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!
Treat yourself to a FREE E-BOOK!
The BEST Cheesecake Recipe
Ingredients
Graham Cracker Crust¹
- 1 1/2 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.
- 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).
- Add sugar and stir again until creamy.
- 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.
- 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.
- 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 about 75 minutes. 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 oven³ 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).
- 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. Enjoy!
Liz says
Hi! If I wanted to use a water bath would there be an adjustment in the baking time/placement in the oven?
Sam says
Hi Liz! I’m not sure about the baking time as I have never tried it with a water bath but you definitely still want it to stay in the center of the oven. 🙂
Cindy says
This was my first attempt of making cheesecake and it came out perfectly! My family and friends and I loved it! Thanks so much for the recipe!
Sam says
I am so glad everyone enjoyed it so much, Cindy! 🙂
Rachel says
Still chilling my cake on the oven , but wondering if I can add more flavour with my some exciting toppings?
Is this a vanilla cheesecake?
Sam says
Hi Rachel! It does have a vanilla flavor to it. I like to top my cheesecake with either a blueberry sauce, strawberry sauce, or for chocolate lovers, a nice chocolate ganache! 🙂
Ivy K. says
My first time making cheesecake! Simple and easy to follow recipe and video. It wasn’t too sweet. I added whole strawberries and a glazed on top. Thank you so much. I can’t wait to make more! Any tips on added oreos to the batter?
Sam says
I am so glad you enjoyed it so much, Ivy! I actually have an Oreo cheesecake I would recommend using. 🙂
Ivy Koldeway says
Thank you so much!
Sillydahlia says
After it’s cooled, how do I wrap it to store and cool it in the fridge? Do I put foil around it and leave it in the springform?
Sam says
I would definitely recommend leaving it in the springform pan. Either foil or plastic wrap will work here. 🙂
Anne O says
This is the classic recipe. I don’t think it can be improved on. Had it with raspberry sauce. Amazing.
Sam says
I am so glad you enjoyed it so much, Anne! 🙂
Helen says
I just made thIs cheesecake for the third time. So good! But I’m wondering if I wanted to serve it before the 6hrs in the fridge is up, could I? Also, can I put it in the freezer to cool faster? Thanks!
Sam says
Hi Helen! You really need to let it set up in the refrigerator for those 6 hours. I don’t recommend trying to rush it in the freezer. If you pull it out before those 6 hours you run the risk of not having the right consistency. 🙂
Josiah says
Absolute best cheesecake recipe I’ve tried . Thank you so much for sharing it. I have tried many recipes and at the end of the day was let down until I tried this 1. My family absolutely enjoys it as well, thank you thank you thank you.
Sam says
I am so glad everyone enjoyed it so much, Josiah! 🙂
Athena says
Is it going to ruin it if I had to put it in the fridge for an hour before I bake it?
Sam says
Hi Athena! I think it should be fine to refrigerate it for a little while before baking. 🙂
Thompson says
I am going to try it!
Sam says
I hope you love it! 🙂
Ive says
I have Made it using the blender game out perfect.
Katlyn says
This is my new favorite way to make cheeseake
Sam says
I am so glad you enjoyed it so much, Katlyn! 🙂
Jackie Faith says
This recipe was perfect!!! No complaints here, the directions were so helpful. This was my first successful cheesecake and I will definitely be pulling this one back out for the holidays!
Sam says
I am so happy to hear this! Thank you so much for trying my recipe and for commenting, Jackie! <3
Renee says
I have a store bought graham cracker crust and need to use it. Is it possible to cut the recipe in half since the store bought crust is smaller? I also, only have 16 ounces of cream cheese.
Sam says
Hi Renee! You can certainly cut the recipe in half. 🙂
Nicole says
What would the cooking times be if you use store bought crust and pie pan?
Sam says
Hi Nicole! That will be a much smaller cheesecake and unfortunately I haven’t baked it like that so I can’t be sure how long it would take. I would recommend keeping an eye on it. 🙂
erey says
Is the Graham Cracker Crust optional? if, yes, how long do I bake the cheesecake? or its the same baking time. can I use a regular 9 in cake pan?
Sam says
You will need some sort of crust or it’s going to stick to the pan really badly. A regular 9 inch cake pan won’t hold enough batter unless it’s really deep. 🙂
Lynne says
I followed the recipe to a T but still had the usual cracks that I have with any baked cheesecake recipe. 🙁 Evidently, cheesecake does NOT like TN humidity. (Which I have to say, I’m born & raised here & not fond of our humidity either. lol) Anyhoo, luckily my family is full of hardcore cheesecake fans so it could be served in lumps & we’d all still eat it & love it. The recipe is super easy to follow & it helped tremendously to have the ingredients listed in the order that they’re added. Thank you for doing that bc I’m always overlooking an ingredient/step. That’s just the way I roll unfortunately. As someone else posted, I “tested” (quality control, of course) some of the filling and it was beyond divine! I’m excited for it to cool completely & be served for dessert tonight. All in all it’s definitely a great recipe. I just have to give it a water bath regardless.
Sam says
I am so glad everyone enjoyed it so much Lynne! 🙂
Cristitica says
I just tried It today. I had to use a store bought crust so I cut the recipe in thirds. It cracked, which I kind of expect because of the crust and lack of appropriate mold And maybe because of the current heat and humidity here…but agree with other comments. The recipe is easy to follow and I think it will taste great… will have to wait until tomorrow for the update.
Sam says
The storebought crust is also tough regarding cracks because it’s hard to loosen it from the pan (one of the tips mentioned) which is really helpful to keep it from cracking, but I’m glad you enjoyed the recipe otherwise. I can’t wait to hear how you like the taste!