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!
I love this recipe! This is so simple and yet perfection every time I have made it❤ Thank you so much for your site! I haven’t run across a recipe my family didn’t absolutely adore! I do have a question though. I am making this again, but cutting the recipe in half. Is the bake time half the time or do i just need to watch for the signs of it being done?
I am so glad that your family has enjoyed this recipe, Chrystal! If you are cutting the recipe in half, the timing will be different so you want to watch for the signs of it being done. 🙂
Can I bake this without the crust? And how long would you bake it in a glass pie pan? Can’t wait to try!
Hi, Tina! Since you are using a single pie pan, I would reccomend cutting this recipe in half since it makes ALOT of batter. You can certainly do it in a glass pie pan without the crust Having not tried this myself, I am not certain of the baking time. I hope that it turns out perfectly for you! 🙂
Going to try it now. Hope it all turns out well. Thanks!
I don’t own a spring form pan will a glass one work?
Hi, Bella! Since you are using a single pie pan, I would reccomend cutting this recipe in half since it makes ALOT of batter. You can certainly do it in a glass pie pan however, I am not certain of the baking time. I hope that it turns out perfect for you! 🙂
I made this tonight for my family and it was a huge hit! I have made many cheesecake recipes before, but none of them were as good as this one! I am happy that it didn’t require a water bath, although I had a small crack which was probably due to me over beating, but I absolutely loved this recipe, and this will be my go to! Thanks so much!!!
I am so glad that you enjoyed the recipe and that it turned out perfectly for you (minus small crack), Kenzie! Enjoy! 🙂
I just took them (2) out of the oven and I am so pleased. They look and smell great! I had purchased two graham cracker pie shells a few weeks ago and your recipe filled the two of them perfectly. Since they are not as deep as if I had used my springform pan I cut the time back to 60-65 mins. I’m going to top the cheesecakes with the lemon curd that I made…couldn’t let all of those lemons go to waste. I guess being housebound has it’s benefits. Thanks for all of the tips and all of your efforts in developing this super easy recipe. Best of all it didn’t need a water bath. Thanks again
I am so glad that you enjoyed them, Annette and they turned out perfectly for you! Thanks for commenting and for trying my recipe. 🙂
Just took mine out of the oven and it smells amazing! Happy to find a recipe without a water bath. Stuck inside so cheesecake to the win!
I did have some extra filling but poured it all on and it still looks great. Next time I might make a tiny extra cheesecake.
Thanks for the recipe and video to go with it
Thank you so much for trying my recipe, Julie. I am so glad that you enjoyed it! 🙂
Hi , I am making this right now. In the oven as I type. Using a pie pan and I did cut the recipe in half before (all but the graham cracker crust) reading the reviews. I al also added a lil lemon zest. Hope it turns out good. I’ve been wanting some cheesecake.
Thanks for trying my recipe, Swtena! I hope that it turns out perfectly for you and cures that cheesecake craving. 🙂
This cheesecake looks delicious, I’m stuck inside too, after reading others reviews and don’t have one of those pans I think I’ll just cut the recipe in half , or just the cheese part?
I can’t wait for you to try it, Carmen! Yes, if you wish to make this using a pie pan, I reccomend cutting the recipe in half. I also have a no-bake cheesecake that you are welcome to try as well. 🙂
I’ve baked this cheesecake 3 times and I’ve had no complaints! The waterbath can cause soggy crust so I’m glad you don’t require a waterbath with this recipe. I use wax paper on the bottom of my springform pan to make sure it comes out beautiful!
Thank you so much for making this a go-to recipe for you, Karla! I am so happy that everyone has enjoyed it and that it has come out perfectly for you. Thanks for the feedback, I appreciate it! 🙂
Gurl the cake is fine but your website is not. You should be ashamed for putting so many ads on it. Can’t even read the recipe without having to scroll up and down all the time bc your shotty adwall is in the way.
Gurl buy a cookbook then.
LOL
😉
Made this today and once before. It’s so delicious. I then just top it with a fruit topping and perfect.
I am so glad that you have enjoyed this recipe, Rachel. Thanks for coming back to my site and trying it again! 🙂
Decided to make this since we’re stuck inside. First attempt at cheesecake, and it was a smash hit. Had to improvise a little. Grocery store was all out of sour cream, so subbed with ricotta cheese. Didn’t have an electric beater or springform pan so used a potato masher that looked like a windmill and a glass pie pan. Took a while to beat by hand but so worth it. Cook time was the same with the glass pan. There was too much filling, so smashed some more crust and made a couple smaller pies in round glass Tupperware. They also came out perfect, although cook time was obviously less. Will definitely be holding on to this recipe.
I am so glad that you enjoyed this recipe, Jo, and that it turned out so well even with substitutions. Thank you for commenting. 🙂
Yeah definitely more filling than needed
Jo, just like you we decided to bake this cake since we are stuck inside too. Great recipe. Hope everyone is safe and spending time with their loved ones.
Thank you Sam for a great recipe. P.S. love the website glad I could just jump to the video or recipe.
Thank you so much, A.Rod! I am so glad that you have enjoyed my site and this recipe. Thanks for commenting. 🙂
Oooooo la la! I like that this is a thicker cheesecake! Just the way they should be. I’m going to use this as a layer in a carrot cake for my husbands birthday cake. Thank you for a awesome recipe!
PERFECT! I am so glad. I do have a carrot cake recipe that you can try as well. I hope that he loves his birthday cake! 🙂
I made this for dessert tonight. It came out absolutely perfect. The family loved it. I still can’t believe how such a simple recipe can be so delicious. Usually cheesecake recipes are so intimidating with water baths, etc. Thank you.
I am so glad that it turned out perfectly for you and you enjoyed it, Yolie! Thanks for trying my recipe and for commenting. 🙂
Can I use a prepared Graham cracker pie crust.
Hi, Cynthia! If you are referring to the store-bought graham cracker pie crust, it will work, however this recipe yields quite a bit of batter, too much batter for one pie crust. If you’re going to do that, I would recommend cutting the recipe in half. You will also want to keep an eye on the bake time, as it will be different than what is listed. Keep me posted on how it turns out for you. 🙂
This is a great & easy recipe. I will use it again & again. Cheesecake is my husbands favorite dessert. Thanks!
I am so glad that you both enjoyed it, Paula! Thank you for commenting. 🙂
Hey Sam. I dont have a springform pan. Can I use my porcelain cake pan instead and still take the same amount of time?
Hi, Allison! I have honestly never tried it in a porcelain pan before so I am not certain how long it will need to bake for. If you try it, I’d love to know how it turns out.
Just made this today for my sons birthday, so far it looks great! Just took it out of the oven a little bit ago! Very easy recipe. Thanks for the tips!
I am so glad that you found the recipe easy to follow, Christine! I hope that your son enjoys it! 🙂