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!
If I wanted to add fruit, would I mix it in the batter or should it be added after baking on top? I want to do pineapple, which I know is watery, so patted dry of course.
Great consistency and texture but felt it just was not sweet enough.
Everyone has their own level of preferred sweetness, I am sorry that the cheesecake was not sweet enough for you, Pamela! However, I am glad that the texture was great. Thanks for trying my recipe. 🙂
Awesome recipe. Thank you so much for posting. My 1st time baking a cheesecake. Cant believe it BUT it turned out perfectly. I dont know if I will manage that next time but I found your tips and detailed instructions on point. Thank you again. I will be looking for your other recipes. PM
I am so happy that your first cheesecake turned out perfectly, Wendy! Thank you so much for trying my recipe and for commenting. I can’t wait to see what recipe you make next! 🙂
So good! My husband who loves cheesecake said it’s the best he’s ever had! Mine fell in the center and cracked a little so it didn’t look pretty but it tasted excellent. Will probably cook a little less next time.
The best cheesecake ever? Thank you so very much, Jaimee! I am so glad that your husband really enjoyed it. I am sorry that you experienced so cracking. There are several things that could have caused this listed in my post. Thanks for trying my recipe and for commenting, I appreciate it! 🙂
When I poured the cheesecake mixture into the pan, it filled it above the crust that came up along the edges. Is that to be expected or did I not distribute by graham cracker crust high enough along the edges. It’s in the oven either way! Can’t wait to try it.
Hi Nic! That’s totally fine and expected. I hope you love the cheesecake! 🙂
Can you use a store bought graham cracker crust?
Hi, Regenis! While you can use a store bought crust, they are typically a lot smaller than what you will need. You would probably need two crusts and the baking time would be much less.
Hello! I am planning on making this cheesecake for a tiered wedding cake! I just made this recipe in a 10 inch pan, and it’s not as tall as I had hoped. If I doubled this recipe how would that change the cooking time? And how would that be for an 8 inch and 9 inch pan as well? Thank you!
Hi Amy, I’ve honestly never tried doubling this cheesecake recipe in any of those sized pans. It would definitely need to bake for much longer, but without having tried it I just can’t say for sure how long.
So simple and so delicious! Used gluten free graham crackers for the crust and everything turned out perfect! (P.s. I’ve modified a few of your recipes using gluten free flour as well, and everything has turned out excellent!)
I’m so happy to hear you enjoyed the recipe and that the gluten free substitutions have been working so well, Ashlea!! Thank you for commenting, I really appreciate it! 🙂
Will definitely be my go to from now on. I’ve tried a lot of cheesecake recipes but this was my favorite for the ease of making it as well as texture and flavor. Made it with gluten free graham cracker crumbs and the crust was a bit too buttery, but that was only due to my modification.
Awesome!
I am so glad that you enjoyed the cheesecake, Bobbi! Thank you for trying my recipe and for commenting. 🙂
Hi. This recipe sounds so simple and yummy. I have a 9 inch spring foam pan and only 16 oz of cream cheese and all the other ingredients, but unable to go to the store. How do you think it will turn out.
Hi Deb! Your best bet would be to cut the whole cheesecake portion of the recipe in half (and keep in mind it will need to bake for much less time), or you could try my mini cheesecakes.
Could pressed (i.e dry) cottage be use? (i have use to make airy bite-size cheese squares) How would the taste/texture differ from your Cream cheese/sour cream combination?
Ooh, I’m sorry Tom but I have never tried this and am afraid to advise as I’m truly not sure how it would turn out. Maybe someone else has tried this and can chime in?
It’s a lighter fluffier version. I love a good dense cheese cake but haven’t gone back to it! I made this once for work and wonderful reviews. I’ve shared where the recipe came from. It’s easier than some cheesecake recipes which saves time and I love that. No more hours in the oven. This is amazing!!!!!
I am so glad that you enjoyed the cheesecake, Brandi! Thank you for commenting. 🙂
Oh my God Oh my God Oh my God.. Never in my life. Easy, pure, perfect. P.S. : It is the first thing I ever baked. Knocked ’em out.
Congrats on baking your first ever cheesecake, Vincenzo! I am so glad that it was such a hit! Thanks for trying my recipe. I can’t wait to hear what recipe you try next! 🙂
Easy cheesecake. I made it and it did not last. People had seconds. Soooo good! I will be making again.
That is wonderful, Vickie! I am so glad that it was such a hit! Thanks for trying my recipe. 🙂
I only have 16oz of cream cheese and don’t want a big cake. Can I cut your recipe in half? Also will this change the baking time? If so how much?
I only have a 10 inch pan but the video says to use a 9 inch pan, what changes if any would I have to make to this recipe, such as cooking time?
Hi, Travis! The cheesecake will just need a little less time to bake. I recommend just keeping an eye on it. I hope that you enjoy! 🙂
I too would love to know. Can it be baked in 9 inch spring foam pad. Thanks