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!
This is the absolute best cheesecake recipe! I made this for some close friends quite a while back. He loved it! Sadly, he was diagnosed with cancer. He asked me to make this for him on what we knew would be his last birthday. I was so honored and privileged to help make his day special by bringing him his favorite dessert.
We are honored to know that our recipe was a part of that special day, Carlene. Thank you for sharing 🩷
I made this for my husband’s birthday and everyone was asking for the recipe! This will be our go to cheesecake recipe from now on, so thank you very much for sharing!
I would like to try this recipe as cheesecake bars. Any advice on how to go about doing that?
I’m so glad this was such a hit! I actually have a cheesecake bar recipe you can use. 🙂
I baked this at 325 for 60 minutes. It looked beautiful. I didn’t read the last part about not removing the ring until serving so I removed the ring after cooling and transferred to the cake dish. During transfer, it fell into 3 pieces. I have it put back together but the middle almost looks like pudding. I’m afraid to rebake so I have placed it in the fridge in hopes that it firms up. Any advice?
Oh no! I’m so sorry to hear this happened, Stephanie! Unfortunately I don’t have a great way to save it. 🙁 I would probably just chill it and eat a broken cheesecake. 🙁 It should still taste really good!
Would it be possible to use an 8×8 glass square pan? I don’t have a spring form. I don’t mind not being able to lift the sides I just want to make sure it’ll cook okay.
Hi Clarissa! I actually have a cheesecake bar recipe that is designed for a 9 inch square pan. It will fit in an 8 inch square pan it will just likely take a few more minutes to bake. 🙂
First time using your recipe. Totally live this! I will never use another recipe again. First I didn’t have a 9” springform pan so I had to use a 10” pan skillit? ( the only thing I had that came close to it) second I used your recipe for Nilla wafer crust, instead of the gram cracker crust. In spite of all that it turned out beautifully and delicious. Thank you so very much for this recipe and all the other recipes you provid for us. I always look for your recipes first when I need one.
Thank you so much for trusting my recipe, Angie! I’m so glad you enjoyed it so much! 🙂
It says butter. Salted or unsalted? Thanks!
Hi Ivy! Either will work for the crust. I typically use salted. 🙂
Made this recipe last year for my husbands birthday, HE LOVED IT! It truly was delicious.
I plan on making it again this year, although hubby picked up a 32 oz tub of cream cheese, I know in the notes it states to not use the tub, but what happens if you do?
Thanks for the recipe!
Hi Angela! I’m so glad you enjoyed it so much! If you use the tub style cream cheese your cheesecake likely won’t bake right or set right.
I have made this cheesecake twice; one as the recipe states in a 9 in pan and half the recipe in a 7 in pan. I did add a strawberry swirl to both before baking and added a ring of crushed white chocolate coated freeze dried strawberries after they cooled. Baking time for the 9 inch cheesecake was just over 70 minutes and the 7 inch cheesecake was just under an hour. I personally do not care for cheesecake but I did receive rave reviews for these. I’ve been asked to make this recipe for Christmas. Thanks for the great recipe.
so I need to get this done in around 3 hours how can I speed up the setting process?
Hi Ethan! Unfortunately it’s not really possible. 🙁 This one needs to set for a while. My mini cheesecakes set a lot faster but still may not be ready in 3 hours. 🙁
How is this a recipe for one cheesecake? It almost go’s over the top of the pan when you pour it in and will not get done when baked…… so now my crust is burnt and in the garbage……and it still aint done
Hi Gary! This recipe makes one cheesecake that fills a 9 inch springform pan. Your pan should be about 2.5 – 3 inches deep. It sounds like you may have used a different type of dish to bake your cheesecake.
Love this recipe!! I have made it several times <3
How long will it keep in the fridge? I always have leftovers and never know how long it can keep :,)
We’re so happy to hear that, Haley! It will be good for 3-5 days in the fridge. You can also freeze it 🙂
I’m waiting on it now. Almost ready to come out if the oven. First one I’ve ever made. It smells divine.
This really is the best cheesecake!!! My only question is whenever I make this it always needs more time when I check it after 50 minutes of baking. Since heat is lost every time I open the oven, how often should I keep checking it for doneness…every five minutes, ten minutes…?
I’m so glad you’ve enjoyed it so much, Mary! I think every 5 minutes would be fine if you need to check it. 🙂
I’ve made this recipe many times and it’s always a big hit!! I make my crust a little thicker and add a bit more sugar. thanks
Double WOW! I have made many cheesecakes, but none have garnered the unanimous praise this cake did. My wife, who is distinctly not a cheesecake fan looked up from her slice and asked, “Is this a new recipe? This is delicious.” In addition to sour cream in the mix, the caveat about not over beating the eggs is important. Also, I now try to use only room temperature ingredients, except where a recipe calls for cold ones. Try this cheesecake. Every bite that people take will generate smiles and praise.
Thank you so much for trying our recipe, Dave! We are so happy you both loved it so much 💕