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 this be made in a 13×9 pan?
I actually have cheesecake bars that are made in a 13 x 9 pan. 🙂
I made this for my husband’s 59th birthday, and he said “That was the best cheesecake I have ever tasted.” He loves cheesecake, and it is always what he asks for on his birthday. I don’t usually make it myself, because I have tried many times in the past and it never comes out right! Thank you so much for all of your tips and the video! I made it in a gas oven with the regular bake setting. Checked it at 50 minutes, and it wasn’t quite done. Cooked for another 10 minutes. Followed your directions exactly. Not a single crack!
Thank you so much for sharing this wonderful recipe! It is absolutely delicious. I wanted to know though, if I wanted to make this in a 4in springform pan, how would I reduce the recipe to do that?
Hi Bryana! I *think* you only need about 25% of the recipe to fill a 4″ springform pan. I’m not sure on a bake time.
I made this a couple of days ago and was very happy with the outcome. Followed the instructions to the T, including bringing dairy up to temp before mixing, cooling finished cheesecake at room temp and then again in the refridgerator at the minimum times listed in the recipe. The texture and flavor were fantastic.
I had some cracking near the edges of the cheesecake when I first removed the dish from the over, but they all but disappeared during the cooling – and were subsequently covered up by strawberries ; ). This recipe is a keeper, I cannot believe how easy it is to make.
Can you use a glass pie dish instead of a springform pan?
Hi Amber! Yes, but you will likely not use all of the batter and your bake time will be different 🙂
What is the difference in the The Best Cheesecake recipe that calls for 4 bricks of cream cheese and the New York style that calls for 3 bricks?
Hi Deborah! The New York cheesecake has a sour cream topping on top and is more creamy/custardy. Our classic cheesecake is more firm and has sour cream baked right into it. Hope that helps!
Thank you for the quick reply. Big help.
1 brick!
Made this for my sons 18th birthday, did not turn out well. At 60mins the middle appeared to be done but was gooey much later when we went to eat after cooling. The crust was a bit hard also. I followed directions to a T, cant think what I did wrong. Sigh. I feel like a real failure, and my poor son.
I’m so sorry to hear this, Mindy! Did you let it cool in the refrigerator overnight? That’s where it will finish setting. 🙁
Hi,I was just wondering if I could substitute some of the cream cheese with mascarpone?
Thanks
Hi Sarah! This recipe really relies on brick style cream cheese, so we aren’t sure how that would turn out. You could try substituting some of the sour cream with mascarpone.
We though making cheesecake would be difficult, but this was pretty easy to make and it was absolutely delicious.
We’re so glad you enjoyed it, Kevin! Thank you for the review! ☺️
This has become my go-to basic cheesecake recipe. However, because I cook my cheesecake recipe in an insta pot, I half the ingredients and use a 7-inch springform pan. (chef’s kiss)
haven’t eaten it yet (still cooling)
only issue I had was cracking around the edges which started at the 50 minute check when it was already done. I checked it, closed door to check my phone for recipe info, and when I reopened door it was cracked. other than that it looks great and I’m sure will taste great. no one will see the cracks when it’s eaten lol
This was a perfect cheesecake! I made it for a family birthday and will make again!
Any suggested alterations if baking at high altitude?
Hi Kate! Unfortunately, I don’t have experience with high altitude baking so I can’t say for sure if any alterations would be needed. 🙂
Ok, thanks for responding though!
What about room tempt sour cream?
Room temp sour cream would be ideal, but not as big of a deal if it’s still cold. 🙂
Great recipe! The first cheesecake I’ve made that wasn’t a total flop. Bake until slightly brown on the edges, mine could have used another 5 min. and the center was still a bit too soft.