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!
Instead of vanilla try almond extract. Really kicks it up.
Thanks for sharing, Joe! 🙂
Should I put parchment paper in the springform pan?
Hi, Marie! It is not needed, however, if you want to you can cut a circle and line the bottom of the pan with it. I hope that you enjoy it. 🙂
Hi Can I replace Sour cream with yogurt as supermarkets are out of sour cream .
Hi, Serene! Yes, plain yogurt or greek yogurt will work fine. Enjoy! 🙂
Hi Samantha ,
This cheesecake recipe is sooo good and easy to make. My family loves it to bits and we finished in 2 days . But I have insufficient of the crust as the base was too thin and I could not cover the sides .. is the 170 g correct in the recipe or I must use more to cover the sides ?
I am so glad that your family loved it, Serene! As for the crust, this recipe does not make a thick crust but if you use the bottom of a measuring cup to evenly disperse the crust crumble you should have just enough to go up the sides. If you prefer a thicker crust, you can double the recipe or do a full batch + 1/2 the next time you make it. Thanks so much for trying my recipe and for commenting. 🙂
This was my first run at making a cheesecake and it was a huge SUCCESS!!! Nothing but compliments! What a great recipe with easy to follow instructions! I did add about 1/2 cup of extra graham cracker crumbs. And I will say that you must wait for the full 6+ hours of refrigeration time! I cut mine at the five hour mark and it had not set completely! Thankfully, after a bit longer in the fridge it was PERFECT!!
Congrats on making your first cheesecake, Amber! I am so glad that it came out perfectly and everyone enjoyed it. Thanks for trying my recipe and for the feedback, I appreciate it! 🙂
Made this for my husband’s birthday and shared it with the neighbors and grandparents – all of whom said it was the most perfect cheesecake they had eaten…not too sweet and perfect, creamy texture. My 10 year old made a strawberry compote for the top. Was a huge hit!
I am so happy to hear how much everyone enjoyed it, Dana! Thank you for trying my recipe. I hope that your husband had a nice birthday! 🙂
I dont have a hand or stand mixer, would a metal whisk and spoon work to mix and get the right texture?
Hi, Ivory! You can most certainly try. I think that it will take a lot of work to get the ingredients well combined. You also want to be careful not to incorporate too much air or over mix your batter. Let me know how it turns out. 🙂
Can chocolate chips be added to this recipe or will it change the texture?
Hi, Rica! You can most certainly add chocolate chips. I hope that you enjoy it! 🙂
Silly question but just wondering if you grease the pan before making the crust? I’ve never made a cheesecake before let alone use a spring form pan. 🙂
Hi, Mrs. Mounds! You do not need to spray the pan. Since this is your first time making a cheesecake, be sure to check out my video where I walk you through my process. Others have found the tips also helpful. Enjoy! 🙂
Do you suggest covering the cheesecake when you transfer it to the refrigerator to cool?
Hi, Melissa! Yes. I typically will reassemble the springform pan and then will wrap it before storing it in the refrigerator. 🙂
Unbelievable!!! I almost attained nirvana! Wow!! Thank you so very much for sharing this little recipe with the world. I actually didn’t have enough cream cheese. Just a single 200g block. So I quartered the entire recipe because any less I wouldn’t be able to measure the ingredients (except the crust- I used arrowroot biscuits. we don’t get graham crackers a lot where I live) and added the entire block to it. Turned out Perfect! Used a six inch pan and my cheesecake was done by somewhere between 30-35min. It truly was an amazing cake! Thanks again for the experience 🙂
I am so glad that it turned out perfectly for you, Sarita! Thank you so much for trying my recipe. Enjoy! 🙂
This cheesecake was delicious! I’ve been making cheesecakes for a while and this is one of the best! Just make it according to the recipe exactly as shown on the video or in the printed instructions. It’s actually pretty easy to make.
Thank you so much, Wendy! I am so glad that you loved it! 🙂
Hi Sam! Thanks for sharing this. I’m hoping to use 7in pan. Any advice on reducing the recipe for a smaller pan?
Thanks!
Hi, Dee! This recipe makes a lot of batter! When you divide the recipe, it is enough to fill one 9″ pie pan. The easiest way to do make this using a 7″ pie pan is to halve the recipe and use the extra batter to make miniature cheesecakes using a muffin tin. I also have a mini cheesecake recipe you could try as well. I hope that helps. 🙂
Thanks for getting back to me! That’s super helpful! I’ll give it a go! 😊
Do you bake the cheesecake in the springform pan on the cookie sheet?
Yup 🙂
Thanks
Wonderful recipe, easy to make even for a first timer like me!
My daughter turned 1year old today and we had a virtual party with friends and relatives, so the cake that would have been eaten by a bunch of people ended up on only 2 plates! OMG, how good that was! My husband and I had a light lunch and skipped dinner just to be able to eat as much as we wanted! We went for it! Thank you! your recipe saved the day, it looked good on the camera and it was super delicious!
Thanks again 🙂
Happy First Birthday to your daughter, Kim! I am so glad that you were still able to celebrate the day and that you enjoyed the cake. I have been known to skip a meal or two for a great tasting dessert. Thank you for commenting and using my recipe for such a special occasion. 🙂
Made this today for my sister’s birthday. She loves cheesecake and gave it high praise in terms of taste and texture!
I give it high praise in terms of how easy it was to make and how perfect it came out on my first try! I’ve never been successful at making cheesecake until today!
Easy to make, looks beautiful, and tastes great!
Congrats on making a successful cheesecake, Ashley! I am so glad that you found the recipe easy to follow and delicious. Thanks for commenting. 🙂
I made this cheesecake. It was very simple to follow the recipe. My family loved it!
I will definitely make again in the future.
I am so glad that you found the recipe easy to follow and delicious, Marissa! Thanks for commenting. 🙂