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.
Murphy
Simply the BEST!!
I’ve baked many cheesecakes and the is hands down the easiest and most delicious ever. I followed your instructions and it turned out amazing. I did a purée with strawberries, sugar and a little lemon juice. Drizzled over each slice and garnished with some fresh strawberries 🍓. Devine
Thank you
Liss
Hi there,
thanks for sharing your won recipe with us 🙂 I made 2 large cheesecakes so I doubled the ingredients. it felt kinda weird using 8 eggs 🥚 but I did 1 1/2 cup sourcream, 2 cups sugar, vanilla, salt, 4 boxes of cream cheese 64 OZ all together. it tastes eggy to me?
Sam
I’m so sorry that happened, Liss! An eggy texture for a cheesecake is normally due to over-baking. Over-mixing can ruin the texture as well. 🙁
Gail Funderburk
I never made a cheese cake before but I picked your recipe Sam because I have watched you over the years and you know what you are doing.
I made it for Easter dessert and my guests were absolutely in heaven while eating it. One of our friends is a chef who wanted your recipe so I sent him the recipe.
It turned out fabulous and the taste was wonderful.
Cef
hi I made the crust but I’m not making the pie until tomorrow. should I bake the crust or just put it in the fridge?
Sam
Hmm I have never gone this route. I think I would cover it wrapped tightly and leave at room temperature. 🙂
Paul A Paracchini
Hey Sam,
I have made this cheesecake at least 30+ times and it totally rocks.
So easy and cheesy with that fluffy texture that it even turned my native-born New Yorkers into adoring fans.
It has become the most requested baked item in my arsenal thus far although almost all of the other favored goodies just happen to be your recipes as well.
I stick with what is good so thanks a bunch for the recipes.
Tammy
I just set my cheesecake on top of the stove to cool. I thought it was done and after 10 minutes I checked on it and it doesn’t look done in the middle. Can I put it back in the oven?
Sam
Hi Tammy! I have never tried. I guess if it isn’t done you don’t have much to lose by putting it back in the oven? I hope it turns out for you. 🙂
Kathy
I followed all of the directions but my cheese cake cracked. What caused it to crack?
Sam
I’m so sorry to hear this, Kathy! There are many reasons that can cause a cheesecake to crack. The most common causes are over-mixing or over-baking. I also provide some more tips on preventing cracks in the article.
Lauri
This is my family’s favorite cheesecake. I usually make it for Christmas and Easter and it always comes out perfect!
Lisa Marie Oakes
I love how you include the ingredients in the description. It make it so much easier thank you
Mariena
Hello! I was making your cheesecake and made the filling but ran out of time to pour it in the crust to cook it tonight. How do I store the filling to be able to pour it in the crust tomorrow and bake it?
Sam
Hi Mariena! I haven’t tried storing it, but I would probably cover it tightly and store it in the refrigerator overnight.
Deborah
Love this recipe! Used it for my first time ever making cheesecake and everyone LOVED it! I have made it over and over again now! I’ve tried adding in half of a vanilla bean and some lemon zest to enhance all the flavors and it’s great with or without it, I personally like the hint of lemon. Planning on making this for Easter, any idea if making a bigger version in a 12in spring form pan would work? Would I need to double the recipe? Bake considerably longer?
Sam
Hi Deborah! I think doubling it would work. You may have a little excess batter so just make sure to not overfill the pan. I’m not sure on a bake time.
Dana
I bought the cream cheese in a tub but it’s not whipped…. will that be OK?
Sam
The stuff in the tub typically has additives in it so I don’t recommend it.
Dana Foltz
Off to the grocery store I went to get the “right” cream cheese. Thank you for responding so quickly. Will post pics after Easter!
Alexandria
Excited to make this but I was wondering what is the butter in grams
Sam
100g. 🙂
Rachael
I’ve made this cheesecake so many times and it’s come out perfect everytime!! I am wondering though, I’d like to make this cheesecake twice this week, for thursday AND saturday evening. If I make both on Wednesday evening and leave the topping off until ready to serve, will it stay fresh? Thank you!
Sam
Hi Rachael! I think a cheesecake made on Wednesday evening should be fine to serve on Saturday. 🙂
Alyiah G
is there any way i could make this recipe into little mini cheese cakes in like a muffin tin?
Sam
Hi Alyiah! I actually have a mini cheesecake recipe you can follow. 🙂
Julie
Did you use 32oz of cream cheese? The 2 behind the ingredient on the list is totally throwing me?
Thanks!
Sam
Hi Julie! The superscript “2” is to guide you to the note below the recipe. So yes you use 32oz of cream cheese. 🙂
Sidney Ragland
Is there a way to make it a little tart by adding lemon/lemon zest or juice?
Sam
Hi Sidney! You can do that but the best way to do it is by adding curd. Here is how I do it with my lemon cheesecake. 🙂
Paul Colombo
I had never made a cheesecake, I thought I would try this for a buddy who was leaving town for a summer job. The fact no water bath was required made it even more enticing to try. I watched the video and followed the instructions to a T. Came out perfect. Our spring-form pan did not leak one bit, but used foil in a cookie sheet just in case. I will make this for my wife when she comes back home from a deployment, will make her happy for sure.
Chikane
I wanted to love this but I just can not do sour cream cheesecakes. My wife came up with a homemade recipe without sour cream because I can sadly taste it in anything and it ruins it for me. Came out beautiful though and my friends happily ate it for me haha
Megan L Chisman
If I wanted to make a mini version in a 6-in pan, how long would you recommend cooking it for?
Sam
Hi Megan! I haven’t personally baked it in a 6 inch pan so I can’t say for sure how long it would need to bake. Make sure to not overfill your pan and keep an eye on it as it bakes. 🙂