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!
Can’t rate this as I haven’t tried it yet, but I wanted to ask a question before I make it. I’d like to substitute Gran Marnier for the vanilla in this. I’ve done it before in a cheesecake that I didn’t make correctly and, while it had a lot of cracks, etc, it was delicious! That was quite a while ago, so my question is twofold: is there any reason it wouldn’t be a good idea with this particular recipe, and if not, would adding more Gran Marnier than the amount of vanilla called for (approx double) create a need to adjust any other ingredients?
Thanks in advance, and thanks as well for adding the video! It will certainly help with the finer points of the process when it comes time to bake.
Hi Kai! I have never tried substituting Gran Marnier for the vanilla so I can’t say for sure how it would turn out and whether or not you’d have to make any other alterations. If you do try it I would love to know how it turns out. 🙂
Okay, thanks anyway. Will do!
We made this tonight, with great results! It was very jiggly when taking it out of oven. Because of the great instructions told me to expect that I didn’t put it back in.
No cracking! There was about a tablespoon of butter that leaked out of the crust. It makes me wonder if there is too much butter? For sure use foil on bottom.
I’m so glad you enjoyed it so much, Tracey! Unfortunately sometimes a spring form pan just leaks. It doesn’t mean you added too much butter. 🙂
My first ever cheesecake try. In the oven now! Excited to see how it turns out…the batter was delicious!
We hope it turns out great! ❤
Hi Diane! I don’t see any reason it wouldn’t work. It may be tough to get the cheesecake out of that pan and your bake time will definitely change. 🙂
Made this for my boyfriends birthday and he LOVED it, it was so yummy. No water baking, thank you! I’m reducing the recipe by half to make a smaller one in a 6 inch pan, would the time about 45-50 minutes? Thanks for sharing the recipe, tips and variations <3
Hi Kristina! I’m so glad everyone enjoyed it! I haven’t tried it myself, but I have had other readers comment that it took about 30ish minutes in a 6 inch pan. I would just be sure to keep an eye on it as it bakes. 🙂
My power went off during baking and although it was just a few minutes, I see a couple of cracks and maybe a small sunken spot. Will this still be okay?
O no! I’m so sorry this happened, Pat! It should still taste fine. You can always cover the cracks with a chocolate ganache to improve the presentation. 🙂
Delicious!! Definitely recommend it
I am making two today. Do i need to bake it longer?
Hi Silvana! If you bake them both at the same time they may need an extra few minutes, but I would just keep an eye on them as they bake. 🙂
I followed the recipe to a T and somehow ended up with enough cheesecake batter to make 3 cheesecakes. Did I messed up making it or did I read something wrong?
Hmmm were you using a 9.5 inch pan? That seems odd, but more cheesecake is a good thing right?
This is a delightful and delicious recipe! The cheesecake was easy to prepare, and yielded a very successful result on my first try with the help of your excellent instructions and video. Thank you so much for sharing a recipe that makes it fun to cook!
We’re so happy it turned out so well for you, Honor! Thanks for giving our recipe a shot ❤
This is absolutely delicious! Thank you for sharing such an amazing recipe! Not sure if 75 min was too long but mine fluffed really high causing cracks…and it was still jiggly in the middle….I don’t know. I ended up cutting the puffed edges off and plan to cover it with strawberries. It still tastes amazing though! And I will make again to get it right! Haha!
Hi Rochelle! It sounds like you may have over-mixed when adding the eggs–this is usually the culprit for puffing then cracking. We’re glad you still enjoyed it though. 🙂
Do you not need a water bath for this recipe? If not I’m STOKED!
Nope! That’s the beauty of it 😊 Just read the post thoroughly, watch the video, and follow the tips to avoid cracks, and you should be good. Enjoy, Kat!
I only have 10″ pan. Do I need to make any adjustments to the recipe?
Hi Stacy! It will just need a little less time in the oven. 🙂
OMG — made this Saturday for a birthday dinner and it was AMAZING. No cracks, rich & creamy, not too sweet — total homerun! My brother-in-law, who “hates” cheesecake, tried a piece and not only ate the entire thing, he actually (as a joke, but to emphasize his point) licked his plate lol. Thank you!!
That is too funny! We’re so happy the cheesecake was a hit at your event. Thanks for coming back to let us know how it went 😊
Hello!!! I love this recipe so much! would it bake okay in a ten inch pan? if so should i adjust the bake time ? thanks so much for sharing 🙂
Hi Abigale! This will work just fine in a 10 inch pan. It will be ready sooner than what is listed though, so keep an eye on it! Enjoy 😊
I was going to buy Cheesecake Factory cheesecakes for the wedding rehearsal I’m hosting but this recipe is super easy and will be more cost effective. There’s are 50 dollars a cake. Yikes! Can I make these early and freeze them?
Homemade is always the way to go, Julie! And yes, we actually cover how to freeze the cheesecake in the post 😊
Thank you so much!
Delicious Cheesecake!!! It was a huge hit & now I have 3 people wanting me to make it for their Birthdays:)
This is the BEST CHEESECAKE RECIPE! Perfect texture and the flavor is incredible! Helpful hints and reading through the recipe ahead, is my advice, so that you allow time for cream cheese and eggs to achieve room temperature…and follow the recipe and timing. Everyone I shared this cheesecake with, wish they had more! They savored every bite!
We’re so happy you found the tips helpful, Ann! And it sounds like your cheesecake turned out perfectly 😊 Enjoy!
Could I make this in a 6″ springform pan?
Hi Tabitha! You’ll probably need about half the batter to fit a 6 inch pan. Your bake time will also change, so keep an eye on it. Enjoy! 🙂
The cheese cake was the hit, it was so creamy and perfect, but how can i make mini cheese cakes?
Hi Camila! We’re so happy you enjoyed the cheesecake! Definitely check out our recipe for mini cheesecakes 😊