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!
It tasted great! For some reason, it was cracked when I took it out the oven and the crust wasn’t exactly right. Any ideas what I could have done wrong or could do differently?
Hi Paisley! There are a lot of things you can do to prevent cracks. There is a section on preventing cracks in the post. I’m not sure what was wrong with the crust, could you elaborate? I may be able to help you fix that. 🙂
This was an easy recipe to follow and even though I made this exactly like the recipe and followed the video it still split in the middle. Next time if I make this again I will do the water bath with it. I was really hoping i found a recipe that was true to what it says with no water bath needed.
Hi Amber! It is true that you don’t need a water bath for this cheesecake. Just make sure to check the section for tips on avoiding cracks in the post. 🙂
hi! i’m making a cupcake versions of these, how long do i keep it in the oven?
Hi Samantha! You can follow my mini cheesecake recipe. It’s basically the same recipe but it’s cut in half. It will give you baking times as well. 🙂
I’m going to make this but would like to know, could I add lemon juice?
That should work just fine. 🙂
I am not that much of a dessert person but this cheesecake was beyond amazing. This is literally the perfect recipe. Stop looking for a cheesecake recipe because you have arrived.
Thank you so much, Adele! I am so glad you enjoyed it so much. 🙂
Do I use salted or unsalted butter?
Hi Dawn! For the crust I used unsalted butter but if all you have is salted that should work just fine as well. 🙂
Followed the directions but mine was done about 20 minutes before the time listed. I decided to not trust my gut since the time was so different than the one in the recipe and my cake cracked and is overbaked.
Hi Kristin! It definitely sounds like your oven is running much hotter than it is letting on. Make sure to bake in the center rack and it might be helpful to get an oven thermometer (or two, I keep two in my own oven).
I made this recipe and followed it to a T! It was amazing and perfect. Only problem was that my cheesecake cracked while cooling even after making sure the edges were scraped off the pan. It was fine since I covered it in homemade strawberry syrup 🙂 thanks for the great recipe
I am so glad you enjoyed it so much, Lysa! 🙂
Can you used deep dish glass pie pans?
Hi Christine! As long as it holds the batter you will be fine. Baking times will vary and getting the cheesecake out of the dish may be difficult. 🙂
So easy to make and the result was fabulous! Our guests were impressed. Thank you for this perfect recipe!!!
I am so glad you enjoyed it so much, Alina! 🙂
At what point do you remove it from the springform pan?
Hi Tina! I usually wait until serving to pop the ring off and just serve it straight from there. 🙂
I made this for my family as we had some leftover gramcracker pie crusts. It tasted AMAZING! I think it’s the best cheesecake I’ve ever had! It was easy to follow and I plan on making it again. I cut the recipe in half and it was enough to fill one pie pan perfectly! This is a recipe I definitely have saved in my bookmarks. 🙂
I am so glad everyone enjoyed it so much, Melissa! 🙂
I didn’t have a springform pan so I made the graham cracker crust in a 9in cake pan and put half the batter in that and half the batter in a ready made Oreo pie pan. The Oreo pie pan came out perfect..absolutely delicious creamy cake. But the homemade crust cheesecake tastes super grainy in texture. What did I do wrong?
Hi Sam! That is really strange. I don’t really know why that would happen. Is it just the difference in texture in the crusts? That’s the only thing I could think would be different, especially if you made the batter and then just divided it. I hope that helps. 🙂
I want to top the cheese cake with a cherry topping when should I do that after 6 hours in the fridge or before
Hi William! I would wait until it has fully set in the fridge before adding any toppings to it. 🙂
Best cheesecake ever! It was our first time making cheesecake and it was out of this world!
I am so glad you enjoyed it so much, Melanie! 🙂
I want to make this recipe but I only have 16 oz of cream cheese. How could I adjust the rest of the recipe? Would cutting everything in half work? If so, how long do you think I should cook it for with this smaller size in mind? Thanks!
Hi Sabrina! You can certainly cut this recipe in half to make a cheesecake still. You will need a smaller pan and that will change your baking time, but unfortunately without having tried it I wouldn’t be able to tell you for sure how long to bake it. 🙂
Can I make batter in advance and refrigerate? If so for how long
Hi Della! I think it would work fine. You would definitely want to cover it so it doesn’t get a film on top and it may need to be stirred again. I personally, would bake it and cool it that way because the cooling time is so long. It will be good in the refrigerator for about a week. 🙂
if i’m using the 9 in ready made crust, should i cut the recipe in half?
I would recommend making the crust here if you have the graham crackers available. It’s really quick and easy. If you are using one of those store bought crusts even half of the batter may be too much. 🙂
First time making a cheesecake and it was great. My family loved it and can’t wait until I make it again.
I am so glad you enjoyed it so much, Tiffiney! 🙂