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!
I don’t have sour cream.. Can I substitute it with cream(all purpose cream? Thank you
Hi Charity! It won’t give it the same subtle tang that you are going for and it may be too thin. You could use plain greek yogurt instead. 🙂
So I’m strictly judging this by the batter I tasted and I’m in heaven!! It’s my son’s 14th birthday tomorrow, and he requested cheesecake instead of a regular cake. I enjoy baking, but I have only made homemade cheesecake twice for some reason. Anyhow, my son and I couldn’t stop licking the bowl tonight (salmonella who?)! Thank you for putting together a simple recipe for us to enjoy. Can’t wait to try other variations.
😂 I’m so glad it was “bowl-licking” tasty! 🙂
Followed the recipe exactly it was the first cheesecake I ever made and it turned out perfect. All my friends raved about it and now they want me to make different flavors for them. I highly recommend trying it you won’t be disappointed.
I am so glad everyone enjoyed it so much, Jonas! 🙂
This is thee best cheesecake. Do you have a recipe for a toffee bar cheesecake?
I’m so glad you enjoyed it so much, Dawn! Unfortunately I do not have a toffee bar cheesecake. 🙁
the recipe was very good and simple final product cake was delicious
I’m so glad you enjoyed it so much, Levi! 🙂
Why does it turn brown on top and I have it for the time it says
Hi Yaci! Your oven may be running a little bit hot and causing it to brown on top.
Thank you for this wonderful recipe.
You’re welcome! Enjoy! 🙂
Just wondering what brand of cream cheese you recommend. I can’t tolerate phili-c.c. because of a chemical additive.
Hi Brian! I always use philadelphia cream cheese. Sometimes the store brands available to me just aren’t as good.
Oh, how I hear you on the search for a good cream cheese! I can’t use Philadelphia either. The ONLY cream cheese I have found that doesn’t have any weird additives/gums is Nancy’s brand — but it’s the spreadable kind. Worth a shot, though, maybe? You may have to add something additional to the recipe to thicken it a little bit more since the cream cheese is not as solid as a brick cream cheese… or not and see what happens. Nancy’s sour cream is pretty thick so that might be able to compensate. Could also try using a brick of farmer’s cheese, since it has a similar texture to cream cheese, although it is a bit more tart. Good luck!
I just used Nancy’s in the recipe but I also made a number of other amendments, so I can’t really confirm if it was a good substitute or not, LOL! The way I see it is that it is worth a try!
Hi! I am excited to try this recipe tonight. Any tips on removing the cheesecake from the pan? I am a bit nervous about this part.
Hi Lauren! If you use a spring form pan, I just serve it right from there. I will take the ring off and slice it straight from the pan. Moving from that pan to another dish can be really tough. 🙂
I can’t wait to make this. I want to substitute graham cracker crumbs for crushed sugar cookies. If I do that, do you think I would still need to mix the sugars into the crust?
Hi Kim! That sounds delicious but I can’t say for sure how it would turn out. I would love to know how it goes if you do try it. 🙂
What a great recipe! With it being fall and after Apple picking I added homemade apple filling into the cheesecake and have been getting rave reviews. I’m a big cheesecake fan and this recipe is the perfect amount of creamy, rich, and delicious. Thank you for explaining it so well and giving so many tips and tricks. This will be a recipe I keep coming back to!
I am so glad you enjoyed it so much, Rebecca! 🙂
Hi Sam,
Can I premake the cheesecake filling earlier and refrigerate it until I’m ready to bake?
Hi Jen! There is a long chill time on this cheesecake so I haven’t tried it but I would think it would be ok to make ahead of time. 🙂
Ok so I made this and after it came out and is cooling on my stovetop it is going so flat. It also looks too brownish.
O no! It sounds like it may have been slightly over-baked. It should flatten as it cools though. It puffs up in the oven then settles while cooling. 🙂
Hi Sam.. I made your mini cheesecakes this weekend. They came out great and tasted very similar to one of our favorite cheesecake factories in PA. I omitted the crust though because my dad just had dental surgery. I wanted to try making a full sized cheesecake and found this one. Can I make this crust-less too? Thanks 🙂
Hi Danielle! I haven’t tried it with this recipe but I think it could turn out. 🙂
Thanks for such a complete recipe! Can’t wait to try this one.
Can I add lemon juice and some zest to give it a little lemon flavor?
Hi Karen! I would recommend probably just using the lemon zest here, I’m not sure the lemon juice will add much flavor but you can certainly add zest to it. 🙂
Wonderfully simple and delicious.
Thank you so much, Melissa! I’m glad you enjoyed it! 🙂
can I substitute sour cream with heavy cream?
Hi Rini! Plain greek yogurt is a good substitute for the sour cream. I would not recommend heavy cream. 🙂
Thank you so much. Your recipe is the best!!
After letting the cheesecake cool to room temperature, should I cover it with tinfoil or plastic wrap before putting it in the fridge, or leave it uncovered?
Hi Kristin! I usually leave it uncovered unless there are bad odors in the refrigerator, then you will want to cover it to protect it. 🙂