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!
If I half your cheesecake filling but still cook in the same springform pan, what would you suggest as to how long to cook the cheesecake?
Hi Heather! Definitely a lot less time, but it’s too hard for me to say without having tried it myself.
I’m planning on making this in two pies pans and was wondering if that would work? Also how would the temperature and bake time differ?
Hi Krista! It would work, but you would need smaller pans, or have much thinner cheesecakes. The temperature would remain the same, but the cook time would definitely be less. Without having tried it myself, I can’t be exactly sure how long to bake it.
Excellent recipe!! Definitely my new go-to cheesecake recipe. The most perfect cheesecake I’ve ever made. Came out beautiful! Thank you so much! The detail in your recipe is spot on.
Thank you so much, Rachel! I am so glad you enjoy the cheesecake so much. 🙂
Hello,
I made this cheesecake for my birthday treat and I have made a lot of cheesecakes but this is by faaarrr the very best!! Today I am going to do your mini cheesecake recipe. You are an amazing baker, chef, cook…all of the above!!
Thank you so much, Michi! I’m so happy to hear you enjoyed the cheesecake 😀
I’m planning to make 2, one plain like this and one with an add in of some kind such as cut up strawberries, chocolate chips, cookie dough, etc. (I haven’t decided which yet). Any suggestion on adjustments that might need to be made when adding these? I figured I would fold them into the batter by hand with a spatula between steps 4 & 5 in the cheesecake section of the recipe. Thanks!
I would recommend probably about 1.5 cups. I am a little hesitant to say to add fruit because that is adding additional moisture. I would stir them in gently with a spatula. 🙂
Tried to make yesterday, unfortunately OR fortunately how you look at it, 🙂 I have a 10” spring pan. I needed to cut the time a little since it was thinner. Any other suggestions?
You just need to reduce the time a little bit. 🙂
My cheesecake browned very quickly. I was really good about not opening the oven but then I started smelling something burning with about 20 minutes left on the timer. I baked it at 325 (my oven usually runs a little cool), I don’t have a spring form pan so I used a 9 inch glass pie pan. Not all the filling would fit so I left some out. Do you think the glass pan and leaving some filling out would have effected it that much? Any other ideas for why it cooked so fast?
Hi Sarah! Most likely this happened because you were baking less batter. The glass pan shouldn’t be the issue but since you were baking less cheesecake batter it would’ve needed to bake for less time.
Thanks for the feedback! It doesn’t look beautiful like yours but it tastes delicious so that’s all that really matters 😉
One of the creamiest and most delicious cheesecakes I’ve ever tasted and made!! Everyone was in love with it😍
I am so glad everyone enjoyed the cheesecake, Nia! 🙂
Hi, I use this recipe and it is perfect! Love it!
I am so glad you enjoy the cheesecake, Catherine. 🙂
Worst cheesecake i have ever baked. Don’t waste your time!
Hi Amy, could you elaborate? What happened, maybe I can help troubleshoot. I’ve made this cheesecake probably 100 times by now, always with success, and it has a lot of very positive reviews.
This looks like the perfect ratio of cream cheese to sugar to eggs to me. I cannot imagine it doesn’t turn out beautifully.
At what point do i remove the band from around the cake?
Hi Amy! You can leave it in the pan until you are ready to serve. 🙂
Why not the spreadable cream cheese in tubs? Because that’s all I bought lol
You would have to make other alterations for the cheesecake to come out perfectly.
Hi!
My cheesecake taste like watery sweet eggs!! What have i done wrong :(:( is it not done yet?
Hi Lina! It needs to bake a little longer. 🙂
I don’t have any sour cream to use. Any substitute?
Plain Greek yogurt could potentially work!
Hi Sam it’s me again, lol. I am making your cheesecake for my mother in law’s birthday today and I am wondering which attachment to use with my stand mixer, the paddle or the whisk? Thanks so much!
Hi Anita! The paddle is best for this cheesecake recipe. 🙂
Hi, I tried your cheesecake recipe and the result was not as satisfying as expected. Cheesecake cracked near edges and looked nothing like on your pictures :/
For me waterbath still works the best to avoid cracking.
Disappointed to hear that, Marcela!
Hi, this recipe AND pictures, are beautiful! How many days wil a cut cheesecake last in the refrigerator? I am hessitant to freeze a half of a cheesecake. Thoughts? Thank you.
Thank you! The cheesecake will keep for about 5 days in the fridge. I hope that helps!