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
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
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kristen
The easiest cheesecake recipe and turns out delicious! However, I’ve made it twice and the edges have cracked. I tried hard not to over mix the second time. Any suggestions? Maybe I’m over baking it?
Sam
I’m so glad you’re enjoying the recipe, Kristen! If the edges are getting brown, it may be overbaking. However, this time of year kitchens tend to be colder and the rapid cooling when you move it out of the oven can contribute to cracks. When the cheesecake is finished baking, you could just turn off the oven, crack the door a few inches and let the cheesecake cool in there for an hour or two so it can come to room temperature more slowly. I hope that helps!
Natacha
I’m nervous to make this. I’ve never made a cheesecake before but want to give it a go. I live in Colorado. Are there any adjustments you think I need to make for high altitude? Thanks!
Sam
Hi Natacha! I am not personally experienced with high altitude baking so I can’t say for sure if there are any adjustments needed.
Linda Kippes
can i make one and a half ingredients and use a 10 inch springform pan
Sam
Hi Linda! You’d probably have too much batter if you increased it by 50% but as long as you don’t overfill your pan it should work just fine. 🙂
Beachhouse3
You could increase it easiest by about a quarter rather than a half. A 10” springform is just over 20% larger than 9” if filled to same height.
Luna
I absolutely LOVED this recipe. It helped me get over my fear of the next step in my baking career, and now I feel more confident in my skills. Waiting for it to bake was the scariest moment of my life-I’d never done this before! I had so much fun making this, and I hope to try out more recipes with this website. Also, thank you, Sam, for making it easier to bake! I was NOT ready for a water bath.
Lynne
I’ve used a water bath for years, no need to be afraid of it. I use a larger round pan, set my cheesecake in that and then fill a large rectangle pan with just enough water so it comes almost half way up the pan that my cheesecake sits in. I have found this method works better for me instead of trying to wrap my springform pan in foil to keep water from leaking in. Just a little FYI in case you need a Water bath for something in the future.
Jazzmine Meadow
The best hands down
Dawn
I used this recipe to make the first cheesecake in my life and it was amazing. Everyone loved it. The only thing I that happened was the graham cracker crust lost all of its butter out of the bottom of the springform pan so it was a little dry and tasted just a tad bit burned.
Emily @ Sugar Spun Run
Oh no! Leaky springform pans are the worst 🙁 We are so happy you enjoyed it regardless though!
Jazzmine Meadow
I’m having the same issue why did it do that?
Sam
Hi Jazzmine! Springform pans can just leak. It’s not necessarily anything you did wrong. 🙁
Sonya
I tried to order a grasshopper cheesecake (contains peppermint essence, creme de menthe, choc chips and some chocolate milano cookies on a graham cracker base) but they have stopped making it. I need a recipe by next Wednesday. Do you have any idea how I can add all these ingredients (mainly the liquid) without ruining your basic cheesecake recipe?
Sam
Hi Sonya! I’m sorry I am just seeing this! I haven’t personally made a grasshopper cheesecake so I can’t say for sure how to do it. 🙁
M.W
This and all your cheesecake recipes for that matter have become the only one(s) i turn to. Can you try a red velvet cheesecake recipe please?
Sam
I’m so glad you’ve enjoyed all of the cheesecakes so much! I will put a red velvet cheesecake on the list. 🙂
Beverly Suddard
To avoid cracks, could you put this in a warming drawer on low heat? Also, I just saw a 9” x 14” springform pan. Can you double this recipe? Thank you!
Sam
Hi Beverly! You shouldn’t have issues with cracks if you follow all of the tips in the post. I’m not sure how the warming drawer will work because you do want it to cool to room temperature. You just want to do it slowly. You can double the recipe you just want to be careful to not over-mix the batter. 🙂
Sophia
easy process and clear instructions. the result looks so delicious 😋
Katelyn
Can you add fresh lemon juice to this recipe?
Sam
Hi Katelyn! Just adding lemon juice won’t do much for the cheesecake and could alter some other things. I would recommend checking out my lemon cheesecake. 🙂
Lynne
I have added lemon juice before but I have found that using fresh lemon zest works best. I have also used lime to make a ” key lime” cheesecake.
Heather
I never review recipes, but thought I should take the time to review this one. This was my first time ever making a cheesecake, and it’s the best cheesecake! Read the author’s notes and maybe watch the video, because mine did take close to 70 minutes in the oven. I was very careful not to overmix it, especially after adding the eggs. The flavor is perfect, the sugar amount is perfect.
Sam
I’m so glad you enjoyed it so much, Heather! Thank you for taking the time to leave a review. 🙂
Jazzmine Meadow
How do I know When the cheesecake is actually done? I just used the time frame of 5-60 min? Is there a toothpick test or something? It’s not like a regular cake and it’s my first time
Sam
Hi Jazzmine! I have some tips in the post and you can see it in the video. You want the edges to be set, but the center to be slightly jiggly. I hope this helps! 🙂
Marie
Hi!
We’ve made this recipe before and LOVED it. Can I double it and bake two cheesecakes at the same time? Would time/temperature be affected? My girl turns 13 tomorrow and cheesecakes are the request. Thanks!
Sam
I’m so glad you enjoyed it, Marie! You could potentially bake two at the same time, but it may increase your bake time a little bit. I would just keep an eye on them as they bake. Sorry I didn’t see this sooner! Happy belated birthday to your daughter! 🙂
Marie
Thank you! I ended up baking them separately, because I didn’t want to risk it. Everyone LOVED your recipe!
Annie
The ratio of cream cheese/sugar was off. I followed the instructions perfectly and my cake looked wonderful but when i bit into it, I got a mouth full of tangy cream cheese.
Sam
Hi Annie! I’ve never had anyone say this before. Is it possible the cream cheese and sugar wasn’t quite mixed well enough?
Clifford
I agree with Annie the flavor was a little off. I too followed the recipe exactly as written taking care not to over blend or under mix.
Sam
Hi Clifford! Did you use a blender to make this? That will definitely cause some issues. You also want to make sure you don’t over-bake the cheesecake. 🙁
Alex
Very good! I didn’t have a springform pan so I used a 8×12 casserole dish and baked for 50 mins and it was perfect! Very yummy and costs like 8 dollars to make at home. Thank you!
Brittany
I’ve made this twice now for my family and have had incredible feedback. My mom, who isn’t a cheesecake fan, really enjoyed the taste from this recipe and had me make it for a christmas dinner. Thank you for sharing your recipe, it is delicious!