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!
Made this exactly according to instructions and it was amazing. This is the real deal…how cheesecake should taste!
since sour cream comes in1 cup 8oz how do we measure for
2/3 cups ??
Hi Teri! You can scoop it into a 1/3 c measuring cup 2 times. 🙂
Do you grease the bottom of the pan? Or use parchment paper?
Hi Maria! I don’t do either, but you can if you prefer to do so.
Just made this today for my daughter’s Holiday party tomorrow🤞I am excited to try it! My daughter can be a cheescake snob too so we shall see👍Thank you. Kim-SF, CA
I love this recipe! for Christmas I’m making personal sized ones for all of my family and friends. what do you suggest the cooking time be for 4-5 inch springform?
Hi Samantha! Unfortunately I have not bake them in a pan that small so I can’t say for sure what the bake time would be. I would be sure to keep an eye on them as they bake. 🙂
Do you think a premade crust would work the same with these instructions?
If you are buying the graham cracker crusts in the metal tin they aren’t quite as large and this will fill about 2 of them, but will work. 🙂
Hi there! I am going to try your cheesecake recipe. It looks delicious and fairly easy. I think I have only a slight problem. My springform pan is a 10 inch. What are your thoughts short of purchasing a new pan. Looking forward to your thoughts.
Hi Candice! It will just need to bake for a little less time. 🙂
I made this one in a convection oven and it turned out PERFECT. As per standard protocol I reduced the temperature by 25 degrees. Some light uniform crack all around the circumference, but the centre was pristine – too bad I was covering it!
I also used a water tray but a rack below instead of bain marie.
Texture was smooth and utterly wonderful, just SO rich. I cut the cake into 32 slices and it was still hard to finish one!
I put my question as a reply to another. by mistake: during your trial and errors, what did you find was the difference between using 4 eggs vs. only 3? And/or how does the texture change with 4 blocks of cream cheese over 5?
I’m so glad you enjoyed it so much! The 4 eggs just helped with the texture. I think adding an extra brick of cream cheese would be too thick. 🙂
I baked my cheesecke for 50 mins, the top is not white like yours, the top is brown and the middle is sunken. What did I do wrong? It still tastes good though.
Hi Dinna! It sounds like the batter may have been over-mixed, this causes the top to rise in the oven, over-brown, and then sink after baking. I have a recipe video tutorial in the recipe card, if that is helpful for seeing how I make mine 🙂
Thank you! You’re right. I used a handheld mixer. I will do it again.😊
I think I need to have the cream cheese out of the fridge overnight. I left it out for a couple of hours and I guess it is not enough to bring it to room temperature. There was a lot of resistance when I was mixing it. It was not pliable enough.
I hope it goes better next time! 🙂
First time I made, it was perfect. Last two times, around the edge at the pan, it separated as it rose. Then it settled back down. But the first one was perfect. Last time, I made sure all ingredients were at room temperature. Any ideas what I’m doing wrong? Love your recipes. jbb
Hi John! If it poofs a bit it may have been slightly over-mixed. Did it crack? You can also push your crust further up the sides of the pan. 🙂
I’d like to make this gluten-free. What would you use as a substitute to the graham crackers for the crust?
Hi Jackie! I haven’t personally tried it, but others have used gluten free graham crackers with success. 🙂
Use a gluten free sugar free butter cookie like Brexonic. Works great.
Would you recommend storing the cheesecake in the fridge overnight covered or uncovered?
Hi Shannon! I leave mine uncovered but it’s usually safer to cover, just in case you have any leftovers or cut onions or anything in your fridge where the smell could permeate the cheesecake.
I didn’t read the part about not using the tub type cream cheese. I’m now waiting for mine to cool and wondering what the repercussions will be of not using bricks.
It may not set up as well. 🙁
Instead of lemon or vanilla I’d like to add peppermint extract- how much would you recommend
Hi Susie! I actually have a peppermint bark cheesecake you could try. 🙂
Hey there! This is an amazing recipe! I’m making it for the second time – in your trials and errors, what did you find the effect was in using 3 eggs over 4?
Hi there – how many days in advance can I make this cheesecake? Thank you! I’m so excited to try it.
This cheesecake is good for up to 5 days covered tightly in the refrigerator. 🙂
Hi! I’ve made this several times now. I’ve even doubled it a few times and made in 6″ spring form pans. Today I made without any graham cracker crust and it was amazing!! My question is about freezing without any crust. Do I defrost in the fridge overnight? It’s for a party and I want to be sure of how to feel and how to defrost and still have it taste as amazing as it usually does!
Hi Connie! I would defrost it in the refrigerator overnight. 🙂
Hi! I am planning on making this cheesecake!! Can you substitute the sour cream for anything else?
Hi Brittany! Full fat Greek yogurt will work here. 🙂
Hi Sam,
I made this recipe tonight for our family Xmas celebration in two days. Everything seemed to go accordingly, but upon removing from oven I noticed a good amount of butter leaked from bottom of spring form pan, which I’m assuming was from the crust? I’m letting it sit overnight and will see what’s what in the morning. What could be the problem and do you think it’s salvageable?
Hi Brianna! Sometimes spring form pans just leak. I don’t think there’s going to be any issue with the cheesecake. 🙂
Hi! I am going to try this recipe for the holiday’s. Is it okay to add lemon juice to the batter? If yes, how much would you recommend? I will add lemon zest to the crust for sure, but I am not sure if the batter will be changed with the extra liquid. Thanks!!
Hi Natalie! I actually have a lemon cheesecake recipe you could use. 🙂
can I use this recipe for cup cakes and if you can how long do I cook them for
Hi Pat! I would follow the baking directions in my mini cheesecakes. 🙂