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.
Cyndi
Hey! How would I go about making a strawberry cheesecake? Do you have a recipe for that?
Thank you!
Sam
Hi Cyndi! I do not have a recipe for a strawberry cheesecake, but I like to pour a nice strawberry sauce over top of the cheesecake when it cools. 🙂
bob
honestly i thoroughly followed this recipe and my cheesecake came out CHUNKY! now you deliver me one asap right now and I will be the judge of of your “best cheesecake” im giving this a negative rating.
Sam
I’m so sorry your cheesecake was lumpy. Did you happen to use room temperature ingredients so you could thoroughly combine everything?
Raquel
I made this cake for my mom’s 50th birthday and everyone was obsessed with it!! Everyone said they wanted the recipe, I recommend this recipe 100%!
Sam
I am so glad everyone enjoyed it so much, Raquel! 🙂
Abou
Thanks Sam for great advice. My cake was swollen after getting it out from the oven then shrink after filling down, and idea why?
Sam
Hi Abou! My best guess would be that the eggs were over-beaten. I hope you still enjoyed it! 🙂
Wendy Gummere
I love this recipe and I have been told by many friend this is the best cheesecake they have ever eaten. But I’m having a problem with the crust sticking to the bottom of the pan. Do you have any tips?
Sam
Hi Wendy! You can lightly grease the pan if you are having issues with it sticking. 🙂
Ari
The texture wasn’t as smooth as I was hoping. I waited until the ingredients were room temp. It didn’t crack much at all either. Any suggestions on what maybe went wrong?
Sam
Hi Ari! It may have just needed to be stirred a little bit more. I’m glad you enjoyed it though. 🙂
Nazia
Hi
Thanks for the recipe. I would like to try this , looks amazing! I thought most of the cheese cakes that are baked would require water bath for the smooth velvety texture. So I don’t have to use the water bath with your recipe? Right?
Sam
Hi Nazia! You do not need a water bath with this cheesecake. 🙂
Robert
Is it helpful to use a water bath when baking?
Sam
Hi Robert, it is not needed with this recipe 🙂
Chad
Hi Sam,
I’ve been researching cheesecake recipes this weekend, as I need to make one this week. I’m wondering what makes yours not require a water bath, when all the other recipes I’ve seen use them.
Thanks!
Chad
Sam
Hi Chad! The post explains all the steps to follow to avoid cracks and a water bath. 🙂
Rafa
Excellent! I replaced the sour cream with plain greek yogurt. Very creamy and smooth!! Grate recepie. Thanks for sharing it.
Lisette
Honestly best cheesecake recipe ever!!! Easy and amazing taste! Thank you!!
Sam
I am so glad you enjoyed it so much, Lisette! 🙂
Gwen
The best cheese cake I made my husband loved it
Sam
I am so glad everyone enjoyed it so much, Gwen! 🙂
ellie
My cheescake is sinking in while baking, and there are a few cracks. What did I do wrong. It tastes delicious. I just want to know what I did wrong.
Sam
Hi Ellie! Most likely the egg whites got over-beaten. I’m sorry this happened. Hopefully it will still taste good for you. You can always cover it up with a nice chocolate ganache. 🙂
Sabrina Williams
This is the BEST cheesecake recipe!! The recipe is well written, easy to follow, and prepare. My cheesecake turned out smooth, no cracks, was beautiful, and the most delicious cheesecake my family has ever had! Thank you so very much for your research, hard work, and for sharing this recipe!!!!
Sam
I am so glad everyone enjoyed it so much, Sabrina! 🙂
Linda Ford
I love the sound of your recipe for your Cheesecake. My grandmother made almost exact to this. Except I no longer have the recipe. But have you ever put sour cream and sugar mixture over the top of the cooked cheesecake and let it sit in the oven with it turned off until it cooled? Please let me know.
Sam
Hi Linda! I have seen this done before, but the cheesecake is typically pulled out of the oven, the mixture is spread on top and then it goes back in the oven for a few more minutes. 🙂
Caroline Duttman
This is amazing!! I made this for my boyfriend’s family and they absolutely loved it, instant brownie points (or should I say cheese cake 😉)
Sam
🤣 I am so glad everyone enjoyed them, Caroline! 🙂