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 thought this came out great. My 10 year old daughter followed the recipe perfectly. We used a regular glass pie plate though. We baked for 60 minutes in a convection oven.
So glad it was a success, Carli-ann! Thanks for trying our recipe ❤️
I’m so glad to know it can be done in a glass pie plate because I do not have a springform pan today. Can’t wait to try this recipe! I’m a Carli Ann also! I’ve never seen anyone spell it the exact same way!! 🙂
Oh wow!!! I’ve only met one other Carli Ann in Las Vegas around 1985. Too funny. My parents said they found the name on movie credits. Enjoy the cheesecake we are definitely keeping this recipe!
I was careful to use exact measurements and not over-mix the filling: 7 TABLESPOONS of butter in the crust was way too much! Fortunately I put a baking sheet with raised edges under the springform pan, as a lake of butter oozed out of it. The crust itself is greasy and somewhat unpleasant. The filling of the cheesecake is just so-so, not a recipe I will use again.
Hmm, the 7 Tablespoons is correct, I use this crust frequently (twice in the past week alone) and this isn’t an issue I’ve run into or seen reported before. It should not be greasy. It does sound like your springform crust is not sealing properly, though. Sorry you did not enjoy, Casey!
I’m wondering where I went wrong.. maybe I didn’t let the cream cheese soften enough? It came out in more of a lumpy texture, more so than a creamy texture 😔 good flavor, just the texture suffered. Would love to know what I did.
Hi Megan! I’m so sorry this happened! I would say the cream cheese wasn’t quite soft enough if there were still lots of lumps. There may be a few lumps in the batter when you are done, because you don’t want to over-mix it, but you don’t want a whole lot and it should still turn out to be nice and creamy when done baking.
I don’t have a springform pan. What else can I use?
Hi Sara! You can use traditional cake pans, but you’ll likely need more than 1 and it will be a bit more difficult to remove it from the pan.
Can this same recipe be used for mini cheesecakes ?
Hi Monika! It can be used for mini cheesecakes, but I do have a mini cheesecake recipe that you can use as well. 🙂
I followed the recipe exactly and I feel it came out too eggy 😭
I’m so sorry this happened! The most likely causes of this are over-mixing or over-baking. 🙁
This is by far the best cheesecake I have ever made!!
Love it, but I love all your recipes.
Thanks so much for the review, Jan! We are so happy you are enjoying the recipes ❤️
This looks amazing! I’m wondering, can the sour cream be replaced with 2/3 cup vanilla yoghurt? Maybe compensating with slightly less sugar? Thanks for your recipe!
Hi Stephanie! I know plain greek yogurt will work, but I’m not sure about a vanilla yogurt.
I love this recipe! If I want to make cheesecake bars instead do I need to make any changes?
Hi Brittany! We’d recommend making our cheesecake bars instead 😊
I made your cake twice and it’s delicious! However, the top of my cake is not smooth like yours. It becomes light brown. How do I fix this. Also should I use the convection setting or regular setting? Thanks for the great recipe!
Hi Lucie! I’m not quite sure what you mean by saying it isn’t smooth? Does it have big clumps in it or almost like ripples? Your cheesecake may be in the oven too long if it’s browning. I bake in a conventional oven. I hope that helps. 🙂
I have decided to make this again for the holidays. With that in mind, I would make in early December and freeze. Once cooled and ready, do I move to cardboard or a plate before wrapping and freezing? What do you suggest since I would make a couple.
Hi Lisa! These cheesecakes can be difficult to move without cracking them, but if you can I would probably use just a flat plate. 🙂
Delicious n easy. Thanks for sharing.
Can you use pre-made crust ?
Hi Steph! Yes you can, but it probably won’t hold all of the batter and your bake time will probably be reduced, so just keep an eye on it. 🙂
No water bath needed. Perfect
My first time making cheesecake and this came out perfect.I made it for a birthday party and everyone loved it..It only cracked a tiny bit on the side where the filling hit the pan because the crust wasnt quite high enough..I covered it in blueberries and cherries so no one say it anyway. Thanks for a great recipe with awesome tips.I followed them all to a T.
We’re so happy your cheesecake was a success, Cece! Thanks for coming back to leave a review ❤️
Will be trying this recipe tomorrow, does the sour cream also need to be at room temperature? Thank you 😊
Hi Erin! Yes, that will work best. Hope you love it!
I love this recipe . This is what all my family want me to make them for their birthday cake . tThank you
Came out perfect. About half way through the work I realized for a few bucks more I can buy a frozen Cheesecake Factory that will be just as good. I was wrong. My biggest critique…… my wife said it was awesome. The best. Loved the graham cracker crust and flavor of the cheese cake much more than any store bought. Simple easy. Thank you
We’re so glad you stuck with it, Paul! Thanks for coming back to leave a review 😊
I’ve made it before. I add lemon zest to the filling and it’s awesome!!
Thank you for this wonderful recipe.
It is fuss free and yummy.
I have made this several times for family and friends and all of them loved it.
I read a few posts on cracking. Mine has turned out with and without cracks at different occasions.
But even those with cracks taste beautiful and when it cools down , the cracks are not that noticeable too.