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.
J. Vernott
I really like this recipe! I added fresh grated lemon peel to the crust and fresh grated lemon and orange peel to the batter. I also line the bottom of the spring form pan with parchment so that after it cools completely I am able to remove the pan bottom from the cake. Lightly greasing the sides of the pan helps the crust not to stick.
sam
i wanna make this for fourth of july but as cheesecake bites. how should i go about that? would it change the baking time? i assumed i would do it in a cupcake tin sheet. should i use paper liners or just plop it in there? or should i bake it normally and use a cookie cutter to get small shapes? and can i add food coloring with no problems?
Sam
Hi Sam! I actually have a recipe for mini cheesecakes on my site that you can use. 🙂
David
I made this cheesecake recipe several times now and it is perfect. I love it and you can top it with anything from pie filling, chocolate, whip cream or plain. Use your imagination and enjoy the creamy goodness!!
Linda Jo Park
Hi. Just made this. It cracked during the first 10 minutes after taking it out of the oven. I think I should have taken it out a few minutes sooner. Not worried about it cuz it’ll still be delish.
Jen
Great recipe. I baked it for 75 minutes but I should have watched it more carefully. It probably baked 8-10 minutes too long.
Alex
I made this and it turned out beautifully. I didn’t use a water bath or let it cool in the oven. I actually took it out after 60ish minutes and it was perfect. I think the advice to separate the crust from the side of the pan was spot on as well.
Naimah
I’m gonna try this cheesecake recipe with 3 bricks of cream cheese, flour and butter crust- no egg yolks in the crust, and turn it out of the spring form pan straight out of the oven. No waiting for it to set in the fridge for a day or night. Just gonna let it cool to room temperature 🤒
Denise Waddell
This is the first cheesecake I have ever made. Loved it so much I made some for friends and now everyone is requesting one. Great recipe. Thank you.
Emily @ Sugar Spun Run
Sounds like your cheesecake turned out beautifully, Denise! Thanks for trusting our recipe ❤
Chloe
PERFECTION!!! Just Wow. Thank You.
I was a sous chef and line cook for over 15 years, yet baking totally defeats me! Why? but this is a clear, easy to follow, well written, recipe. I tried 3 others before I found this one. That’s a LOT of wasted cream cheese, ricotta, and mascarpone (that one hurt because it’s so expensive).
Two things that I learned from our pastry chef:
1.) Put a pan of boiling water on the rack below your cheesecake
2.) Turn the oven off, crack the door with a wooden spoon, and let your cheesecake come to room temp in there
Tiffany
Can this recipe be used with the premade crust that comes in the aluminum pan? Or does it have to be the spring pan.
Sam
Hi Tiffany! That premade pan won’t hold all of the batter, but it will work. Your bake time will definitely change and I’m not sure exactly what it would be. 🙂
Baseemah Gaskins
I’m pleased to say my family couldn’t get enough. I nailed it! Finally a recipe where it’s perfect!! You deserve every five star you’ve gotten. Anyone who didn’t give you a five star clearly didn’t follow the instructions. Thanks again for sharing.
Emi
Where I am, brick-style cream cheese isn’t available unfortunately, only the spreadable kind that comes in tubs. Would that make a huge difference? If so, is there anything I can substitute in (e.g. mascarpone)?
Sam
Hi Emi! Unfortunately I’m not sure it will work quite as well. There are typically additives in the tub style cream cheese that help it spread a little bit better. The ingredient list on the cream cheese I use looks like this: pasteurized milk and cream, salt, carob bean gum, cheese culture. If your tub cream cheese has similar ingredients it will probably work. If it has extra ingredients your cheesecake probably won’t turn out quite as nicely. I hope this helps. 🙂
sarah
what can i substitute sour cream with in this recipe as i dont have it and neither do i have creme fraiche
Emily @ Sugar Spun Run
Full-fat greek yogurt would work 😊
lee hall
Best recipe yet. Not too sweet at all. I added chocolate powder to the graham cracker crust and drizzled chocolate over it. Fantastic
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Lee! Thanks for coming back to leave a review 🥰
Raesa
Hello!!
I had a question, if you were to bake it in a 10 inch pan, would you have to double the entire the recipe?? Or perhaps just the breadcrumbs? Or nothing at all?
Thank you 🙂
Emily @ Sugar Spun Run
Hi Raesa! This recipe 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 😊
Mari
What if I wanted to try this in a water bath? How much longer in oven, and how do I adjust temperature?
Emily @ Sugar Spun Run
Hi Mari! Our recipe is designed to be baked without a water bath for smooth, crack-free results. Using one can actually cause issues, so we recommend sticking with the recipe as written. We hope you love the cheesecake ❤
Shona
Made this for Father’s Day and it was wonderful! I substituted with lactose free cream cheese and sour cream and a gluten free crust. Still turned out perfect! (With some cracks but that doesn’t effect the taste!) I followed the measurements and instructions exactly and the substitutions worked perfectly. So much so that my cheesecake snob husband couldn’t even tell it was lactose and gluten free!
Emily @ Sugar Spun Run
Wow, we’re so happy it was a success, Shona! Thanks for letting us know how it turned out for you ❤
Stacy L Stewart
Love love love this recipe!! It comes out great everytime and I get rave reviews when I serve it. Thanks for sharing.
Stacy S