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!
keep coming back to this recipe every time, my work colleagues loves it!
We are so happy to hear that, Areej! Thanks for the review 🩷
My son had us over for dinner in his new home. He made this cheesecake recipe and it was amazing! The only thing he added was a ganache topping. I make different cheesecake recipes, but I’ve never cut pieces that came out so smoothly, I’m definitely going to make this recipe.
We’re so happy you enjoyed it so much, Roxanne! Thanks for the review 🩷 And congrats to your son on his new home!
Just checking, 32 oz (4 x 8oz blocks) of cream cheese? that’s not a typo? wanna make but that’s twice as much as I usually use so I want to be sure😉
Correct, it’s four 8oz bricks or 32 oz. We hope you love it!
Best cheesecake recipe I have found yet! It’s always a hit!
Thanks for the review, Ashley! We’re so happy our recipe is a winner for you 😊
Great recipe. The texture was perfect. Definitely using this recipe again!
So glad you enjoyed it, Holly! Thanks for the review 🩷
I am a diabetic so I made a keto version; I substituted Allulose for sugar ( its a fairly new product – it’s a natural plant-derived sugar that the body doesn’t absorb). I used a nut-flour crust instead of grahm-cracker. The texture was perfect and the taste was as close to the real thing as you can get. This is a great recipe and I highly recommend this version to anyone with sugar issues
We’re so happy it turned out nicely for you, Larry! Thanks for sharing those substitutions with us 🩷
really one of the best I’ve ever had.
We appreciate the review, Joshua! Thanks for trying our recipe 🥰
I made this cheesecake recipe on a whim for a friend. I didn’t previously like cheesecake because of the texture/consistency. For 5 months now I bake one weekly. I give them to family, friends, neighbors, and bring them into the faculty room where I work. I’ve never had one crack, burn, or have a mealy consistency. I also enjoy eating this version of cheesecake! Hands down the best I’ve ever had. My only modification is all dark brown sugar (no white) for the honey graham cracker crust. This recipe is a 10 of 10! I serve it with a fruit compote of whatever is in season. Strawberry is always a tried and true favourite. Thank you for this gorgeous recipe!
This was amazing!!! Surprisingly simple to make too, which made me happy. The crust was perfect and the texture of the cheesecake was spot on; creamy and deeelicious!! Thank you for this wonderful recipe 😍
We’re so happy you enjoyed it so much, Faith! 🩷
It was good but needs more than 1 1/2 cup of graham cracker crumbles to go up the whole side of the pan for the amount of cheesecake this makes. I would bump it up to 2 cups.
I most appreciated the comments about not over cooking! This was an amazing recipe! Made it for some coworkers and then friends. There weren’t any leftovers either time! Joining friends to make it with them today:)!!!
We’re so happy it was a hit, Paul! Thanks for the review 🩷
Would it be possible to halve or third the recipe for use in a smaller springform?
Absolutely! Just adjust your bake time accordingly 😊
Okay, there is a reason this recipe has thousands of 5 star reviews! This is the best cheesecake I’ve ever eaten anywhere. Incredibly creamy and not dense, but not airy like a no-bake cheesecake knockoff. Perfect balance of sweet and tart. And the added sugar in the graham cracker crust makes it almost slightly crisp (but not overly sweet). So good! I will probably make it regularly and freeze individual slices for a treat any time! Read the instructions thoroughly and be careful not to overcook it. It will be quite jiggly when done!
We’re so happy you liked it, Megan! Thanks for coming back to leave a review, we really appreciate it! 🩷
It is the best cheesecake recipe I’ve ever tried and I’ve tried tons! Consistently amazing every time, but like previous comments, do not over bake. I get compliments every time I make it and it’s easy as well!
So glad you love it, Rebecca! 🥰
I’ve never baked cheesecake. my question is… when checking while baking, am I using a toothpick like a normal cake? clean toothpick is done kinda theory? if not, then how does one check a cheesecake?
Hi Andy! You will want to look for a center that feels set when you touch it with your finger, but still has some jiggle if you move the pan. The edges should be lightly golden and may even puff up some. We highly recommend you give the post a thorough read and watch the video before starting; there are some critical tips (like this) in there that are especially helpful for beginners 😊
oh my GOD!!!!! i rarely eat cheesecake but this was the best one i’ve ever eaten. i got so. many. good. reviews. from everyone i gave them to. they were fantastic in my opinion. this will be the only cheesecake recipe i use from now on. thank you!!!!!!!!!!! <3
Yay! Thanks for the sweet comment. We’re so happy you love it!
This cheesecake was transcendent! Seriously, it is the best I’ve ever had, and cheesecake is one of my favorite desserts. The precise instructions were very helpful. The tip in the video about using a glass to evenly press the crust into the springform pan was great, as this was the most challenging part of the recipe for me. And I love the fact there’s no water bath needed.
Also, the tip others had about using dental floss to cut the cheesecake worked perfectly. For folks who may not know, use unflavored dental floss to slice the cheesecake all the way through the crust, then pull the dental floss out from the side and repeat. You will have a beautiful, smoothly cut cheesecake with tiny cut marks. It works!
made mini Graham cracker tartlet sizes of this and sent them with my mama to work…everyone was OBSESSED. Demanded more. 10/10 will make again (a lot) 🙂
Those sound adorable! We’re so happy everyone enjoyed them 🥰
Did you change the cooking time?
hello!
I did not change any parts of the recipe! We have a new oven that cooks very well so I left it at 325F for 50 minutes and the edges were only lightly golden.