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.
Tammy Spencer
This cheesecake always turns out perfect!
My friends and family love it and ask me to make it for almost every occasion.
Christie
This cheesecake has the best texture of any cheesecake I’ve made! My oven is wall mounted, so I after the baking time, I turned the oven off and left the door halfway open.
I have an 11 inch springform pan. I increased this recipe by1/4 and it was perfect.
Cris Longacre
I got an Absolutely Perfect from my husband. He said it was the best creamiest cheesecake ever. I’ve made many cheesecakes in 41 years. I’m convinced that my previous cheesecakes never got that accolade because I always beat the ingredients and did not let the eggs and sour cream come to room temp.
Kathleen
This is the best cheesecake recipe. I made it for work and several people said it was the best cheesecake they’d ever eaten and asked for the recipe.
It was surprisingly easy. In fact, I thought it would be terrible because I’d forgotten one of the eggs, after I’d already poured it in the pan. I decided to try to mix it in anyway and it was still great!
May J
I baked the cheesecake for 60 minutes and cooled for ten, but it still cracked before I could run the knife around the edges.
Michael
I made the recipe and followed it step by step and it still ended up with cracks in the cheesecake. Can you still do a water bath while baking it?
Sam
Hi Michael! You could use a water bath, but it may change the bake time. Make sure to take it easy when mixing. 🙂
Natalia
hi! you think I could replace the sour cream for natural yogurt?
thank you!
Sam
Hi Natalie! I’m not exactly sure what you mean by natural yogurt. Full fat greek yogurt will work here. 🙂
Gina Rupakheti
Hi Sam,
I love this recipe! i wanted to try to make it a coconut cheesecake and replace the vanilla extract for coconut.? What do you think? Where do you think I could add coconut flakes? I was thinking to mix it in with the crust or in the cheesecake.
Sam
Hi Gina! I haven’t tried it so I can’t say for sure how it would go. I think I would probably blitz some coconut and mix it in with the crust. I’m not sure coconut would work well mixed into the batter. It could make for a really odd texture. Coconut extract is a bit more potent that vanilla extract so you’ll likely want to use less.
Chris
Great recipe, easy to follow and my cake turned out great!! Thank you!! I also made a marionberry topping for it and we really enjoyed my first made cheesecake. I’ll be making more!
Elizabeth C.
I have never made a cheesecake before and it turned out perfectly on my first try! Absolutely delicious recipe!!! This will always be my go to recipe for cheesecake! Just a perfect recipe!
Lisa M
Wonderful. First time I ever made a cheesecake. Came out wonderful. Thank u
Beverly Martin
Yum! Best one I have made!
Marlon
My favorite part is that it’s simple no water bath less ingredients.
AMANDA S ASHWORTH
I am asked to make this cheesecake at least once a month. best cheesecake ever! followed to a T and the tips were super helpful
Harmony
I want to thank you for the detailed written instructions!!! you are an angel!! you are obviously a very intelligent insightful thoughtful individual!! I mean that! I absolutely LOVE TO COOK but I hate hate hate baking 😆 I ruin everything eye ball this eye ball that 😆 that’s all ive ever heard!
ANYWAY my son has an extremely important Birthday meal coming up and I am so thankful for the details and tips!! He will be floored I made it homemade 💖😋 thank you
Dora
My husband asked for pistachio baklava cheesecake and I decided to use this recipe for the cheesecake part. omg!! It’s our new favorite recipe, I used vanilla bean paste bc i like it better than extract. I’m never buying cheesecake again, it was easy to make and we can’t get over how creamy and delicious it was.
Mariah
can you share rhe pistachio baklava cheesecake recipe? that sounds delicious!
Dora
Melt 1 stick of butter. Line springform pan with phyllo dough. Brushing each layer with butter. I did about 6 layers. Grind 3 cups of pistachios in food processor, coarse not too fine. Mix 2 and half cups of the pistachios with 1 tsp of ground cinnamon and 1 tbsp of sugar and add the remaining butter. Press on top of the phyllo dough. Pour your cheesecake batter and bake as directed in the recipe. Right before serving I poured on top the baklava syrup and sprinkled the remaining pistachios. For the syrup I boiled 1 cup sugar, 1/2 cup of water, drizzle of honey,1/2 tsp of orange blossom water, 1/2 Cinnamon stick. Once syrup coats back of spoon I squeeze Juice of half a lemon and turn off. Let cool before pouring over cheesecake.