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.
Linda
This is a fantastic cheesecake! Rich but light and really delicious. Thank you!
Sam
I’m so glad to hear you enjoyed, Linda! Thank you so much for commenting! 🙂
James
Hi Sam,
I followed the temperature and timing but somehow mine have a burnt surface.
I put it to the lowest rack. Any advice? Thanks a million.
Sam
Hi James! I am so sorry that happened. Is your oven temperature accurate? It should be baked on the center rack, but if your oven temperature is higher than it says, that could cause the cheesecake to burn.
Sherry
Do you know if using light sour cream will work? That’s all I have around right now!
Sam
Hi Sherry! I’ve honestly never baked with light sour cream but I do think it would be OK in this recipe. Would love to hear how it turns out for you if you try it!
Zoe
Do you use salted or unsalted butter?
Sam
Hi Zoe! I used salted butter here, but either will work if you don’t have salted butter. 🙂
Ellen Honeybuss
Great video. Thanks. I messed it up good. But I am going to retry tomorrow. I realized after it was in the oven that I had only use 16 ounces of cream cheese. Question: can I use cream cheese that I left out at room temp today that I neglected to put in today? I re-refigerated it. Also do I cover the cheesecake overnight with foil once I put it in frig to cool? I leave it in the pan overnight right? Thanks! Ellen H.
Sam
Hi Ellen! I wouldn’t recommend using cream cheese that has sat out all day unfortunately. 🙁 When you do refrigerate, you can leave it in the pan and cover with foil. 🙂
Misha
Hey there! I was just wondering how many medium size eggs would be equivalent to 4 large eggs? I read online that 4 large eggs = 5 medium eggs. Is that correct?
Sam
Hi Misha! I have not tried it with the smaller medium sized eggs, so I can’t comment on how many it would take. If you do try it with the medium eggs, I’d love to know how it turns out. 🙂
Desiree
Hi Sam, curious to try your recipe. Could this recipe be used to make cupcake size cheesecake? Pan has removable bottom. Quantity seems too much for 12 cupcake size. May I use half of recipe. Thank Sam!
Sam
Yup! That would work, and yes I would cut the recipe in half for 12. They’ll need to bake for about 18 minutes. Enjoy!
Nadia Owda
Can I make these into mini cheesecakes like cupcakes if so how long should I bake it for
Sam
Hi Nadia! Yes, you can, I think it would take about 18 minutes or so for them to finish baking.
Ankita
Tried this recipe today and it turned out absolutely great!! Thank you for this wonderful recipe. 🙂
Sam
I am so glad you enjoyed the cheesecake, Ankita! 🙂
Cindy Smith
This is the first time I’ve made a homemade cheese cake. My pan is a 10 in. Any modifications? Thank you!
Sam
Hi Cindy! You can use the 10″ pan, the cheesecake will be just a little thinner and will probably need a few less minutes in the oven. 🙂
sophia
I just made this today, but i used vegan cream cheese and vegan sour cream because I can’t have dairy. It turned out amazing!! I had to cook it an extra 30 min but it turned out perfectly!! I also used an oreo crust; so yummy!
Sam
I am so glad you enjoyed the cheesecake, Sophia! Thank you for the feedback using vegan ingredients. 🙂
Allyson
Delicious cheesecake, used Oreo cookie to make the crust minus the cream filling. Baked for 60 minutes and it was done. One of the best cheesecakes I have ever made! Creamy and delicious! Thank you for this recipe.
Sam
Thank you so much, Allyson! I am so glad you enjoyed the cheesecake! 🙂
Nosh
Ahhhmazing turnout!
Thank you so much!!
Sam
I am so glad you enjoyed the cheesecake! 🙂
Stephanie
Hello! I was wondering if I could make this in a 7inch pan if I divide the batter? How long would you suggest cooking it? Half the time as a 9inch pan?
Sam
Hi Stephanie! You could cook it in a 7 inch pan, but I haven’t tried it so I’m not sure how long it would need to cook. 🙂
Kristy
Did you try it in the 7” pan?
Renee
I want to use this recipe and add key lime. Do you know if I add 2/3 cup key lime juice if it will alter the recipe too much and keep it from baking correctly?
Sam
Hi Renee! I think adding key lime juice would water down the cheesecake too much. 🙁
CC
Today, I made key lime from another recipe that is very similar to this one. I did add zest of 1 lemon. My kids thought I had made key lime pie. Maybe if you add the lemon zest instead of lemon juice, it would do the trick.