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!
I went right by recipe but it took me twice to bake it , I went with correct time and I have a new oven and it was pretty but I don’t think I’d use this recipe again
Hi Michelle! I’m sorry to hear you had difficulty with the cheesecake. I’m not sure what you mean here. 🙁 Did it take a long time to bake? A new oven doesn’t necessarily mean an accurate oven so the temperature may have been off. Did you make any substitutions or alterations to the recipe?
Mine came out tasting very “eggy” almost like a soufflé. I followed the recipe exactly. Any idea why this happened? Maybe this recipe has an eggy flavor???
Hi Meg! You definitely should NOT have an eggy flavor. 🙁 The most likely causes of this are over-mixing the batter or over-baking the cheesecake. 🙁 I’m sorry to hear it didn’t turn out. 🙁
Always a hit, impressive presentation if u have a 8″or 9″ spring form pan, don’t over beat eggs. Cake is not to fluffy nor is it to dence.
can you make a raspberry cheesecake out of this? or any fruit flavored cheesecake?
Hi Sam! I actually have a raspberry cheesecake already. 🙂
Hi,
I made this cheesecake last night, then served it tonight as part of a Birthday dinner. We were very happy with it. I changed the recipe slightly, used GF shortbread instead of the graham cracker. The 7 TBS butter was too much for the shortbread, next time I will reduce it. I added 3/4 cup sugar ( 1/4 cup less ), it was just the right amount of sweet for me. Also I only put 1/4 tsp vanilla, because here of late I’m liking to taste the flavors of the other ingredients in a recipe and not a vanilla taste. I do have to say , it was great. I’ll make it again, for sure.
Can I add a little lemon juice and zest without affecting the recipe?
Thanks!
Hi Mercedes! While you could likely add a little lemon zest, I would be careful adding too much liquid. I do have a lemon cheesecake you could try. 🙂
Thank you so much! I’m going to make both!
Best and easiest cheesecake! Make it, you’ll love it!
This was so easy follow and have fun. My hubby and I made this last night. It turned out beautiful. It was enough to make a 4″ and 9″ pans. Never making cheesecake before, there’s always a learning curve. We didn’t even think about it but we should have taken the small one out oh, probably 8 mins earlier. We’ll know next time. It was a little tough but delicious. The larger one was picture perfect. it too could have cone out a few mins earlier. It was rich and creamy. a little in the dry…it’s a time thing. Oven, pan minutes combination. This recipe is fantastically easy and so was the clean up. Thanks !! we’re definitely making more. and soon too. yum!!
I’m so glad it was such a hit, Kimberly! 🙂
I make this all the time. It’s always a hit. Thank you for this recipe.
I was reluctant to try this recipe because it looked TOO easy. Over the years, I have tried numerous cheesecake recipes, many of them involving water baths, multiple oven temperature changes, and complicated cooling techniques. I did not think a recipe this easy would achieve a “no cracks” cheesecake. But it DID! I followed the recipe precisely, and the cheesecake turned out beautifully. This is my new go-to cheesecake!
So I made this cheesecake for my husbands birthday and let me say my boys are cheesecake critics. Everyone said this was 10/10! We love this recipe so much, I wanted to make a smaller one with my 6” spring form but didn’t know how to modify with this recipe. Any suggestions?
We’re so happy it was such a hit, Angela! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill the pan and adjust your bake time, and you’ll be good to go 😊
Just make the regular recipe and you should be able to make 2 6” cheesecakes, lol you can always give one to someone else you love 😎
Will it work if I and 4 oz sport of cream cheese
I can’t say for sure how it would turn out if you are a little short, but if it were me and I had already started I would just see how it goes. 🙂
Usually not one to comment but this recipe!
I was curious if it would meet my expectations of a good cheesecake. And this recipe definitely DID NOT disappoint! Very easy to make and follow the instructions. Thanks for sharing with us!
I’m so glad you enjoyed it so much, Diana! Thank you for taking the time to leave a comment! 🙂
can you have the recipe if you have two 8 oz packs of cream cheese?
Hi Melroy! Yes, if you only have 16 oz of cream cheese, you can cut the recipe in half 😊
This recipe makes a LOT of cheesecake, ( with FOUR blocks of cream cheese and all those eggs!) If one is using a 9″ pan, it is quite thick like “New York” style. Frankly, I think most recipes only use 2 blocks of cream cheese for an 8″ springform pan which still yields a modest thickness of 6 servings.
can you half this recipe, I only have 16 oz cream cheese. if I half it should I use a smaller pan and/or cut the baking time?
Hi Caitlin! You can cut the recipe in half. I’m not sure what size pan it will fit in and I’m not sure what the bake time would be.
It will fit in a 6 inch pan if you half the recipe
Hello! I would love to try this recipe. It looks great. However, where I live, we don’t have sour cream. Is there a substitute that can be used?
Hi Akari! Full fat greek yogurt will work as a substitute here. 🙂
Hi, if i replace the 1 cup sugar with a cab of sweeten condense milk would it still be the same. Thank you
Hi Shay I’m sorry but it wouldn’t work as well. The cheesecake would rise a lot and be very liquidy 🙁