The Best Cheesecake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I tried to make this today and the top turned dark brown after 45 min of baking. The recipe was followed to the T. We used a Breville smart convection oven. Any idea what could have gone wrong . What oven did you use ?
Hi Anita! I’m not familiar with the oven you are talking about but it sounds like the temperature was a little bit too high or the cheesecake was a little too close to the top of the oven.
I made this using a Lotus Biscoff cookie crust and a 10″ springform pan (smaller pan might overfill). Just process about a sleeve and a third, (I did 12.8oz) and add 1 stick (8 tbs) melted butter and mix well. That’s it!
Bake time was 85 minutes at 325.
Topped with homemade strawberry sauce.
Amazing!
That sounds delicious! Thanks for your feedback, Tony! 🙂
Am I reading right that the recipe calls for (2) packages of 32 oz cream cheese?
You only need 32 ounces of cream cheese. The 2 relates to the notes below. 🙂
Awesome. I only have a 10″ springfield pan, would that be okay?
Yes, but you will have to reduce the baking time a bit, I’m not sure exactly how much so make sure to keep an eye on it!
Well, it was a valliant effort on my end. It turned out like a cream cheese flavored egg souffle. It was very eggy. I went with the 9″ (I bought one) but I think I may have over cooked it? I had it in for 63 min. I won’t give up, I will try again next weekend!
If it tastes eggy it was most likely over-baked. 🙁 Is your oven temperature accurate? Over-beating the eggs can definitely change the texture of the cheesecake as well. I hope it turns out better next time. 🙂
Excellent no cracks so happy with this recipe and method thank you
I’m so glad you enjoyed it, JoAnn! 🙂
Hello,
When you put it in the fridge to cool, should it be left uncovered or should it be covered? I’m making it the day before so it will be in the fridge for over 24 hours before it’s eaten.
Thanks!
Hi Megan! You can leave it uncovered, unless you have something really smelly in your refrigerator. 🙂
I only have an 8 inch pan what is the cooking time difference
Hi Carmela! I haven’t baked it in an 8 inch pan, just keep an eye on it and check for the signs to tell it is done. 🙂
I made this today for my husband’s birthday -it came out great. (made a raspberry sauce to drizzle over it) Everybody loved it. Thank you for all your carefully researched recipes, tons of information, and clear instructions. Since I came across your site a while back, I always check your recipes first when I’m baking because you’ve put so much into making sure they’re all excellent. I appreciate all your experimenting, trials, and tons of good information. Thank you Sam, for such a great website.
Thank you so much, Jennifer! I really appreciate this comment. I’m so glad you enjoy the recipes so much. It really means a lot to me. 🙂
Beautiful and delicious, as well as easy!
When i saw the word perfect cheese cake it made me think of the movie ELF [the worlds best cup of coffee] but this truly is a one of the best creations I’ve made in a long time it’ll stand up to a expensive store bought one any day of the week thank you soo much for the recipe its in the vault Dale
Haha! Love the Elf comparison, I never thought of that 😂 But thank you! I’m so glad it lives up to the hype, thank you so much for commenting, Dale! 🙂
If I were to half the recipe, would the baking time change? thank you 🙂
Hi Monica! Yes, the baking time will be reduced but by how much depends on the pan you’ll be baking it in. I would definitely check it early and look for the clues that it’s done mentioned in the recipe. I hope that helps!
Ok. I’ve made a few cheesecakes, but never had one come out like this. Thank you for a perfect recipe. I did mod the crust, using 3/4c Graham crackers, and 3/4 c. Nilla wafers, granny made cookie crusts like this, and added a touch of nutmeg to it😋.. the filling itself exceeded all expectations on the smooth, creamy texture. This is some genuinely good stuff!! AWESOME recipe!!!
I am so glad you enjoyed it so much, Daniel! 🙂
Hello! Does the crust need to be baked for 5-10 minutes before pouring in the filling? I don’t think so but just want to double check! Looking forward to making this recipe!
Hi Elizabeth! There is no need to bake this crust before adding the filling.
Thank you!!
Hi! i really love your recipes and wanna try this cheesecake, but the problem is its kind of hard to find sour cream here, and greek yogurt is too expensive, could i omit it or replace it with anything else? also, i have an 8 inch pan, should i half the recipe ?
Unfortunately I haven’t tried any other substitutes to advise on anything that would work. You would only need slightly less batter to fit in an 8 inch pan. It may be easier to just make the recipe as is and discard any excess batter.
I followed. The. Recipe exactly and observed all the tips. The result was absolutely
picture perfect. I was so pleased and it tasted great and. so creamy. I didn’t use an electric beater. With ingredients at room temperature it was easy enough to mix by hand.
I’m now going to freeze part of it for use later
Thanks for the recipe and especially all the great tips. It worked wonderfully!!
I am so glad you enjoyed it so much, Marcia! 🙂
Can I use yogurt for sour cream in this recipe
Hi Sally! You will need greek yogurt here, but it will work. 🙂
Can I half the ingredients since my pan is a 7 inch?
Sure thing. 🙂
if i half the ingredients, do i bake the cheesecake half the time as well?
It will probably take a little longer than half the time to bake but just keep an eye on it. 🙂