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.
Sheila Forrest
How do i adjust for a 10 inch spring form pan?
Sam
Hi Sheila! It will just finish baking a little bit sooner so keep an eye on it. 🙂
Susan Swallow
I cut the recipe in half and used the pre-made graham cracker crust. Worked out perfect. It’s only for 3 people
Audrey
I followed your recipe & made my first one for Thanksgiving & the second one at Christmas. They were delicious and I am making one for my office for New Years Eve. The step by step instructions & the video helped so much. I’m not intimidated anymore but may need to diet after the New Year:) Thank you for sharing your recipe!
Sam
I am so glad you enjoyed it so much, Audrey! 🙂 You aren’t alone in the need for a new year diet. 😉
Lori
Do I need to place parchment paper on the bottom of the springform pan?
Sam
Nope. 🙂
Beth
Quick Question…The directions do not dictate when to take the cheesecake out of the springform pan?
Sam
Hi Beth! I actually serve mine from the springform pan. If there are any leftovers, I put the ring back on and cover it up. 🙂
Sasha
I have a 2 ready made crust on hand and I would like to utilize them. Will my end product be ok?
Sam
Hi Sasha! You can use them, but make sure to not over-fill the crusts. Your bake time may vary a little bit. 🙂
Wendi
I made this for Thanksgiving and it was so perfect! I’ve made it 2 other times since and both times it ended up with a custard like texture and not good. I followed all the rules (room temp ingredients, easy with the eggs) all three times. Unsure what I didn’t wrong. Is this custard result from over baking?
Help! The first one was so good and of course I can’t remember how long I let it bake.
Sam
Hi Wendi! If it’s too custardy, or liquidy, it may have been under-baked. Check the tips in step 6 to ensure it is finished baking. 🙂
Sarah
What if you don’t have a spring form pan? Can you use a cake pan instead?
Sam
Hi Sarah! It will fill a little more than a typical cake pan holds since the springform pan is a little deeper, but you can use the cake pan. Be sure not to overfill it. Getting it out will just be a little tougher. 🙂
Sunny Lee
Can you substitute the “1 cup of sugar” with Stevia (24 packets)?
Sam
Honestly I haven’t tried it so I’m not sure how it would turn out.
Nicola M Patrinos
This cheese cake was so delicious! I used fresh strawberries served on the side. I followed the directions, there was no crack in the cake! Must read the guide lines before starting. Ingredients at room temp, no peeking, cool at room temp etc..
Thank you!
Leslie Baim
Can this be frozen? And if yes, does it mess with the integrity of the product when thawed?
Sam
Hi Leslie! I actually discuss this in the post, please see the section on freezing cheesecake 🙂
Ja
Hello! I have a 6in springfoam pan. How do you think I can lessen the ingredients? I think the cheesecake will be really thick if I follow the whole recipe 🙁 Thanks for the help!
Sam
I believe half the recipe will fit in a 6 inch springform. You definitely don’t want to overfill the pan. 🙂
Rhos
I have a 6″x3″ springform pan and just halved the batter. It filled it almost to the top with half inch to spare.
joann waine
Easy, superb, impress cheese cake lovers, so easy to make!!!
Victoria
So I have NEVER made a cheesecake before and this flavor is amazing!!!!! It did crack on me I think because I beat it too much but I don’t care! Lol it’s delicious!!!!!!
Teresa Hodges
Came out beautifully with no cracks. Tasted great!