The Best Cheesecake Recipe
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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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What do I do if I have a double oven and can’t set the cheesecake on top?
If you can leave the door to your oven open, that’s the next best place, but if not, just the warmest place in your kitchen. Maybe even try baking in the lower oven and letting it cool in the upper one. Hope that helps! 🙂
My son requested a cheesecake for his birthday. Even though I have made many cheesecakes, I decided to check online for a new recipe. Your recipe is excellent and my cheesecake turned out beautifully. Great texture and taste. Could not have been better.
We’re so happy you liked our recipe, Sherrie! Happy belated birthday to your son 🥳
i want to make this crustless and individual size, I am using a large muffin tin, how long should it cook?
Hi Christine! I haven’t tried it crustless, but you can follow the bake time on my mini cheesecake recipe for a good idea of how long to bake. 🙂
This was the best cheesecake! Everyone loved it and it turned out perfect!
Is there any harm in putting it in a water bath ?
Most recipes I’ve seen say to leave it in the oven with the door cracked for a hour ?
Hi Erica! If followed as written there is no need for a water bath. You could use one if you feel like going through the trouble. Placing the cheesecake on top of the warm stove is a good way to cool it slowly.. That being said, I now have a wall oven and transfer it to the counter to cool, as long as it’s not really chilly in my house. You could leave it in the oven with the door cracked to cool if you’d like. Enjoy! 🙂
The cheesecake tastes amazing. However, it will reduce the salt by half for personal taste.
Hello! How long does this last in the fridge? Delicious recipe.
Hi Athena! This cheesecake is good for up to 5 days covered tightly in the refrigerator 🙂
I’ve made this recipe like 6 times now. my family drives 45 mins just to have some. thank you 😊
We’re so happy it’s such a hit, Ayla! Thanks for coming back to comment ☺️
Hello. I am planning on making your recipe but I am using a smaller springform pan, it’s either 6” or 7” inches,
How much should I adjust this recipe by, 1/3 , 1/2 ??
Please advise, thank you
Hi Helene! 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 🙂
Does this really require 4 bricks of cream cheese? That seems like a lot but I trust the process if it’s correct.
Hi Sara! Yes, you will need four 8 oz bricks of cream cheese for this recipe. Enjoy!
Excited to make this tonight! I’m adding a strawberry topping, should I put the topping on before or after the fridge chilling?
Hi Kalyn! It’s really up to you–either will work 😊
I followed all the steps but the top of it came up brown and I don’t know what to do as I was expecting to be white 🙁
Hi Monica! It may have just needed to come out of the oven a few minutes earlier, or if it wasn’t quite set you could always tent the cheesecake. To cover the top, you can add whipped cream, chocolate ganache, or a fruit sauce like strawberry, raspberry, or blueberry sauce 🙂
Thank you for replying back. As I don’t have heavy cream in the house, do you think will work if I’m making a cheese cream glaze instead and decorate with fruits? Thank you
A glaze might be a little sweet, but it’s worth a try! 😊
So creamy and dense! Instructions were easy to follow and the ingredients are basic things from the grocery store. The only thing about my cake is that I took it out and placed it on top of my stove and just as your instructions said it needs to be in a warm place quickly my cake cracked . 🙁 Delicious though! I added some cherry topping to hide my crakes!
Oh no! Did you free the crust? Most times that can be the real trick to avoiding cracks. We’re so happy you enjoyed it regardless 😊
The crust is too salty!! and I had to use cool whip so I ended up using another recipe but used this crust recipe.
Eisha, there is no salt in this crust recipe. What did you do?
Oh my goodness!!! This was my very first try at making Cheesecake and it turned out absolutely perfect! Thank you for your magnificent recipe. It is so luciously creamy and delicious!!!!
I’m thrilled to hear this, Christy! Thank you so much for trying my recipe and for letting me know how it turned out! I really appreciate it!
I used plain greek yogurt as a substitute for the sour cream. Can reccomend.
I found your raspberry cheesecake AND your Oreo cheesecake and they sound amazing. I think I’ll try the raspberry cheesecake with the Oreo crust, and maybe just add the white chocolate shavings to the top to achieve my goal. Your cheesecake recipes are definitely the best I’ve found. Thanks!
That sounds divine, Jenny! Let us know how that turns out for you 🥰
Cheesecake came out perfect! I would love to make a white chocolate raspberry cheesecake with Oreo cookie crust. Do you this recipe would work as a base, if I just swirl some raspberry sauce in the batter and use Oreo cookie crumbs instead of graham cracker crumbs for the crust? Not sure how adding melted white chocolate would affect the recipe though. Thoughts?
I’m so glad you enjoyed it so much, Jenny! I do have a raspberry cheesecake you could start with for the base, but I’m not sure how exactly to incorporate the white chocolate into the cheesecake. If you do try it I would love to know how it goes. 🙂