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.
Suzi
Can I use this recipe for a Raspberry cheesecake swirl on top.
Sam
Hi Suzi! That should work just fine. 🙂
Leigh Wearn
Excellent cheesecake! I only had 8” springform pan, cooked it for 60 minutes, every bite was devoured!
Stacey
I have a 14×9 inch rectangular springform pan to make bars, should I double this recipe for this size pan?
Sam
Hi Stacey! I’ve never baked it in this size pan. I would probably double it and discard any excess batter or bake the excess as mini cheesecakes. I’m not sure on a bake time. 🙂
Robin Meadows
This was amazing! It was my first cheesecake and it came out perfect. Multiple people told me it was the best cheesecake they ever had.
Do you have a variation for a 6 inch or mini cheesecakes?
Sam
Hi Robin! I do have a mini cheesecake recipe you can use. 🙂
Casey
I’ll be making this recipe for the first time today. My springform pan is 7”. How do I adjust the recipe, or barring that, how high do I fill the pan? PS This is also my first cheesecake not using a prepared crust😳
Sam
Hi Casey! Altering the recipe make be difficult so I would probably just make the recipe as is and fill your pan, I would say not more than 3/4 of the way full. I’m not sure on a bake time so you will want to keep an eye on it. If you have a lot of excess batter you can bake it as mini cheesecakes. 🙂
Philip
why no heavy Cream? does cream do anything?
Sam
Hi Philip! There’s simply no need for it. Adding cream here would make the cheesecake lighter/more likely to rise and fall, would diminish the cheesecake flavor, and would make it more likely to brown on top. I wouldn’t recommend adding cream, not to this particular recipe. I do use it in my Basque cheesecake, though!
Jennifer Hardin
I just wanted to add that I made this in a convection oven at 325 for 50 minutes and it came out PERFECT!
Carla
Hello. I would love to do this recipe. What can I use instead of sour cream, I live in Buenos Aires, and I haven’t seen that here.
Sam
Full-fat plain Greek yogurt is a good substitute 🙂
Lori
This cheesecake was delicious. I’m no “by scratch” baker but this was so easy and it too it off it looked good and taste was equivalent to any store or restaurant cheese cake I’ve had. The only thing that surprised me was cracking along edges of cake appeared but came back together while cooling on stovetop. However a crack then appeared in center that wasn’t present during baking🤔
Matt
I had the same issue, any solution?
Sam
May have cooled too fast (if moved to the fridge too soon or if your kitchen is quite cold). Next time when it finishes baking you could turn the oven off, leave the cheesecake inside and cool with the oven door cracked for an hour before removing to room temperature to cool for another hour before refrigerating.
Vicki
I made this today but didn’t scroll down enough for the tip about cooking and cracks. Still turned out amazing! Thank you for the recipe.
Linda E. Williams
My next cheesecake I want to make is an Oreo cheesecake. Do you have a recipe!
Sam
I do have an oreo cheesecake. 🙂
Linda E. Williams
I used a moat and it worked really well. I also used a raspberry swirl which was so pretty. When all was said and done, this cheesecake was picture perfect and oh so delicious! Your recipe was very easy to follow and I would definitely use it again. I also made a raspberry sauce to put on top of the slices when serving.
Elizabeth
So, so easy to make. The crust is delicious (we used digestive which worked very well as Graham crackers we couldn’t find in Canada) I ran out of time so did move. from oven to fridge (and even freezer to chill in the last 1/2 hour). All worked well with no cracks – and there were no leftovers. Will definitely be making again.
An amazing recipe.
Nicole
What if I don’t have a 9inch springform pan? How would a 9inch regular pie pan or a 6inch springform pan change the recipe/baking time?
Sam
Hi Nicole! A standard 9″ round pan could work, but it will be tough to get the cheesecake out of the pan. Be sure to not overfill it and keep an eye on it as your bake time may vary slightly. A 6 inch springform would not be able to hold all of the batter and the bake time would be reduced, but without having done it personally, I can’t say for sure what the bake time would need to be.
Wendy Prashker
Hi. Do you use a water bath? I know that’s a common step for cheesecake.
Thanks!
Sam
Hi Wendy, I do not 🙂
Merissa
Do you cover cheesecake when in fridge ?
Sam
Personally I don’t, but you certainly can, especially if you’re worried about it absorbing any other odors from the fridge. I hope you love it Merissa!
Rob E.
Sam thank you for sharing this absolutely delicious recipe! Truly feel it’s the best tasting cheese cake I’ve had! Oh my it’s soo so good!! Family loves it! My daughter had been asking for cheese cake for a cpl weeks and I’ve never made it before. She found this recipe as well, and it was very easy to follow and the flavor is to die for!! I changed only one thing.. I added more vanilla because I couldn’t find our measuring spoons. I used our “tablespoon” utensil.. haha.. taste and texture so spot on! Thank you! 🙏