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.
Jess
Do I have to wait overnight?
Sam Merritt
Hi Jess! It will need to cool for at least 6 hours in the refrigerator.
Maria B Rugolo
No crack cheesecake! I made this recipe adding the crust only to the bottom of the pan (not up the sides). I lined the bottom and sides with parchment and baked for exactly 75 minutes.
Christie
I just took mine out of the oven ! First time making it ! Only thing is, I baked it for 55 minutes which was in the written directions. Then after it came out of the oven I watched the video which says more like 75 minutes! I think it’s fine though. No cracks so far ! Can’t wait to taste it ! 🩵
Shay M.
Hi Sam! I’m excited to make this! Wondering what adjustments I would need to make for a 10” springform pan? Thanks so much!! – Shay
Sam Merritt
Hi Shay! You could bake it in a 10″ springform pan, it will just be a bit thinner and it will take less time to bake. 🙁
Shay M.
Thanks so much Sam! I actually ended up using 1.5 x the amount for the crust and i’m not sure if it is just my oven… But it took 60 minutes to bake. 🤷♀️ But it turned out beautifully! We will be tasting for the first time this evening at a family birthday party! Can’t wait!🙌
Vicky
Hi! Loved this recipe, gonna try it soon. Just one question, could I replace sour cream with plain greek yogurt?
Sam Merritt
Hi Vicky! You can use full fat greek yogurt, but you will lost a bit of the depth of flavor.
Christina
How does this freeze? I’d like to make some in advance for a large family gathering but would need to freeze them for a week before hand. Thanks!
Sam Merritt
Hi Christina! This should freeze just fine. 🙂
Hannah
Hi! It turned out amazing haven’t tried it yet though as it’s for my boyfriends birthday tomorrow.
I did have a question though, am I able to leave it without the springform pan overnight without it collapsing? I want to add frosting around the edges and don’t have much time to do that tomorrow. Just wondering if it’s able to sustain without the pan?
Sam Merritt
I’m so glad you enjoyed it Hannah! I would recommend letting it set up and cool in the refrigerator before removing the ring. If it hasn’t had time to fully set in the refrigerator it may collapse. 🙁
Erin
Can you choose to use a water bath so there are no cracks? I’ve made the recipe before and it turned out amazing but the top cracked a bit
Sam Merritt
Hi Erin! A water bath certainly won’t hurt anything. It may change your bake time though. Make sure to check the tips in the post on how to prevent cracking. 🙂
Maria B Rugolo
hi sam. can I keep the graham cracker crust just to the bottom. if the pan (and not up the sides). If so, would you recommend lining the sides of the pan with parchment to prevent cheesecake sticking?
Sam Merritt
Hi Maria! You could just put it on the bottom. It may be more prone to cracking because the crust constricting with the cheesecake helps keep it from cracking. You will want to make sure to loosen the sides shortly after removing it from the oven. I’m not sure how lining the sides with parchment paper would go.
Kelly
I just use a cooking spray to keep it from sticking. Works every time. I have tried to line it with parchment paper and if there are any creases they will show up in the sides of your cheesecake. That’s why I just use a non stick spray.
Katherine McGrew
Cant wait to try this! Will store bought crust be okay?
Sam Merritt
Hi Katherine! This recipe will fill 2 store bought crusts. Your bake time will change.
paula
i made this for my mom’s birthday and the whole family loved it! i’m not the most skilled baker but i followed all the tips and it turned out so well and was way easier than i expected
Janice
Can you bake two in the oven at the same time?
Sam Merritt
Hi Janice! That should work fine, they may just need an extra minute or two to bake. 🙂
picklewiggler
Do you not pre-bake the Graham crust?
Sam Merritt
No need to pre-bake the crust here. 🙂
Melanie
I found this recipe when it first came out and have made it multiple times every year! At least a dozen by now. I’m not a baker but a cook and will say this is a hit with NO water bath and NO cracks. It comes out perfect every time. Making it tonight for my daughter’s birthday, like I do every year. Thank you!! ☺️
Michele
Can you use the 1/3 fat neufchâtel cream cheese in this recipe?
Sam Merritt
Hi Michele! Unfortunately I don’t recommend it. 🙁