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.
Molly L
Has anyone trued this in a convection oven? I’m wondering if 325 is still okay or if I need to bring it down to 300? our regular oven is broken.
Janet
I’m all the way in Norway and have been craving a baked cheesecake that isn’t grainy and “ cottage cheesy”. Tried this recipe. Followed it to the tee!! It was amazing! Creamy, no cracking and very indulgent. Instead of fruit I have garnished it with a drizzle of passion fruit curd! Had to secretly save a portion because it disappeared. Great recipe that will now be my go to for future family events and gathering!
Sam
I am so glad everyone enjoyed the cheesecake, Janet! That passion fruit curd sounds incredible! 🙂
Sarah
If I wanted to add matcha to this recipe how much would you suggest I use?
Sam
Hi Sarah, I’m sorry but I’ve never baked with matcha before so I can’t really advise, I’m sorry!
Ana
Hey Sam! Thank you so much for your recipes. I’ve been wanting to bake a great cheesecake for a while now. It’s my favorite dessert and I would love to give this one a go but unfortunately there’s no way to get sour cream in my country. Is there any sub you recommend in particular? Thank you 💙
Sam
Hi Ana! Do you have access to plain Greek yogurt? That would work as a substitute for sour cream in this recipe. I hope that helps!
Cindy
Made this cheesecake for my family, (for the first time) AND IT TURNED OUT FANTASTIC! I used salted caramel drizzle as per individual request. Some liked it just the way it was. Will definitely be making this again.
Sam
I am so glad everyone enjoyed the cheesecake, Cindy! Caramel drizzle is an excellent addition to this cake. 🙂
Staci
75 mins is wayyyy too long. I even took it out 10 mins early and it was still over cooked. The texture is like cottage cheese. Dont taste right. Not very sweet at all. I know xheesecake are more about richness but this wasnt sweet at all. Very disappointed i wasted all day making this to throw it away.
Sam
Hi Staci! I’m sorry to hear it didn’t turn out for you. However 75 minutes at 325 is correct. I’m guessing your oven temperature might be running hotter than it’s leading on and that’s why the cheesecake turned out over cooked with that texture. Sorry to hear it wasn’t a hit for you!
Dill Reed
Hi Sam!
I’m gonna be making this recipe in smaller 5in cake pans which means less amount of the batter will be in my pans compared to people using the average 8in pans like usual.
Would that affect the baking time? Also you said that overbaking would mess with the end result. How so? Does it make it mushy or too dense?
Any advice is appreciated. 🙂
Sam
Hi Dill! Yes the cake will need to bake for less time. I don’t know how long it will need to bake in a 5 inch pan since I have not tried it. Over-baking dries the cheesecake out and ruins the texture. It comes out being kind of mealy. 🙂
Dill Reed
Thank you so much! I’m pretty sure someone else may have asked but does adding extra sugar ruin it or affect it all? I like my cheesecake sweet but still a tad tart like it should be. Any advice?
Also do you have a preference on which brand of cream cheese to use? Do you prefer Philly or just generic store brand cream cheese?
Sam
This cheesecake is sweet yet still tart. I don’t really recommend adding more sugar. It would probably be ok to add a little bit more, but I’m not sure how much you would use. I do prefer to use Philly cream cheese unless the generic is on sale and way cheaper. 🙂
Jackie Brooks
Thought I’d try your recipe but add my touches. I’ve made many cheesecakes but my favorite is cherry chocolate. I make a crust of crushed chocolate chip cookies, a thin spread of melted chocolate on the packed crust then add half filling. I then spread a thin layer of cherry pie filling then add remainder of filling and bake. It is unbelievable!!! Give it a try. I had a catering company years ago and it was a real hit…
Sam
Sounds delicious! Thank you for sharing, Jackie!
Kristen Hoang
Hello! I’m going to bake mini cheesecakes so I will bake them in muffin tins. How long should I bake them for?
Sam
Hi Kristen! Unfortunately I have never made this in a muffin tin so I am not sure how long it would need to bake. Just keep an eye on it. 🙂
James
Hello I was just wondering when is the best time to add the fruit topping on top of the cheesecake?
Sam
Hi James! I would wait until just before serving to add any fruit to the top of the cheesecake. Enjoy! 🙂
Kathleen Gowdy
I don’t have a springform pan so what else can I use?
Sam
A cake pan of the same size would work, you’d just have to slice in the pan and it might make serving a tiny bit more difficult.
Reshma
Hi,
I will be making it first time. I have MRs OTG. What should be the mode, temperature and baking time?. Please guide.
Reshma
Sam
Hi Reshma, I’m sorry but I am not sure what that means. I have only baked this cheesecake in a conventional oven. Hoping someone else can chime in.
Josh
Over the last two months I’ve been teaching myself how to make an amazing cheesecake and have had good success but I decided to go with your recipe tonight and even though I haven’t even got it out of the oven I must say it looks amazing and can’t wait to try it. Thank you. Also thought you may have a recipe for a blueberry lemon cheesecake that u would share…. PLEASE. LOL
Sam
Hi Josh! I am so glad you enjoyed the cheesecake! Unfortunately, I do not have a lemon blueberry cheesecake recipe to share. I’m sorry.
Jessica Shelley
After a crazy long day at work, I decided I was going to make a cheesecake with your recipe. So….. while making a wreath for one of my patients, I cooked up your recipe. Here it is almost 1:00 in the morning and my house smells, AMAZING…& this cheesecake is BEAUTIFUL!!! *Plus in 3 more hours I’ll be getting ready for work with the delicious smell. Thank you for your delicious (and super easy) recipes.
Sam
Wow that’s a lot to do in a day, Jessica! I hope everyone loves it. 🙂
Pam Nawrot
Should the pan be sprayed with PAM or something similar to avoid a sticking problem?
Sam
Hi Pam! I have never had to, but it wouldn’t hurt if you did. 🙂