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.
Trina
What if I don’t have a spring pan ?
Sam
Hi Trina! You can bake it in a traditional cake pan, but it’s a little more difficult to remove it from the pan. Make sure you don’t overfill the pan you are using. 🙂
Annie
I didn’t put the crust on the sides will it be ok ?
Sam
Hi Annie! It should still turn out for you. 🙂
Eric
I have a convection oven should I drop the baking temp like they recommend by about 20°?
Sam
Hi Eric! A convection oven will work here, but unfortunately I’m not familiar with baking with one. I have had other readers suggest 325 for 25 minutes. Let me know how it goes. 🙂
Brittany Brown
Hi there! I wanted to make this cheesecake but need it ready by tonight. After baking it, would it be okay to shorten the cooking time in the fridge from 6 hours?
Could I put it in the freezer and leave it in for a shorter amount of time?
Sam
Hi Brittany! You need to let it come COMPLETELY to room temperature (which can take several hours) before attempting this. Freezing it will change the consistency so I don’t really recommend it, but if you have to the cheesecake should still turn out.
Brianna
hi. I’ve made this recipe twice already and both times they came out delicious. I wanted to turn this into an oreo cheesecake but I’m not sure how I should go about that. Is there anything you could reccomend?
Sam
Hi Brianna! I actually have an oreo cheesecake you can try! 🙂
Brianna
Ok thank you! That’s even better!
AnnH
Hi! I’ve looked at many recipes for cheesecakes and I’m just wondering what the difference is between using a water bath vs. no water bath. Thanks & looking forward to making this!
Sam
Hi Ann! Some recipes use a water bath to prevent cracks, but if you follow my instructions carefully there’s no need for a water bath. I don’t like the extra hassle. 🙂
Brittany Harris
Hello!
This recipe looks so good and easy to follow! I am getting ready to make it in the next couple of days, and this may be a dumb question, but do you use light or dark brown sugar? Your recipe just says brown sugar, so I wanted to be sure!
Sam
Hi Brittany! I used light brown sugar but honestly it won’t really make much of a difference here. 🙂
Naomi Ramos Alicea
Would it make any severe changes to the recipe if the sour cream is not added? My husband hates sour cream and could taste it hidden in everything! LOL
Sam
Hi Naomi! You could use plain greek yogurt instead but don’t just leave it out without a substitute. I think it would be REALLLLYYY hard for him to taste it in this one. 🙂
Daniel galeano
Is the butter salted or unsalted?
Sam
Hi Daniel! Either works here. 🙂
Laura
I’m making it now. How come you dont prebake your crust?
Sam
It’s just not necessary 🙂
Peter
Hi. Could I do this recipe into two store-bought graham pie crusts? I’m not much of a baker and don’t trust myself to make a crust. I also don’t have a 9 inch pan. What do you think?
Sam
Hi Peter! I’m not sure how big your store bought crusts are but this will work in those. The bake time will change and be sure to not overfill the crusts.
Sharic
Good Morning I wanted to know if I can use a convection oven to make this cheesecake and what degree do you recommend me cooking this on.
Sam
Hi Sharic! A convection oven will work here, but unfortunately I’m not familiar with baking with one. I have had other readers suggest 325 for 25 minutes. Let me know how it goes. 🙂
Mandy
Can you use a 7” pan for this?
Sam
Hi Mandy! You can use a 7″ pan but you will have too much batter. Make sure to not overfill your pan and keep an eye on it as the baking time will vary as well. 🙂
Marni
Hi! I love this recipe and have made it at least 6 times. My 8-year daughter is a cheesecake fanatic and it’s her absolute favorite cake that I’ve made for her. One issue – I follow the recipe exactly and somehow it ALWAYS cracks. Any suggestions for what I could do differently? It’s still delish even with the crack 🙂
Sam
Hi Marni! I’m glad you still enjoy it! I have a section in the post on how to prevent cracks that may be helpful. 🙂
Tanisha W
This was the best DIFFICULT recipe I’ve ever done, it was SoOoOoOo EASY, step by step DIRECTIONS that a KUD COUKD FOLLOW👌🏾💪🏾👍🏾🤩🥰
Sam
I am so glad you enjoyed it so much, Tanisha! 🙂