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.
Saniya
hi, can I use 900g of cream cheese instead of 910g and I don’t have graham crackers, so is it ok if I use digestive biscuits instead.
Sam
Yup! Both of those will work. Enjoy! 🙂
Priscilla
Is the butter salted or non salted?
Sam
Either is fine in this recipe (I don’t say that often!). Usually I use unsalted because that’s what I tend to have on hand, but salted will give you a bit more flavor to your crust.
Trisha
Ok so far it’s perfect. It’s been 30 minutes now since I took it out of the oven, how soon cam we eat it? My children(teenagers) are about to steal it and eat it!
Sam
Hi Trisha! Unfortunately the waiting is the hardest part here. It needs to come down to room temperature slowly so it doesn’t crack, you then need to chill it for several hours for best taste. 🙁 Hopefully everyone can hold off and really enjoy it at its best. 🙂
Mary
As a cheesecake coni sour ( he he) I’m a little nervous about the cooking temp and time. I’ve never cooked a cheesecake higher than 250 for 50 mins. Seeing as I did a half recipe, I think I’m going to stick with that and see if it needs more at that point. But the batter tastes great! I like to add a layer of melted chocolate on top of the crust before I pour in the batter. ITS SO GOOD.
Mary
Connoisseur…🤦♀️… I guess that’s a word my auto correct isn’t used to lol
Sam
I hope it turns out for you, Mary! Enjoy! 🙂
Camille G.
Just finished making this in cupcake molds 😊 And I was able to adapt it to Keto 🙃
Sam
I’m so glad you enjoyed, Camille! 🙂
Nick
Hi Sam,
I just made this and my cheesecake rose to over the top of the pan and browned on top. I did accidentally use the convection bake instead of regular so that might be my issue, but based on my problem does it sound like i did anything particularly wrong?
Sam
Hi Nick,
Hard to say for sure without having been in the kitchen. Did the top crack around the edges? The batter may have been over-beaten, which could’ve incorporated too much air into it and caused it to rise like that. The convection bake might have been the issue, or your oven could be running hotter than it leads on.
Nicki
I also had the same problem and was really careful with the beating. I cooked on convection at 325 so I’m think that is the issue.
Sam
I think you’re probably right, the convection oven is probably the issue, unfortunately. I just got an oven that has the option to bake on convection so I will have to try it out here and see if I can replicate the issue.
Marion
Can’t get past the pie crust. It clumps up right after I mix the butter.
Sam
Hi Marion, try using a fork and work everything together until all the crumbs are nice and moist, the mixture should be like a damp sand.
Patricia Cromwell
I am making this for the 4th of July. I will make it in the morning and leave it in the refrigerator overnight. I hope mine turns out as nice as this Video. It looks absolutely delicious.
Sam
You can do it, Patricia! I hope everyone loves it. 🙂
Cindy
Hi,
I’m making this too for 4th of July! It will be in a baking contest at the family party. Hope I win!
Thanks!
Sam
Fingers crossed for you!! I think you have a pretty good shot 😉
Harmony Graham
Mine cracked around the edges… how do you prevent that?
Sam
I am so sorry that happened, Harmony! If you read through the post there are several things you can do to help prevent the cracking before during and after baking. 🙂
Raymond
Can you use a glassware to bake the cheesecake?
Sam
Hi Raymond! It’s not ideal to bake it in glassware, because it will be harder to prevent cracks from occurring. It should work, but I haven’t tried it so I’m not sure how long it would need to bake.
Austin
How long would I bake if using a 10” springform pan?
Sam
I haven’t baked it in this size pan, but I think I’d start checking at around 55 minutes. I hope that helps!
Ben
I made this recipe and it tastes great. I used Cinnamon graham crackers so good.
My only concern is there was a large amount of oil under my springform pan. Is this normal?
Sam
Hi Ben, it’s not desirable and it’s not necessarily “normal”, but sometimes this happens if your springform pan doesn’t seal well. I am glad you otherwise enjoyed the cheesecake!
Camie Throneberry
32 oz cream cheese? all other recipes only called for 16 oz. is this accurate?
Sam
Yup! I hope you love the cheesecake, Camie!
Susan
Does this recipe do well in a convection oven?
Sam
Honestly I’ve never tried it in a convection oven, so I am hesitant to advise. I don’t know why it wouldn’t work in a convection oven, but since I don’t have one I’m not sure what adjustments would need to be made (if any).
Julie
I followed the recipe exactly and it did not cook well, the center was all liquid.
Sam
I’m so sorry that happened Julie! Is your oven temperature accurate? It sounds like it may have needed a little longer to bake. 🙂
Melanie
Oh no. I just put mine in the oven. It is my first ever cheesecake. I sure hope mine works.
Sam
Hi Melanie, this recipe has been made many many times by myself and others with success, you should be fine 🙂 The center should not be liquidy when you pull it out, if it’s still liquidy it just needs more time in the oven. Just follow the tips in the recipe (especially step 7, the center should be jiggly if you jostle the pan, but not liquidy, it should spring back to the touch if you touch the center) and you should be good to go, can’t wait to hear how you like it!