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 just made this cheesecake it’s in the oven and I’m excited for tomorrow to taste it. Thank you for your easy recipe!
Thank you so much for trying my recipe, Ronny! I hope that you LOVE it! 🙂
I’ve made this before and absolutely loved it. I made it again this evening for tomarrow, but it turns out that we might not be eating it tomarrow after all. Will it keep for two days in the refrigerator?
I am so glad that you enjoyed it and decided to make another one, Andie! Yes, if stored well wrapped, it will last up to one week in the refrigerator. 🙂
I don’t have a spring pan. What else can I use?
Hi, Deanna! Others have cut the recipe in half and used a standard 9″ pie pan. You can also bake it in 9″ x 13″ baking pan. Please keep in mind that the baking time will be different than what is listed so you will want to keep an eye on it. Enjoy! 🙂
This turned out great, thank you.
I want to make a key lime cheesecake using this recipe as a base. Do you have tips on how to do this? I’m not sure if using the following recipe and adding lime juice will change the consistency. Any quantities on how much lime juice to add?
Thank you.
I am so glad that your first attempt turned out so well and you enjoyed it, Chef Louiz! As far as creating a key lime cheesecake you will have to do some experimenting. I have not tried it myself, but I would start with adding in lime zest (1 teaspoon), add key lime juice (1/4-1/2 cup). Then, I would cut back vanilla extract (1 teaspoon) and sour cream (1/3 cup). Again, this has not been tested so adjustments will need to be made. Keep me posted. I’d love to know how it turns out! 🙂
If you don’t wish to use this recipe as a base, I do have a recipe for mini no-bake key lime pie dessert shooters that you could try instead. 😉
Great recipe and delicious 😋. This was my first time ever making a cheesecake.
Thank you for trying my recipe, Jill! I am so glad that you enjoyed it! 🙂
How would I incorporate Kahlúa into this recipe?
Hi, John! As far as creating a cheesecake with Kahlua you will have to do some experimenting. I have not tried it myself therefore I can not provide you with any personal recommendations. If you try it, I’d love to know how it turns out! 🙂
What’s your ratios for adding liquid? Do you replace any specific ingredient? Or just add it in?
I have not tried it myself, but my best guess would be to add 1/4 cup of Kahula. Then, I would cut back vanilla extract (1 teaspoon) and sour cream (1/3 cup). Again, this has not been tested so adjustments will need to be made. Keep me posted. I’d love to know how it turns out! 🙂
First time making cheesecake and it was super easy. I went with a pre-made crusted pan. I wish we could post our pictures. Thank you for making it simple.
I am so glad that it turned out perfectly for you and that you enjoyed it, Kim! If you wish to share a picture you can do so by joining my Facebook Bakers Club or by sharing a photo on Instagram, tagging me @sugarspun_sam. Thanks for trying my recipe. 🙂
Do you think it’s ok to leave this in the fridge for 2 nights? I want to make today but serve on Friday 🙂
Hi, Hannah! Yes, that will be fine. You just want to be sure that it is well wrapped. Enjoy! 🙂
Question – what makes it shrink after taking it out of the oven.
Hi, Brea! When you mix your batter air gets incorporated into it, and as it bakes it rises. Once the cheesecake is removed from the oven and starts to cool, the air escapes causing the cheesecake to shrink. 🙂
Does this recipe work with premade graham cracker crust?
Hi, Abra! Yes, it will! The pre-made crust usually come in 9″ pie pans. This recipe makes a lot of batter and will fill two of the pre-made pans. You are welcome to use them but keep in mind that the bake time will be different than what is listed so you will want to keep an eye on it while it bakes. 🙂
Hi! So can I just do half of the quantities for 1 pre-made crust?
Thanks! So excited to try this recipe
Absolutely! Yes, to fill one 9″ pie crust you will half the recipe. 🙂
I made a crust using 25 whole “Vanilla” Oreo Cookies & 5T. Butter in food processor. Used all of your baking/cooking tips. This is literally the very BEST cheesecake we have ever eaten! I topped w/ a bit of caramel topping so my homemade fondant would adhere nicely. Cake held up perfectly! Thank you for the recipe. Would love to send you a pic somehow.
I am so glad that you loved it, Corina! Thank you for trying my recipe. To share an image, you can do so by tagging me on Instagram (@sugarspun_sam) or on posting in my Facebook Bakers Club. 🙂
Really easy and really good!!
I am glad that you found this recipe easy and delicious, Meg! Thanks for commenting. 🙂
So we dont have sour cream where i live what would be a good substitute for it?
Hi, Iqra! Others have substituted greek or plain yogurt with success. 🙂
Love the recipe but I need to make crustless… Will this hold being baked WITHOUT a crust?
Yes, it will be fine crustless. Enjoy! 🙂
First time ever made a cheesecake in my life (66 years old) . It looks pretty as I take it out of the oven . And I am in the cooling stages atop the oven . I think that the only thing could have or should have done perhaps was only bake for 70 minutes . It is a little more golden brown than your cake . BUT I would say I was successful ! ❤️
Congratulations, Gail! I know you are going to love the way it tastes! 😊
This recipe was great. I used it to make individual cheesecakes in ramekins. Recipe fills about 10 ramekins. I put them on a sheet pan and baked for 30 minutes. Added fresh strawberry compote on top, and they were delish!
I am so glad you enjoyed the cheesecake, Jessica! 🙂