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!
Can I bake it without the crust?
Hi, Tonya! Yes, others have and had success. I hope that you enjoy the cheesecake. 🙂
So does the cracking affect the taste of the cake? I followed all the directions and it cracked while cooling, even though I ran the knife around the edge after 10 minutes.
Hi, Linette! The crack does not affect the taste of the cheesecake. There are several things that could have caused the crack to happen indicated in my post. You can always add a cherry or strawberry topping if you wish to cover the crack. Regardless, I hope that you enjoy the cheesecake. 🙂
Can I make these in mini baking dishes for individual cheesecakes and if so what about time in oven?
I only have a 9×13 pan should I double the recipe
Hi, Joanna! This recipe makes enough batter to fill a 9/”10″ springform pan. I think you will have enough batter to fill a 9″ x 13″ baking pan, it just will not be as thick. I would recommend keeping an eye on the bake time. Let me know how your cheesecake turns out. 🙂
I added chopped toasted almonds, toasted coconut and cinimon to the crust. Then added a shot of Bailys Irish Cream and a dash of cinimon to the batter. Poured in half if the batter then added a swirl of Carmel and toasted almond to make a middle layer before adding the rest of the batter to the spring pan. My son is a food writer/critic so I like throwing in these little twists to challenge his pallet. It turned out GREAT … He even asked me for the recipe so he can include it in his next cookbook!
Yum! Love the sound of all of the additions, Joe! Thank you for commenting and sharing your modifications!
This was delicious! Thank you! Can I exchange almond extract or other flavors for the vanilla extract?
Hi KJ! Yes you can use any extract you would like. Keep in mind almond extract is more potent than vanilla extract so you may need to use a little less. Also, even using a different extract I often like to still use a bit of vanilla (a half teaspoon or so) for that depth of flavor. I hope that helps!
I have a 10 inch pan…can you recommend an adjustment to the recipe?
Hi Amy! the cheesecake will just need to cook for less time. Enjoy! 🙂
Can I use pre ready Graham cracker pie shell, and how long would you bake it for?
Hi, Tiffany! I know that others have used the pre-ready graham cracker crust, however, I have not. With that being said, I am not certain of the bake time so I recommend keeping an eye on the bake time. This recipe is designed for a larger springform pan so there will probably be enough to fill two pre-ready pans. I hope that you enjoy the cheesecake. Keep me posted on how it turns out. 🙂
I made one and it turned out perfectly!! It was sooo good 🙂 now I’m making 5 more for my family (wish me luck! Lol)
I am so glad that you enjoyed the cheesecake, Sarah! WOW 5 more? That is amazing. I am sending you good luck! Happy Baking! 🙂
I’m making this for Christmas and very excited!! The reviews are wonderful. I just don’t know if I should bake it on Conventional or bake. I have 2 options on my oven.
Hi Lisa! I am not sure what the difference is between Conventional and Bake, honestly. I would do conventional, I would not recommend doing convection if that is an option. I hope that helps, and I hope you love the cheesecake!
I meant convection oven…lol.
What is difference in the baking process. Just curious.
No worries! I would do it on regular “bake” then and not convection. I’m honestly not sure what changes would need to be made to bake on convection because I have never tried it.
Convection is GREAT for baking, but you’ll have to adjust the cooking time cuz it cooks a little faster. Hope this helps!
I cooked it with the convection setting on my oven since the bake option was broken and it turned out fine. The top was a tad browned but that may have been from my timing. The difference between the two is how the heat is moved around in the oven space, convection is a bit more uniform throughout. Both are valid options, but you should research more if you’re still not sure
Perfect!:) my cake didn’t have any cracks and it’s so evenly baked. Thank you for sharing!! I have learnt that my oven tends to bake hotter than my old oven so getting an oven thermometer would be good for those who get cracks on the cake, chances are it’s baking too fast hence the cracks.
I am so glad that your cheesecake turned out perfectly, Diane! I recently just got a new oven for our house and found out that it ran 15 degrees hotter than indicated. I am glad that you tested it. It’s so important in baking. Happy Holidays! 🙂
Do you leave the foil-lined pan underneath while you bake it?
Hi, Whitney! I usually place a baking sheet or foil on the bottom rack just in case the springform pan leaks. I hope that you enjoy your cheesecake! 🙂
Mine didn’t come out good at all, I followed every step to the tee. There are cracks everywhere. My oven is also like 15 years old, disappointing. It was probably me, but I dont think it was.
I’m so sorry it didn’t turn out for you Andrew. If there is anything in particular you happen to have questions about, I am more than happy to help troubleshoot. 🙂
Really quick and easy. Great project to make with kids too. Made this 3 times already and came out perfect each time
I am so glad that you enjoyed the cheesecake and happy that it came out perfectly each time that you have made it! Thanks for commenting, Zaina! I appreciate it! 🙂
This was the best cheesecake we’ve ever eaten. It was super creamy, perfectly balanced. The crust was awesome! Thank you!
I am so glad that you enjoyed it, Margaret! Thanks so much for the 5-star review. 🙂
Will it be ok to make this on 12/22 for Christmas Day? Will it still be fresh
Hi, Stephanie! Yes, that will be fine. 🙂