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.
Sophia
How long can I leave the cheesecake in the fridge before serving?
Sam Merritt
Hi Sophia! It will last up to 5 days wrapped tightly in the refrigerator. 🙂
Tina V
The crust is my favorite part. Any tips on how to achieve a thicker crust using this recipe? Do i double the crust portion of the recipe and bake it the same amount of time?
Sam Merritt
Hi Tina! You can just double the crust. It likely won’t change the bake time much. It may just need an extra minute, but you can keep an eye on it. 🙂
Kim
Perfect easy recipe delicious
Jsbzjzj
Cheesecake good
Cindy
i need to make a whole cheesecake and also some mini cheesecakes. Any idea how many cheesecakes in a cupcake tin this recipe would make?
Sam Merritt
Hi Cindy! This recipe will make 24 mini cheesecakes. 🙂
Cindy
Thank you so much!
Lorelei Lahiere
Hi! I absolutely love this recipe and I want to have variations of it. Have you tried swirling in chocolate sauce or ganache? Also wanting to do a raspberry or strawberry swirl. Any recipes for sauces to incorporate? Does it change the baking time? Thank you!
Sam Merritt
Hi Lorelei! I actually have several of these cheesecakes already! I have a turtle cheesecake that swirls in chocolate and caramel, a raspberry cheesecake that has raspberry swirled in, a strawberry cheesecake with a strawberry topping. I also have an oreo cheesecake, blueberry cheesecake and pumpkin cheesecake you could try as well. 🙂 Let me know how they turn out for you! 🙂
Lorelei Lahiere
You’re a saint. Thank you so much!!!
piper
if i use pre-made pie crust, how much will the baking time be changed? i.e. 10 minutes?
Sam Merritt
Hi Piper! I’m not sure as I haven’t done it myself and they typically hold a lot less batter. Be sure to not overfill it and keep an eye on it as it bakes. 🙂
Kristen Siegel
Hi! I’m going to attempt this recipe for Thanksgiving dessert tomorrow. You mention that the cream cheese should only be the blocks and not the kind in the tub. The only grocery store in my small town is out of the blocks so I got the tubs. It is not the whipped kind. Will it be ok to use that?? Thank you!
Sam Merritt
Hi Kristen! Unfortunately the tubs typically have additives and the cheesecake may not set up properly. 🙁
Melissa
Do you use salted or unsalted butter?
Sam Merritt
Hi Melissa! I usually prefer salted these days, but either will work just fine. 🙂
Judy Robinson
ive made this before, but it is a lot. if I half it, what size pan would I need
Sam Merritt
Hi Judy! I think it could potentially fit in a 6 inch springform pan. It may make a little extra, but just make sure it not to overfill that pan. I’m not sure on a bake time.
Tessa
perfect
Michelle
Best cheesecake
Maisie
“…or the texture will suffer, which means we will all suffer.” I couldn’t have said it better myself.
Emily Buford
I made this for my family. Everyone raved about it. My grandmother said it was phenomenal and my other grandmother asked for the recipe! This was my first time making cheesecake, and I was very pleased with the result.
Hawoon
Hi, I’d like to bake it for my sons’s birthday and am wondering, can I still skip water bath when I bake it in a 26cm(10.2inch) springform?
Sam Merritt
You can still skip the water bath. Your bake time will likely be slightly shorter. Enjoy! 🙂
Dayshanae
was amazing i messed up my crust but the cake was amazing
Chloe F
This is truly the best cheesecake recipe. I have made it for several events and people always rave about it.
Susan
Perfect cheesecake!
To freeze should I leave on bottom of springform pan?
Sam Merritt
Hi Susan! I would freeze it in the springform pan. 🙂
Sarah B Larrabee
Don’t remove it!!!It will be harder to cut after it thaws. Also FYI to everyone
I too made my first cheesecake- I always thought they were fussy to make but now I know easy it was for all the other dessert makers to get all the attention with CHEESECAKE! We have nutritionally picky party-goers here in Boulder so …..you guessed it- gluten free! actually grain free! And springform pan free! And sugar free!
I buttered the bottom of an ordinary casserole dish, scattered an inch of organic blueberries and apples from the back yard, buttered the sides of a regular casserole dish, and poured in the batter- which had a half cup of honey for the whole thing. After cooling the cheesecake was easy to cut and the fruit was gooey enough to be the topping but modest enough to stay on the bottom so guests could enjoy the creamy golden color on top of the cheesecake….either way addictively edible…and pretty.