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.
Nina
Looks good but when do you remove it from the spring form pan? After fully cooling or just serve it in it? Thank you!
Sam
You can do either, but I honestly usually just store and serve in the springform pan 🙂
Pamela Bailey
What adjustments should I make if I use a round tart pan? Thanks!$
Sam
Hi Pamela! You can bake it in a tart pan but they are very shallow. You won’t be able to hold nearly as much batter and the bake time would be drastically reduced.
Nickell Jensen Blair
Hello! We tried this recipe today! It was my first time making a full size cheesecake before. It expanded quite a bit and cracked along the outer edge. It showed about half an inch above my springform pan. What did I do wrong?
Sam
I’m so sorry this happened, Nickell! If you check the post I have lots of tips for preventing cracks that may provide some insight for you. I hope it still tasted good! 🙂
Nita
Turned out perfectly and tasted great. Will make again.
Sam
I’m so glad you enjoyed it so much, Nita! 🙂
Deshauna
I made the cheesecake it was wonderful this week I’m making a banana cheesecake just wanted to let you know I love your recipe
Sam
Thank you so much, Deshauna! I am so glad you enjoyed it! 🙂
Sherri
This looks so good! I’d like to make this… I have the mini springform pans. Anything I should do differently?
Sam
Hi Sherri! Make sure to not overfill the pans and watch them so you don’t over-bake them. 🙂
Mariam
I have premade crumb crust from the super market can i still do it ?
Sam
Hi Miriam! It will work but make sure to not overfill the crust. It likely isn’t large enough for all of the batter and the bake time will change. 🙂
Emma Izraelyan
So how much to bake using a premade store bought crust?
Sam
Most likely you’ll only be able to fit half of the batter into the crust (max) so it will need to bake for a lot less time. I can’t say exactly how long, but I would check at 25 or 30 minutes then continue to check, looking for the cues indicated in the recipe.
Tanya
Hi! Curious about if this recipe can be done without putting the crust up the sides? I generally perfer it with just the crust on the bottom. But wasnt sure if it would be ok or not?
Sam
Hi Tanya! The crust up the sides helps a little bit with the sticking to the sides of the pan which helps prevent cracks, but you can certainly try not putting the crust up the side of the pan. 🙂
Tiffany
My crust didn’t go all the way up and it worked perfectly!!! Just remember to free the sides.
Sheila
I just made this cheesecake by following the recipe step by step and so far so good. Before I put the batter in my crust I tasted the batter and it tasted great. Not sure yet how the finished product will taste yet but the out of the oven product looks exactly like you said it should look. The sides did not even stick to the spring pan but I still went around the edges with a knife, but it wasn’t really needed. So right now I am going to let it cool all the way and then later on I am going to put it in the refrigerator and tomorrow I am going to cut it and then freeze the rest of it for my weekend guests.
Sam
I hope you love it Sheila! 🙂
Lisbeth
I don’t have a spring form pan and no parchment paper. Can I use a pyrex pie pan (it would probably make 2 of them since it is more shallow. My kids and I want to make it for my husband’s birthday!
Sam
Yes you can use a pie plate. The bake time will be different and make sure to not overfill the pan. 🙂
Lisbeth
Thanks Sam! BUT..I filled the pie pan, AND another 8×8 pan (lots of batter!) But there is still some batter left (but no more graham cracker crumbs! So…can I lightly butter a ceramic bowl (like a ramekin and place the extra in there to cook? It would be crustless)
Or can the batter stay in fridge another day? Should have planned ahead. I need to leave the house soon with one of the kids!
Thanks again! It was easy to make. Hopefully it will come out ok with all the modifications of making it! : )
Sam
You could bake it in the ceramic and have it be crustless. I hope you love it! 🙂
Renee
I just took my cake out of the oven. I followed the recipe step by step. Cake was slightly over the pan edge and There was liquid coming from the bottom of the pan. Now I’m afraid the crust will be soggy. But I left it alone to see if it’ll evaporate, which it did. And the cheesecake shrank. The cake however as a huge crack in the middle, which is a bummer.
Sam
I’m so sorry this happened, Renee! Unfortunately spring form pans can leak pretty frequently. Did you follow all of the tips in the post to avoid cracks? Most of the time it’s a result of over-mixing the eggs. Hopefully it still tastes good! 🙂
Meg
Looks amazing! I hate doing the water bath (I’ve had one leak into my crust before and make it all soggy) I have an 8″ or 10″ springform pan. Would one or the other be better to use? Thickness and cooking time would obviously change but it should still work?
Sam
Hi Meg! Water baths are such a pain! Either pan will work here. If you use the 8 inch pan you will want to leave a little batter out so it doesn’t overflow.
Akelly
How do I store the cheesecake after removing it from the pan?
Sam
I typically keep mine in the springform pan and just reattach the side and cover it with some foil or plastic wrap. 🙂
Polina
It’s turned out salty and not creamy enough ((
Sam
I’m so sorry this happened Polina! It really shouldn’t be very salty, the recipe only calls for 1/8 teaspoon of salt. I wonder if it was your cream cheese. Did you use brick style cream cheese, and are there any other substitutions you made?
Jenn
When/how would I put chocolate ganache on top of the cheesecake? Also could I put cake strips on the outside of the pan to keep from the edges puffing up?
Sam
Hi Jenn! I typically put the ganache layer over the top after the cheesecake has cooled completely and is still in the pan. I have never tried cake strips but if you do I would love to know how it turns out. 🙂
Mike
Really enjoy this recipe. Used it four times now. I’d love to post the finished product as it is beautiful. But, alas I am not able. Just a little tweak I learned is using 4 Tbsp of butter for the crust but I think that’s more personal preference than anything
Sam
I am so glad you enjoy it so much, Mike! Unfortunately there isn’t an easy way to post a picture on here, but if you have a facebook I have a Facebook Group, or you could tag me on instagram @sugarpun_sam