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.
Sarah
I’ve made this recipe twice and I’m making it a third time for a New Years Eve dessert. It’s become my go-to cheesecake recipe and I’ve never been unhappy with the quality or taste. Thank you for this delicious recipe.
Sarah
So each time it’s tasty amazing but I also get a crack! What could I be doing wrong?
Sam
There are a bunch of tips in the post that you can follow to help avoid cracks. There are many different factors that can cause cracks. 🙂
Natalie
Amazing!!! I was nervous making this for the first time for Christmas, but even my super picky BF loved it! It will definitely become part of our holiday routine and most likely will need to make a couple throughout the rest of the year as well.
Alicia Glomski
I was very careful following directions. I even cooked for a shorter amount of time and the cheesecake was still airy, fluffy and cracked in multiple spaces.
Sam
Hi Alicia! Unfortunately it sounds like the batter was over-beaten (assuming you didn’t make any substitutions or use spreadable or low-fat cream cheese instead of classic brick-style). It might be helpful to take a look at the video in the recipe, that should help to give you a better idea of how to handle the batter and how it should look at each stage. I hope that helps!
Nancy Long
I made this for Christmas. It was my very first attempt at baking a cheesecake. It turned out perfect! It didn’t crack or fall and the bottom didn’t stick at all! And the taste is just the best thing ever!!
I only have one question about my next cheesecake which will be for New Years Eve.
Can this be made without the crust? I’m not a big fan of crusts of any kind.
Thanks for this amazing recipe!
Sam
I am so happy to hear you enjoyed, Nancy! Thank you for commenting! Yes, it can be made without the crust, usually I line the bottom with parchment paper when I do this. It also may take a smidge less time in the oven. I Hope this helps!
Linda
My cheesecake was the best ever. I had one small piece left that I was excited to share with my cheesecake loving friend. Definitely a keeper recipe that I will make again. Your tips were so helpful.
Sam
I’m so glad you enjoyed, Linda! Thank you so much for commenting, I appreciate it! 🙂
V. Wing
I’ve made cheesecakes on and off throughout the years but the water bath part was kind of a drag, so it wasn’t that often. This recipe is perfect! I followed your tips to avoid cracks and it worked! It’s delicious and the whole family found it tasty. Next time I’ll probably use a whole stick of butter and a little bit more graham crackers to balance it out because leaving just one tablespoon of butter behind made my eye twitch – ha! Thanks for sharing this recipe!!
Sam
I am so happy to hear you enjoyed, V.! Thank you so much for commenting, I appreciate it!
Aileen
Was very good, creamy and nice flavor. No cracks! Slightly dry at the edges (no one else agrees) so just a few less minutes in the oven next time. Do you have a ricotta version?
Sam
I am so glad you enjoyed, Aileen! I do not have a ricotta version (yet).
Kristal B
I haven’t made this yet, but I love the graham cracker crust. Can I double the graham cracker crust recipe for the cheesecake?
Sam
Hi Kristal! While you could double the crust it tends to become pretty crumbly when you try to cut into it, so just be aware of that.
Darlene Madonti Barbera
Here in Spain I do my cheesecake almost like your but without Graham crackers. We put wax paper, and when the cake has finished sometimes people let the cake inside oven with door opened. Mine never cracks
Ashley Kate
I bought a Kitchen Aid on Black Friday and this was my VERY first time making a cheesecake! It did crack in the middle but I’ll keep trying. I’m going to leave it in the oven the door open 4-5in to allow for slower cooling. The filling is sooooo good. The crust was very butter tasting. I used the correct amount of Kerrygold butter (7 Tbls). I did cook the cheesecake on a foil lined cookie sheet which was perfect and prevented a mess as my pan leaked butter.
Any suggestions on how to have an enhanced tasty graham cracker crust vs. buttery?
Sam
Hi Ashley! Kerrygold does have a very intense butter flavor so that may be what is happening. For me that’s a great problem to have though. 🙂 For the crack, be careful mixing the eggs in with a stand mixer. You can very quickly over-beat the eggs and cause cracks.
Alexa
First time making cheesecake and came our really good! Did a water bath justttttttt incase and it came out with no cracks! Whole family said it tasted like restaurant quality. Will definitely be making again! Thank you!
Han Ly
The BEST cheesecake recipe I’ve ever made! And I make a lot.
The batter amount is about 1 cup over the 9×9 inch baking pan. When finished baking, the top layer puffed up and was burnt brown. Let it sit for 10 minutes to cool down and use floss to cut the excess cake layer off.
Incredibly creamy, great smell, soft, good egg incorporation, appropriately sweet cake!
Nicole
I accidentally added too much salt (I added 1/2 tsp instead of 1/8). Has anyone else done this? What was the result? It also looks like my stand mixer didn’t incorporate all the cream cheese on the bottom/sides. It’s rather lumpy but when I tried mixing after pouring into the crust, it started pulling the Graham cracker crust with it. Fingers crossed it turns out ok! I make a cheesecake every year for Christmas and just wasn’t paying attention this time around!
Susan Moody
I just looked at my cheese cake after sitting for 10 minutes. The proof is gone and it looks like the picture on your site. The crust was helped by my husband. I made this for dessert for tomorrow as requested from my son. Thank you for a great recipe.
Susan Moody
Just took out of oven. No cracks. It did poof up. It looks really pretty. Thank you.