the bottom. Hopefully it holds its shape if i take it out of the springform pan… lol next time I’ll be sure to use a measuring cup to spread it out on the sides as well.
Sugar Spun Run says
You should be fine, Ryan! It just might be a little harder to release from the pan. It should still taste delicious. 🙂
Hannah says
This is the BEST recipe my hubby said it’s the best cheesecake he ever had and it’s his fave cake. I also made a raspberry sauce with it
Sugar Spun Run says
Hooray! I am so glad that it was such a hit, Hannah! Thank you for commenting. 🙂
Emily Burckard says
I made this and it turned out perfect. Thanks for the recipe! I did have to stop at an hour though because it was Browning a lot, but I’m thinking my convection oven runs hot.
Sugar Spun Run says
I am so glad that you enjoyed it, Emily! I am happy that you watched it and pulled it out of the oven before it was over baked. Convections tend to run on the hotter side. Thanks for trying my recipe. Enjoy!
Ana says
What if I need to add fruit to it what do I take away and what do I add thank you and please
Sugar Spun Run says
Hi, Ana! You can easily add a fruit compote on top when you get ready to serve it. If you wish to add it to the batter, I would puree it and mix it in prior to baking it. I hope that helps. 🙂
Chelsea says
Can I halve this recipe? Only have 2 pks cream cheese? Thanks!
Sugar Spun Run says
Hi, Chelsea! Yes, you can. If you halve this recipe, it will fit into 1 9″ pie pan perfectly. The bake time will be different so you will want to keep an eye on it. Enjoy!
Philipa says
This is a 5 star recipe. Made my very 1st cheesecake following this. Perfection
Sugar Spun Run says
Congrats on making your first cheesecake, Philipa! I am so that that you enjoyed it and that it turned out perfectly! Thanks so much for trying my recipe. 🙂
Caren says
I have double ovens. Range top. If I set 1 oven on proof temp at 80 would that work for a little while
Sugar Spun Run says
Hi, Caren! I am sorry but I have never used proof temp for this recipe so I can not speak on experience. 🙁