The Best Cheesecake Recipe
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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!
Hi! I only have a 10″ spring foam pan. Is there anything I need to alter in terms of ingredient measurements?
Hi Krista! You can make it in the 10″ pan it will just be a little bit thinner. 🙂
Hi Sam
If I add more sugar to this recipe, will it affect it in any way, I think for me 1 cup of sugar for this recipe won’t be sweet enough.
Hi Jackie! This is a pretty sweet cheesecake already, that being said, if you need to add more sugar, I wouldn’t do much more than 1/2 cup. Even at only 1/2 cup, I am not sure how it will change the texture. Enjoy! 🙂
I made this cheese mine cracked a little I didnt peak and I left it in for 65 min one thing may have caused ot could it have been i had beat my eggs in a bowl but added them in small amounts…help Adrian I will let u know how it tastes tomorrow
Hi Adrian! I would check out the tips throughout my post, those are the most likely places where cracks can happen. I hope you loved the cheesecake!
Hi Sam could you please tell me can I use any other biscuits instead of gram cracker
Some people use digestive biscuits with success. 🙂
OK thanks my kids always like cheese cake and I want to make it at home. Your recipes are awesome I have tried some and for sure I will try this one also
Thank you so much! Enjoy! 🙂
Hey Sam I made it yesterday and it was awesome
Thanks for such a nice receipe.
Thank you so much for the feedback! I am glad you enjoyed it! 🙂
Hi Sam,
I made this cheesecake over the weekend, and it was absolutely delicious! My family & I enjoyed it! Thank you for posting this recipe. 🙂
Also, do you have a recipe for easy buttercream frosting?
Thanks!
Krissy
I Krissy! I am so glad everyone enjoyed the cheesecake! I do have an easy vanilla buttercream frosting you can make. This is an American style buttercream. I have a chocolate frosting. Finally if you’d like a more traditional Swiss buttercream try this Swiss Meringue Buttercream. It’s also very good. 🙂
great. One question? I baked in double oven turned it off and left oven door open for 10 minutes and moved to a draft free area. I had one tiny crack. I wonder if I should of left longer in oven with door open. I will share this. I have a friend looking for gluten free or crust-less.
Hi Caren! It may have been that the area where you placed it was a bit too cool, next time I would just leave it in the oven with the door open. I’m glad you enjoyed! 🙂
I made this for a Super Bowl dinner. It was excellent! I macerated strawberries to serve with it and everyone loved it. I have several cheesecake recipes and have been cooking for 40 years, so I know a good recipe when I read it. I loved your video. It is so thorough and well done with great tips! I am a huge fan of your website. So smart to do the videos! Keep up the great work. You do an amazing job!
Thank you so much Donna! ☺️ I am so glad you enjoyed the cheesecake!
Can you use reduced fat cream cheese?
Hi, Stephanie! I think the reduced fat cream cheese will work, but it probably won’t taste quite the same. I don’t know that it will taste bad, but the fat in the cream cheese really adds a lot of flavor here. 🙂
SAM,I TRIED THE BLIZZARD COOKIES AND NOT SURE IF IT WAS 3/ HALF CUPS OF FLOUR OR 3.5 CUPS OF FLOUR?? I DID 3.5 AND THEY WEREN’T GREAT. I DIDN’T HAVE ENOUGH WHITE CHIPS, SO I ADD CHOC. I USED MY BIG SCOOP AND THEY WERE HUGE!! LOL THEN I USED MY SMALLER ONE AND THEY JUST DIDN’T SEEM TO BAKE RIGHT??? HELP ME, I LOVE SUGARSPUNRUN. LOVE YA, SHERRY
Hi Sherry! sorry I’m just now seeing this, it is 3 1/2 cups for the blizzard cookies. Tell me a little bit more about how they ended up baking up (were they burned, too flat, didn’t spread enough, etc.) and I will try to help figure out what might have gone wrong. I’m so glad you are enjoying the recipes!
Hello…. Looks great! My doubt is, what size of pan did you use….. And out of curiosity.. Why do you recommend not to use the cream cheese in a tub?
Thanks
Hi Catherine! Use a 9″ spring form pan. The cream cheese in a tub isn’t quite the same as the brick style cream cheese and the cheesecake will have issues setting up.
Only have a 10.25″ springform pan how much cooking time will I need to adjust?
Hi Connie, it will need to bake for less time. I can’t say for sure how long as I haven’t tried with this pan before, so keep an eye on it. I’d probably start checking a little before 60 minutes in.
I only have a 10.25″ springform pan how should I adjust the cooking time?
Hi Connie! The cheesecake will be thinner and it won’t need to bake as long. I haven’t tried it so I don’t know how long you will need to bake it for.
Can anyone tell me what is the best way to get the bottom of the ring form pan off of a cheesecake?
Hi Margo! I usually just remove the ring and serve it that way. If I really need it on a different platter, I will slide it off with the help of large spatulas, but be careful not to crack it. 🙂
Good morning
lovely lady
thank you
Hey Sam- this cheesecake recipe looks delicious! I have double ovens so can I just turn off the oven and open the door and let it cool for 10 minutes? Thank you!
Hi Barb! I think that would work great (and I’m very jealous of your double ovens!!). I hope you love the cheesecake! <3
Thanks Sam and I will be making the cheesecake this weekend and let you know how much we love it! BTW we have loved all your recipes that I have tried!
I have one massive problem what are graham crackers – I presume they are nothing to do with a guy called Graham who has lost his marbles? What can I used as a substitute – digestive biscuits?
Yes digestive biscuits will work. 🙂