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!
So yummy! The top of ours ended up looking like baked bread (probably something I did) but nevertheless, DELICIOUS!!
Can I replace the vanilla with lemon for a lemon cheesecake? I plan on using lemon sandwich cookies for the crust.
Hi Leslea! Lemon extract is much more potent than vanilla so if you do go this route you will want to use less lemon than the vanilla in the recipe, but I actually have a lemon cheesecake I would recommend. Simply swapping in lemon extract won’t give you the best lemon flavor. 🙂
Salted or unsalted butter?
Either will work for the crust. 🙂
Can i make this recipe without a crust? I really like the idea of baking a cheesecake w no water bath – but im planning to layer this on top of a layer of regular vanilla cake, so I don’t want to use a crust on my cheesecake. Will this recipe work? Any other tips??
Thanks 🙂
It could work without a crust. You will likely want to line the bottom of your springform pan with a parchment paper round so it doesn’t stick. You will want to be vigilant in freeing the sides with a knife when it’s done baking as well to prevent it from cracking. I’m not sure how removing the crust will change the bake time here so I’d just check it a few minutes early. 🙂
Hi, the last few times I’ve made this my cheesecake has cracked every time. I ‘m not sure what I’m doing wrong since I follow the recipe. Maybe it the cooling since I double ovens built into the wall. any ideas?
I’m so sorry to hear this is happening! If it’s cooled too quickly it can crack. If you can leave the oven door open that could help. Another trick to try is to press the crust all the way up the sides of the pan. 🙂
Hey Sam, AMAZING!!! No cracks,no bothering with water baths… came out beautiful and my 15 yo son loved it & he is SUPER PICKY!
Have you made this recipe in a 9×13 pan and cut into squares?
Hi Lisa! I have not done this one specifically but I do have a cheesecake bar recipe that is made in a 9 x 13. 🙂
Hi there! if I wanted to make this recipe into small self portion cheesecakes would the bake time be the same since they’re smaller?
We’d recommend following the baking instructions for our mini cheesecakes 😊
I absolutely love this recipe, it was a huge hit last time I made it! I am going to make it again this week and am wondering if you have any suggestions for adding a peanut butter swirl to it?
Hi Amanda! I would probably mix a little bit of batter and peanut butter together and then ribbon it through the cheesecake. I do have a peanut butter cheesecake. 🙂
i was told I would need to do a water bath to make cheesecake. Does this not apply to this recipe?
Hi Sarah! There is no water bath needed with our recipe. You can read the post for more details on how we avoid cracks 😊
Made this exactly as written and it came out PERFECT. So much easier than I imagined!
Wow what a nice cheesecake I like it
Cheesecake has always been my kryptonite. I can bake anything including perfect macarons every time, but I could not for the life of me bake a good creamy cheesecake. The texture was always all wrong. I even set my oven on fire once trying to bake a cheesecake. I decided I’ll never be able to do it. That was until last night, when I decided to try one more time using this recipe. I woke up at 5 am this morning, ran to the fridge where my cheesecake had been chilling for 6 hours, and cut myself a slice so I could see if I had finally done it. I swear to you, I had tears in my eyes. I had just made the SILKIEST, CREAMIEST, MOST DELICIOUS cheesecake I’d ever tasted in my life let alone baked myself. You are a living real life super hero, thank you for making my life complete. this review is a bit dramatic but I mean every word lol. DO NOT pass up this recipe, follow it to a T, and you will have an absolutely perfect cheesecake. Thank you, thank you, thank you !
I’m so glad you enjoyed it so much, Taryn! I’m honored to have been able to help you achieve such a wonderful cheesecake. I love hearing these kinds of stories. 🙂
I’m trying this recipe right now…
its in the oven.
This recipe looks delicious and would like to try! I am wondering would it be okay to bake on Thursday let it cool then refrigerate until Saturday when it will be served?
Hi Danielle! That will be just fine. 🙂
My cheesecake is currently in the oven, but I first had to share my appreciation that you put the ingredients and amounts in the directions! made it so very easy for a not so great baker like myself! I wish all recipes were like this
Thank you, Barbara! I hope you love the cheesecake and I’m happy to hear ingredients in the instructions were helpful. 🙂
Me too!!! It is brilliant!! I told my sister that I have probably seen thousands of recipes in my lifetime and this is the ONLY one I have ever seen that places ingredients and amounts in the steps. I am now spoiled for all other recipes. Can’t wait for it to come out of the oven and cool.
Absolutely delicious!! My 6 yr old grandson asked me to make it every time I’m going to their home for a visit or anytime they’re coming to our home. Wonderful memories being made ❤️
A truly easy and wonderful recipe. My family loved this. The sweetness was perfect and not overbearing. I was surprised that no water bath was needed! Will be making this again.
I’m so glad you enjoyed it so much, Charlotte! 🙂
hi, I plan to make a 11in cheesecake with this recipe. what adjustments would I need to make?
Hi Dani! In order to get the same thickness you will need to increase the batter by about 33%. Your bake time will likely be different as well 🙂
Would Greek yogurt work instead of sour cream
Hi Deena! Others have used full fat greek yogurt with success. 🙂