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.
Joiz Arga
Commenting 5 because this is easily one of the most delicious cheesecakes I have tasted; and it feels so good that it was I who made it. 🙂 Since I only have an 8-in spring form pan, and I know that it can only fit around 16oz of cream cheese, I decided to half the ingredients and substituted buttermilk in place of the sour cream. My husband, and my picky eater sister, and the whole household loved it! Question though, the top browned like an egg pie. Do I have to cover it while baking?
Sam
I’m so glad you enjoyed it so much! Did you bake the cheesecake on the center rack? If so the cheesecake may have needed a few minutes less in the oven. You shouldn’t need to cover it while baking. 🙂
Jenn
Just wanted to let you know that this recipe works just as well in a toaster oven. I don’t have a real oven so I have to make do.
Sam
Thank you Jenn! I am so glad you enjoyed it. Thanks for the feedback. 🙂
Joanne
Do you think it would work out using only egg whites? — Thanks!
Sam
Hi Joanne! I don’t recommend leaving out the yolks.
Joanne
thanks!
Mary
Do you cover the cheesecake with foil while baking?
Sam
There is no need to cover it, Mary. 🙂
Karen
Best cheese cake but do I cover the it while in the fridge
Sam
I’m glad you enjoy it so much, Karen! 🙂
Kate
I was so nervous to make my first cheesecake and then to see this recipe without the water bath made me a even bit more nervous.
It was so hard not to open the oven to check, but I did exactly as the recipe was written & didn’t. I also brought everything to room temp before mixing, knifed around the crust after 10 minutes out of the oven, and cooled on the stovetop for 2 hours before putting it in the fridge. No cracks!
The true test was after Father’s Day dinner when I cut into it and it was amazing! Husband said it was the best he’s had and everyone absolutely loved it. I have been told this must go in regular rotation with a turtle topping requested next. (I made a raspberry topping).
Thank you so much for such a perfect recipe!
Sam
I am so glad everyone enjoyed it so much Kate! 🙂
Diana Rodriguez
Perfect all the time!!! Great texture, creamy and delicious!
Sam
I am so glad you enjoy it so much, Diana! 🙂
Jaime
First time I made a cheesecake today and I am so glad I came across your recipe. Did not have the spring foil pan so I just used my regular 9 inch pan and it came out perfectly ! I only baked it for an hour. Thanks a lot- really appreciate it.
Sam
I am so glad you enjoyed it so much, Jaime! 🙂
Nina
Do you cover the cheese cake when you store in the fridge overnight?
Sam
Hi Nina! You don’t have to. I usually do with foil just to be safe. It helps keep it from absorbing any odors in the refrigerator. 🙂
Shazia
Hi:
Today I baked my 1st cheesecake but it cracked in a circle from middle.. it could be time as i put 90 min 🙁 after an hour cool down in microwave it contracted.. now forgot to use knife in siding before putting in fridge 🙁
Sam
Hi Shazia! I hope it was still delicious! I’m sorry about the crack! There are many tips in the post to try to help prevent cracks. You may have needed to run the knife around the inside of the pan a little bit earlier. If you still want an awesome presentation you can make my chocolate ganache and spread it over the top. I am always looking for ways to get more chocolate in my diet. 😉
Shazia
Unfortunately it didn’t turn out well. we were not able to get out of the pan’s base as it was stick and when we cut it was felling a part:(
Sam
I’m sorry. That’s why a springform pan is really good for this recipe. You can pop the side off and you have an easy way to lift the slices out. If the cake was crumbling it may have been slightly over-baked as well. I hope you’ll give it another try. This cheesecake really is worth the time and ingredients. 🙂
Kanyon
I DOUBLED THE RECIPE THEN SPLIT IT INTO THREE REGULAR PIE TINS, I HAVE NO IDEA WHATS GONNA HAPPEN BUT HEEEERRREE WEE GOO BOIISS, OH I ALSO USED BISCOFF FOR THE CRUST AND SWIRLLED. SOME CHERRY SYRUP INTO THE BATTER AT THE END YEE HAW
Sam
I hope you love it! 🙂
Jayne Sutherland
This cheesecake is perfect. Thank you.
Sam
I am so glad everyone enjoyed it so much, Jayne! 🙂
Samantha Levin
Hi! i have to serve this in 4 hours. How will it cool in time?
Sam
Hi Samantha! 4 hours may be cutting it close, for best results I recommend 6 but I hope it works out!!
Marisol
Hi I’m about to make this and wanted to know if there is a difference on where I place it in the oven? Should I put it on the top, bottom or center of the oven?
Sam
Hi Marisol! It should go in the center of the oven. 🙂
Cecilia
I loved this cheesecake! It was super easy, and given that it was my first time making a cheesecake, it turned out great! Super easy and everyone loved it when i made it for Mothers Day, my dad even requested that I make one for him for Father’s Day! If I could give this six stars, I totally would! LOVED IT! ⭐️⭐️⭐️⭐️⭐️⭐️
Sam
I am so glad everyone enjoyed it so much, Cecilia! 🙂
Kel Lee
I made this yesteday using a 10″ pan and water bath. I also used biscoff cookies for the crust. I don’t know why I thought cheesecake was always intimidating. Haven’t cut it yet but so far so good! I will be topping using the simple strawberry recipe which is so delicious.
Sam
I am so happy you enjoyed!! Thank you so much for commenting and letting me know how it turned out for you, I appreciate it! 🙂