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.
Lily
Made this for my boyfriend on Valentines! Unfortunately I am lactose intolerant but he loved it! Served it with fresh strawberries!
Sugar Spun Run
I am so glad that your boyfriend enjoyed the cheesecake, Lily! What a sweet valentine’s day treat! Thanks for trying my recipe, I’m sorry that you couldn’t enjoy it too.
Erin
Can I use the same recipe with an 8 inch spring form pan?
Sugar Spun Run
Hi, Erin! That will be fine, however, the bake time may be slightly different so I would keep an eye on it. 🙂
Wendy
I followed this recipe to the T…mine still cracked but no matter…..this was the BEST cheesecake I have ever made hands down! My 91 year old father is a cheesecake critic and he said it was my best ever! Thank you so much for the great recipe!
Sugar Spun Run
I am sorry that you experienced cracking, Wendy. I am so glad that everyone enjoyed the cheesecake despite it. Thanks for commenting. 🙂
Veronica
I made your cheesecake and it looks fantastic! I admittedly overcooked it a bit and know better for next time. I did have to make almost double the crust because I couldn’t cover all of the sides and still have enough for the bottom but I believe I just made the sides too thick the first time around. Question: what’s the best way to cool it off in the fridge? Should it be covered or just left in the pan to cool with nothing on top?
Sugar Spun Run
Thank you for trying my recipe, Veronica! I typically let the cheesecake cool uncovered. I hope that you enjoy it! 🙂
Sanna
This cheesecake was such a hit with my family! My husband is very particular about his cheesecakes becuase his Mom was a chef and he loved this one!!!! Thank you, thank you, thank you!
Sugar Spun Run
I am so glad that the cheesecake was such a hit and your husband enjoyed it, Sanna! Thank you for trying my recipe. 🙂
Kelly
Hi! I want to make your pie but have a 7inch pan. Should I adjust the bake time a little when I cook it?
Sugar Spun Run
Hi, Kelly! If you are using a 7″ pie pan vs. a springform pan I recommend that you cut this recipe in half. The bake time will also be different but I am not certain on the timing since I have not tried it myself. I also have a no-bake cheesecake as well that you are welcome to try. Happy Baking. 🙂
Alyson Davis
I have been nervous to make a cheesecake. This recipe is absolutely wonderful and fantastic.
Sugar Spun Run
Congrats on making a successful cheesecake and conquering your fear, Alyson! I am so glad that you enjoyed it and that it turned out perfectly. 🙂
Eva
Thank you for the recipe! The cheesecake is in the oven 🙂 I made a few tweaks, I swapped out sour cream with Fage 5% fat plain Greek yogurt, added some lemon peel and two tea spoons of corn starch.
Let’s see how it’ll come out 🙃
Sugar Spun Run
Thanks for trying my recipe, Eva! Keep me posted on how it turns out. 🙂
Charles Goldman
Hi, I am not American nor in US, so don’t know what Graham crackers are? Are they the same as European rich tea biscuits? In Europe a cracker is savoury.
Sugar Spun Run
Hello, Charles! Graham crackers are cookies that are sold in the US. The closest thing to this in the UK would be the digestive biscuit.
This is a sweet-meal biscuit (cookie) with wholemeal flour. If you don’t have that you can try using ginger snaps, vanilla wafers, or even Oreo cookies. I hope that helps! 🙂
Katherine Slade
They are like digestive biscuits
Karlie
So far so good! Cake is in the oven right now. Really appreciate the thorough instructions and video. One suggestion I have is to use a standing mixer, as the cream cheese was too thick for my hand mixer and I ended up with cream cheese up to my elbows trying to manage it! Also, the cream cheese was a little chunky, maybe because of that debacle, or perhaps the cream cheese wasn’t quite close enough to room temp. Used GF graham crackers, which seemed to work. Thank you for the recipe and instructions!
Melissa Aymond
I have never made a cheesecake, and this recipe along with your very clear instruction made me look like a pro. It’s delicious and was so much fun to make! The hardest part was waiting overnight to try it.
Sugar Spun Run
Congrats on making your first ever cheesecake, Melissa! I am so glad that it turned out so well and that you enjoyed it. Hopefully, it was worth the wait. 🙂
Teresa Fox
I just made my first but the top turned brown. Did I have it too high on the oven racks or over bake it? I took it out early, was still jiggly but set. Any advice?
Sugar Spun Run
Hi, Teresa! If the top is browning pretty evenly, my guess is that the oven temperature is too high. Even if you followed the recipe temperature, your oven might be running hot. I recently purchased a new oven and tested the oven accuracy with an oven thermometer and found that it was off. If you haven’t done so, I recommend testing your oven accuracy as well. Sorry that you experienced this issue. 🙁
Pam Smith
I want to make this in a pan that I have with 6 heart shaped molds. Should this work
Sugar Spun Run
Hi, Pam! Others have used different size molds and have had success. I hope yours turns out perfectly too. Keep me posted. 🙂
Lisa
Thank you , Sam for sharing your delicious recipe! I have made this twice for my son and it is delicious! This has been my first time making a cheesecake and both times have turned out perfect! The step by step video was a huge help!
Sugar Spun Run
I am so happy to hear that your cheesecake has turned not perfectly each time that you have made this recipe, Lisa! Thanks for the feedback. I am so glad that you have enjoyed it. 🙂
Cheryl Hood
It was great tasting but, I messed up on a couple of things. I used the wrong attachment on my mixer. I think that caused more air to get into the mixture? I used extra large eggs which I think may have added to the mess up. And I think there was too much butter in the crust because, I had butter leak out of the spring form pan.
Other then my mess ups a friend told me it was the best cheesecake she ever had. ♥️♥️
Sugar Spun Run
I am so glad to hear that you enjoyed the cheesecake, Cheryl! Thanks for commenting. 🙂
Patricia
We made a lemon blueberry version with your recipe.. It was delicious! Thank you
Sugar Spun Run
I love the twist you created on the traditional cheesecake, Patrick! The lemon-blueberry combination sounds amazing! Thanks for commenting, I am so happy you enjoyed it! 🙂