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
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.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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Erika
Best cheesecake ever 🙂
Emily
Hey there, just wondering approximately how long you leave the eggs and cream cheese out to reach room temp? Thanks!:)
Sam
Hi Emily! It will really vary depending on your kitchen temperature but I usually set mine out in the morning when I get up and then they are softened by the afternoon, about 2-3 hours later this time of year. I hope that helps! 🙂
Amelia H.
This is the best cheesecake ever! First recipe I tried too. I’ve made this recipe so many times and my sister claims it is better than the Juniors Cheesecake in NY! I had an order for a 6 inch cheesecake so I thought I could just make this recipe and divide into two 6 inch pans. Well, here I am the next day and the cheesecakes don’t taste like it should. I feel like I should’ve done something differently but I’m not sure what. Since this is your recipe, I thought you could help me out! The inside is very spongy and undercooked. Better undercooked than over. However, I saw online that you can slow cook it so that’s what I’m doing now. But I would like to know what I should do differently the next time this happens. Any suggestions? It would be MUCH appreciated! Thank you again so much for sharing this wonderful recipe and so many more!!
Sam
Hi Amelia! Typically if cheesecake seems spongey or has a nearly mealy texture it’s usually actually over-cooked, the odd taste also makes me wonder if it may have been over-cooked, as well. Do you think that may have been the case? If it were underbaked it would seem too liquidy.
Amelia H.
Ohhh. To be honest, I’m not sure. If it’s anything like cake, the more you put in a smaller pan the longer you have to cook it because of the thickness. So, I’m not entirely sure. You could almost see the moisture coming out of the cheesecake after cutting it. But I ended up making it again with the regular size pan and it came out perfect like always! About how many minutes would you put it in the oven with (2) 6 inch pans?
Sam
I actually just had a commenter report that she baked it in 2 6 inch pans and it took around 36-38 minutes.
Bobbi
Hey there! This is my third time baking this fab cheesecake recipe. I’ve never made a cheesecake before. So my newest tradition will be using your recipe for Thanksgiving.
Sam
That’s wonderful! Thank you so much for letting me know how you enjoyed the cheesecake, Bobbi! I’m so glad it’s become part of your Thanksgiving traditions! 🙂
Debra Heater
Hi Jenny,
Just wondering if I put parchment paper on the bottom of springform pan and around the sides, do I still need a knife to gently remove the cheesecake from the sides? I just don’t want to scratch my springform pans.
Thank you.
Deb
Sam
Hi Debra! The parchment paper will keep it from sticking to the sides so no need to run a knife along the edge. 🙂
Jenny CHRISTIE
Would love to try this recipe tomorrow. I’m from South Africa and haven’t a clue what Graham crackers are…? I have used Nutticrust caramélised biscuits before, or McVitie’s digestives (from UK) but these are sweet biscuits. Any comments?
Thanks. Jenny
Sam
Hi Jenny! Many people outside of the US typically use digestive biscuits, so I would recommend those. I hope that helps, and I Hope you love the cheesecake! 🙂
J Ishmael
This is a winner!!! Seriously, I risked making this for the first time on my husband’s birthday. He loves cheesecake. He was literally moaning with happiness over the cheesecake. So were the kids! This is the simplest cheesecake recipe I’ve ever made. I followed the recipe exactly, in a convection oven and it came out perfectly.
Really, really impressed. Thank you!! Now I’m going to try applying your recipe to a vegan “cheezcake” (don’t hate me, it’s for a dairy free birthday request). I don’t expect the same results but will let you know.
Sam
I’m so glad everyone enjoyed it so much! Good luck with the vegan version! 🙂
Talisha
Ok, not sure what I did wrong. First time making this recipe. I have a crack pretty much all the way around the cheesecake on the edge of it. In the oven edge was rising and center was sunk in with the crack. After taking out of the oven edges went down and is pretty much flat now but still have the crack of course. HELP…..
Sam
Hi Talisha! The blog post covers all my tips for baking the perfect cheesecake and avoiding cracks, I would recommend taking a peek at that. In the meantime you can totally save that cheesecake by just covering up the crack with some homemade whipped cream!
Nico
I left you a comment on your YouTube video, but excellent work. I will be using more of your recipes, thanks for sharing your talents with us.
Sam
Thank you so much! I’m so glad you enjoyed it. I hope you love everything you try. 🙂
Natalya
Hey, I just took out the cheesecake out of the oven. It cracked a bit and after being in the oven for 60 mins was a lot more brown than yours. My batter was more runny as well. Does runny batter mean I under mixed? Thanks!
Sam
Hi Natalya! Was the batter lumpy or was nonfat or spreadable cream cheese used instead of “brick-style”?
Natalya
Hey) it was smooth, and I used room temperature original brick style cream cheese. Maybe my oven works differently?? Lol
Vicky
Can i use this recipe for mini cheesecakes and distribute the cheesecake batter to mini? If so how long would i cook it for and what temperature?
Sam
Yes! I would recommend you see my mini cheesecake recipe for baking information (that recipe is just half of this recipe, but may be doubled). Enjoy!
Kennita
Love this recipe. Today makes my third time using it. It did crack on me this time around but I think I because I was rushing during the mixing process but it still taste good!
Melissa
I will be making this recipe for Thanksgiving desert this year! Can you bake two cheesecakes in the oven at the same time or is it best do cook separately? Thank you!
Sam
Hi Melissa! If baking two at the same time they may take longer in the oven. Also you’ll want to make sure you can bake them both on the center rack and ensure your oven bakes evenly, otherwise you may need to rotate them during baking. Personally I would probably do one at a time. I hope that helps! 🙂
Carley Jo Haider
Can I use a 8 inch springform or will it go over?
Sam
Hi Carley! It would most likely overflow an 8 inch pan.
Aislinn D Cullen
Hi there. Just wondering what I should put at the bottom of my pan if I don’t make the crust.
Sam
I think parchment paper would work well! Enjoy 🙂
Shanowa
Just took it of the oven. Do I remove the spring pan after 10 minutes? Or do I wait til it cools??? I seen that I use a knife to loosen.
Sam
Hi Shanowa! I recommend leaving in the springform pan until it has chilled and you are ready to serve.
Yani
Can I make this recipe without a crust? I’m putting the cheesecake between cake 😋
Sam
Hi Yani! Yes, that will be fine. Enjoy!
Tammy
Hi Angie, mine is in the oven now however it was a bit runny in comparison to your video I did add 1/2 tsp of lemon juice but should not have made as runny, it filled above the crust fingers crossed 🤞
Cathy
Love this cheesecake!! Followed the directions exactly. My first cheesecake was a huge hit.
Linda
Quick question. I’d prefer to use a square spring form since I want them bite size for after Thanksgiving dinner.
Would I use a 8.6″ or 9.5″?
Sam
Hi Linda! Either will honestly work, you’ll get a thinner layer of cheesecake with the larger pan which may be preferred since you’d like the cheesecake to be bite-sized. Keep in mind the bake time will vary and the cheesecake will need less time in the oven, so watch carefully and use the visual cues mentioned to check to see when it’s done. I hope that helps! 🙂
Kathleen Sutherland
I love the simplicity of this recipe. I sometimes add a few teaspoons of lemon juice, or experiment with flavors other than vanilla, such as almond, rum or rosewater.