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!
Truly delicious! I halved the portion and baked it using store-bought pecan crust. I also added some frozen blackberries (didn’t thaw). That’s the best cheesecake I’ve ever had! So creamy and moist!
I am so glad you enjoyed it so much, Mary! 🙂
It was delicious! This is my first cheesecake and was easy to make. What is the difference between this cheesecake vs others that require a water bath? Why doesn’t this cheesecake doesn’t require a water bath??
Hi Joy! You typically need a water bath to prevent cracks. Most of the steps here are done with the intention of preventing cracks so we don’t need the water bath. I’m glad you enjoyed it. 🙂
I followed the directions, but mine cracked. How would I prevent this?
Hi Beth! I am so sorry this happened! I actually provide lots of tips in the actual post on how to prevent cracks from forming. 🙂
I am making this recipe for the second time. The first one came out absolutely perfect! I even froze the Cheesecake prior to needing it for an event several days later. It was a hit!
I am so glad you enjoyed it so much, Susan! 🙂
Hi. I haven’t eaten it yet it’s still cooling but mine dipped in the middle. Why is that?
Hi Chanice! Was the cheesecake fully baked when you removed it from the oven?
OMGooooodness! This truly IS the best recipe out there!!! Before this recipe, I hesitated making the dessert because they never really turned out well. When my husband asked me to make one, I had to give it another try…& I’m glad I did. I followed this to a “T” & am extremely happy with the delicious results! Thank you for sharing this recipe! You’ve given me confidence to make this again!!!! 😊
I am so glad you enjoyed it so much, Nadine! There’s nothing like a homemade cheesecake. 🙂
I made this yesterday afternoon… Took it out of the oven at 3 pm, let it sit on the counter for a couple hours, then to the fridge. I woke up hungry at 3 am and cut the first slice. EXCELLENT! One of the best Cheesecakes I’ve ever made or eaten! This IS my new recipe from now on! Mine turned out perfect! Wish I could post pics of it! (PS… Made your from scratch crust recipe as well… LOVE IT!)
That is so awesome Frank! I would TOTALLY eat a slice of cheesecake at 3 am but my husband may judge me for it. I am so glad you enjoyed it so much. 🙂
Hello! How should I adjust the measurement for the ingredients for a 7-inch Springform (round) pan?
Hi Crystal! I believe you are going to need probably a little more than half of the batter so it may be easier to just reduce it by 25% and throw away and excess. 🙂
So I can just reduce 25% for everything including the crust and the cheesecake ingredients? Then, I just throw away the excess batter?
Yup. Just reduce everything by 25% so your proportions stay the same. 🙂
This is enough to make 2 cheesecakes. I followed the recipe and tips exactly as recommended. When I saw how much batter it made, I switched to a 10 inch round pan and still couldn’t even use all the batter. About 40 min in, it had doubled in size and began cracking and the sides all eventually fell off. I’m sure what’s left will taste good, but it’s disappointing and not a pretty dessert at all. Now I’m cleaning my oven. If I try this again, I’ll cut the recipe in half.
Hi Mandi, that just doesn’t make any sense, you can see in the video it fits perfectly in a standard 9″ springform pan. Were any ingredients substituted? Did you try to bake it in a 9″ pie plate (that would be too small for sure and could be why you had this issue)?
I had the same issue, it grew far above my springform pan while baking and cracked and is now collapsing back down, definitely not going to be a pretty birthday cake for tomorrow
Unfortunately this usually happens if your eggs are over-beaten. 🙁
Hi.. I love to try this recipe..
can I bake it without the crust?
You can. I typically line the pan with parchment paper instead if there isn’t a crust. 🙂
So delish! In the span of three weeks I have made this cheesecake not once, not twice, but three times! And I’m just about to make it again tomorrow… 😅 what can I say?! This recipe is an absolute success everytime i make it for my family. Thank you so much for all of your amazing recipes! In other news.. I’ve searched high and low but I haven’t seen anything of the sort— do you happen to have a peach sauce that might go well with this cheesecake? I’ve made your strawberry sauce and it’s to die for, but I’m looking to shake things up a little.
Thanks again!!
That is a lot of cheesecake! Wow I am jealous! Unfortunately I don’t have a peach sauce, but it’s something I will put on my list to make. 🙂
It’s delicious. My son loves it. I used a 7-in pan and cut the ingredients by half, used 80% sugar level. I added blueberry coulis on top.
I am so glad everyone enjoyed it so much, Lina! 🙂
how long do i have to eat this after its cooled in the refridgerator.
Hi Maya! It should keep for about a week in the refrigerator in an air tight container. If it lasts that long. 😉
Left ingredients at room temp and still got major browning on the top and uneven texture cooking for the time and temp you said. I think you still Need a water bath to get the appropriate texture on the top.
Hi Eric! I am so sorry this happened. Have you ever had an issue with your oven before? It sounds like it may be baking unevenly or even at a higher temperature than it says it is. It really is possible to make this without a water bath, I promise. 🙂
If I don’t have sour cream on hand, can I replace it with heavy cream or other substitute?
Hi Lina! Plain Greek yogurt would work as a substitute but I would not recommend using heavy cream.