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!
Don’t have a range, but built in ovens. Can I leave the cheesecake in the oven with the door open for 10 minutes?
Hi Susan! Yes! I’d actually leave it for longer than 10 minutes. Turn off the oven, crack the door a few inches, and let it cool in there for 30-60 minutes.
The best cheesecake! I get requests for this several times a year for birthdays at work! I make a mixed berry sauce to top it with! It’s a huge hit!
We’re so happy it’s such a hit, Kat! Love the idea of a mixed berry sauce too–yum 😋
Would this recipe work to make mini / individual size cheesecakes?
Yes! Just follow our recipe for mini cheesecakes 😊
Love it it took for every though it took me 10 hours so have a lot of free time
We’re so glad you loved it, Jeff! It’s so worth the wait!
It is in the oven now!! I didn’t realize that it needed to cool 6 hours in the fridge before serving. Would it ruin it if I served before the 6 hours of cooking?
It really needs the full amount of time to set up properly 😞
Would I be able to use an 8” springform pan for this recipe ? Should I adjust the baking time ?
Hi Mackenzie! You will likely have a bit too much batter for an 8 inch pan, so make sure you don’t overfill it. The temperature would remain the same, but we’re not sure on the bake time. We would start checking it a bit sooner 🙂
I’m making this for the first time for a birthday tomorrow but only have a 9” springform pan. Will I need to adjust cooking time? I hope it’s not too flat.
Thank you! Sounds yummy.
Also, is this good with chopped strawberries on top?
Hi Laurie! We actually use a 9″ springform in this recipe, so you will be just fine. And yes, we LOVE adding macerated strawberries or strawberry sauce on top 😊
Hi! Can I use tub cream cheese if I don’t have brick cream cheese?
Hi Clea! You want to use brick cream cheese, your cheesecake may not set properly if you use the tub cream cheese.
Hi,
I am allergic to sour cream. What can I use for making cheesecake? I love your recipes.
Plain, full-fat Greek yogurt will work instead 😊
How come the cream cheese doesn’t have to be soft room temp?
Hi Mina! The recipe does actually call for cream cheese softened to room temp 🙂
Hi! Do I cover the cheesecake with aluminum foil before placing it in the fridge ?
Thanks!
Hi Annie! We don’t cover it, but if you want to that’s not a problem!
Very tasty and simple recipe. Eventhough my batter was not as smooth as I wish. ( one of my ingredients was not at room temp and I was worried about over mixing) It still tasted amazing. For me I actually would double my crust as I found it too thin and did not cover enough area. I will also play around with the butter and sugar ratio as it was much sweeter than I like but still tasty. This is a very decadent cake. A small sliver was all I needed. Definitely will make again.
I have over-mixed and over-baked more than my share of cheesecakes throughout the years. Along with following these directions precisely including running a knife around the pan after ten minutes to help prevent cracks, I picked up the hint to bake until it registers 150 to 160 degrees from another cheesecake recipe. I’ve never been good at judging ‘jiggly’. I can finally say that I’ve made a good cheesecake. Thanks for the winning recipe.
Probably the simplest and best cheesecake recipe I’ve used!
It turned out beautifully. We loved this cheesecake recipe!
although you don’t need a hot water bath can you use one if you’re more comfortable with that?
Hi Melanie! If you’d like to go through the trouble of using a water bath you certainly can. 🙂
Super easy and amazing results
Best Cheese Cake Recipe🤩🤩🤩🤩
Hi Sam,
I have never made a baked cheesecake. Can I use Bourbon cream cookies for the crust?
if so, do I need to scrape the creamfilling from each cookie?
In our country it is not easy to find graham cookies.
Hi Gini! We’ve never tried this but it should probably work, you would want to scrape the cream filling out. Another option some people like to use is digestive biscuits, if you can find them. Hope this helps! 🙂
I use gingersnap cookies.
We bake a lot and this recipe is on the top of our ranking.