The Best Cheesecake Recipe
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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!
Any ideas on how long i would need to bake for a 10in pan? Or should i increase the amount of cheesecake batter to ensure it still has some height?
Hi Anna! I’m not sure of a bake time. You could increase the batter but make sure you don’t over-fill the pan. 🙂
excellent. will make again.
Hi,
I am planning to bake this cheesecake tomorrow or at best, when I hear back from you. I have a gas oven and am wondering if the temperature to bake is the same as an electric oven. I am totally new to a gas oven and I’m a bit sceptical. I am a Canadian retiree living in Jamaica and am known in the neighbourhood as the white lady baker. They love my baked goods and I want to make them proud with the cheesecake. I made one years ago without a water bath and it may well have been this recipe, however it was an electric oven.
Anxiously awaiting to hear from you or anyone that could put my scepticism to rest.
Kind regards everyone.
I used to have a house with a gas oven and it bakes the same as the electric oven. The gas typically just heats up a little bit faster. So the instructions will remain the same. I hope everyone loves it! 🙂
There is no difference between using a gas oven or an electric one. Maintaining the proper temperature is the key.
This recipe is easy and the cheesecake is SO good! I did the graham cracker crust from scratch and did a half recipe of the cheesecake. Baked in an 8-inch cake pan at 325 for 45-50 min. Came out perfect! No cracks. Love your recipes and the videos are very helpful too.
I’m so glad you enjoyed it so much! I’m so glad you have enjoyed all of the recipes and the videos. 🙂
Hi Sam,
This was the second time I made your cheesecake and although it tasted AMAZING, it still cracked! I think I might be because I have a window in my NYC apartment kitchen that is right near the oven. Next time I will keep the window closed and see if that makes a difference. My son suggested that I cook the cheesecake on 315 since he said my oven runs a little hot. I will now go leave you feedback on your Worst Chocolate Chip Cookies!
Cheesecake can be tricky. If you haven’t tried testing your oven temperature for accuracy I highly reccomend doing so, he could be right which will make all the difference in baking. Regardless, I am so glad that you enjoyed it, Sharon! 🙂
Your recipes are all so well thought out and organized. I appreciate the detail and extra tips that you have tried. The cheesecake is very good and easy. Mine used to have a crack on top but I tried your suggestions and it was great .
Thank you so much, Lana! I am so glad that you have enjoyed my recipes and tips. I appreciate it! 🙂
its ok I keep trying though. the third one came out alot better I think the temp in my kitchen is too cold so that it makes it crack so I left it in the oven with the door cracked to slowly vent while it cooled down then after 15 min put it on the stove covered with the door cracked so that seems to help only a few blemishes so I think I am honing in on making it perfect!!!
You’ll get it! I believe in you. 🙂
I like your recipe it is very simple and easy to make
Thank you so much! I appreciate it! 🙂
Great recipe, that makes a wonderful cheesecake. I used a convection oven at 330F for 60 mins and it was enough… my oven tends to run hot :s
I have also made the pumpkin cheesecake off this site and it was delicious!
Kudos my friend! I enjoy your site very much.
Thank you so much, Alex! I am so glad you have enjoyed the cheesecakes. 🙂
Since seeing this recipe, I’ve made it seven times. It’s very easy to make and results are usually successful. I did have one that cracked on me, but since using parchment paper to line the cake pan it’s works great.
I’m so glad you have enjoyed it so much, Edward! 🙂
How long do I need to let the cream cheese sit out? After three hours it was still cold.
Hi Gail, it honestly depends on the temperature of your kitchen. In my kitchen in the winter 2-3 hours is usually enough.
Hi , hi again , I am making this recipe again , my family loves the recipe . I only have one problem , that’s cracking everytime I do make the cheese cake . I follow all tips and steps but still cracks . What shall I do to combat this problem . I’m fine if I am going to use a topping , but let’s say I want a plain cheese cake , presentation will not be good at all !
Thank you for trying my recipe, Quincy. I am sorry that you have experienced cracking. Are you using room temperature ingredients? Have you checked your oven temperature for accuracy? Is there a chance you are over-mixing your batter? Cheesecake can be tricky… If you haven’t watched my video I reccomend doing so as well. I walk you through my process and provide additional pointers as well. 🙂
Hi 👋! I plan to bake 2 cream cheese blocks only. What size of pan should I use? Do I need to reduce the bake time? Thanks!
Hi Ann! If you cut the recipe in half, you may be able to fit it into 1 8 inch cake pan. If there’s too much batter do not overfill the pan. I’m not sure what the baking time would be but you will definitely need to decrease it.
When you say loosen the sides of the cheesecake after cooling for ten minutes, do you still keep the cheesecake in the pan or am I now removing the pan off the cheesecake? Am I putting the cheesecake in the fridge after cooling 2 hours or so in the spring form pan? When do I remove the pan? After its been in the fridge overnight? Or the rest of the chilling time?
Hi Susie! Just run a knife around the edge of the pan to loosen the cheesecake from the sides of the pan. This will help prevent cracking. You don’t want to transfer it to the refrigerator until it has cooled completely to room temperature. Cooling too quickly causes cracks. I serve mine from the spring form pan. I just pop the sides off, slice and serve. If there’s anything left I put the sides back on and put it back in the refrigerator. 🙂
I have tried twice to do this recipe and it has cracked twice and I changed somethings the second time around and I still can’t prevent it even with the tips above im not sure what I am doing wrong. it is delicious though no complaints at all!!
I’m so sorry this keeps happening Ashlee! Without being there it’s really hard for me to tell what’s going wrong. Most of the time it happens from over-mixing while adding the eggs or not letting it cool slowly enough. I’m glad it still tastes good. 🙂
Hi, if I half the recipe, how long would it take to bake in the oven?
I haven’t tried it myself so I can’t be sure. I would keep an eye on it. If you put it in the same size pan it’s going to be a pretty thin cheesecake.
Hi! I tried it with a 9in springform pan and it was around the same time for me. The cheesecake was pretty tall!
I just made the half version of this recipe and I cooked it at 325 for 50 mins and it came out perfect