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.
Robyn Brooks
Just stuck this cheesecake in the oven and realized I forgot the sour cream! 🤞🤞🤞it turns out!! 🥰
Kristine
Could I use a pre made crust for this recipe?
Sam
Hi Kristine! A premade crust likely won’t hold all of the batter, but it can be used. Make sure to not overfill your crust and keep and eye on it as the bake time will be different. 🙂
Jennifer
So easy and delicious! Never used sour cream before, now I will never make it again without it.
Sam
I’m so glad you enjoyed it so much, Jennifer! 🙂
Santa Simo
:hi, glad to hear many Good success stories. Just cant wait to try this new staple to for the holidays. I would like to know this recipe calls for 4 entire eggs ( yolk and the white). I was wondering I can use only the egg white only for this recipe since I dont really like the eggy smell it produces when eaten. I appreciate your attention to my post.
Sam
You will need the full egg (egg and yolk). This cheesecake won’t provide an eggy texture and taste. If you do experience this, the cheesecake may have been slightly overbaked. 🙂
Debbie
I’d like to bake this recipe in a 6” springform pan any suggestions as to the baking time? I realize it all won’t fit in a 6” pan, I was hoping to make 2-6 inch cakes. I was thinking about doubling the recipe and then dividing the batter between the two 6” pans, thoughts?
Thanks much!!
Sam
Hi Debbie! If your 6″ springform pan isn’t a really deep one, this recipe will make enough to fill both of the pans. I’m not sure on a bake time as I haven’t tried it. I would just be sure to keep an eye on it. 🙂
Diane I Akers
WELL IT’S ALL MIXED UP AND IN THE OVEN !! LETS SEE IF I DID IT RIGHT JUST PRAYING FOR THE BEST ..
Sam
Good luck! 🙂
Lisa
Love this recipe and following along with the video is really helpful. I have made this cheesecake about 6 times, and each time it came out perfectly. Well done and thank you!
Sam
I’m so glad you’ve enjoyed it so much, Lisa! 🙂
Rachel
I have made this cheesecake for both of my grandmothers’ birthdays and it was a big hit with my family! They were bummed I didn’t make it for Thanksgiving! I think this cheesecake will definitely be requested at future family events, and I am making it right now for my brother’s girlfriend for her birthday because she loves it so much. Thank you for sharing such an awesome recipe!
Christina S.
Made this for Thanksgiving and I am not a baker but cheesecake is a favorite in my house. This was a complete success and I could not be happier. I did use a waterbath bc I did not trust my baking ability but the recipe was perfect, gently sweet, no added citrus (perfect) and not eggy (some call for 6 eggs!). I was very afraid of the “done-ness” after 75m mins and left it in about 10 mins longer but the center was still very jiggly. Followed the slow cool and set fridge time, it was cooked to perfection and not overdone, no cracks. I am so so pleased with the turnout. I have been named “the cheesecake maker” from now on. Thank you so much for this new staple in my house. <3
Sam
I am so glad you enjoyed it so much, Christina! I love a good success story. 🙂
Debbie
My son and I learned to make cheesecake with this recipe. I love it because there is no water bath. We have made probably close to 20 cheesecakes this year. They have all come out perfect. My oven tends to bake a little hotter so we only bake for about 70 minutes. We sometimes divide the batter into two 6” springform pans and bake between 36-38 minutes for those.
Thanks for a great recipe!
Sam
I’m so glad you have enjoyed it so much, Debbie! 🙂
Dava
I cannot put the cake on top of the oven to cool.
How will the cake be affected?
Sam
Hi Dava! I would just leave the door open on the oven after turning it off. If that’s not possible I would just put in the warmest place you can find. The slow cool will help prevent cracking. 🙂
Sarah Wade
I made this recipe x2 (2 cheesecakes) for Thanksgiving last week. Mine did crack a little during the cooling process, but yummy! This really was the tastiest cheesecake recipe I’ve used. It was so creamy and delicious! Thanks for sharing.
Sam
I’m so glad you enjoyed it so much, Sarah! 🙂
Jenna
I made this for Thanksgiving! It was great! I will say that this recipe was way too much for my 9 inch crust. I ended up with two little extra cakes. Expect cracks; it puffs so large in the oven that I feel like they are inevitable. But overall great recipe!
Sam
Hi Jenna! I’m sorry you were having issues. Did you use a standard 9 inch pan or a deep dish springform pan? My springform pan is 9.5 inches so you shouldn’t have a ton left over. If your cheesecake puffed then cracked the batter may have been slightly over-mixed while adding the eggs. I’m glad you still enjoyed it though. 🙂
Bernice
This recipe was so easy to follow and was delicious! Everyone that tried it gave it rave reviews . It came out perfect ! I’m making it for another party next week. This is definitely my go to recipe from now on !
Stefanie P
What would you recommend for a 6 inch springform pan
Sam
Hi Stefanie! You’ll definitely need less batter, probably about half the batter that would fit in a 9 inch springform pan. Your bake time will also change, but I don’t know how long it will need to bake. I would just be cautious and keep and eye on it. Enjoy! 🙂
Rachel
I LOVE this recipe. I made it originally before I had a mixer and decided to tackle it again this year with my mixer.
For some reason this year, the ENTIRE top of my cheesecake browned. Not just a little. It looks like flan. Results on the inside are still out. But what do you make of this? What can I change for next time?
Sam
O no! I’m so sorry this happened, Rachel! Did you bake it on the center rack? If so your oven may be running a bit hotter than it says it is. 🙁
Rachel
Honestly this wouldn’t surprise me. I was telling my fiancé about it this morning and he thinks it does, because pizza rolls explode about four minutes before they’re done. I suppose I will have to cook it lower and keep an eye on it from now on. I plan to make many more! I might be a little cheesecake obsessed. 🙂
Sam
You can pick up a relatively cheap oven thermometer. I actually have 2 in my oven so I can see if one side is hotter than the other. If it is running hotter than what it says you can figure out how to calibrate your oven or just adjust the temperature you set it to accordingly. 🙂
Stephanie S
I followed the directions. My crust was perfect, I used graham crackers with pretzels for a sweet/salty blend. My cheesecake did not crack. I was very happy with this recipe.