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.
Renee
I am wondering if the sour cream can be replaced with something else? I have trouble finding it in Italy
Sugar Spun Run
Hi, Renee! Greek yogurt will work as a substitute. Enjoy! 🙂
Sam
Hey I need to make a 9 inch & a 6 inch spring pan cheesecake, how much of everything would I use to cut to that size?
Sugar Spun Run
Hi, Sam! For the 9″ cheesecake, you will want to follow the recipe as listed. I have not yet baked this in a 6″ pan so my best guess would be to halve the recipe, keeping an eye on the bake time, as it will be different than what is listed. I hope that you enjoy it! 🙂
Kathy
Can I bake it in the muffin cup?
Sam
Yes, I actually have a mini cheesecake recipe that does just that, if you would like to check that out 🙂
Joelle
I absolutely loved this recipe. Just put it in the oven so fingers crossed it doesn’t crack or anything! 🤞🏼
Sugar Spun Run
Thank you so much for trying my recipe, Joelle! I hope that it turns out perfectly for you! 🙂
Gloria
Hi,
I have made this once before and it turned out great. I was wondering if I could add some melted semi sweet chocolate on top to make swirls before baking?
Sam
Hi Gloria! I’d mix the melted chocolate with a little bit of cheesecake batter and then swirl it, that should work best. Enjoy! 🙂
Kara
Made it twice so far And LOVE it! So delicious! Family says better than a store/restaurant cheesecake! 😊
Only thing I can’t figure out is it gets quite brown on top and will puff quite a lot and then fall when removed from the oven leaving a hill and valley like surface, different levels of Browning and some cracks due to the expansion and then shrinking of the surface.
I’m not sure if I did something wrong while mixing everything or have to adjust baking instructions for my specific oven needing shorter time or lower temperature. Just started into this baking/cooking world and would love all the advice I can get!
Thank you so much for the recipe!!! 😊😊
Sugar Spun Run
I am so glad that your family enjoyed the cheesecake, Kara! There are so many variables that could have caused it to sink and crack that I list in the tips in my recipe post. Based on what you described, I wonder if your oven is running too hot? If you have not checked your oven temperature with a thermometer I highly recommend doing so. I recently purchased a new oven and found it was cooking 15 degrees hotter than what was indicated. Regardless, I am so glad that it tasted delicious. 🙂
Melba G Campos
Best ever easy cheesecake❤
Sugar Spun Run
I am so glad that you enjoyed it, Melba! Thank you so much for commenting. 🙂
Melba G Campos
I do have a question can u cool on top of stove my oven is installed in the wall?
Sugar Spun Run
HI, Melba! You can cool the cheesecake on the counter closest to the oven. You want it to be a semi-warm spot. 🙂
Eric
Hi!
Can I use egg white?
I want a cholesterol and fat free recipe.
Thanks
Sugar Spun Run
Hi, Eric! I honestly am not sure how it would turn out with egg whites, I would be hesitant to suggest it as the yolks are important for the proper texture. Also, I do not recommend using low-fat cream cheese as it won’t turn out properly.
Emily
I love this! I added lemon peel shavings to the batter and it was so delicious!
Sugar Spun Run
I am so glad that you enjoyed it and it came out perfectly for you, Emily! Thank you for trying my recipe! 🙂
Tammy
This was absolutely delicious and creamy. I only beat the cream cheese and sugar until incorporated and the egg mixture as well. The cheesecake cracked in a Y shape and not sure why. Had a few minor cracks around the edges when I removed it from the oven. After 10 minutes, the big cracked appeared. Had to put berries in the center. Everyone really loved it though.
Sugar Spun Run
I am so sorry that you experienced cracks, Tammy. A lot of things could have caused this to happen that I note in my post so it’s hard to pinpoint one. Regardless, I am so glad that it tasted delicious! 🙂
Hannah
Hi, would the sour cream be necessary and could it be substituted for Greek yogurt?
Thanks
Sam
Hi Hannah! Greek yogurt should be fine. Enjoy 🙂
Amber
Thank you so much for this recipe! For the first time in my life I was able to make the perfect cheesecake. I made it for a family birthday and everyone fell in love with it. A couple things I learned about making it is to be sure to use your conventional oven set at 325 and not the convection feature. After reading up on the differences I found that a convection oven can dry out and over brown foods like breads that need to rise or cheesecakes that need to retain moisture. The second thing I learned is to keep an eye on the cheesecake when you’re getting close to the hour mark. Mine was starting to have small cracks around the edges at 55 minutes so I opened the oven and checked the consistency – it was exactly like you said it would be so I turned the oven off and opened the door slightly to allow it to cool there. After I separated the gram cracker crust from the sides as directed, the cracks disappeared completely. After about an hour and a half I pulled it all the way out of the oven to let it finish before putting it in the refrigerator. Thank you again for a wonderful recipe!
Sugar Spun Run
Congrats on making a PERFECT Cheesecake, Amber! I am so glad that it was such a hit! Thank you so much for taking a moment to leave such a detailed comment on your experience and method. Others will find it helpful, so thank you! 🙂
Tamara
First ever attempt at homemade cheesecake. I think I over mixed the eggs as there is a fault running through the center of my cheesecake. There was also yellowish fluid running out the bottom of my springform pan. However…I feel the fault was mine.
Is it okay to hand mix the eggs on, to know when they are ‘just’ mixed in?
I will be making a fresh blueberry compote to have over the top.
Thank you for this recipe.
Sugar Spun Run
Thank you so much for trying my cheesecake recipe, Tamara! I am sorry that you experienced a few minor issues. Cheesecake can be tricky. If you feel more comfortable hand mixing in the eggs next time you most certainly can, you just want to be sure that they are well combined. I love the sound of your blueberry compote topping. I hope everything tasted delicious. 🙂
Tamara Locke
The cheesecake was deeeelish!…even with the crack. The blueberry compote was an amazing complement. I will make this cheesecake again and again, even if it cracks! I will, however, keep trying for a crack-free cheesecake. Will let you know how that turns out. lol.
Sugar Spun Run
HOORAY! I am so glad that you enjoyed it, Tamara! Fingers crossed that your next one is crack-free and perfect! 🙂
Jenn
I’ve always loved cheesecake and have tried many recipes but none have ever turned out like this one. I am in love with this recipe and so was everyone else 😉. After it cooled I added a mix of cooked apples with cinnamon and sugar, let’s just say there wasn’t anything left on my baking dish for the next day. Lol. I will be using this recipe for many years. Thanks for giving every new or old baker a recipe that will always turn out. Makes us feel accomplished 😄
Sugar Spun Run
Thank you so much for your sweet comment, Jenn! I am so glad that everyone enjoyed it. The baked apples on top sound incredibly delicious. Yum! 🙂
SENADA
why did my cheesecake crack?
Sugar Spun Run
Hi, Senada! There are many reasons why your cheesecake could have cracked. The most common one is over-mixing the batter. This incorporates too much air, which makes the cheesecake rise during baking, then collapse as it cools. As cheesecake cools, it contracts, and if the edges remain stuck to the pan and cracks form. To avoid this from happening I have incorporated tips within my post that can be referenced. Regardless, I hope it still tastes delicious.
Eric
Hello!!
Can I use egg whites instead it was whole egg?
I’m goin try this excellent recipe but low fat.
Thanks 😊
Sam
Hi Eric! I honestly am not sure how it would turn out with egg whites, I would be hesitant to suggest it as the yolks are important for the proper texture. Also I do not recommend using low fat cream cheese as it won’t turn out properly.