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.
Chris
Simple foolproof recipe. Everyone loved it.
Kathy
First time ever making cheesecake. It was perfect! Followed your step by step instructions. It was so creamy and not overly sweet. Such a big hit with the family that I didn’t get a picture before it was half gone.
Luci
had high hopes for this one however it turned out a bit over baked, though I followed the instructions to parr. I also don’t think there was enough vanilla haha, overall pretty good recipe, my family liked it!
Brittany
Can I use already made graham crust instead of making it?
Sam
Hi Brittany! You can, but you will likely have too much batter for the crust. Make sure to not overfill it and watch your bake time as it will be reduced. 🙂
Mike
I love this recipe I have made it several times. But can I substitute the sugar with Splenda?
Sam
Hi Mike! I have not personally tried using splenda here, but others have reported doing so with success. 🙂
Jess
What do you recommend I use instead of Graham Crackers?
Sam
Digestive biscuits are a good substitute if you are outside of the US 🙂
Posi Tucker
This is truly the BEST cheesecake ever…I served it for a dinner party that I had with 15 of my neighbors and they all LOVED it! This is the first recipe that I tried from your website and just now, I printed your Millionaires Shortbread recipe after watching your video…Your videos are excellent…I loved the tips you gave for the cheesecake recipe, especially making sure the cream cheese and eggs were at room temperature…I am a new follower and will spread the word…Sam, you are terrific….thanks for your bright smile and your enthusiasm…it’s contagious.
Jesse
Best one I have found. I have made this twice in two months. I add caramelized apples after ward, with caramel drizzle. Absolutely delicious
Janette
The best cheesecake ever, second year in a row that I make it for Christmas for the entire family, I made several of them and so easy to make. Everyone loves it and couldn’t believe I made them, they thought it was store bought, thank you!
Posi Tucker
Fantastic recipe and SO delicious….I added strawberries and blueberries on top when it was cooled. You did a excellent job of showing us how to make it and I love all your baking tips….thank you SO much.
Angelica Dickerson
I accidentally forgot to add the eggs to the cheesecake. Does that mean it’s not going to get hard???
Sam
Hi Angelica! How did it turn out?
Nickee
Made it twice and it’s delicious! Here’s a couple tips:
Don’t skimp on the sour cream, I ran out and had to use less and it didn’t turn out the same!
Make sure your crust is ground very finely, it’ll be easier to mold and less likely to crumble
Don’t use salted butter for the crust – again I ran out of sweet butter and it just did not taste the same.
Michael Demar
Looks like the middle in not puffing up ?
Sam
The middle should not puff up when done properly.
Jay
Why is this the easiest and most delicious cheesecake I’ve ever made?? No, seriously I’m 14 and have almost 0 baking experience besides brownies. My family and friends love it. Thank you to Sam, the creator of this recipe!
Sam
I’m so glad you enjoyed it so much, Jay! 🙂
Akshara More
Hi,
I am going to try this cake. But I have one query.
Generally, I used to do cakes at 140 degrees.
So is it okay to do cheese and cake at 160 degrees?
Sam
Hi Akshara! You will want to use 160 C here. 🙂
Bre
The best cheesecake! My spouse requested a Biscoff crust, but other than that I followed the recipe exactly and it turned out wonderful.
Andromeda LeTourneau
Would it still turn out perfect if I swirled raspberry jam through the batter before baking it?
Emily @ Sugar Spun Run
Hi Andromeda! Yes! It’s usually helpful to warm it slightly to make it easy to swirl. Note that we’ve found adding this swirl can make the top more susceptible to cracking (along the swirls), but it’s harder to notice anyway because of the decoration and it will still taste good. Enjoy!
Jeronda Frith
I made this cheesecake tonight. it looks great but I only have 1 problem, it split right in the middle. can you tell me why it did that? thanks for sharing this recipe
Sam
I’m so sorry to hear this happened, Jeronda! I have lots of tips in the post on how to prevent cracks from happening. 🙁
Jenny Sciara
This was an awesome cheesecake! I did cut the sugar to 3/4c as I like it a little less sweet. But the texture was perfect and seriously was amazing! Thanks
Emily @ Sugar Spun Run
We’re so happy you loved it, Jenny! Thanks for the review 🥰
Pamela Heidingsfelder
I’ve always used Lemon juice over Vanilla in cheesecake recipes yet this recipe has none. will it curdle the batter adding it in?
Sam
Hi Pamela! If you are using an amount equal to the vanilla that goes in the recipe, it will not curdle the cheesecake. Enjoy! 🙂
Jeronda Frith
I made this recipe and everyone loved it. they bragged on it. my daughter even asked me to make her 1 to take out of town this weekend. love your recipe. thanks a lot for sharing