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.
paul jordan
This is the best cheese cake recipe I’ve tried. Many thanks
Sugar Spun Run
I am so glad that you enjoyed it, Paul! Thank you for commenting. 🙂
Apricotchickn
I’ve used this recipe twice and have cut the fillings in half with great results! Didn’t want to cut down on the crust because it is amazing
Sugar Spun Run
I am so glad that halving the filing worked so well for you and that you have enjoyed this recipe, crust included. Thanks for commenting. 🙂
Pamela Cotney
Never made a cheesecake before…thank you for the video!…my 7 year old granddaughter and myself followed the recipe to the letter and it turned out perfect!
Sugar Spun Run
I am so glad that you enjoyed it and I hope that you and your granddaughter had fun in the process, Pamela! Thanks for trying my recipe. 🙂
Jill Lopate
I noticed that your recipe does not have any flavoring added, such as vanilla. Is it unnecessary in your opinion? I plan to try your recipe because I prefer dense cheesecake. I have made other recipes but I like the idea of no waterbath necessary.
Can you let me know why no vanilla extract?
Sugar Spun Run
Hi, Jill! The ingredient list has 1 ½ teaspoons vanilla extract listed. I hope that you enjoy it! 🙂
Anna Victoria
I made it using Greek yogurt instead of sour cream. It turned out delicious! However, it finished baking in about 60 minutes, maybe cause I had it on the top rack? The top of the cheesecake is almost all golden brown and the shape is a bit funny. I’m definitely going to make it again in the near future and make sure to put the oven rack in the middle to see if that makes a difference. I definitely recommend this recipe!!
Sugar Spun Run
I am so glad that you enjoyed it, Anna! Yes, in the future you want to be sure to bake it in the center rack. It will make all the difference. Thanks for commenting. 🙂
kathy
I think she meant top of oven after you pull it out – not top oven rack – I am baking it now for the first time – hope it comes out good – using convection setting.
Anna Victoria
Oh yes, that’s definitely what she meant! Our rack just happened to be on top and I didn’t move it. I will next time for sure!
Maureen
Great recipe! I did not read the No Cheesecake in a tub rule so used Whipped Cheesecake in a tub. It turned out creamy & smooth but not very dense. I also bought a store bought ready made graham cracker crust and broke it down then molded it to spring pan. The fam loved!
Sugar Spun Run
I am happy that it turned out well for you and you enjoyed it, Maureen. Thanks for commenting. 🙂
Becky
My first cheesecake and it was so easy. I added grated lemon peel. So beautiful.
Sugar Spun Run
Congrats on making your first ever cheesecake, Becky! I am so glad that it turned out so well and that you enjoyed it! 🙂
Sukie
Hi! I am looking to make mini cheesecakes using a cupcake pan. Will this affect the recipe? Baking time or temp? Thank you!
Sugar Spun Run
Hi, Sukie! I actually have a mini cheesecake recipe that I reccomend using instead. I hope that you enjoy it. 🙂
Whitney
Hello, can I make this in a 10″ pan or will I have to do some recipe tweaking?
Sugar Spun Run
Hi, Whitney! Yes, you can make this in a 10″ springform pan. .I reccomend keeping an eye on it as it will just need a little less time to bake. I hope that you enjoy it! 🙂
Corey
Not happy with the outcome..
Prepared judt as instructed and I put it in the oven at the temperature required and my cheese cake is super super burnt.
It over puffed and burnt around the edges as well. It is super super dense and Im kinda bummed with the outcome.
Sugar Spun Run
Oh no, Corey! I am sorry that your cheesecake turned out burnt. It sounds like your oven may be running hotter than what is indicated. If you have not tested your oven temperature for accuracy I would reccomend doing so. I recently purchased a new oven, tested it, and found that it was off by 15 degrees. Within the blog post and my video, I walk you through my process and share helpful tips that you can also reference next time. Again, I am so sorry that you experienced an issue.
Felicia Dennard
I kept mine in for 60 min, didn’t burn at all…sorry
Eia
Hi, can I use a convection oven to bake this cake? What temp will I set it up?
Sugar Spun Run
Hi, Eia! I am honestly not sure as I don’t bake with convection ovens. I am hoping that someone else can chime in who may have baked this recipe in a convection oven. 🙂
Esther
Will the recipe be affected a lot if I use cream cheese that comes in the tubs?
Sugar Spun Run
Hi, Esther! Unfortunately, if you use the tub cream cheese your cheesecake won’t ever set up. It will end up being a soupy mess. 🙁
Esther
Omg yes that happened, and I was wondering if it was because of that. Do you know if there is any way I can make it stand?
Sugar Spun Run
Unfortunately, no. The tub cream cheese just does not work for this recipe. 🙁
Maurice
Thank you for this wonderful cheesecake recipe. My son asked for a birthday cheesecake. I’m not a baker, but you made me look like a pro.
Sugar Spun Run
I am so glad that you enjoyed it, Maurice! I hope that your son enjoyed it as well and that he had a wonderful birthday. Thanks for trying my recipe and for commenting. 🙂
Felicia Dennard
I have not tasted it yet but it looks beautiful😍😍
Sugar Spun Run
Congrats! I hope that you love the taste too! 🙂
Grace Y.
Hi, I just made this recipe, and it was my first attempt at making a cheesecake. My family loved it. My husband asked if I could make the cheesecake a little less dense and a little more “fluffy”. Any recommendations on how I can achieve this?
Sam
Hi Grace! I would recommend trying my no-bake cheesecake instead, I think that may have more of the consistency you are looking for, it’s lighter and I would probably say more fluffy than traditional cheesecakes like this one. 🙂
Malka Trump
Hi! If I have a wall oven, how would you recommend cooling for the first 10 minutes?
Sugar Spun Run
Hi, Malka! You can turn off your oven and leave the oven door cracked or open for the first 10 minutes. 🙂