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!
Best easy cheese cake
I’ve been baking and cooking quite a bit since the 80’s. This recipe isn’t super complicated but I was pretty sure that I was going to foul it up somehow.
But I followed Sam’s instructions EXACTLY and it came out great!
Just get everything ready in advance, take your time and you should meet with success.
The topper was when my daughter told me it looked and tasted just like an expensive restaurant cheesecake!
Thank you Sam for taking the time to put this recipe together for us!
Hello,
Based on all the raving reviews, I am making this cheesecake for a party. I have a double oven as another reviewer mentioned. If I bake in lower oven, okay to place in upper oven to cool? Thank you.
I hope you love it, Cyndy! Yes that would be fine if your upper oven is a warm space. Alternatively you can turn off your (lower) oven, crack the door several inches, and let it cool in there for an hour before remobing. Enjoy!
I’d like to make your cheesecake for Christmas. I’ll do a trial run first but would like to add a raspberry swirl on top, do I need to do anything differently? do you have any tips for me?
Hi Pam! You can swirl the raspberry jam or raspberry sauce on top before baking. If using a jam, it’s usually helpful to warm it slightly to make it easy to swirl. I’ve found adding this swirl can make the top more susceptible to cracking (along the swirls) but honestly it’s harder to notice anyway because of the decoration and it will still taste good. Enjoy!
OMG this was delicious and so easy. I was hesitant to try a cheesecake the first time but this recipe was perfect!
So I did a water bath and the oven was at 350. The cheesecake was perfect but the crust was not. Should I have blind baked the crust since doing a water bath? The crust leaked a lot of butter in my pan. I did the spring form 9” inside a 10” pan and inside a rotating pan. The crust was soggy and saturated.
Hi Jennifer! Have you tried the recipe as written? That should solve your problem. This is one of the reasons I don’t prefer or use a water bath, they can be fussy and cause exactly this issue.
If I could give this cheesecake a 10 I would! I was hesitant when she said no water bath. I followed this recipe exactly as she told me to and it was perfect, and so so scrumptious!! This will be the only cheesecake recipe I’ll ever use! And everybody loved it! It was a huge hit at my house! I wanted to send a picture of it but I couldn’t figure out how to send it?!?
Lynn Angstadt
This is so nice to hear, Lynn! Thank you so much for trusting my recipe. I wish there was a way to share pictures here but unfortunately I don’t have a way on my website. You can always tag me on Instagram or leave a photo in my Baker’s club (if you are in there). Thank you again for trying my recipe!
Amazing! Creamy and rich and perfect. The only adjustment I made to the recipe was using crushed club crackers instead of graham crackers.
Amazing!!! I did par bake the crust at 325 for 10 minutes
Followed this to the letter using a hand mixer and opening the door to my built in oven. Perfection with SO many compliments. I made it on Monday and it was delicious Wednesday night and Thursday. I am very proud of the final product and will definitely make this again. Thank you for the step by step video 💖💖
Best cheesecake! Moist deliciousness!!
Hi!
What do I do if there’s a tear in the cheesecake while it’s cooking? Have I cooked it too long? I’m any case, it tastes amazing thank you so much for the recipe!
Hi Sabrina! There are several reasons you could have a crack in your cheesecake. I go over the tips to prevent cracks in the post. You can always cover the cheesecake with a ganache. 🙂
Sam,
This is my absolute favorite recipe of yours! This will be the third Thanksgiving that I am making it and it always turns out great! Thank you so much! I have a built-in double oven, so I’m unable to put the cheesecake on top to cool for 10 minutes after baking. Any other suggestions for this step?
Thanks again!
Elle
Hi Elle! If you can leave the door to your oven open that’s the next best place, but if not, just the warmest place in your kitchen. Some times there’s only so much you can do. 🙂
This is my favorite cheesecake recipe. I have made it dozens of times in different variations, it’s always perfect.
If you do this, even after the oven is turned off, won’t the cheesecake continue to bake a little?
If the oven door is opened and the oven is off it will not be hot enough to overbake the cheesecake 🙂
Thank you my family loved it!! What would you recommend for a 7inch spring form pan for ingredients?
Hi Myriana! Unfortunately I haven’t made it in a 7″ springform pan so I wouldn’t be able to say for sure how to adjust the recipe. You could always make it as is and use any leftovers and bake them as mini cheesecakes following the bake time in that recipe. 🙂
I’m using an 8 inch springform pan for this recipe. Any adjustments other than baking time?
Hi Pam! Make sure you don’t overfill your pan, and of course the bake time, but that is all. Enjoy! 🙂
This is the absolute best cheesecake recipe! I make my crust gluten-free and no one has mentioned noticing yet! 😁
Tysvm for sharing!! This round I used an Oreo crust!! Oh myyyyy….. literally a slice of heaven!!! 😋
Made this twice and 75 minutes seems like too much time. Pulling the next one out after an hour…
When you put it in the fridge, do you wrap it in foil or leave it uncovered. I’m serving for Thanksgiving tomorrow, so it’ll be in the fridge overnight.
Hi Kristen! Unless you have some strong odors in your refrigerator it will be ok to leave it uncovered. 🙂