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!
Cheryl says
Hello I just copied your cheese cake recipe oh my word I followed step by step everything came out just like your tutorial I can’t wait to taste it this is my first time making one, I’m really glad my daughter sent me your instruction thanks so much
Sam says
I am so glad you enjoyed it so much, Cheryl! 🙂
Andrea says
Making this again. This recipe is easy to follow and really like the cheesecake because it is not to sweet. Thank You for posting this recipe.
Sam says
You’re so very welcome, Andrea! Thank you for trying my recipe, I’m glad you enjoyed! 🙂
Stephanie Pham says
Hi Sam!
Can I divide the batter into 4 and add the blueberry puree in different concentrations to make layered cheesecake? Will that increase my baking time? Thanks!
Sugar Spun Run says
Hi, Stephanie! Without testing it myself, I am not sure how the different concentrations will do. You SHOULD be ok. You’ll want to keep an eye on them while they bake as the baking time may differ. Keep me posted on how they turn out. 🙂
vanessa says
hii i want to make this for my friends birthday but half the recipe ( ingredients) and bake it in a smaller pan could you help me with how much time that takes?
Sam says
Hi Vanessa! Unfortunately I don’t know how long it will take to bake. If you keep an eye on it you can check it for the signs that it is done. 🙂
Fatma says
Hello
Should i add flour to it to make more dense and creamy? Or am i going to ruin to cheesecake for doing so? Thank you
Sam says
I would not recommend adding flour to this recipe. This is already a very creamy cheesecake. 🙂
Marian San Jose says
I made this recipe for my husband’s birthday! and it was a bomb! First time to bake cheesecake and this recipe was perfect <3
Sam says
I’m so glad to hear this! Thanks for letting me know how it turned out for you, Marian!
Jess says
I’m using my convection oven for this recipe. I’ll let you know how it turns out. Super easy to follow fingers crossed I have the success everyone else had!
Sam says
I would LOVE to hear how it turns out with the convection/any changes to the cook time or temperature that you may have to make! I hope you love it, Jess! 🙂
Dorjah says
Hi I mead the cheesecake But I sit the timer to something else and when the cheesecake was cooled and when I cut it it was wet and running what do I do
Sugar Spun Run says
OH NO, Dorjah! Unfortunately, there isn’t much you can do after it is out of the oven. 🙁
Rachel says
Best cheesecake I’ve ever had & I’ve had a lot! Would it change anything if I use light sour cream instead of regular?
Sugar Spun Run says
I am so glad that you loved it, Rachel. Light sour cream SHOULD be ok. 🙂
Jacqueline says
What kind of butter are you supposed to use for the crust? Is it salted or unsalted? What brand?
Sugar Spun Run says
Hi, Jacqueline! Any brand of butter will do. I reccomend using unsalted butter for this recipe. 🙂
annie j says
I used margren insted of butter and it turned out great
Sugar Spun Run says
Happy to hear it, Annie! Enjoy! 🙂
Gabriela says
I love this cheesecake recipe! I wanted to ask if I wanted to add a strawberry swirl to it do I have to leave in oven longer?
Sam says
Hi Gabriela! You shouldn’t have to leave it in any longer. 🙂
Alyssa says
Hi I am making them mini cheesecakes does the time change or is it still the same ?
Sam says
Hi Alyssa! You can actually see my mini cheesecake recipe for baking time/instructions 🙂
Judy says
Can this recipe be used for two small 4″ springform pans? How about the cooking time?
Sam says
Hi Judy! You can bake it in 2 4″ springform pans but you may have excess batter. Make sure to not overfill the pans. I’m not sure on a bake time. I would just keep an eye on them. 🙂
Julie says
I’ve only made cheesecake a couple of times and was nervous when my son asked for one for his birthday.
This recipe was really easy to follow and it turned out delicious. I forgot sour cream at the store so I used full fat vanilla Greek yogurt instead. Happy accident!
This is my new go to, two people at dinner have asked for a cheesecake for their birthday too! ❤️
Sam says
I am so glad everyone enjoyed it so much, Julie! 🙂
Fan says
Hi Sam, is there any replacement for sour cream if I can’t get it? Thank you.
Sam says
Greek yogurt will work here. 🙂
Nancy says
Just made this cheesecake, with a few alterations:
2/3 can sweetened condensed milk/dulce de leche
Skipped the 1c sugar
1tsp vanilla
Zest, and juice, of 2 limes
Crafted cheesecake into regular a sized muffin tins
Darlene says
This was my first attempt and it exceeded my expectations!
Simple and delicious!
Sam says
I am so glad you enjoyed it so much, Darlene! 🙂
Tim Brown says
All I have is a 10″ springform pan. Will I have to make any adjustments to the recipe or cooking time.
Sam says
Hi Tim! It may take a little less time to bake. 🙂