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!
Love this recipe, made it for Thanksgiving and it was the best!! Was just wondering if I could make the batter, put it in the already crusted pans and leave it in the fridge over night, then make it in the morning?
Hi Jocelynn! To be honest, I have never tried it. I think it could work though. Let me know how it goes if you do try it. 🙂
Could you use the sour cream topping on this cheesecake?
Hi Paula! I have a New York Cheesecake that uses the sour cream topping. 🙂
Can I cut this recipe in half to make a smaller/thinner cheesecake?
Sure thing! Your bake time will obviously vary, but just make sure to watch it and check it. 🙂
Wonderful! I felt it made a big difference with room temperature ingredients
I’m making a birthday cake for a friend who doesn’t like cake, so I’m planning a surprise: a two-layer vanilla cake (for the wife and kids) topped with a layer of cheesecake (for the birthday boy). I’ll frost the entire thing to look like a standard three-layer 6″ cake.
I’m using your baked cheesecake recipe and hoping it will be firm enough to sit at room temperature for a couple of hours during the party.
If I reduce the recipe to two-thirds and bake it in a smaller 6″ springform pan, how should I adjust the bake time?
Hi Starr! I would try to keep the cake refrigerated as long as possible. I’m not sure on the bake time in a 6″ pan. You will want to keep an eye on it as it bakes. Enjoy! 🙂
So good and so easy! This is my new go to recipe for cheesecake.
I usually make a bourbon praline cheesecake that bakes the crust first and uses a water bath. I know this didn’t call for one but used one anyway just in case, hoping it turns out it’s for my stepsons birthday, adding strawberry topping
This is my first time making a cheesecake. Such a delicious flavor! I think my only mistake is maybe it didn’t cook long enough. the top and bottom parts of the filling seem to be the classic cheesecake texture but the middle seems like too gooey or something. Should I rebake? How would I fix this? Can i, or is it just messed up and try again next time?
I’m so sorry to hear this happened, Jolie! It does sound like maybe it needed to bake just a little bit longer. Make sure to check the post where I talk about ways to tell the cheesecake is done. I hope it goes better next time! 🙂
I haven’t made this yet, but was wondering if you have tried making this as mini cheesecakes? If so, how many does it make and is there a cooking difference? Either way, I can’t wait to try this after reading all the comments.
Hi Brittany! I actually have a recipe for mini cheesecakes that you can use. 🙂 The mini cheesecake recipe will make 12. 🙂
I love this recipe
This is unreal!! I made twice in the last week for two different birthday celebrations and it was such a hit both times!! This is by far the easiest and best tasting cheesecake I’ve ever made. Thank you!!!
Thanks for the review, Jordan! We are so happy our recipe is a winner for you 💗
This is a great, simple and straightforward recipe to follow. I’m typing this as my cheesecake is in the oven. Super excited to see how it turns out since it’s my first time not doing a water bath!
I tried this recipe but the batter was too watery. Too much egg basically. It turned imto an egg tart instead. Which itself isn’t so bad but I was trying to make a cheesecake not an egg tart. Maybe the eggs we have here are larger than what you have over there, hahaha!
I’m so sorry to hear this happened, Erwin. It does sound like you maybe your eggs are a bit larger than mine. Did you see how my batter looked in the video? You can get an eggy texture in the finished product by over-mixing or over-baking the cheesecake. 🙁
Do you know if I could make this today and freeze until Sunday. I need it for Sunday Super Bowl birthday party. My son wants cheesecake for his cake, but I’m a little worried about time. I am curious if you have ever had success making it ahead and freezing it?
Hi Halley! I think you’ll be fine, cheesecake freezes well. I recommend making the cheesecake, cooling, and chilling overnight as indicated before wrapping tightly and freezing. The night before the party, I would move it to the refrigerator to thaw/come to the proper temperature there. I hope this helps!
Can you use a pie pan or does it have to be a spring form pan?
Hi Stephanie! This will likely make enough batter to fill 2 pie plates and your bake time will vary, but it can be done. Enjoy! 🙂
Hi! I can’t wait to make this for my girls for Valentine’s Day. Quick question tho, Can you substitute the sour cream for anything ?
Hi Alysha! You can use a full fat plain greek yogurt as a sour cream substitute. 🙂
Hi! I want to make this and I was wondering if there would be any changes if I add some mix ins?
Hi Megan! It really depends what you are trying to mix in. 🙂
I made this with my daughter first time we’ve made a cheesecake from scratch. It rose way more than expected and cracked around the edges. Still tasted great though.
Made it twice. I agree it’s a great recipe. Have you ever tried adding lemon for a little tang?
I’m so glad you’ve enjoyed it so much, Anthony! I actually have a lemon cheesecake recipe you could try. 🙂
This was such a delicious recipe!!! I am definitely making it again tho I should probably make sure to add 2 tbsp of sugar to the crust instead of 1 cup heh…. oops