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!
Hi, Sam! Thank you so much for sharing a wonderful cheesecake recipe!! I loved your step-by-step video. It really helped. It didn’t turn out(or look) like yours but tasted good. 🙂 Family loved it. This is a keeper. Thanks again!
I am so glad that your family enjoyed the cheesecake, Lee! It may not have turned out picture-perfect, but glad that it tasted delicious. Thanks for commenting. 🙂
Hi
Do do you have tips for adapting this to mini cheesecakes?
Do you know why my center came out runny? I follow the directions to a T and bake it at 325 for 75 minutes. The edges were puffed up and had a little crack but came together after it cooled. The cheesecake still tasted great but the runny center wasn’t the right texture. Did I over mix?
Hi, K.J! Thank you for trying my recipe. I am sorry that your cheesecake center was runny. Every oven temperature is different, it sounds like it just needed a little longer in the oven. I am sorry that you experienced this issue. Regardless, I am glad it tasted delicious. 🙂
Thanks! I will definitely make it again and just leave it in longer. Your recipes are amazing 🙂
Thank you, K.J. I hope the next one turns out perfectly.
I was wondering if maybe you opened the oven door Kj? I was just wondering.
Cheryl
Hello, I want to ask you, if I can use Philadelphia cream cheese for this cheesecake? Or maybe you know what is this cream cheese fatness %?
Hi, J.J! I use Philadelphia cream cheese for most of my recipes that use cream cheese. I hope that you enjoy the cheesecake. 🙂
This recipe turned out perfectly!! Thank you so much for sharing it!
I am so happy to hear that your cheesecake turned out perfectly, Lindsey! Thanks for trying my recipe. Enjoy! 🙂
One of my fave recipes! I’ve made this so many times for family and friends….it’s so easy and makes me look like a pastry master chef.
Thank you so much for the 5-star review, Jenny! I am so glad that you have enjoyed this cheesecake recipe multiple times and happy that has made you look like a pro. 🙂
The cheesecake came out absolutely fabulous, only thing is that 170g of crackers didn’t seem to be enough, the filling didn’t fit in the crust and I’m now making a tiramisu with the leftover filling! Anybody else had this problem?
Hi Alex! Did you use a 9″ springform pan? I’m glad you enjoyed the cheesecake! 🙂
Yes I did! The crust seems much thicker after baking though, so either I thought it was thinner than it actually was or maybe the crust thickens while in the oven? Either way, my mistake! Although if it really does thicken while baking maybe you could mention that as a tip for clueless bakers like me so that we don’t freak about spreading the crust too thin.
Also, just wanted to mention that I substituted the sour cream with mascarpone and half a squeezed lemon because I can’t find sour cream here in Italy, and it came out absolutely delicious!
Hi, Alex! I am glad that you enjoyed the cheesecake and it turned out well with the substitutions you used. As far as the crust goes, it does not thicken during the baking process so perhaps it was thicker you originally thought. Regardless, I am so happy that it turned out delicious. 🙂
My 20 year old son made this for my birthday. It’s the best cheesecake ever!
I am so glad that everyone enjoyed the cheesecake and I hope that you had a wonderful birthday celebration too. Thanks for commenting, V! 🙂
I have a 4″ heart pan. How would this recipe work for that. I realize to split it between 2. But as far as timing?
Hi, Peggy! Unfortunately, without trying it myself, I am not certain about the bake time. I recommend just keeping an eye on it. Let me know how your cheesecake turns out. 🙂
I took it out of my convection set at 325 after approx. 25 minutes. It was delicious.
Omg the cheesecake came out perfect!!!!! The was a little crack or two when I went to transfer it to a cake board because it was baked in a regular “9 pan but I might have just flipped it too early.
I also baked my crust first and put it in a water bath while it baked.
I am so glad that you enjoyed the recipe, Jaz! Thanks for commenting. 🙂
Delicious!
I am so glad that you enjoyed the cheesecake, Valdes! Thanks for commenting. 🙂
Hey if I wanted to used this recipe for cupcakes and mini springform pans is this possible?
Hi Ashley, I’ve made it in cupcake tins, you can see my Mini Cheesecake Recipe, I hope that helps!
I can’t wait to make this today! I have made many cheesecakes in my yrs but I have to say the techniques you share are like no other. Wish me luck & hope this comes out as creamy & dreamy as I’m wishing for❣️🙏
Good Luck, Christy! I hope that your cheesecake turns out perfectly! Keep me posted. Happy Baking! 🙂
Howdy, all I have is a 10 inch spring form, will it work?
Hi, Liz! Yes, that will be fine! I hope that you enjoy the cheesecake! 🙂
Thank you! I’m making it Monday for husbands birthday Tuesday. He has always asked for chocolate cake, but this year he asked for Cherry Cheesecake. I’m 60 years old and this will be the first time I’ve made one!
I hope that your cheesecake turns out perfectly, Liz, and that your husband enjoys his special birthday treat! Keep me posted on how it turns out! 🙂
This was a GREAT recipe! I made it for a friend for her birthday at the office. It was a hit. It was everything I wanted it to be! It was sooo creamy and delicious and stood up with the straight sides. Easy to cut and didn’t fall apart. After years of eyeballing the temperature of everything, I invested in a Thermapen and did my research as to the temperature it should be when done. I took it out when the center reached 155 degrees and it was perfect! I made a blackberry sauce for the side. I crushed about two cups of blackberries, and strained it to remove pulp. I heated the juice with a bit of sugar…. (not too much as I wanted to retain the tartness) added some fresh lemon juice and a bit of cornstarch. I reduced that and had it on the side with some fresh berries if people wanted it… and they did. It brought a fresh aspect to the creamy dreaminess of the cheesecake. I couldn’t have asked for a better recipe. Thank you so much!
I am so glad that the cheesecake was such a hit, Sherry! The blackberry sauce on the side sounds delicious! Thank you for trying my recipe and for commenting. 🙂