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.
April Perez
do i use salted or unsalted butter?
Sam
Hi April! Whatever you have on hand will work here. 🙂
Lisa Perry
I tried this recipe this weekend. It was perfect!!!! The taste and texture were the best!!! The recipe was easy too. I have tried many other recipes for cheesecake and didn’t turn out as expected. I followed the recipe to the letter EXCEPT
I added another tablespoonful of brown sugar to the crust. I count resist. This was the first time I saw it added to the crust. Loved it!!!
Sam
I am so glad you enjoyed it so much, Lisa! 🙂
Jessye
I watched your video 5x before I started. One suggestion, you didnt mention making sure the sour cream was at room temp. I made the cheesecake 2x. First time was a hot mess. The cold sour cream made my texture very chunky, I think I also might have over beat the eggs before adding, the cheesecake had a massive rise, then lastly I over cooked the hell out of it. That one landed in my trash. The second time is better. I was sure to let the sour cream come to room temp and I watched it in the oven like a hawk. It was in 65 min. I think the cracks were because my house temp wasnt very hot, it cracked minutes after coming out. Anyways, I had fun making this and I hope it will be good. Im going to use berries to hide the cracks.
Sam
I’m so glad it turned out for you. Thank you for the suggestion. 🙂
Ngan Hoang
This is my first bake cheese cake. I came out perfectly. I did half amount of ingredients. I added 1/2 tablespoon of lemon juice. I baked with water bath at 325 F for 1 hour. Thanks for your tips and recipe. I think I will bake for 55 minutes next time.
Brandi
Wow, this was my first ever cheesecake. Your recipe, tips, and video were helpful. It turned out fantastic. I cooked it 5 minutes longer, but that’s my oven for ya. I will make this often. Plus for the readers out there, room temp ALL ingredients, this helps keep the mixer speed on low ; ]
Sam
I am so glad you enjoyed it so much, Brandi! 🙂
Steven Sanchez
Made it for Christmas for family. They all loved it. It was easy to follow the directions.
Omi
Hi which pan do I use a round one or a square on and do you have any tips for it I do something wrong
Sam
You need a round springform pan. I list all of the tips in the post. 🙂
Erica
Hello Sam, I have not tried this yet, but I am really excited to do so. It looks really good, and I am planning on making it for my birthday. What toppings or side fruit would you recommend to go with this cheese cake. Thank you.
Sam
Hi Erica! I have a few good topping options! For the chocolate lover, chocolate ganache. For the fruit lover, a strawberry sauce. For a classic topping, homemade whipped cream. You could even do a caramel sauce. 🙂
Jenna Roher
I just made it with crushed fudge mint oreos on top! Thanks for the recipe super yummy!
Lisa
For our first cheese cake this was simple with well laid out directions and tips. It turned out fabulous and was delicious. I highly recommend this recipe, thank you!
Sam
I’m so glad you enjoyed it so much, Lisa! 🙂
Mr. Narwhal
So real thanks the Cheesecake tastes AMAZING!!!! Thank you.
Sandrine
This was actually my first cheesecake I’ve ever made and I would like to thank you for the great recipe! What a great flavor and texture. All went well except my springform pan leaked while placed in the oven, so luckily I’ve used foil sheet, so thanks for the tip :-). I’ve made this recipe first prior to use my parents as my experiment :-). They just loved it and it was a great experience and closure of their Christmas dinner.
As I am Belgian and we like our coffee with Lotus Speculoos cookie on the side, I’ve repaced the Graham Cracker to the Lotus Speculoos cookie, crunched them and mixed it with the butter and used this as my crust for my cheesecake. This is really delicious, did you tried that? :-). Thanks again and happy New Year 2021!
Sam
I am so glad you enjoyed it so much, Sandrine! 🙂
Sheila Davis
Hi Sam
The cheesecake is in the oven as we speak.
Just to be sure, I picked three cookbooks out of my collection and checked out their recipes for cheesecake. Yours is much easier and quicker.
I’m waiting for it to bake.
Sam
I hope you love it! 🙂
Lori
Hi Sam,
I must’ve done something wrong. The butter literally melted and escaped the graham cracker crumbs and leaked out of my springform pan all over the cookie sheet. It made the crust a bit hard. It’s a new spring form pan so I don’t think that’s the problem. Also I followed the directions and my cheesecake tastes eggy and not very sweet. I measured out everything properly so I’m not sure what happened there either. Hopefully it will taste decent with some strawberry topping as this is for my sister’s Birthday tomorrow. I’m so disappointed….
Sam
Hi Lori! Sometimes even brand new springform pans leak. It could have just not been lined up 100% correctly? I’ve had brand new ones leak on me. If the cheesecake tastes eggy the batter may have been over-mixed.
Mr. Narwhal
So real thanks the Cheesecake tastes AMAZING!!!! Thank you.
Joshua York
325 for 75 mins and the top was billowing over and dark brown. The cheesecake turned out to be custardy. What did I do wrong?
Sam
Hi Joshua! What size pan did you use? I wonder if your oven temperature is accurate if it was dark brown that quickly. By custardy do you mean liquidy?
Lauren
Hi Sam, thanks for the recipe! I followed the recipe EXACTLY as written and it was the first cheesecake I’ve made that didn’t crack! So amazing! However, the end product seemed a little thicker and slightly drier than I was hoping, it was less creamy than I expected. What should I change? I would like giving this recipe another try.
Sam
Hi Lauren! I’m so sorry it came out like that. Is it possible that it could have been slightly over-baked?
Lauren
I followed the times and temps in your recipe precisely, I set timers as well. If I wanted to shave a few minutes off to ensure it is not overbaking how many minutes do you suggest, and at what point in the baking process? Thanks!
Sam
Every oven is different so yours just may be cooking a little faster than mine does. I do list some tips in step 6 to check if the cheesecake is done. I would recommend just peaking through the oven door a few minutes early maybe 5-10. I hope this helps. 🙂
Lisa
Lauren, my oven tends to cook fast as well. I believe I took mine out at 66-67 minutes, and it was perfect!
Kathy
Hi I have 3 of the 8 oz cheese. I have 2 tubs of cream cheese only because my husband picked up the wrong kind. Since it calls for 32 oz and I have 24 oz, would the one 8 oz tub of cheese will it work, 3 8 oz block and 1 8 oz tub?
Sam
Hi Kathy! I wouldn’t recommend adding any of the tub cream cheese at it may change the texture and make the cheesecake not set up properly. 🙁