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.
andrea
Hi,
I wanted to see if I could substitute the sour cream for greek yougurt?
Sam
Yup! Enjoy!
AC Walker
I’m making this right now for the first time and it’s looking good! Just wondering if there are any downsides to leaving it out to cool for more than 2 hours? Can i leave it out for 6 while I run some errands?
Sam
Personally I would but I’m not sure what the “official” food safety guidelines are.
Amanda
Hi! I’m interested in trying this recipe, but I have mini pre-made crusts to work with. I’m wondering if I can follow everything the same and just do 20 minutes in the oven for 12 mini crusts 🤔
Sam
Hi Amanda! You can use mini crusts. Be sure to not overfill them. I’m not sure what the bake time would be.
Ambriel W
I’ve searched for a cheesecake that was great and also didn’t use a water bath. This has become my go-to recipe! It’s so easy and so delicious I highly recommend!!
Sam
I am so glad you enjoyed it so much, Ambriel! 🙂
Mary
Do I have to use sour cream or can I leave that out
Sam
Hi Mary! You need it here.
Cheryl
Can I turn these into mini cheesecakes that’s baked in a jumbo muffin pan?
Sam
Hi Cheryl! That will work fine. I’m not sure what the bake time will be so just keep an eye on them. 🙂
Kat
This is my FAVORITE cheesecake recipe. Absolutely perfect everytime. I do have a question though my husband accidently got neufchatel cheese instead 😞 have you ever tried this recipe with it? The batter seemed a little too loose.
Sam
Hi Kat! I haven’t tried it, but I think the cheesecake will still turn out. It may be a little bit softer than if you were to use regular cream cheese. Let me know how it goes if you try it! 🙂
Kristina
Do you have any advice on baking time in a 10 inch pan?
Sam
Hi Kristina! It will probably bake for just a few minutes less, but just keep an eye on it. 🙂
Rich M
Hi, I’m excited to try your recipe. I was wondering could I possibly add a flavor component to it like a little pumpkin purée? Have you tried that before? If so, any tips or adjustments?
Sam
Hi Rich! I have tried it, see my pumpkin cheesecake recipe! 🙂
Nilsa
should i use sallted or unsalted butter?
Sam
Hi Nilsa! Either will work for this crust. 🙂
Macauley
Cant wait to make this today!! Quick question – Should the sour cream also be at room temperature?
Sam
Hi Macauley! It’s always best if all of your ingredients are at room temperature. 🙂
Livi
I don’t have a springform pan. Can I use a regular ceramic pie pan?
Sam
Hi Livi! If you use a regular pan it won’t be quite as easy to remove the cheesecake. I’m also not sure what pan you are using, but make sure to not overfill it. 🙂
Kelly
Do you do anything to prep the springform pan? Like parchment paper or anything?
Sam
Hi Kelly! There is no need to do anything to the pan. Just press your crust into the pan. 🙂
Shawn
Hello! I just tried your recipe, just finished up using your recipe, my cheesecake is cooling now, and after the amazing step by step instructions, I now feel like a baker😂😂. If I wanted to incorporate a flavor how would I do so for the next one?
Sam
Hi Shawn! You could add a different extract other than the vanilla, but you’ll want to be careful doing such as some extracts are much stronger than others. You can always add a fruit topping as well. 🙂
Tim Brown
I have made this twice in a 10in springform pan. turned out great no cracks. Next time I will increase the ingredients for the crust it only went halfway up the cheesecake. Everyone loved it. I had cherry pie filling on the side so everyone could add as much as they wanted.
Sam
Wonderful! I”m so happy it turned out so well, Tim! Thank you for commenting, I appreciate it 🙂
Liyah
Can I make only half of the recipe? What size if pan would you recommend? Do I use same temp and oven time?
Thanks!
Sam
I’m honestly not sure which size would work best for half the recipe, possibly a 6″ springform but I’m not sure. The temperature would be the same but the time will most likely be different, I’d actually recommend you try my mini cheesecakes instead which use half of this batter.