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!
I just got a stand mixer as my Christmas and this is the very first recipe I tried. I’m sure I did everything wrong. How do know if I over mixed? It still seemed slightly lumpy when I poured it in the pan. I made 2 when the first one came out it was somewhat puffy but I separated the edges with the knife. It had a huge split after it started Cooling. I thought it may have been over baked so I was real careful the second time. The second one was smooth but puffed way up when it was in the oven. Took it out earlier set it upon the stove top and it was beautiful. I left it to cool and when I came back to it it had a huge split on top too. I haven’t tried them yet because it was late when they finally came to room temp
Hi Brito! The puffing and splitting is a sign of over-mixing the batter. It’s ok if there are a few lumps, but you want them to be minimal. It really helps if everything is completely at room temperature when you start. I hope that helps. 🙂
This was my first time making a cheesecake and it tasted delicious! Thank you for the easy to follow recipe! My cheesecake did puff up a little and got brown on top…would both of these problems be due to over mixing? I baked at the suggested temp for 75 minutes.
Hi Tito! A little puffing is ok, but if it cracked afterwards then it was slightly over-mixed. Your oven may be running a bit hot if it browned on top.
I made this cheesecake to a T but i didnt have enough crust for the sides and when i took it out of the oven it had a few side cracks but after cooling untop of the cooling oven a giant x cracked in the middle. My crust got stuck to the bottom of the pan which made me kind of sad but the taste was pretty good overall. I added blueberries and strawberries on top. Any advice on how to get the graham crackers to stick on the sides?
Hi Yael! I usually just push them up the side a little bit with the bottom of a drinking glass.
Hi. If I want to make 6 mini cheesecakes with this recipe, what would the oven temperature and cook time be?
Hi Angie! I actually have a mini cheesecake recipe that you could follow. 🙂
This recipe is fabulous. I’ve made it twice. There were no cracks!! My dad requests it when I visit.
Question though: Is 75 minutes a typo?
Mine only takes 45 minutes. I’m so glad I checked it early.
Hi Julie! It is not a typo. It typically takes about 75 minutes to bake, but I’m glad you checked yours and caught it early. 🙂
Sam,
Is it ok to let the cheesecake cool down inside the oven once with the door open and turned off? I have a double oven, and my stove is separate. If so, how long would you leave it in there before removing it to cool on the counter.
Hi Tamara! That will work just fine. We would recommend leaving it in there until it is close to room temperature.
Would leaving the sugars out of the crust, change the binding process or anything other than the sweetness?
Hi Michelle! The sugar does help bind the crust so if you leave it out you will have a pretty crumbly crust.
Are you using salted butter? You didn’t say if you’re using salted or unsalted butter.
Hi Summer! For the crust you can use whatever you have on hand, the difference is negligible 🙂
Hi Sam!
My recipe is almost 100% the same as your recipe…but I do the sour cream topping.
I don’t know if you do the same, but I take it out after about 60 minutes, let it cool for 15, and pour the topping on and bake for another 15 min. Have you ever tried it? It’s SO good!
My question is your crust…do you do yours all the way up the side of the pan, or like a half way? Also, should the crust be ticker or thinner?
Hi Ed! My mom used to make a cheesecake with a sour cream topping. It was pretty tasty. I put the crust most of the way up the sides in my pan. You can see in a picture in the post how far up it goes, I’d say 3/4 of the way. You can make the crust thicker or thinner to your liking. 🙂
I made this cake my partners birthday but halfed the recipe and everyone loved it. I couldn’t find Graham crackers so used digestive biscuits.I cooked jit for 60 mins but I would say probs better at 50/55 mins.
Do you put the sour cream in the filling and on top or do you only put it as a topping? Thank you.
I tried this recipe at half pax, with regular cream — because I had no sour cream — and baked in an air fryer. 6″ springform pan. Worked great. I recommend covering it with foil for the first 30 minutes, as it might be too burned if left bare all throughout. It browns just right with the foil, but if anyone who tries it without you can tell me how it goes.
Do you know how long it would take to bake mini ones
Hi Nikki! Check out our mini cheesecakes recipe for instructions 😊
I was very excited to try this recipe. It was very good with one exception. I could taste the salt. I have a very low tolerance to salt and generally do not cook or bake with it but since this was the first time I was making this, I wanted to follow the instructions to a T. I had 10 people for dinner tonight and served the cheesecake as dessert. 3 of my guests also stated it was too salty, tasty but salty. So my question is, have you made it without the salt and what did you find was the difference in taste? I plan on making it again but will eliminate the salt to see if it is good that way.
Hi Donna! I have not made it without the salt, but it should still turn out if you omit it. If you use unsalted butter for the crust that can reduce the salt in the cheesecake as well.
If you want to add a topping like cherries or caramel, do you wait until after the 6 hours of cooling?
Hi Tamara! I would wait until the cheesecake has cooled to add a topping. 🙂
This was the best cheesecake I have ever made. The helpful tips made sure I did not have a cracked cheesecake.
I made this with no mixer & no spring form pan. I was nervous the consistency would be off since I used a fork but It still turned out so goood!! My husband is so picky but he loved this recipe. Will definitely make again but hopefully w proper utensils so it’s not as hard to make. 🤣 so delicious!!!
I have made this 3 times now in the last month, and all three times I did it at 1/2 recipie (2whole eggs though) and used “regular” pie crust as it’s what we prefer in our home, and it turned out FANTASTIC all three times. I will say that i only baked it for 60 minutes (just till the first tiny crack forms somewhere, ANYWHERE, on top, then i pull it from the oven) and then let it rest on my warm stove, above the oven that is now off, for an hour before refrigerating and it turned out PERFECT all 3 times. I wouldnt cook for 75 minutes, it would be burnt. But again, I used 1/2 the amount of batter as the recipe specifies so that might be why. All in all, wonderful recipie. Especially if you don’t want to deal with a water bath.
Also note, one I made it peanut butter, one pumpkin, and one plain and they’ve all turned out fantastic.
We’re glad it’s been a hit for you, Shauna! 😊
This recipe is without a doubt the BEST cheesecake ever! Easy and fabulous taste. I’ve made many others and this is terrific!
Best cheesecake hands down! We had it for Thanksgiving!
This came out perfect and very tasty and creamy. I used plant based cream cheese and swerve sugar and ripple milk. I also used a nut crust. This was delicious! Thank you. This was very beginner friendly
Hello! My cheesecake just came out of the oven. It wasn’t cracked at all for about 20 minutes and it crack a little in the middle, almost like it had to because it was being pulled. I did release the sides with a knife right after pulling it from the oven. All room temp ingredients. Does yours crack in the middle or do you think I did something wrong?
Hi Bri! If it was just a tiny crack it may have been slightly over-mixed when making it. It should still taste delicious though! If it ever happens to mine I like to put a nice layer of chocolate ganache on top. 🙂
Okay! Thank you! It was delicious either way and will keep trying to perfect it! Thank you for the recipe and Happy Thanskgiving 🙂
Mine just cracked too 😞. After I loosened the sides, I removed the spring form pan. Was I supposed to leave in the spring form for the 1 to 2 hours?
Hi Diane! I typically leave it in the pan until completely cooled and during refrigeration, removing it to serve. Removing the ring may have caused the crack from it being jostled too much. 🙁