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.
James West
Hey, I was wondering if you’ve ever converted this recipe to a chocolate cheesecake. I’ve made it once before and it was delicious, but this time I thought I’d try a new flavor. Ever tried it? Suggestions?
Sam
Hi James! I have a chocolate cheesecake recipe that is excellent. I think you’ll like it if you give it a try. 🙂
James West
I’ll try it! Thanks!
Natalie
Can I add lemon juice to the cream cheese filling ? Would love a lemony hint.
Sugar Spun Run
Hi, Natalie! I haven’t tried it personally however I know others have with success. Since I have not tried it myself, I can not advise you on how much to add. You can also try adding lemon zest for that hint of lemon flavor. Let me know how your cheesecake turns out. 🙂
Amanda
I don’t have a spring form pan, would you recommend any other style? I have a 8×8 glass pan, a 9×13 Aluminum steel cake pan, and a 9×9 aluminum pan. Would any of these work?
Sam
Hi Amanda! The 9×9 pan would be your best bet. The baking time may vary a bit, you would probably need to bake the cheesecake for a bit less time in the 9×9 pan. I hope that helps!
Hailey
Can you double the graham cracker crust if you LOVE the crust?
Sugar Spun Run
Hi, Hailey! I haven’t tried it myself, but it shouldn’t be a problem. Let me know how it turns out for you! 🙂
Shaylee
I did like the taste and texture of the cake. But I did exactly what it called for and it had cracks everywhere! The middle of the cake had a huge long cracking along the middle.
Sam
That’s frustrating, Shaylee! If you followed all of the instructions in the post and in the recipe exactly I really am not sure what might have happened, it \ shouldn’t have cracked.
Jennifer Anderson
Had to cut recipe in half because I only had 16oz of cream cheese. And added chocolate chips!! Came out great!!!!
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Jennifer, and that you were able to adjust the recipe to work with what ingredients you had on hand. Thank you so much for commenting. 🙂
Andrea Lanfranconi
Can I use someother sort of pan if i do not have a springboard? Suggestions? BTW, would you add lemon zest?
Sam
If you have a regular 10″ cake pan that is deep enough that would work, or you could bake it in a 9″ square pan (it may need a bit less baking time) for cheesecake squares. I personally wouldn’t add lemon zest but if that is your preference it would be fine 🙂
Cecile
My 14 year old granddaughter asked for cherry cheesecake for her birthday dessert. I felt like trying a new recipe and found this one. This cheesecake is absolutely delicious! It will definitely be my go-to cheesecake recipe from now on. Loved the helpful video with tips too. Thanks for sharing!
Sugar Spun Run
Thank you so much for trying my recipe, Cecile! I hope that your granddaughter had a wonderful birthday celebration. I am so happy to hear that you all enjoyed the cheesecake. Thanks for commenting. 🙂
Wanda
Absolutely excellent. 2nd success out of two.
Sugar Spun Run
That is wonderful, Wanda! I am so glad that you enjoyed the cheesecake. Thank you for trying my recipe and for commenting. 🙂
Kimberlee Hill
Of all the hundreds of recipes out there I chose this one for my first cheesecake. WOW! Success!!! I was so skeptical about my first cheesecake so I was prepared for an epic fail, but not the case here I feel like I can accomplish anything. Thank you so much for the recipe! It’s clear and not complicated.
Sugar Spun Run
Congrats on making your first cheesecake, Kimberlee! I am so glad that it was such a hit and it turned out perfectly! Thanks for commenting. 🙂
Ana
SO delicious! I couldn’t stop eating the extra batter as I was waiting for it to come out of the oven. Thank you so much for this recipe!
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Ana! Thank you for commenting. 🙂
Mary
How do you add a sour cream topping to it
Amanda
Flavor is awesome. Mine still split alot, but I think it’s because the house is 65 degrees, we live where it was 28 outside today. Also, used a cake pan, not recommended unless you have a very deep pan as I had alot of batter leftover that I made cheesecake cupcakes with the rest. Thanks for reminding not to over mix! It’s light and fluffy and great flavor.
Sugar Spun Run
Hi, Amanda! Thank you so much for commenting. I am so glad that you enjoyed the cheesecake! I am sorry that you experienced issues with splitting. There is so many reason that could have caused this that I list in my post, humidity is one of them. Regardless, I am glad its tasted wonderful! 🙂
Dawn Puehler
OMG I just love this receipe. I have made four since November 2019. I used this receipe and made Blueberry Compote, Turtle; I made a carmel sauce and used pecans, and dadada a Jalepeno one. Yes jalepeno I added chopped jalepeno with two tbs lime juice to the receipe. Delicious for them all.
Such an easy receipe. Thank you for sharing.
Sugar Spun Run
Thank you so much, Dawn! I am so glad that you have been able to use this cheesecake recipe as a base for so many other wonderful cheesecake creations. Jalapenos? My husband would love that! I may have to give that a try the next time I make this. Thanks so much for sharing and commenting. 🙂
Heidi Tafarella
Would you consider this a New York Style Cheesecake?
Sugar Spun Run
Hi, Heidi! Yes. I hope that you enjoy it! 🙂
BONITA NELSON
When do I remove the sides of the springform pan?
Sugar Spun Run
Hi, Bonita! You can remove it just after an hour of cooling. Enjoy your cheesecake! 🙂