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.
Amy Weaver
I am in general not a huge fan of cheesecake because I find most of them to be very thick and heavy. Not this one! This cheesecake is like a piece of heaven on Earth. The only thing I did differently was use Greek yogurt instead of sour cream. It is without a doubt, truly, the best cheesecake recipe ever!
Sam
I am so glad you enjoyed it so much, Amy! 🙂
S. Wachowski
This cheesecake was so creamy I could swoon. We do not have a springform pan but used our deep dish pie plate and another bowl. Yes two cheesecakes and both were perfection. We did do one crust with my fav spices added–more cinnamon, powder ginger, and nutmeg.
Sam
I am so glad you enjoyed it so much! 🙂
Olivia
Oh my goodness yumminess gracious!! I halved this recipe and put it into a 9” pie tin and it came out amazing!!!!! My husband took my test piece and walked away with it lol I normally don’t leave reviews but this was absolutely spectacular and I’m going to make it for the rest of my life!!!! We’re going to make a strawberry topping for it and it is going to be soooo yummy!! This cheesecake is so decadent and simple to make! I would recommend it 100000%
Sam
I am so glad everyone enjoyed it so much, Olivia! 🙂
Khareen Ramnath
Hi! I made your cheesecake recipe for the first time today but I didn’t realize I have a 10″ springform pan instead of 9″. The issue was the gram cracker crust, it wasn’t enough to go up the edges. How much more would you suggest I use next time?
Sam
Hi Kahreen! You could just play with it a little bit. You could try adding an additional half cup of graham cracker crumbs and about 2 tablespoons of extra butter to help it hold together. 🙂
Jo
I absolutely love this recipe!!! I just have one question. Why is my graham cracker crust so soggy? I went by the recipe to the letter. What am I doing wrong with the crust. Any advice that you could give me would be very much appreciated.
Sam
Hi Jo! That is a good question. If the cheesecake was cooked all the way through I’m not sure why it would be soggy if the cheesecake was baked completely. I hope it turns out better next time. 🙂
Grace
Hi, I only have 24oz of the block cream cheese. Can I use 8oz of the spreadable tub kind for the remainder?
Sam
Hi Grace! Do not use the spreadable kind. Your cheesecake won’t set up properly. You could scale the recipe down or if you don’t want to do that I would just wait until you are able to get a little more cream cheese. 🙂
Jennifer
When you say stir, so you mean beat with a beater? Or like stir with a spoon? If I’m reading this right, the only time you actually beat the batter is right after you add the eggs?
Sam
Hi Jennifer! I use my stand mixer for the whole thing. If it is helpful I have a video in the recipe card that shows exactly how I make it 🙂
Mitzy
Hi , I am baking it in a 7 inch Springform pan. What would be the ideal temperature and time for the cheesecake to bake just perfect?
Sam
Hi Mitzy! The temperature will remain the same but I am not sure on the baking time. You can see the post to tell how to check if your cheesecake is done. You will have extra batter so be careful not to overfill the pan. 🙂
Mitsy
Well , I did that mistake of filling the pan up. So, it rose and eventually sunk.
The surface got brown in 40 minutes of baking. I wasn’t sure if it would get cooked so soon, so I had a bite of it. It tasted undercooked so I put it at 300F for another 30 mins.
Please let me know what have I done wrong so I dont repeat it.
Sam
Overfilling the pan was the biggest problem here. I would try again, making sure not to overfill the pan and make sure your oven is baking at the right temperature. If it’s too hot the top will brown and the insides won’t cook. I hope that helps. 🙂
Mitsy
Thank you so much. Will do. But I must say- it tasted great !!! ❤
Thank you..
LC
If I want to make half the quantity, should I adjust the cooking time?
This looks delicious!
Sam
You will need to adjust the baking time if you don’t use the 10″ pan with the full recipe. You can see the post for tips to see if it is done or not. 🙂
Traci Hodge
This recipe is wonderful!! The best cheesecake ever!!
Sam
I am so glad you enjoyed it so much, Traci! 🙂
Engla
Omg this is so funny! She made a cheesecake the same day I wanted to! Okay So I am making it today and I’m 13 years old and have a springform cake pan? Does that work? I just need to measure and see if it’s 9 inches.
Sam
Hi Engla! As long as it’s a 9 inch round pan it should work here. 🙂
Mika
Hi if I don’t have sour cream, can I omit it? Must I replace it with increased quantity of anything else?
Sam
Hi Mika! I would not omit it, the cheesecake won’t have quite the same consistency or the right flavor. You can substitute plain Greek yogurt if you have that!
Marcia
This will be my 4 time making this cheese cake. The last time was for Christmas and they loved it so much they told me I need to start seeking them lol. Also love Sugar Spun for so many other recipes and tips. Thank you
Sam
I am so glad everyone has enjoyed it so much, Marcia! 🙂
Angie
Do you foresee any problem(s) with me *maybe* adding 1Tbls each of fresh grated lemon & lime peel/zest to your recipe?
Sam
Hi Angie! A tablespoon of each could be quite potent, I might recommend trying a bit less, but overall I don’t think it should be a problem. Would you let me know how it turns out for you if you try it?
Amy
Easy and incredibly delicious – filled two store-bought crusts
Sam
I am so glad you enjoyed it so much, Amy! 🙂
Alana Cruey
What do you mean to lightly scramble the eggs? As in cook them a little in a skillet before adding?
Sam
Hi Alana! You will need to crack the egg and lightly beat it with a fork. 🙂