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.
AJ
Hey there! I loved your cheese danish recipe so I am making your cheesecake tonight! I only have an 8 or 10 inch pan though. Would the 10 inch work out okay with the same cooking time?
Sam
It will work in either pan, but make sure to not overfill the 8 inch pan. I’m not sure what the bake times would be on it.
Cheryl
I am looking at the recipe and is that two blocks of creams cheese only?
Sam
Hi Cheryl! You need 32 ounces of cream cheese, so I use four 8 ounce bricks. 🙂
Crystal
Love this receipt I use a lil fresh lemon juice in mine I love that lil sumthn it adds lol
Sam
I’m so glad you enjoyed it so much, Crystal! 🙂
Brigitte Smith
Hi,
I tried this recipe for the first time, and it somewhat split. What did I do wrong?
Thank you,
Brigitte
Sam
Hi Brigitte! There’s a few things that can cause cracks. I have a section in the post detailing what to do to help prevent them. I hope this helps. 🙂
Anna
I have a question, do you not bake the cookie crust first?
And what happens if I use the tub cream cheese, as that all I have 😳. About to make the cream cheese filling now.
Sam
Hi Anna! There’s no need to pre-bake the crust. The tub cream cheese will not set up the same and the texture will be off. I don’t recommend using it. 🙁
Anna Zarebicki
I made it anyways, because, well what’s the point of giving up when I’ve already mixed the batter right?! 🤷♀️ I haven’t checked on it yet, but I shouldnt be surprised if the center is still jiggly? If it is firm is it still edible at least? The sides were firm center was jiggling after it cooled, but as from everything I’ve read it seems like that’s normal until the cheesecake has set in the fridge.
Sam
Usually the center isn’t totally set until it cools. It’s definitely still edible/safe to eat either way, but with tub cream cheese the final texture may not be quite what it should be.
Kerrie
Hi so that was my very first cheesecake I ever made & the other thing I done different was I cooked with a water bath. But it turned out excellent so thank you very much for a wonderful recipe!! Very. delicious!!!
Sam
I’m so glad you enjoyed it so much, Kerrie! 🙂
Daniela
I don’t have a spring form pan, can I use a regular 9in pie tin instead? Will it affect the cooling?
Sam
Hi Daniela! It won’t change the cooling, the biggest issue is going to be removing it from the pan to serve it. Make sure to not overfill your pan and your bake time may vary slightly. Enjoy! 🙂
Sheep
Hello, just wanted to let you know that the link to the No-Bake Cheesecake takes you to the No-Bake cookies instead.
Sam
O no! Thank you for catching that.
crystal bowie
How can I keep the top flat and smooth. I dont want it to have that thick brim around edges where the middle looks sunk in
Sam
Hi Crystal! Make sure to read through the post before beginning and it would probably also be helpful to watch the video. Mine does not have a thick rim because of all of the tips and steps I share.
Quincy
I am making this recipe for the fourth time . I just placed it in the oven .I like the recipe it is a great one !
Sam
I am so glad you enjoyed it so much, Quincy! 🙂
Judith Walls
Thank you. You saved Valentines Day desert5
Alisa Sisson
Does the Sour Cream need to be at room temperature as well?
Sam
Hi Alisa! For best results I recommend it 🙂
Marissa Strickland
I followed your recommendations to a T- except for letting the sour cream come to room temperature.
*your recipe is wonderful by the way!
But unfortunately, I found just a few lumps in my batter. Can the sour cream being chilled cause lumps?
Thanks😊
Sam
Hi Marissa! Most likely lumps happen when the cream cheese isn’t beaten well enough. Make sure to scrape your bowl really well and frequently to avoid this. 🙂
Daisy
The best recipe, my kids and my husband love it!!
Lei
Hi Sam! Thank you for sharing this recipe. Would it be too sweet if I put sweetened strawberries as toppings?
Sam
Hi Lei! I like to use a strawberry sauce for the top of my cheesecake so I don’t think it will be too sweet. 🙂
Jackie
The strawberry sauce goes well with this cheesecake. I have made this recipe 3 times and it is always my go-to recipe. Super easy and never fails. Thanks Sam for sharing this with us 🙂 Just made it again today for Sunday dinner tomorrow. I like to clean my strawberries in a salt bath soak, and it makes the taste so much better after the strawberries cook in Sam’s recipe. I have included a link to Sam’s Simple Strawberry Sauce for you!!!!
https://sugarspunrun.com/simple-strawberry-sauce/#wprm-recipe-container-17401
Sam
Thank you so much, Jackie! 🙂
Mallory
My pan doesn’t unhook like yours to be able to easily cut into it. Can I use parchment paper inside of the pan to prevent issues when trying to pull it out of the pan?
Sam
Hi Mallory! Yes that will work. Enjoy! 🙂