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!
Any idea as to how to remove the bottom part of the spring pan to move it into a box for delivery?
That’s always a challenge. Typically if I know I have to move it, I will line the bottom of the spring form pan with parchment paper. If it’s too late for that you can try using a couple of big spatulas to slide underneath of the cheesecake to free it from the pan.
Sam! I just baked Eddie’s birthday cheesecake! It turned out great except for the crack down the center. Probably because I used a spatula instead of a knife. I didn’t want to scratch the non-stick spring-pan. My only suggestion, like I should talk lol, but maybe you could state WHEN in the recipe to “spring” the pan.
Otherwise, Eddie will probably celebrate his birthday, later today with a slice of cheesecake. I also anxious can’t wait to taste it.
1 thing is for sure, it’s not heavy like my Dad’s. He was a pastry chef & Baker. I was never allowed to bake anything because we had a bakery & then he worked Ina bakery. It’s a shame I can only bake after he passed away.
But I did learn very young how to decorate cakes.
Thank you, Sam, for sharing this easy recipe. I’m going to check your other recipes!!!
O no! I’m sorry to hear about the crack! My favorite way to fix the crack is with a ganache topping. A little extra chocolate isn’t a bad thing right? I typically don’t take the ring off of my pan until I serve it. I do like to loosen the crust from the edges of the pan with a knife a few minutes after it comes out of the oven. I hope he loves his cheesecake! 🙂
Hi Sam, I was wondering, could I make the graham crust 1 day & make the “cheese” the next day.
If yes, how would I preserve the crust overnight? Just refrigerate?
Unfortunately, I was in a very bad accident with injuries. Don’t know if I can do entire cake in 1 day. But for Eddie’s birthday I want to make it. He LOVES cheese cake with graham cracker crust. Thank you.
Hi Doris! I think making the crust the day in advance will be fine. I would just make sure to wrap it tightly and properly just store it at room temperature. 🙂
Sam! I forgot to tell you. I froze it & defrosted it as you said & the second half was great 👍😊
I’m glad it worked for you! Thank you for the feedback. 🙂
first time i ever tried making cheesecake, was fun and pretty easy, although mine did crack significantly in the middle it still came out in the perfect texture and consistency. really delicious and creamy! the crust is especially yummy. going to try the key lime cheesecake next.
Oh no! We do have some tips in the post to prevent cracks if you want to check those out before trying the key lime version. We’re so happy you enjoyed it overall though! Thanks for trying our recipe, Max 😊
Unsalted or salted butter?
Either will work fine for this recipe. Enjoy, Chris!
Wow Sam! Thank you for such an awesome recipe! This was a great success, everyone raved about how tasty it was. They want me to make it again.
We’re so happy you loved it, Yosy! ❤️
Thank you for your recipe yummy yummy
Can you freeze the cheesecake after completely cooled?
Hi Margaret! That should work just fine. 🙂
Do you have a rough idea of how long to bake these if making into cheese cake cupcakes?
Hi Erica! I would follow the instructions on my mini cheesecakes recipe. 🙂
Can I make this recipe with no crust. I’m wanting to layer it with red velvet cake.
Hi Catrice! I do this and will typically line the pan with parchment paper so I don’t get any leaks. 🙂
Do you mean you use the red velvet cake as a crust instead? I would be interested in trying this if so! Thanks!
I believe she is referencing putting the cheesecake in between 2 layers of cake. 🙂
Cheesecake turned out absolutely amazing!! My son loves it and already asked wgen im making it again, and hes only had 1 piece!!!. I always thought Cheesecake was difficult to make, but this recipe was so incredibly detailed!!! I love it!! Thank you sam, you’re a genius!!
We are so happy you found it helpful, Paula! Thank you for giving our recipe a try and coming back to leave a review–we really appreciate it! Enjoy ❤️
Superb.
I have been searching for the perfect recipe for years and now the search is over.
The explanation and details in this recipe explains why other recipes fall short.
I followed everything to the tee and the results were spectacular.
Some raspberry sauce and fresh berries finish this perfectly.
THANK YOU for sharing. You have made alot of people very happy.
We sincerely appreciate your thoughtful comment, Andrew! Thanks for giving our recipe a try. Enjoy the cheesecake! 😊
Amazing recipe!!
Greetings, it isn’t clear to me whether or not you use a water bath for this recipe? Thanks!
Hi DK! We this mention several times in the post and video. There is no water bath required. 🙂
Great recipe! How long should I bake if I’m making a cake that’s just half the serving size?
Hi Michelle! I’m not sure how long to bake it as I haven’t tried it myself. I would just keep an eye on it. 🙂
I made the crust but didnt put all the way up side of pan , only 1/4 of the way..will this make cheesecake collapse after i remove side of pan ? Also, batter wasnt as thick as in ur video..is that ok ?
Hi Paula! The sides may stick a little bit more but it won’t ruin the cheesecake. As far as the consistency goes, I’m not quite sure. I think it’ll probably still turn out. Let me know how it goes. 🙂
I’m wanting to make this, this weekend for a birthday! Can I use a cake pan instead of a pie pan? Would I double the recipe?
Hi Kayla! Ideally, you would use a springform pan for this recipe. If you don’t have one, a cake pan will work, but you may not be able to fit all of the batter (springforms are deeper). Be sure not to overfill your pan! Getting the cheesecake out of your pan may be a little tough, so using foil or parchment is a good idea. 🙂
I used this recipe exactly as in two round 9″ cake pans. I did make a little extra crust to fill both pans but the cream cheese mixture filled both evenly just fine.
This has become my go-to cheesecake recipe, and I’ve made many. For the crust though, I feel you only need 1/4 cup (4 TBSPs) of butter, and I also add a good pinch of cinnamon.
This cheesecake is especially nice with a pureed strawberry topping and real whipped cream.
What temperature and for how long? I can’t find
Hi Erica! Check step 6. 🙂