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!
Hello! I am planning to do this cheesecake tomorrow, but wondering if the 160C baking degree for my oven is for fan assisted or top/bottom heat settings? Thank you!
The temperature given is for a conventional oven, if using a convection oven you’ll need to adjust accordingly. 🙂
Can I make it the day before and leave in the refrigerator for 24 hours before serving?
Thanks!
That will work great, Angela! It does need to sit in the refrigerator for at least 6 hours, so 24 is great. 🙂
If I choose to incorporate lemon zest into the recipe when would be the ideal timing? Before or after adding the eggs?
Before the eggs should work fine! 🙂
How long will this cheesecake keep in the fridge? I made it for a friend and he won’t get it until about 48 hours after it’s done. Is that okay, or should I go ahead and freeze it?
Thanks! Amazing recipe!
Hi Mia! It will be good for 5 days in the refrigerator. 🙂
Hey hey 🧚🏾♀️
I made my family’s favorite sweet potato cheesecake with your recipe and it turned out deliciously. However I will bake my crust because it didn’t come easily from the bottom of the pan. This recipe is a winner🏆
Hi Chan! Thanks for letting us know how it turned out for you! We’re sorry to hear that your crust stuck; you really need to just slide something under the bottom of the crust to free it, this is why a springform pan works best. 🙂
Easy and the creamiest cheesecake!!! Delicious
Hi do you prepare the pan with cooking spray or anything
Hi Carmel! You can use a baking spray if you’d like, but it’s not necessary. 😊
It’s out of the oven and looking good!! Made homemade caramel too!
Hi! Can you tell me why my cheesecake outer edges all around may have cracked? It’s my first attempt and I did everything in your recipe and followed video too. Thanks!
We are so sorry that happened Karen! If you read through the post there are several things you can do to help prevent the cracking before, during, and after baking. Hopefully it still tasted great 🙂
Hi again! The outer cracks ended up disappearing when it cooled and it tasted amazing! My family loved it and were shocked as it was my first attempt making a cheesecake!
That’s great to hear! Congrats on making your first cheesecake ❤️ Enjoy!
Recipe was followed exactly but the cheesecake cracked around the sides near the end of baking and across the middle as soon as I removed it from the oven. It’s not pretty to look at but hopefully tasted good.
What does the water bath do?
Hi Jenn! A water bath really isn’t necessary for this cheesecake. Cracks are most likely caused by over-mixing. 🙁
I made this the other day and it was AMAZING!!! My first time making cheesecake. My family LOVED it!! Thanks for sharing your recipe. Happy Holidays
We’re so happy everyone loved the cheesecake, Della! Thanks for letting us know how it went for you. Enjoy, and happy holidays to you! 😊
Hello!
Is there a set time you whisk the batter for?
Hi Jed! Watching the video should be helpful for you 😊
I’ve made this a couple of times already and have absolutely fallen in love, so I decided to make it again for my family for Christmas, but when I went to the store today, they only had lactose-free cream cheese! Will this affect the integrity of the cake?!?!?!
Hi Annalisa! We haven’t used this type of cream cheese ourselves, so we can’t say for sure. Will you let us know how it turns out for you?
Hello,
I have a 10in spring pan. Do I need to adjust time?
Thanks
Vickie
Hi Vickie! It may take a few minutes less in the oven, just be sure to keep an eye on it. 🙂
Is the temperature and time for an electric oven or gas? Is there a difference?
Hi Rosemary! The temperature and time will remain the same. We hope everyone loves it! 🙂
The first time I made a spring form pan cheesecake was a double pumpkin cheese cake for Thanksgiving that had foil inside the pan as well as outside and then put in a water bath and left in the oven after baking, turned off and with the door open for an hour. It came out really well and everyone said it was delicious. Now that I need a plain cheese cake recipe, yours looks very similar however I am a little nervous about no bath and not leaving it in the turned off oven. Please advise.
Thanks
Hi Colleen! Some recipes use a water bath to prevent cracks, but if you follow our instructions carefully, there’s no need for a water bath. Cooling on top of the oven also helps prevent cracks. We suggest you watch the video and thoroughly read the post before getting started. Please let us know how it turns out for you! 😊
my first time baking cheesecake. the instructions werevery easy to follow and It was very easy to prepare it. however I am using a round pyrex 9″ would that change the temp and time to bake? it’s in the oven now 🙂
Hi Aline! Some people have made it in a pie plate; you will just need to make sure your pie plate will hold everything. Your bake time will most likely change, so keep an eye on it. Watching the video might be helpful for you since this is your first time! 🙂
Planning to make this for Christmas with my granddaughters. Picked up a vintage springform pan at a tag sale. It was in an unopened package. Nervous about not cooking the crust, not using a water bath, and cooking outside the oven. My kitchen tends to be cold. Might cook in open oven, as suggested by you to the person who has a microwave/oven combo. Looking forward to teaching my granddaughters a new skill/technique. Will let you know how it turns out. Thanks to everyone who makes comments and asks questions. Many people read them.
I hope everyone loves it, Judith! 🙂
Can you still cook this cheesecake with a water bath?
Hi Becca! You could, but our recipe is designed to work without one. We suggest watching the video before baking. Let us know how it turns out for you! 😊
I am not an avid baker, but I followed the recipe (except when I only added 3 of the 4 blocks of cream cheese 🤦🏻♀️) and it still turned out delicious. I chose the recipe because it didn’t call for a water bath and I didn’t have any cracks. Also added orange zest and people loved it! You can’t go wrong with this recipe!
We’re happy to hear it turned out for you, Cheryl! Thanks for trying our recipe 😊
My first ever homemade cheesecake when do I take the springform pan off?
Hi Jessica! I typically leave mine in the springform pan, pop off the ring to serve, put it back on and place back in the refrigerator to store. 🙂
Thank you!!! Can’t wait to try this!
Can I add lemon zest and lemon juice of one lemon to the recipe I really like the flavor of gives to the cheesecakes.
Lemon zest should work fine, just be careful with the juice or you could make the filling too thin. You could also top your finished cheesecake with lemon curd. Let us know how it turns out for you, Maria 😊
Hello and thank you for the recipe. I just prepared my cheesecake. It’s in the oven! It will be given to a loved one as a Christmas gift. I made a homemade gingerbread cookie crust. I didn’t bake the crust as you instructed even though I normally would. Can’t wait to see the results! For the cheesecake filling I prepared the ingredients as stated. I then folded in 1 cup of roasted sweet potato puree seasoned with 1/2 tsp nutmeg 1/2 tsp ginger and 1/2 tsp cinnamon. I will let you all in on the results. Happy baking everyone!🧚🏾♀️
Sounds delicious! We have a pumpkin cheesecake recipe that is very similar, so we expect it will turn out great. Enjoy, Chan!
Can I use a premade graham cracker crust?? if so how long would I bake it?
Hi Linda! A premade crust won’t quite hold all of the batter, but it will work. Your bake time will be different. Make sure to not overfill your crust. 🙂