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.
Lanette
I haven’t used this recipe yet but it’s what I’m using from now on. Sam I really love how you put the ingredients needed under each step. That is super helpful. I am so glad I found your page. I subscribed and I am looking forward to making as many of your recipes as possible.
Thank you
Sam
I’m so glad you enjoyed it so much, Lanette and I hope you like everything else you try too! 🙂
Jenny
Hi there! Did you use salted or unsalted butter in the recipe? Planning on trying this out tomorrow 🙂
Sam
Hi Jenny! Either will work here. Enjoy! 🙂
Ana
I was so excited to try this recipe! I believe my oven temperature is running higher than it should. The top of the cheesecake burnt. Is there any way to save the cheesecake? Or should I toss it? Thank you!
Sam
Hi Ana! I’m so sorry to hear this! Could you scrape/cut off the top of the cheesecake to save it? Then maybe cover it with a chocolate ganache?
Sandra akbarpour
Excellent
Q
Can I use half the amount of sugar?
Sam
I’m not sure how it would turn out if you did.
Amanda
Hi, this CheeseCake was a big hit with my family and friends… The only comment my brother had was that it was a little to sweet… Was wondering if possibly adding more salt or sour cream would balance that?? I happen to thing its delicious as is but somone always has a critique in my family lol
Sam
Hi Amanda! You can reduce the sugar, but it will change the overall outcome of the cheesecake. 🙂
Samantha
Love this recipe!!! So much that I need to make 2 at the same time and I have a few questions…can I put both cheesecakes on the same rack in the oven? Do I need to bake them any extra length of time? Any other tips or tricks for multiple cheesecakes at once? Thank you so much!!!
Sam
Hi Samantha! It may take an extra couple of minutes in the oven. I would put them on the same rack to bake. 🙂
Kellie
What is the best technique to test for doneness?
Sam
Hi Kellie! I actually explain how to tell if it’s done in step 6 of the baking instructions. I also briefly show it in the video to help with some visual cues. 🙂
Terry Higgins
if I wanted to make smaller size cheese cakes 6″ ,would you know how long to bake them?
Sam
I have not personally tried it, but others have reported a 30-35 minute bake time. 🙂
Deb
OMGGGGGG!!!
😍😍😍
Sam’s cheesecake recipe HANDS DOWN lives up to its name!
This was my first time making a cheesecake, and this recipe was super easy to follow (not to mention ULTRA delicious!). The tips you gave helped out tremendously, too!
I will absolutely be making this cheesecake again (and again 😉)! Thank you for sharing your marvelous cheesecake recipe, Sam!
Samantha R
Love this recipe and use it so much I actually have to have 2 ready at the same time and was wondering the specifics on that. Is it ok to bake 2 full size cheesecakes together in the oven? Can they be on the same rack? How much longer should I bake them? Any other useful tips? Thanks so much for this and other recipes!!!! Becoming quite the little baker because of this!!! Yay!!!
Sam
Hi Samantha! I’m so glad you’ve enjoyed it so much! I think it is possible to bake 2 cheesecakes at the same time. You will want them on the same rack, but it may add a couple of minutes to the bake time. 🙂
Melissa James
The best cheesecake I have ever had!!!! So creamy. No cracks. Perfection!!!
Patricia
Came out delicious, although I did use cream cheese from plastic boxes (nothing else available here). I made my own crust from whole wheat flour, sugar and butter – worked great, too. Thank you for the perfect recipe!
Marisa Rossi
I just watched the video before making and it says to bake for 65-75 minutes but in the instructions it says 50-60?
Sam
Hi Marisa! I’m sorry for the confusion. The written instructions are correct. 🙂
Ramona
We made this in 2022 and it was delicious! Now thinking of making it with maple sugar instead of cane sugar. There’s another no bake recipe that includes no eggs, and adds lemon juice, boy did I make a mistake in going with that recipe! I completely forgot about this one until now..
Tammy
I have been making this cheesecake for over a year now. It is the best cheesecake. My family ask for it every family gathering.
Thank you
Tammy
Margie
Can creme fraiche be used as a substitute for sour cream?
Sam
Hi Margie! I haven’t tried it, but I would be hesitant to try it. 🙁
Tina
Could I cut this recipe in half ans bake in a 6” springform pan?
Sam
Hi Tina! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill or over-bake (you will have a new bake time!), and you should be good. Hope this is helpful 🙂
Kinnari Ramolia
How can I add a fruit on top or any flavor inside if don’t want a plain cheesecake?
Sam
Hi Kinnari! I actually have a strawberry cheesecake, a raspberry cheesecake, and an oreo cheesecake that all may be good options for you. 🙂