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!
hi! do you think i could use a muffin pan and make mini cheesecake cups??? or it would be best to make it just in a round pan? thanks!
I actually have a mini cheesecake recipe I would recommend following. 🙂
After it comes out of the oven and I run the knife around after 10 minutes, when do I remove the springform pan? Thank you.
Hi Cheryl! I leave the springform pan on until I’m ready to serve, but you can take it off any time once the cheesecake is completely chilled.
I tried this and its baking right now but im worried because i was unable to get the cream cheese mixed really well so theres a bunch of chunks
O no! I hope it turns out for you. Did you use room temperature cream cheese?
This was the first time I’ve made cheesecake, and it turned out perfectly! I actually loved it so much that I made three more this week.
How would you recommend adding flavors to this cheesecake? I would love to make a berry version of this recipe, but I am a bit nervous to mess too much with the ingredients as it could alter the outcome too much.
Thank you for sharing this recipe! 🙂
Hi Tina! You can mix about 1/4 of the cheesecake batter with some berry jam and swirl that over the top of the cheesecake right before you bake it. 🙂
I made this cheesecake last night and just sampled it. If dense cheesecake is your thing, this is the perfect recipe. I would rather it be less dense than this…not “light” per se, but this falls closer to the brick end of my cheesecake continuum. My New Yorker boyfriend said he gives it 9.5 out of 10 so that counts for something!
Thank you for trying my recipe, Dorthy! Yes, this a very thick, dense, NY Style cheesecake. I am glad that your boyfriend loved it but I am sorry that it wasn’t your favorite. Since you prefer a lighter cheesecake, I would recommend my no-bake cheesecake next time. Thanks for the feedback. 🙂
Hi! Is there any replacement for sour cream I️ can use?
Hi, Leana! Others have substituted using plain yogurt and had success. I hope that you do too! 🙂
I followed this recipe to the T, followed everything exactly and it’s awful!! I don’t know what I did wrong 😭😭😭
Carla, I am so sorry to hear that this recipe did not turn out well for you. Cheesecake can be tricky to master. I have created a video for this recipe that walks you through my process that you can follow along with. Without knowing exactly what the outcome was, I can not pinpoint the problem. Are you certain ingredients were measured correctly? Did you substitute any ingredient? I am happy to help troubleshoot further. 🙂
So, never have I ever…and it came out fantastic. Too much to eat on my own, so I shared with some people and work and they loved it. Will use again. But also, I used 2 cups of crumbs for the crust, and found it wasn’t enough. Is this a common problem?
I am so glad that you enjoyed it, Luke! As far as the crust goes, I haven’t had any say that 2 cups was not enough. You can always increase it to your preference next time. Again, thanks for trying my recipe. 🙂
How much sugar would you recommend to sweeten it up further? BTW, I sliced it up into 16 slices and brought most of it to work. Everyone said it was one of the best they’ve every tried. I’m usually a 4-5 recipe guy, and mash and mix them, but I don’t think I’m gonna look anywhere else for a recipe. Fantastic. Just gotta work on getting the top to not crack. Don’t think I separated the crust soon enough.
I am so glad that you and your co-workers loved it, Luke! Thank you for sharing my recipe with others. As far as sweetening it up, you can do so by adding a compote and homemade whipped cream. If you wish to sweeten up the cheesecake itself, you will have to experiment to get it to your desired sweetness. I would start with 2 TBSP at a time. Let me know how it turns out. 🙂
Question: You mention to only use brick cream cheese…I live overseas and can only get cream cheese in a tub. Do I need to change anything to the recipe? Thank you for your input 🙂
Hi, Lynn! Someone recently had the same issue and used what was available in their country and reported success. I hope that you have the same success if you try it. I do not have any recommendations as I have had inconsistent results when I have tested it. 🙂
I just took my cheesecake out the oven. I set the time for 75min and didn’t open the oven like recommended and my cheesecake was cracked around the edges but not browned. I’m a little disappointed and am hope this does not affect the texture as I am picky about that. I guess I should have taken it out earlier? The top is not even browned so I’m not sure why it cracked..
Cheesecake is one of the trickiest things to bake perfectly and it’s hard to pinpoint why it may have cracked, Andria! If you used room temperature ingredients, did not open oven, my best guess would be that you over-mixed your ingredients. Regardless, If you followed the directions and your cheesecake seemed done when you took it out of the oven, the cracks will not alter the texture. I hope that it tastes amazing when you cut into it. 🙂
Thank you! I’m pretty sure I over mixed it! It’s hard for me not too lol. But the texture is great! Thanks for the awesome recipe
Yeah it is tricky and SO easy to do. I am glad that you enjoyed it overall, Andria! 🙂
Hello! I’m excited to try this recipe. I don’t have a stand mixer. Can I mix by hand?
Thanks’
Hi, P! That will be fine. Just be careful not to over-mix your batter. 🙂
Just saw this. I had a pineapple upside down cake that flipped onto the counter Sunday and broke to pieces. Ive let it dry out (without the pineapple slices). Soooo using that as the crust. Will let u know how it turns out. I just pressed it into place. Did not add anything to it.
Oh no, Deb! I am so sorry that happened. I hope that it works perfectly as a crust. Keep me posted! 🙂
Hi can I use cheese cake filling instead of cream cheese?
Hi, Allice! I make my filling from scratch so I am not familiar with using instant or premade cheesecake filling. With that being said, I am not sure how it will do and can not offer you any personal recommendations.
If I make it today and would like to eat it tomorrow night, should I just keep it in the fridge for about a day after it cools? Or should I put it in the freezer until tomorrow?
Hi, Lily! It will be fine to leave it in the fridge until you are ready to eat it tomorrow. You just want to keep it well wrapped. Enjoy! 🙂
Where can I get a cheesecake pan?
Hi, Maya! Here is the link to the springform pan that I use. 🙂
Awesome! I’m going order it.
Thank you