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.
Cynthia
I love cheese cakes and I’ve baked plenty on the past . about to try your recipe. My husband loves cheesecake and is ALWAYS trying to buy them. I refuse to eat those they just aren’t as good as home made💞 so I will let you know how it goes. I already know I’ll love it nothing like a homemade crust!
Sugar Spun Run
I hope that you enjoyed the recipe, Cynthia! Keep me posted on how it turns out. 🙂
Lorelei
Hi! This cheesecake was the first one I ever made, and it was fantastic! It came out perfect, and my family loved it. It was gone in about 2 days. My husband did say it tasted custardy, but wasn’t a bad taste, just a bit different. Me personally, I didn’t notice. I think I was too busy scarfing it down. But I was wondering how this recipe would come out if I used only 3 eggs instead of 4?
Sugar Spun Run
Thank you for trying my recipe, Lorelei! I am so happy to hear that it was a hit. As for eggs, I have not tried cutting the eggs down by one, but you can try to see how it would compare. If you do, I’d love to know how it turns out for you. 🙂
Crystal Lynn Kreitzbender
When do i take the outter shell of the pan off? Prior to chilling in the fridge or right b4 serving?
Thanks!
Sugar Spun Run
Hi, Crystal. I would take it off right before serving. It serves well as a protector in the fridge. 🙂
Myrita
Hello
I’m making this cheesecake for my bf… I have a question. So, I dont have the springform pan. Can I make it in a regular round pan?
Sugar Spun Run
Hi, Myrita! This recipe makes ALOT of batter so if you wish to bake it in one signal 9″ pie pan, I reccomend cutting the recipe in half. When you do so, the baking time will be different than what is listed so I would keep an eye on it while it bakes. Enjoy! 🙂
Jen
Why did mine come up so high and overflow from the spring pan??? Also, the top of the cake is brown. Help!
Sugar Spun Run
I am so sorry that you are experiencing issues, Jen! From what you described it sounds like you may have over mixed your batter. Over-mixing incorporates too much air, which makes the cheesecake rise during baking, then collapses as it cools. As for it browning, your oven may be running hot. If you have not tested your oven for temperature accuracy, I would reccomend doing so. Again, I am so sorry this happened. I do have a video that walks you through my process and tips within my post that others have found helpful. 🙂
Cass
Can I add chocolate chips to this recipe??
Sugar Spun Run
Hi, Cass! Yes, you can! You will fold them into the batter right before adding it into your springform. 🙂
Tanisha
Just took my cake out of the oven. Do I cover it before putting in the fridge to finish cooling? If so, with what?
Sugar Spun Run
Hi, Tanisha! Once you have allowed your cheesecake to cool for an hour at room temperature I will transfer it to the fridge. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil. 🙂
Charron
I’m making the cheesecake today for my sons birthday. I have some questions.
1. Can I use Greek yoghurt as a substitute for the sour cream?
2 Can I reduce the cheese to 3 8oz packages and then reduce the other ingredients by 1/4?
3 Can I use extra large eggs?
Thank you
Sugar Spun Run
Hi, Charron! To answer your questions:
1. Yes, plain yogurt will work fine.
2. Yes, you can. You will want to reduce the other ingredients by 1/4. The bake time may also be slightly different so you’ll want to keep an eye on it.
3. Yes, that should be ok.
Keep me posted on how it turns out. I hope that your son enjoys it and has a nice birthday! 🙂
Roni J
I couldn’t exactly tell the correct texture at the time, but at 65 minutes it was perfect, recipe is great I just didn’t realize it was done till it reached 75. But the cheesecake is still delicious !!
Sugar Spun Run
I am so glad that you enjoyed it, Roni! Thank you for trying my recipe. 🙂
Charron
Is it possible to reduce the amount of cream cheese bricks to 3. That’s all I have. Should I reduce the other ingredients by 1/4 as well?
Sugar Spun Run
Hi, Charron! Yes, you can. You will also want to reduce the other ingredients by 1/4 as well. Keep in mind that the bake time may also change so you will want to keep an eye on it. 🙂
Carolyn
Just made it and looks great. My question is when I put it in the refrigerator do I still leave it in the same pan and do I cover the cheese cake with aluminum foil?
Sugar Spun Run
I am so happy that it turned out so well, Carolyn! Once it has cooled for an hour and you are ready to place it in the refrigerator you will leave it in the same pan, covered. 🙂
Alexandra
Hi!! I tried this recipe and turns out amazing. Thanks for share 🙂
Sugar Spun Run
Thank you so much for letting me know how it turned out for you, Alexandra! I am so glad that you enjoyed it! 🙂
M parkins
I am going to attempt to make this in a 11×15 pan.
I am going to double the recipe. Any suggestions as to how long this should bake?
Sugar Spun Run
Hi! Unfortunately, I have yet to try it using that specific pan size, so I can not provide you with an exact bake time. I recommend just keeping an eye on it. Keep me posted on how it turns out. 🙂
Kei
I tried this recipe today.. the cheesecake is still in the oven hehe.. also this is the first time I baked a cake so good luck to me 😊
Thank you for the recipe though, I love cheesecakes so fingers crossed.
Sugar Spun Run
Thank you for trying my recipe, Kei! I hope that it comes out perfectly. Keep me posted. 🙂
Claire
I’m making this right now for my daughter’s birthday tomorrow. What is causing my cake to crack in the oven?
Sugar Spun Run
Oh no, I am so sorry that you are experiencing issues with cracking, Claire. There are multiple variables that could have caused this to happen. The most common ones are that either that your batter was overmixed or that your oven is running hotter than what is indicated. Make sure to check the post where I list out the reasons for a cheesecake cracking. Regardless, I hope that it tastes delicious and your daughter enjoys it.