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!
Treat yourself to a FREE E-BOOK!
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.
- 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).
- Add sugar and stir again until creamy.
- 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.
- 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.
- 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 about 75 minutes. 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 oven³ 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).
- 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. Enjoy!
Cindy
Hi! I don’t think it was mentioned, but when do you release it from the springform pan?
Sam
Hi Cindy! I normally serve mine right from the spring form pan. Pop the ring off cut it and serve. If there is any leftover (highly unusual in my house) I pop the ring back on and back to the refrigerator. 🙂
Janis
Superb!! Thanks!!
Sam
Thank you so much for trying my recipe and letting me know how it turned out for you, Janis! I really appreciate it! 🙂
Frenchy
Unfortunately mine did not come out so well. It browned and cracked well before 75mins in the oven. I double checked everything and I’m not sure what went wrong. Maybe I’ll try a lower cooking temperature next time
Sam
I’m so sorry to hear this! Is your oven temperature accurate? Did you bake it on the center rack?
Frenchy
It was the correct temperature and the middle rack. After letting it set, it tasted perfect though and the consistency was fantastic. It was just a shame about the cracking and browning. I will definitely try this recipe again but i’ll probably tweak it.
Sam
Make sure to read over the tips in the post for avoiding cracks next time. 🙂
Jessica
Excited to make this! Planning to halve the recipe and bake in a 6” pan for a smaller cheesecake. Any recommendations on baking time? Thanks in advance!!
Sam
Hi Jessica! While I haven’t tried it myself, other readers have told me it takes 30-35 minutes in a 6 inch springform pan. Make sure to keep an eye on it. You will have too much batter so make sure you don’t overfill your pan.
Heather
Hi Sam, May I add myers lemon juice(1tsp.+?) or just the zest to the cheese mixture? Thank-you for sharing! H.
Sam
Hi Heather! Lemon zest will work. If you are adding lemon juice I wouldn’t recommend more than a tablespoon. 🙂
Ryno Geldenhuys
Listen, this was my first cake I have ever made and I have never had anything more delicious – it is AMAZING and super easy to make. Thank you!
Sam
I’m so glad you enjoyed it so much! 🙂
Nthabiseng Nooe
This recipe was easy to follow and it definitely is the best cheesecake, easily.
Sam
I’m so glad you enjoyed it so much! 🙂
Thuy
Trying out the recipe today. After half way baking I realized I forgot to add in that 1 cup sugar 🙁🤞🏻
Sam
O no! That’s disappointing. 🙁
Alex & Whitney
The cheesecake is amazing !! From the recipe to the details step by step you knocked this out of the park! Thank you for sharing this awesome dish !!!
Sam
I’m so glad you enjoyed it so much! 🙂
Ward Corina
Turned out Perfect!!!!!!
Pat Massey
Wow is me I forgot to put the baking powder in so I scooped three quarters of the mixture out and added it ????
It’s sitting in the oven as we speak will it work ??
Thanks
Pat
Sam
Hi Pat! I’m a bit confused, this cheesecake recipe does not use baking powder.
Pat Massey
Oh my goodness sorry I was confused and misread it
But it’s has come out OK I just hope it doesn’t taste any different.
Thanks
Pat
Kim
Yup. The best cheesecake recipe.
Delicious. Easy. The hardest part was getting the cream cheese out of the wrappers!
I recommend a blueberry sauce topping, but the cheesecake was great. I’m gluten free and didn’t have gf graham crackers. So I made another crust. No worry. It was all delicious
Sam
I’m so glad you enjoyed it so much, Kim! The hardest part for me is waiting for it to cool. 🤣
Jessica Moore
I have made this recipe 6 times and each time it has turned out amazing. I double the crust…we love it that way. I pour caramel sauce over it once we are ready to eat it. But again, it is simply perfect. All of the recipes I have ever tried on your blog has been amazing. Thanks again!
Sam
I’m so glad you have enjoyed it so much, Jessica! I LOVVEE adding a caramel sauce to the top. 🙂
Helen
Not enough time for 6 hours in fridge is that ok
Sam
Hi Helen! You really need it to cool completely and slowly so I really don’t recommend cooling it for less time.
Jennie E Christensen
Can you use coconut sugar instead of regular sugar
Sam
Hi Jennie! I haven’t tried it, but I think it could work. 🙂
Yolanda
I generally don’t enjoy baking because I always mess up, but this recipe was so easy to follow and the end result was beautiful and delicious! I wish I could post pictures, but my family gobbled it up before I had the chance to take one
Sam
I’m so glad everyone enjoyed it so much, Yolanda! 🙂