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!
Hi, can I make this in 2 foil pie pans?
Hi, Farah! Yes, you can. This recipe makes a lot of batter, enough to fill both pans. You will want to keep an eye on them, as the baking time will be different than what is listed. Keep me posted on how they turn out. 🙂
I am not a good cook at all and I felt this recipe was fairly easy to follow but I put the mix in pre made mini pie crust but I don’t know how long to bake any suggestions or how can I tell when they are done
Hi, Audrey! Since you are making miniature versions may I would recommend using my mini cheesecake recipe instead. This recipe will make less batter and give you a better idea of timing. Having not tested mini pie crusts before, I am not certain of the exact bake time. You will want to bake them until edges are just beginning to turn a very light golden brown and centers are set. Keep me posted on how they turn out. 🙂
One of the best recipes ever. I’ve made it twice and my family is in love with it. Thank you. Better than cheesecake factory haha.
I am so glad everyone enjoyed it so much, Liz! 🙂
This is an excellent recipe. I’ve used it multiple times! Thank you for sharing!
I am so happy that you have enjoyed the recipe, Frances! Thank you for commenting. 🙂
Hi Sam! My son wants cheesecake for his birthday but he loves the crust. Do you think I could double the crust?
Thank you!!!
Hi Michelle! That will work fine, just make sure not to overfill your pan with batter. 🙂
This is without a doubt the best ever cheesecake! Thank you so much for your recipe and outstanding instructions!
I am so glad you enjoyed it so much! 🙂
I LOVE Cheesecake… this is the best recipe ( I have tried a lot). I followed your instruction to the “T”, mine rose like a soufflé without any cracking and the taste was delicious, smooth, and creamy. I have already made it four times.
Thanks so much!
I am so glad you have enjoyed it so much, Katherine! 🙂
Hi, I just made this cheesecake today, in a 10” springform. That’s not the issue. The issue is that I stupidly did not put the crust up the sides and I don’t know what to expect now. I am afraid to take it out of the pan!
Hi Mary! Just run a knife along the edge of the pan to free the cheesecake. 🙂
Made this for my brother’s birthday. He said it was one of the best cheesecakes he ever had.
I am so glad he enjoyed it so much, Nancy! 🙂
We have made this twice…and it was AMAZING!! It’s just the three of us and we ate them both up. Thanks for the recipe!
I am so glad everyone enjoyed it so much, Carla! 🙂
Hi, I was wondering if a glass pie pan would work as well with the same baking time and temperature? Thanks
Hi Allison! A glass pie dish will work here. The temperature will remain the same but I am not sure of a bake time. Make sure you don’t overfill your pie dish. 🙂
Thank you so much!
Hi! My son in law loves cheesecake… fruit cheesecake. Can I add some cherries and blueberries (pie filling) to this recipe without much alteration? Thanks so much!
Hi Kathy! I typically find it’s best to put a nice topping on to add the fruit flavor. 🙂
Great! Thanks so much!
Hi I was wondering what to do it said 2 tablespoons of white sugar and 1 tablespoon of brown sugar but I put 1cup and 2 cups in?
Hi Susan! Unfortunately you will probably need to start over. 🙁
Can you use a regular pre made Graham cracker pie crust instead of a spring pan?
Hi Donna! You can use a pre made graham cracker crust but it will not hold all of the batter that this recipe makes and your bake time will be different. 🙂
Hi Sam, if i halved the recipe and put it in a smaller square pan, will the temperature and baking time remain the same? Thanks.
Hi Jessica! The temperature will remain the same but the baking time will most likely be quite reduced. It depends on the exact dimensions of your pan, but since I haven’t tried in a small square pan I won’t be able to advise for sure how long it will need to bake. I recommend reading through the post for notes on how to tell that your cheesecake is done, that will be most helpful 🙂
I tried this recipe for the first time today. Although mine sunked a bit and cracked, it was absolutely delicious!! I wish I could include a picture of my cheesecake for troubleshooting haha. Thanks for the bain-marie free recipe!
I am so glad you still enjoyed it Fatima! For cracking and sinking make sure to check the post where I list out the reasons for a cheesecake cracking. Your eggs may have been over-beaten here. Hopefully it turns out better next time. 🙂