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!
I have tried many recipes and this one has become my go to. I’ve made it several times over the years for lots of different events. It is my number one most requested dessert. I have received so many compliments. Top one being that I most really know how to make cheesecake because it’s the best they’ve ever had. Thank you for sharing such a great recipe!
We’re so happy it’s been such a hit for you, Krissy! 🥰
my pan is 10 1/2 ” . How would you adjust the receipt?
Hi Chuck! You will just need to reduce your bake time a little bit. Keep an eye on it so you don’t over-bake it 🙂
I decided to bake a cheesecake for the first time and I think this is the best cheesecake I’ve ever had 10 out of 10 I will definitely be baking this again, but I have Had one problem. I followed the exact instructions for the graham cracker crust, and for some reason the crust came out really Pasty and greasy And I use the same amount of butter in the recipe and the crust was not crunchy, but rather than just soft And not like your typical crust, what do you think I did wrong?
Hi Trae! How warm was your melted butter when you added it? If it’s too hot, it can melt the sugars and cause a greasy crust.
Hello,
Can I use a water bath with this recipe? If so, how do you do that? Also, is it okay to cook the crust for 10 mins at 325 prior to adding the cheesecake mix? And of course letting it cool before adding.
Hi Melissa! I imagine you could use a water bath with this recipe but I never do, in fact that’s one of the things I love best about this recipe so I don’t have any recommendations on how to do so. If you wanted to bake the crust first that should be fine, though not necessary. I hope you love the recipe!
I selected this recipe due to the great reviews after searching for a high quality cheesecake. It did not disappoint! We had a large family summer gathering and everyone was excited that I brought it. It got rave reviews! My brother who seldom takes dessert took a piece and said that it was “restaurant quality”, This will be my only cheesecake recipe ever! Thank you!
We’re so happy everyone enjoyed it, Ruth! Thanks so much for trying our recipe and coming back to leave a review–we really appreciate it!
Do I cover the cheesecake when I place it in the fridge?
Hi Dina! Yes, you should. Enjoy!
I don’t own a mixer….Can I mix everything by hand with a whisk?
Hi Gio! If your cream cheese is soft enough, you could try to do it by hand. You will have to be careful you don’t over-beat your eggs or incorporate too much air into the batter though. It will definitely be more of an arm workout!
Just made this for my husband’s birthday and it tuned out absolutely perfect! Thanks for the great recipe and tips!
Yay! Happy birthday to your Husband. Enjoy the cheesecake 😊
My husband goes out of town for a week every summer and I take advantage of the time to make recipes he won’t eat. I absolutely love cheesecake and he won’t even try it. This sounds like the perfect recipe and I actually want to try substituting windmill cookie crumbs for the crust. I’ll have to let you know how it turns out.
Oh, you’re going to love it! Please let us know how it goes for you, Linda ❤️
Hi, i’m new to making cheesecake so I was wondering what a water bath does?
Hi Alex! Many recipes require a water bath to help prevent cracking by slowing the heating and cooling of the cheesecake itself. I developed my recipe so the hassle of the water bath is not necessary. 🙂
I cut everything in half because I only had two blocks of cream cheese. I also used three 4-inch springform pans. Everything turned out amazing. Cook time was only 40 mins with the smaller pans. Also, I would probably use the whole crust recipe next time instead of a smaller portion.
Great recipe! Thank you.
We’re so happy you enjoyed it, Kyle! Thanks for the 5-star rating 😊
First time ever making it and what a treat. I’m not a master in the kitchen but cheesecake is a desert that can wow everyone and this recipe did! The top didn’t come out as even as I liked but everything else did.
I made the recipe in a cake pan because I do not have a spring form pan (yet). I used up the excess in a mini muffin tin for the kids. My husband and I LOVE cheesecake, and now we will likely eat far too much. Thank you!
Hi!, For it to be easier, do you think I can insert a digital thermometer in the center of my cheesecake to check if it’s done or not? If so, what should the internal temperature be?
Hi Jazz! I don’t see any reason why a digital thermometer wouldn’t work, but I have personally never temped it. I would think at least 160 degrees would be what you are aiming for. 🙂
To help prevent sticking, can I line my springform pan with parchment paper and then butter or grease the parchment paper?
Hi Alex! Lining it with parchment paper should be sufficient, it shouldn’t be necessary to grease or butter the paper. Personally I do not grease my pan.
First time ever making cheesecake, and followed your recipe–it came out perfect! Friends/family thought it was the best ever. I do have a question–if I wanted to add strawberry swirl to it, should I add it to the top of cheesecake mix and swirl in before baking? And does this change the cooking time/temperature needed?
I’m so happy to hear this, Trang! You could swirl a small bit (about 1/4-1/3 cup, I would think) of jam onto the top before baking and I would not change the temp. The cook time *might* need a few minutes longer, but nothing particularly significant. Worth noting, I do also have a strawberry cheesecake recipe that you may enjoy!
I absolutely love this recipe. I made this cheesecake yesterday and it’s already half gone, I made a blueberry compote as a topping and it’s amazing.
This always makes the best cheesecake! I’ve made it at least 6 times and they always turn out perfect.
I was wondering how to change the recipe for only a 6inch cheesecake. Do you have a recipe?
We’re so happy you like it, Madeline! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill the pan and adjust your bake time, and you’ll be good to go 🙂
Hi there! Excited to try out this recipe tonight. Could I add jimmies to this recipe for a funfetti cheesecake or will they bleed in the batter?
Hi Kyla! Jimmies should be fine and shouldn’t bleed (avoid nonpareils, though, which do bleed in the batter). Enjoy!