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!
Easy and delicious! My cake was ready about 15 minutes ahead but great directions!
I am so glad that you found the directions helpful and the cheesecake delicious, Cheryl! Thank you for trying my recipe and for commenting. 🙂
I made this recipe for mother’s day!! I was awesome! Everyone loved it!! I added whip
Cream and strawberries on top for decoration. The cheesecake was delicious 😋
I am so glad that it turned out as a perfect Mother’s Day dessert and everyone enjoyed it, Victoria! Thank you for trying my recipe and for commenting. 🙂
Do you need to cover the cheesecake when putting in the fridge overnight?
Hi, Nancy! Yes, once the cheesecake has cooled at room temperature you will cover it with plastic wrap and refrigerate. I hope that you enjoy it! 🙂
Is a springform pan completely necessary or can I substitute any other baking dish if presentation doesn’t matter so much since I intend to eat it all myself? 😂
Hi, Skye! This recipe makes a lot of batter so it fits best in a springform pan. Others have halved the recipe and baked it in a standard 9″ pie pan with success. The baking time will be different so you will want to keep an eye on it. The post itself lists tips and signs to know when it has completed the baking process. I also have a mini cheesecake recipe that you can try as well. I hope that you enjoy YOUR cheesecake! I love it! 🙂
I only have 3 blocks of cream cheese. How can I make it work with that?
Hi Jen! Just cut all of the ingredients by 25%. 🙂
I don’t have vanilla. Should I wait to make this until I can get some or could I add some lemon oil to it for flavor?
You can leave the vanilla out but the cheesecake won’t taste as good. The lemon oil would work, but obviously the flavor would be much different. 🙂
I’m making a cheesecake of half the size, how long would you recommend baking the cake for?
Hi Ben! Just make sure to keep an eye on it. I haven’t made one that small, but follow the steps to check for it being done. 🙂
I just put mine in the oven my daughter loves cheesecake but I have only made box mix no bake mixes before so I am excited to see how this turns out and if she likes it HAPPY MOTHER’S DAY to all the mom’s out there
This one is wayyyy better than a box mix if you ask me! 😉 I hope everyone loves the cheesecake. 🙂
oOooO you may sAyyYyyYy…
Loved this recipe! So good! We also use your sugar cookie recipe every Christmas! Thank you!!
Thank you so much Sarah! I am glad you have enjoyed everything so far. I hope you’ll try some more recipes. 🙂
Hey… Can you please tell me a substitute for sour cream ?,as the region I live does not supply this..
Also is it so bad to use the spreadable cream cheese as this is all we can find
Hi Amelia! I have had others report using greek yogurt instead of sour cream, and the spreadable cream cheese will not work here. Your cheesecake won’t set up properly. 🙁
I followed all directions and baked for 75 min, when I took it out to cool…it cracked all over. Anything different to do next time to prevent this?
Oh no! I have tips in the post that will be helpful to you, Penny, there is a whole section about how to keep the cheesecake from cracking that I think will be helpful if you read through them <3
My first time baking a cheesecake, and I’m very new to baking – having only baked 2 cakes before.
The cake turned out amazing, so rich and the sweetness was just nice – totally like what I would expect from a bakery. The only thing I need to work on is probably my oven temperature and bake time, because the top of the cheesecake was brown. So apart from the aesthetics, I would say the flavour was spot on. Go give it a try!
I am so happy to hear you enjoyed, Lyn! Thank you for commenting! 🙂
Well I just made this cheesecake where cream cheese out of the tub any thoughts so already in the oven I didn’t read the recipe all the way through
How did it turn out, Thomas?
This recipe is fantastic! However I just bought a Cuisinart convection oven. And a couple of my old recipes are not coming out exactly the way they do out of the oven and I’m having to adjust. Do you have any advice, for and temperature?
Hi Don! Unfortunately I don’t use a convection oven very frequently so I can’t advise here. 😔
I’ve tried this recipe multiple times!! And is soo perfect! Sadly I don’t have sour cream to make it can I add lemon or something else to give it the sour touch?
Hi Eria! Do you have plain Greek yogurt by chance? You can substitute that. I’m so glad you love the recipe!