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!
Is it supposed to be gooey inside still? Or will it set up in the fridge overnight?
Hi Rachel! Make sure to check the post for how to tell it is done when it is finished baking. It is not advised to cut into it until after it has set completely in the refrigerator. 🙂
I didn’t cut into it, it just cracked in the middle and I could see the gooey part. 🤷🏼♀️
If it was jiggly (like the instructions in step 6) when removing it from the oven you may have just needed to let it set completely. If it wasn’t quite jiggly it may have needed more time in the oven.
This is the best cheesecake I have ever tasted and I made it! I made it several weeks ago and this time I doubled the batch to make two! Super easy and hands down better than all the others. Thanks for such a wonderful and easy recipe to follow!
I am so glad you enjoyed it so much, Kimmi! 🙂
Sonic have to butter the springform pan?
Hi Melissa! There’s no need to butter the pan. 🙂
Thanks!!! Making this for a client for tomorrow. I substituted 1/2 tsp of the vanilla with almond extract.
This is gonna be great! 😋
I hope everyone loves it! 🙂
I’m not a baker, however I do like to try every now and then, and this recipe was easy and very tasty. The results were amazing I can’t believe I made it. Thankyou for sharing your recipe with us. 🙂
I am so glad you enjoyed it so much, Angelica! 🙂
I get cracks on my batter after it’s done. Any ideas? It tastes great, but is not insta worthy 🙂
Hi Jacob! I have a pretty extensive list of things that can cause cracks in the post. I hope they help. 🙂
This was my first attempt at cheesecake and hopefully not my last! For some reason my graham cracker crust was super moist and buttery – I kept thinking “this does not look like her crust. Hmm” I did the measurements right too! Does the butter you use matter?
Also I completely spaced on separating the crust from the pan and as it cooled it shrunk and wouldn’t you know – the cracks appeared! So mad at myself; for one glorious moment I had a perfect cheesecake.
Can’t wait to eat this tonight. Really appreciated the super easy to follow directions even though I’m a dumb dumb and didn’t follow all of them 😉
O no! I’m sure you will make it perfectly next time. If I ever end up with cracks a good way to cover them is with a nice chocolate ganache layer on top. 🙂
Thank you so much for the reply about the 8 inch cheesecake. Perhaps you are correct that I should have taken it out sooner? I cooked it for the same time thinking that because it was taller it would take longer to cook. It looked perfect when it came out but I will definitely try again and take it out a little bit sooner. I appreciate your quick reply😍
What brand of cream cheese do you use?
Hi Karen! I prefer Philadelphia cream cheese. 🙂
Can this be refrigerated overnight and then cook the next day?
Hi Josh! I honestly haven’t tried it but I think that would be fine. 🙂
Loved this recipe with a strawberry sauce. My family cut into it after 2 hours and it really should have set for several more, maybe even overnight. We had it for dessert the following night and I liked the consistency much better. Would definitely make it again.
I am so glad everyone enjoyed it, Emma! I definitely recommend letting it chill longer. It does help that consistency. You may have to hide it from them next time. Good luck! 🙂
This was absolutely delicious, thank you!
I’m so glad you enjoyed it so much, Shauna! 🙂
Can I add mini chocolate chips to the batter? I’m looking to make two and was hoping this would be awesome as well.
Hi Sandy! you can add mini chocolate chips. I would just stir them in at the end. 🙂
This was my first time ever making a cheesecake and my husband loved it. He said it was perfect!
I am so happy to her it, Manda! Thank you for trying my recipe and for commenting. 🙂
Hi I was wondering could you put this recipe
In a 8 inch spring form pan instead
Hi Nicole! You will have too much batter for an 8 inch springform pan. You can bake it in the 8 inch pan, but make sure not to over-fill the pan or you will have a big mess on your hands. Your baking time will probably be different as well, just keep an eye on it and check for the signs that it is done. 🙂
Hi there, I was also wondering about the 8 inch pan. I actually made one in the 9 inch pan and it came out absolutely perfect! I did another one this morning in the 8 inch pan, and it looked beautiful upon coming out of the oven, but after a few hours of rest it cracked like the Grand Canyon. Any idea how I can avoid that from happening next time in the 8 inch pan? It’s delicious by the way
Hi Jaimie! The process is the exact same regardless of whether or not you bake it in an 8 inch or 9 inch pan. It’s possible the second time it was made that the eggs were slightly over-mixed or maybe something else was just a little bit off. Just recheck the tips for a crack free cheesecake and make sure to check it a little bit sooner than you would the 9 inch cake. 🙂
So this recipe doesn’t use a water bath for cooking it, right? Most of the cheesecake recipes I’ve used in the past have you put it in a water bath, but this recipe doesn’t mention one at all. I just want to make sure that I am understanding it right before I make it this week. Thanks so much!
H, Alyssa! You are correct. This recipe does not require a water bath. Please read the full post as I list helpful tips to make the perfect cheesecake. I can’t wait to hear how it turns out! Happy Baking! 🙂
my family and i just made it and we love it! we added some fresh fruit on top and it was incredible. thanks for the crust recipe, I’ve been trying to find a good crust that doesn’t crack!
I am so glad that your family enjoyed it, Ash. I love the combination of fruit on top of mine too, a perfect pairing. Thanks for commenting. 🙂