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.
Ruth
It tastes good but it DEFINITELY cracked. I’ve made plenty of cheesecakes, but never just a classic cheesecake before. This is the worst crack I’ve ever had.
Sam
I’m sorry to hear it, Ruth! It may be helpful to read through the post and check out the video, I include lots of tips on why cracks happen and how to prevent them 🙂
Jackson
Cold or hot water for the water bath?
Emily @ Sugar Spun Run
Hi Jackson! Our recipe is specifically designed to be made without a water bath. We talk about this throughout the post 😊
Lisa
First time I ever made cheesecake and no cracking! So delicious! Question, the center (abt an inch in diameter) was a little soft/creamier than the rest. Baked it for 67 minutes and I cut into it after 5 1/2 hours. Could that have factored in?
Sam
Hi Lisa! It sounds like it may have just been cut into a little too quickly, but I’m glad you still enjoyed it so much! 🙂
Lisa
No one cared, but I noticed. Everyone agreed, best cheesecake ever! Thank you!
Tee
Best cheesecake Recipe I’ve ever made. Is there a way to make this 12 inches?
Sam
Hi Tee! I haven’t tried it personally, but it should work. You’ll probably need to increase the recipe by 50% to have enough batter. 🙂
Tee
Thank you so much! I will try and let you know how it comes out
Tee
One more question (sorry) when baking does it matter if we bake on the top level or middle level in the over?
Emily @ Sugar Spun Run
Hi Tee! You want to bake this cheesecake in the center rack of your oven 😊
Tee
Thank you Emily! I was cooking it at the top rack. Explains a lot
Bri
I made this and had some friends over for dessert and they said it was better than their mother in law. I love the crust and its sweetness. My husband who loves cheesecake said it was to sweet as if there is such a thing. Served it with a touch of my lime whipped cream. Followed the recipe religiously and mine did not crack.
Serenity Rosendahl
I made this cake twice and it rose about an inch each time, not sure if I did something wrong or what happened, And it’s all cracked!
Sam
Hi Serenity! I’m sorry this happened. The most likely cause of this is over-mixing the batter. 🙁
Anna
Hello! Can I use heavy whipped cream instead of sour cream? Maybe just beat it a little, before mixing with cream cheese, for it to reach yogurt/sour cream consistency?
Thanks!
Sam
Hi Anna! Unfortunately I don’t think that’s going to work. You won’t get the same texture or taste. 🙁
Hunter smith
I’ve made this cheesecake 4 times now and the flavor and consistency is great definitely my favorite cheesecake recipe. But I have yet to make one that doesn’t crack, I feel like I follow it to a T, I must be doing something wrong.
Sam
I’m glad you’ve enjoyed it so much, Hunter! Make sure to follow all of the tips in the post and one that I’ve recently found to be really really helpful is to run the crust all the way up the sides of the pan so the cheesecake can’t stick to the pan. If all else fails, a nice ganache topping is always a great option. 🙂
Tammy Caudill
I baked mine in a water bath and no cracks.
Chi
Hi. I have a convection oven.
I liked your no water bath recipe and would like to make this cheese cake because of lots of nice comments.
I have lack of experience so do you have any suggestion to give with convection oven? That would be so helpful. Thank you.
Sam
There is an adjustment needed if you bake with convection vs conventional ovens. The standard is to reduce the temperature given for the conventional oven by 25 degrees F. So in this recipe you’ll want to use 300F with a convection oven. I hope this helps. 🙂
Denise
This is the second time I have made this and it came out beautifully and was so good. I think it was better than 5 star restaurants cheesecakes. I cut it up and gave it to my doctors office, post office employees, my pharmacist and her assistant and my neighbor. Also use a piece of unflavored floss to cut your cake, it’s amazing and easy! Best cheesecake recipe and so easy. My daughter also asked for it and I was a little intimidated but this was super easy. I wish I had a Kitchen aid mixer that would have been perfect.
C
Could i make this into an oreo cheesecake by adding oreo to the filling without tweaking the recipe?
Sam
I actually have an oreo cheesecake recipe I’d recommend using. 🙂
Jess
I made this and it looks beautiful, however it is SO salty! I followed the directions exactly, I don’t understand why it is salty. I used daisy sour cream and members mark cream cheese (Sam’s club). Could these brands be the cause of my salty cheesecake?
Sam
Hmmm that’s very interesting, there is salt in your cream cheese which is why we only add an extra 1/8 teaspoon here, but I’ve used several different brands of cream cheese to make this without issue. I wish I had a better idea of what could have gone wrong. 🙁
Ariana
I cut my recipe in half to make in a small pie pan. And made mine with Greek yogurt substitute instead of sour cream and crushed up some warmed up Strawberries to give it a nice swirl. Came out delicious!
Emily @ Sugar Spun Run
Sounds amazing, Ariana! Enjoy 🥰
Michaella Alaniz
Maybe someone put salt in ur sugar jar?
Rachel
The best cheesecake ever!!! In the past two weeks I’ve already made it three times. My family favorite now.
Misty Dotts
Made today for Easter tomorrow and I’ve made it in the past too! Always comes out with perfect texture with just the right amount of sweet. Thank you!
Leilani G
Have you, or any of your followers, tried swirling strawberry jelly in before baking to make a strawberry swirl cheesecake? At what point would be the best to add the jelly?
Sam
Hi Leilani! I would probably warm the jelly a bit to make it spread more easily and then add it on top right before baking a gently swirl it through the cheesecake. 🙂
Mike
What’s up with the 32 oz²?
Sam
Hi Mike! The superscript refers you to the note below the recipe. 🙂
R Klassen
The baking time was waaaaaay too long. It might be best to recommend checking it around the 60–65 minute mark. Hopefully it’ll still taste good. 😐
Sam
I’m so sorry to hear this! Is it possible that your oven runs hot? It should take about 75 minutes. 🙁
Kate
It was too hot for too long. I put it in for only 65 minutes at 325 because I felt like 75 would be way too long and I was right. The top is literally brown with it just being in there for 65 minutes. I recommend 315 for around 50-60 minutes for a nice creamy texture and a whiter top.
Sam
Unfortunately this sounds like an issue of an oven that is running hotter than it lets on. If your oven runs hot I would recommend reducing the temperature and/or baking for less time, but otherwise bake as indicated. I would recommend an oven thermometer to help with this in the future.