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!
What if I don’t have a mixer OR a springpan? I have never made cheesecake but wanted to for Fathers Day today. This recipe and all your tips are amazing.
Hi Valerie! You can mix it by hand if you don’t have any kind of electric mixer, it will just be a pretty good arm workout. You can also bake it in a different pan, but baking times may vary and serving it may be a little trickier. I hope everyone loves it! 🙂
I put the Cheesecake in the oven for 75 minutes at 325. I took it out it’s still a little soft in the middle. The fork is still very wet, should I leave it in the oven for a little bit longer?
Hi Sally! It sounds like it will need to bake for another few minutes. 🙂
Does this recipe call for 4 8oz bricks of cream cheese or 8 8oz bricks?
Hi Kristin, you need 32 oz of cream cheese total, so 4 8oz bricks would do the trick 🙂
i am doing half of the filling quantity in a 6.5 inch cake pan. any recommendation for how to modify baking time accordingly? thank you!
Unfortunately I haven’t baked it in a smaller pan. I would keep an eye on it and check for the cues that it is done. 🙂
I just did 2 6.5″ pans with full recipe. I needed more crust though! I made 1.5 batches of crust for the 2 pans so you’ll likely need more than a half crust for your pan.
50 minutes and they were done
I have an 10 inch spring form pan do i need to an extra cream cheese all together it will be 5 instead of 4 8 zo
Hi Francis! This recipe will work in a 10 inch springform pan without alterations. You may need to bake it for a few minutes less and it will just be slightly thinner than pictured. 🙂
Do I need to bake the crust before putting the filling in?
Nope! Enjoy 🙂
I’m about to make this for Fathers Day tomorrow. Looks delish. Question: When do you remove the springpan sides? Is that right after you loosen it – or wait until it’s chilled and ready to serve? Thank you
Hi Ann! I don’t remove until it is chilled and I’m ready to serve. I hope everyone enjoys! 🙂
i cooked it for 15 minutes less than the time and when i looked at it it was super puffy and brown on top! what do i do?
Hi Audrey! I’m so sorry this has happened. If the cheesecake gets really puffy the eggs may have been over-beaten. The other thing I would check is your oven temperature. If your oven is running a little hot it will cause this browning to happen especially if you baked it for 15 minutes less than needed. It may be tough to save at this point. 🙁
My springform pan is 10 inches – do I need to adjust the cooking time?
Hi Pamela! It may take a few minutes less to bake. 🙂
I only have cream cheese in a tub. Can I use 32 oz of that?
Unfortunately that cream cheese won’t work 🙁
THANK YOU for all the tips. This definitely helps me to decide to use this recipe. Your page is forever bookmarked.
I am so glad you enjoyed it so much, Linda! 🙂
Hi.
I made this yesterday.
I am an occasional receipt user this was easy, delicious and soooo yummy.
Thank you.
I saved it …
I am so glad you enjoyed it so much, Jim! 🙂
This is Izzy and I am 6 1\2 yers old. I made this recipe with my Grandmother and it was delicious.
That is so awesome, Izzy! I am so glad you enjoyed it so much. 🙂
I am not a baker but this was the best cheesecake I have ever made. It was sooo easy to make! And it taste delicious! I had to remind myself that I actually made it. You will not go wrong choosing this recipe. I only used 3 eggs and I put 1/2 a tablespoon of lemon juice to cut out a raw taste. 5 stars for this recipe
I am so glad you enjoyed it so much, Denise! 🙂
I have made this several times and LOVE it! this last time I had a lot of cracks. how can I smooth those over?
Hi Nancy! There are lots of tips in the post about how to prevent cracking. If you do get some cracks, a nice chocolate ganache topping is always a good option. 🙂
Hello there! These cheesecake recipe looks scrumptious! My daughter loves to bake, and she loves cheesecake. Summer has just started for her and she wants to take a whole day to make a tasty cheesecake. She has read somewhere that you can swirl canned pie filling into a cheesecake for some added fruity flavor. Will this work with this specific recipe, and will she have to make any changes to the bake time or temperature? Thanks!
Hi Kelly! You could swirl it on the top. I would just put a few dabs on top and swirl it a little bit with a knife or toothpick. 🙂
Hello!
I made the cheesecake and it turned out amazing!
Do you have a recipe or suggestions on a strawberry topping?
Thank you!
Hi Stacy! I am so glad you enjoyed it so much! I do have a strawberry sauce you can add to the top. 🙂
I’m extremely new to making Cheesecake or baking in general. This was my 2nd time baking a cheesecake and it was extremely easy to make with simple and clear instructions. My family loved it for their anniversary dinner, thank you so much!
I am so glad everyone enjoyed it so much, Isaac! 🙂