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.
Sofia
I made this cheesecake for my dad and it turned out really well! Everything was creamy, smooth and everything really worked together! Thanks for the recipe, i’m looking forward to making it again!!
Sam
I am so glad everyone enjoyed it so much, Sofia! 🙂
Danielle
I would like to try this recipe in a four inch pan. Can I just half the recipe and cooking time?
Sam
Hi Danielle! You can cut the recipe in half. If may still be a little too much batter so be sure not to overfill it. The cooking time wouldn’t be halved, but I’m not quite sure what the bake time would be. I would just keep an eye on it. 🙂
Phylis
Hi! Tried your recipe. It looks nice but it has a bitter taste. I would like to try baking it again. I use vanillin to make thus cake. Please advise. Thank you
Sam
Hi Phylis! The vanillin is definitely the issue here. It is A LOT stronger than vanilla extract. I would give it a shot again, but this time use vanilla extract not vanillin. 🙂
Brenda Madsen
This is the easiest & by far the best cheesecake I have ever made! It always comes out perfect, & I’ve had rave reviews about it.
Sam
I am so glad you enjoyed it so much, Brenda! 🙂
Heather
Hi, I’m trying to find a recipe for Italian cheesecake like I just had at an authentic Italian restaurant this weekend. It was not like any other cheesecake I’ve had. It had some sort of cookie type crust and was very creamy, not cakey. Your photos look similar to what I had but I really don’t know how it was made. Is your recipe Italian in origin?
Sam
Hi Heather! It looks like Italian cheesecakes are made with ricotta cheese, mine is not, however, this cheesecake is very creamy and not cakey at all. You could always change the crust and try something different like an oreo crust. 🙂
Brittany
This was the first cheesecake I’ve ever made, and probably one of the best I’ve ever tasted. My family loved it too. The first time I made it the top cracked and I left it in too long, but it was still delicious. I am trying it again right now, and I am excited to see how it turns out this time! Thank you for a great recipe!
Sam
I am so glad you enjoyed it, Brittany! 🙂
Dena
Do you cook the crust before you pour the filling in? Or do you bake it with the crust uncooked?
Sam
No need to bake the crust first, it will cook with the cheesecake 🙂
Casey
Can I bake this without a spring form pan? Maybe in a glass pie dish?
Sam
Hi Casey! While you could, glass pie dishes are not as deep and won’t hold as much batter as the springform pan called for and so you will have leftover batter. The cheesecake will also need to bake for much less time. You could try making my mini cheesecakes instead if you don’t have a springform pan.
Casey
Thank you so much for your answer! I am going to buy a springform xxx
Sarah
Im making a half recipe instead of a full recipe and was wondering how long should I bake the cheese cake for? I am using a 5 inch pan.
Sam
Hi Sarah, I would start checking the cheesecake around 30/35 minutes but it may take longer than that, honestly it’s hard for me to say for sure since I haven’t tried it. The post and recipe has some tips on checking to know when the cheesecake is finished. Would you let me know how long it ends up taking you? I’m sure others would love to know as well!
Dn
Hi. I really want to try this can i use premade pie cust they sell at the stores?
Sam
Hi! So, while you could, those pie crusts are typically very shallow and will not hold all of the batter. You may even be able to fill two premade crusts. The baking time will also need to be reduced quite a bit so the cheesecake doesn’t burn.
Michelle
I tried out your recipe and OMG came out super delishes. I used digestive biscuits for the base, but will try out your option next time…thank you for the step by step guideline. Im going to try out your carrot cake next…
Sam
I’m so glad to hear this, Michelle! I hope you love the carrot cake just as much! 🙂
Josie
After I finished combining my eggs, I saw tiny little lumps inside of the batter. Is this ok?
Sam
Hi Josie, ideally there shouldn’t be any lumps in the batter. It sounds like the cream cheese might not have been softened enough, but if the lumps were really tiny I think the cheesecake should still turn out.
josie
Yes, the lumps were very tiny and the cheesecake still baked out to be beautiful. Thank you so much for this recipe, it’s amazing!
Sam
You’re very welcome, I’m so glad you enjoyed! 🙂
Allison
I made this recipe for my first ever cheesecake and it turned out perfectly and tasted beyond delicious! We just added some cherry topping!
Sam
I am so glad you enjoyed it, Allison! I love a nice little cherry topping! 🙂
Emma
Made this for my husband’s birthday, and wow. I managed to get the top a little too dark and it still tastes AMAZING. It actually ended up with a creme brûlée kind of flavor, so it still turned out great. It’s still chilling, but we keep sneaking back to the fridge to pick at the top. I’m going to put a sauce on it before serving, so I don’t mind if it looks a little less than pretty.
Anyway, TL;DR this is delicious and easy, thank you!
Sam
I can definitely admit to sneaking tastes of the cheesecake before it’s ready to eat! 😂 I’m glad you enjoyed it. 🙂
Blair Colborn
I made this cheesecake today for the first time and I was impressed with how easy it was!! I’ve made some that were so difficult and this one was so easy and delicious!!! Your video was very helpful!!! Thank you!!!
Sam
I’m so glad it was such a success for you, Blair! Thank you for commenting, I appreciate it! 🙂
Sharon
Hi, I cant wait to try! Can I use a 10″ springform pan?
Sam
Hi Sharon! You can use a 10 inch pan, the cheesecake will be a little thinner and will probably take a little less time to bake. 🙂
Jennifer Burgess
How much less time?
Sam
I’m not sure. I haven’t done it in a 10″ pan. Just be sure to keep an eye on it.