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.
Matt
Awesome cheesecake, family loves it. Overcooked it a bit the first 2 times at 60 minutes, tried 52 minutes the last two times and it turned out perfect, thanks for the recipe. Top notch cheesecake.
Gp
I just made this with some modifications and it was incredible! I used powdered monk fruit sweetener instead of sugar and added a dash of allspice and nutmeg. For the crust I used Ritz crackers instead of graham. I made homemade whipped cream with vanilla for the icing and a balsamic strawberry reduction sauce to drizzle.
Low carb, sugar free, light, fluffy, creamy and delicious. Thank you
Jamie
I used this recipe to make 100 mini cheesecakes topped with italian meringue buttercream for a wedding I was a part of in July and everyone loved them.
Only change I made was to the crust. my first test batch seemed greasy (could have been an error I made) but my 2nd attempt i changed the ratio to 2 ¼ of crushed graham crackers and a full stick of butter. (left the rest as is) and it turned out perfect.
I have a 9in cheesecake is cooling now. can’t wait to have a slice tomorrow 🖤
Emily
After cooling an hour or two ontop of oven can I put it in the fridgerator?
Sam
Hi Emily! You will want it to cool completely before refrigerating. 🙂
Amanda Fernandes
Hi I love this cheesecake, I make it on all the holidays. I am wondering if you have any ideas on how to split it into 4 mini cheesecakes 😬
Sam
I’m so glad you’ve enjoeyd it so much, Amanda! Unfortunately I’m not sure what sized pans you’d need to make 4 of these. 🙁
Jamie
If I had to guess… one batch should roughly make 4 3inch mini cheesecakes. depending on the amount of batter & crust in each pan. if you like a good amount of crust you may need to do an additional ¼-½ batch of crust.
i do know for sure that one batch of batter makes roughly 30. 1in(wide) by 2in(height) mini cheesecakes.
sally A green
Amazing!!! The best I have ever made….Thank You.
Ashley Bache
Ahh using a 10 inch springform pan should I double the crust?
Sam
It certainly wouldn’t hurt to have more crust for a 10″ pan. 🙂
Jill Savage
I’m making this for Christmas! I’m adding white chocolate chips and swirling Red Raspberry Preserve throughout. Then I will top with fresh raspberries and drizzle with melted white chocolate chips. Can’t wait to taste it!!
Jonathan
Great recipe and simple to make! Turned out perfect first time!!
Vera
This recipe is delicious. I have made many of your recipes in the past and everyone in my family agrees with me, you are an excellent baker!
Thank you for sharing
M
Hi don’t you have to grease or line the pan with parchment?
Sam
Nope. 🙂
M
Hi.. another question here…
Once the cheesecake is completely cool and I put it in the fridge overnight, how do I keep condensation from forming on the top? I have it in a cake keeper which has a lid, is that enough or do I also need to wrap in plastic? If so won’t it peel part of the cake away when I remove it?
Sam
As long as it has cooled 100% it shouldn’t get condensation on the top. 🙂
Michael
I use glass pie pan and don’t use grease nor do I use parchment. no springpan is necessary.
M
Hi, I just made your cheesecake and it turned out perfect! Thanks fir all your help!
Emily @ Sugar Spun Run
That’s wonderful! Enjoy 🥰
Kristen Dziadula
great! So when it is done, I turn off the oven and open it pretty wide for an hour then take it out correct?
Sam
Yup. 🙂
Kristen Dziadula
Thank you!
Kristen Dziadula
should I take it out after 10 min and run the knife around then place it back into the open oven to cool for an hour?
Emily @ Sugar Spun Run
Hi Kristen! Yes, that will work just fine. Enjoy!
Deborah Richards
This was a 10 out of a 10 and I made half orginal cheesecake and accidently used the 1/2 fat and it was Awesome! People are still asking me for the recipe! IT was gone in a day. Thank you
Kristen Dziadula
Hello! I have a wall oven, what do you suggest I do while it’s cooling off
Sam
Hi Kristen! If possible, this is what I do, crack the oven several inches and let it sit for about an hour. 🙂
Kristen Dziadula
great! So when it is done, I turn off the oven and open it pretty wide for an hour then take it out correct?
Sam
Yup. 🙂
Jamie Burnett
I love that you put the ingredients and measurements under the each step! So much easier than scrolling back and forth!
Cheryl
Thanks for this delicious, simple recipe. This is my “go to” cheesecake recipe and everyone loves it! I do make a bit extra crust just because I like it to cover more of the sides.
N/A
I followed the instructions as noted, it tastes really nice but just too much eggs, it has a consistency like quiche.
Sam
If it has an egg like consistency, it may have been slightly over-baked. 🙁
Lynn
I agree. You may have over baked it. I’ve made a million cheesecakes from other recipes too and this is always the same egg to cream cheese ratio in every recipe.