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.
David J Bourque
I want to make this with an oreo crust. My family loves chocolate. Do you have a basic oreo crust. I have one for a chocolate creme pie I make.
Thanks!
Sam
Hi David! I do have an oreo crust. Enjoy! 🙂
Joanna M Harger
I made it half sugar and half monkfruit. Was wonderful!!
Tori
When I put it in the refrigerator, do I leave it uncovered or cover it with something?
Sam
I personally leave mine uncovered, but you can’t go wrong by covering it with foil or plastic wrap 🙂
Brittany S
Why did I have so much batter left over 😭
Sam
Hmmm what size pan did you use?
Babs
Can’t wait to make this. Can this be made without a crust? I want to make and use as a center for a cake so I don’t need the crust.
Sam
It could be baked without a crust, I would recommend lining your pan with parchment paper so it doesn’t stick to the pan. 🙂
Ken
I made this cake for my wife’s 68th Birthday. She loves cheesecake! But not this one. It burnt. The edges were brown and the center was nearly black. 75 minutes seems like a long time for this. We did scrape off the top and the cake was fairly edible with an OK texture. I wouldn’t call it the best.
Sam
Hi Ken! Yikes! Something definitely went wrong here, I can assure you your results are not typical. A few questions to help troubleshoot: Did you bake in the center rack and was the oven the correct temperature? I would make sure you have a thermometer in your oven, many ovens unfortunately do not run true to temperature and need to be calibrated. This recipe was tested in a 325F oven and the bake time is correct. I am sure the texture would not be very good inside if the top was that burnt, so I’d love to see you get the proper results and texture.
Ken
Hi Sam, Thanks for getting back to me so quickly.Yes the cake was on the center rack and the temp was set to 325. We’ve had this oven for many years and if anything it will take longer to bake. This is the first time something got burned. I did just have a piece of the cake without the burnt part and a bit of strawberry preserve on top. Not totally bad. I think it taste better after two days in the fridge.
Sam
That’s really odd. I’m not sure what could have happened. 🙁 I wish I had more help for you.
Lucas
Because I only had 16oz of cream cheese, and only an 8 inch springform, I halved the recipe (except for the crust, which I kept the same.)
It came out so nice! I baked it at 325 for about 40 minutes, then turned it down to 300 for another 20. Perfect! No cracks or anything at all.
Vivian
I would like to make this for Thanksgiving. How many days can I leave it in the springform pan in the refrigerator without an issue? Thanks!
Sam
Hi Vivian! I would prepare within 3 days of serving. Enjoy!
Marly
This is a no-fail recipe for me! I’ve made it twice now and it has turned out perfect both times. I can see now why this has 5 stars!!
Sophia
OMG it came out so nice and pretty!!! I made this for a friends birthday and she is going to love this.🥳
Jenny
This cheesecake lives up to the hype! Can’t wait to make the pumpkin cheesecake for Thanksgiving.
Courtney
I haven’t made this yet. I’ve never made a full sized cheesecake. I’ve only made miniature ones in muffin tins. My question is just to clarify. I do not pre-bake the crust?
Sam
Hi Courtney! You do not need to pre-bake the graham cracker crust. 🙂
Courtney
Thank you for the quick response! Can’t wait to give this a try.
Dakota
I have 4” spring form pans that I plan to use for gifting mini cheesecakes this holiday season. Any idea on what this recipe would yield in 4” cheesecakes and if I should adjust bake time or temp? Thanks in advance!
Sam
Hi Dakota! I don’t know for sure how many it will make in a 4 inch springform pan. The temperature will stay the same, but the bake time would be much shorter.
VeeJay
Hi Dakota, what an intereting question. I hope this link to convert any recipe to any size pan might help. Let me know if it works.
Best,
VeeJay
https://cakesbylynz.co.uk/index.php/2021/04/how-to-convert-cake-recipes-for-any-size-tin-or-cake-pan/
Celeste Weingartner
used this as a base and scaled it up in my head slightly, but was able to follow the process, and I used two 9″ round pans, not Springform. live in Denver, so temp went to 335.
I have two of the most beautiful looking and amazing smelling cheesecakes I’ve ever made
Sam
I’m so glad you enjoyed it so much, Celeste! 🙂
Jim
I am going to make. This for the first time soon, I want to add lemon juice and zest, because I will be making a blueberry topping , how much lemon juice and zest should I add , just to give it a slight lemon flavor.
Sam
Hi Jim! I actually have a lemon cheesecake that I would recommend trying if you are looking for a lemon flavor. 🙂
Jim
Thanks, but I just want a hint of lemon to go along with the blueberry compote I will be serving with this,
Sam
Without having tried adding a lemon flavor to this, I can’t say for sure how much to add. Lemon zest is your best bet as it provides more flavor than the lemon juice does. 🙂
Jen
If I’m looking to make 24 cupcake size cheesecakes should I make the full filling or should I half it?
Sam
Hi Jen! You will need the full recipe for 24. 🙂
Mark
this is exactly what i was looking for! it’s amazing.
Brooke Mitchell
Absolutely delicious recipe. Despite some of the other reviews questioning how much butter was in the crust I went for it and it was perfect! However, I did not have nearly enough crust. Technically it covered the bottom and sides but it was so thin that I could hardly taste it. Besides that, this was the perfect cheesecake recipe and this will be my new go-to (with double the crust).