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.
Maya
I’m allergic the Sour Cream. What can I use the substitute for the Sour Cream?
Sugar Spun Run
Hi, Maya! Others have used plain yogurt or Greek yogurt and had success. I hope that you do too! 🙂
Nicole
I have 16oz of cream cheese and ive been seeing a lot of recipes with condensed milk. Can I use a can of that to substitute the missing 16oz of cream cheese?
Sugar Spun Run
Hi, Nicole! I have not tried it with this recipe, so I am not certain how it will do. I do have two cheesecake recipes that only use 16oz of cream cheese if you’d like to try those instead: mini cheesecakes or no-bake cheesecake.
Andre
I don’t have sour cream, can I leave it out of the recipe?
Sugar Spun Run
Hi, Andre! You can substitute using plain yogurt if you have that on hand. 🙂
Tracy
My daughter (3 years old) wanted to make a cheesecake for her daddy’s birthday. Yours looks dreamy! One question though:
Do I need to grease the springform pan, or will the butter from the crust be plenty to prevent sticking?
Thanks!
Sugar Spun Run
No need to grease the springform pan, Tracy! I hope that you and your daughter enjoy making this together and your husband enjoys his special birthday treat. 🙂
Paula
I just made this with the oreo crust ( got it from here) but the butter from the crust leaked out, any thoughts on where I went wrong ?
Sam
Hi Paula! It is most likely just an issue with the springform pan unfortunately. To prevent the chance of a mess sometimes I will place my springform pan on a foil lined baking sheet.
Marriam
Hi Sam!
So I’m trying out this recipe but unfortuntely only have 10″ pan, will the recipe work fine for it?
Sugar Spun Run
A 10″ springform pan? Yes, that will work fine, Marriam! 🙂
Jeanne Bryce
Can this be made in a 13×9 dish.
We moved and of course can’t seem to find my springform.
Thanks, Jeanne
Sam
Yes that will work just fine, it will probably need to bake for about 40 minutes or so. Enjoy! 🙂
Jen
Hi,
I have all the ingredients except I don’t have enough cream cheese! I only have 2 blocks which is 16oz. Can I make this with what I have? How would I adjust the recipe?
Sugar Spun Run
Hi, Jen! This recipe yields a lot of batter and there is not an easy way to adjust it with only having 16oz of cream cheese. I have two other recipes that both use 16oz of cream cheese that I’d recommend using instead: mini cheesecakes or no-bake cheesecake. I hope one of those will work. 🙂
Jen
Great thank you! I will try the no bake one this round but I don’t have lemon juice! Can I leave that out? Or substitute something else for it?
Sugar Spun Run
Yes, you can leave that out. 🙂
Jen
Hi,
For the no bake cheesecake can I use my 9” spring form pan or should I use my glass Pyrex pie dish?
Sugar Spun Run
Hi, Jen! For the no-bake cheesecake, I would recommend using your 9″ springform pan. 🙂
Sedona Rose
Hey Sam, love your recipes!
I don’t have a springform pan and I am not too excited to go out and buy one (especially in these times). Do you think this recipe will work using a large souffle dish? What I have is similar to a very large ramekin.
If not, what is the diameter of the springform pan you used in this recipe?
Thanks!
Sugar Spun Run
Thank you so much, Sedona! I am happy that you have enjoyed the recipe you have tried so far. I think that you SHOULD be ok to use a large souffle dish, however, this recipe makes a lot of batter so it may need to be cut in half depending on the size of your dish. How large is your dish? Others have also cut this recipe in half and baked in a 9″ pie pan that has worked well too. The springform pan I use is 10″ in diameter. 🙂
Sedona Rose
You’re quick! Thanks for the response! I was going to quarter it actually, so if you think I have a chance at success, I am going to go for it. I’ll let you know how it comes out!
Another quick question, I saw you have strawberry and blue berry sauce. If I wanted to make cherry, would you recommend replacing the strawberries with cherries straight across? Frozen? Fresh?
You’re awesome.
BTW – I have made your cream cheese cookies about a dozen time, including this morning for our four landscapers. They love them!
Sugar Spun Run
Yes, keep me posted on how the cheesecake turns out, Sedona! I think that you will be fine as long as you keep an eye on it while it bakes. As far as a cherry sauce, I think that you can follow the strawberry sauce recipe and replace the strawberries with fresh cherries that should work fine. Again, I haven’t tried it so I’d love to know how it turns out for you! Thanks for being a fan of my recipes, Sedona! I greatly appreciate it. I hope this is loved just as much! 🙂
Nikki Welch
Hi,
what do i do with the bottom of the springpan, do I leave the cheese cake on there?
Sugar Spun Run
Hi, Nikki! You can slide the cheesecake off onto a cake pan or serving tray, or you can leave it on the springform pan and serve from there (that is what I do). 🙂
Millie
I’m so excited my cheesecake baked great and smelled amazing when baking. But now I have a browned top. I know the cheesecake will taste delish, but hoping you can provide some ideas on how to serve and primarily how to make it look “pretty”! btw I used a pre-made store bought crust!
Sugar Spun Run
Cheesecake can be so tricky, Millie, so I am sorry that your top is brown. Unfortunately, this is the result of over-baking. Others have managed to cut off the top layer successfully, but I would recommend covering the top with a homemade whipped cream or a fruit compote. I have a strawberry sauce or blueberry sauce that also pairs well. Again, I am sorry you experienced this issue, but I do hope that you enjoy it! 🙂
tara
i made 2 of these on easter dinner for my family one strawberry amd one blueberry and they loved it and is asking when im going to make it again its a great one to make for the family hope everyong enjoys like my family did
Sugar Spun Run
I am so glad that everyone enjoyed them, Tara! Thank you for trying my recipe. 🙂
Shannon
So if I run the knife around the edges after 10 minutes when do I actually remove the cake from the pan?
Sam
I usually don’t remove the pan until I’m ready to serve it, but once the cheesecake has chilled completely you can remove at any time 🙂
Jen
can I cut this recipe in half?
Sugar Spun Run
Hi, Jen! Yes, you can. The batter will be enough to fill one 9″ pie pan. Since the size of the pan and amount of batter will change, so will the bake time. Just keep an eye on it. Enjoy! 🙂
Ashley
Sam, I followed your direction and the cheesecake came out perfectly. Thank you for sharing it was delicious!
Sugar Spun Run
That is wonderful, Ashley! I am so glad that it came out perfectly. Enjoy! 🙂
Lauryn
If I have only 24 oz of cream cheese and of course all the stores are closed because of the virus and all, is there any way i could somehow readjust the recipe a little to still make it with thr 24 oz instead of 32 oz of cream cheese? I have everything else…
Sam
Hi Lauryn! You could, you could reduce all of the ingredients (except for the crust) evenly, by about 25%. So It would be 24 oz cream cheese, 3/4 cup sugar, about 1/2 cup sour cream, 3 eggs, about 1 tsp vanilla, and just a dash of salt. Your cheesecake won’t be as thick and it will not need to bake for as long (I would check at about 45/50 minutes and add on 5 minutes at a time from there).
You could also make my mini cheesecakes instead, which is the same recipe only scaled down and made into mini versions. I hope that helps!