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.
Mariana
I follow all the steps but it cracked in the oven
I’m so sad
Sugar Spun Run
Hello, Mariana! I am so sorry that you experienced cracking. There are several factors that could have caused this to happen referenced in my post. Regardless, I hope it still tasted delicious. 🙁
Michelle Myers
Can I add lemon zest and juice?
Sugar Spun Run
Hello, Michelle! I am not sure how the juice will affect the cheesecake so I don’t recommend it. The flavor of the Cheesecake is already pretty well-tempered by the sour cream. If you’re aiming for lemon flavor, I recommend lemon extract instead. I hope that you enjoy the recipe. 🙂
Stefani Reel
Making this cheesecake this weekend for my husband’s birthday, cant wait to try it we are all huge cheesecake fans. I’m making 2 and setting up a bar with fresh berries, caramel, chocolate, nuts, shaved chocolates and whipped cream and everyone can fix their slice to suit.
Julie
I just made this last night. First time using Spring pan and making Cheese cake. I was so tired I didn’t read about about putting in the refrigerator to cool. It wasn’t solid like it should be so it’s in refrigerator know. I will say and along with my83 old mom it’s the best cake ever!!! Can’t get enough of it!
Sugar Spun Run
I am so happy that you enjoyed the cheesecake, Julie! 🙂
Lindsay
I would like to use this recipe to make cheesecake bites, do you think this recipe would work for that, using a mini cupcake pan? Do you suggest any alterations to the recipe? I assume the cook time would be one adjustment. About how long would you suggest I cook them for if you think this recipe will work for the bites? Thanks for your help!
Lia
Can I make this without the crust?
Sugar Spun Run
Hello, Lia! Yes, you can! If you do, I recommend that you align the springform pan with parchment paper, it will make it easier to remove from the pan. I hope that you enjoy the cheesecake! 🙂
Rosella
I have a 10″ springform pan. Would I need to make any adjustments to the baking time?
Sam
Yes, the cheesecake will just need to bake for a bit less time, just keep an eye on it. I hope you love it, Rosella!
Hosanna
Great! Thanks! I am looking forward to trying your recipe. It looks amazing, and your step-to-step video is great! I am going to top mine with homemade whipping cream and fruit…! 🙂
Hosanna
Hello! This recipe looks great, and I am looking forward to making it for the first time! I just have a few questions about the crust. Is the crust really crumbly in this recipe? And can i make it without the crust being the same height as the filling? Thanks!
Sugar Spun Run
Hello, Hosanna! The crust is not super crumbly. You can make it without being the same height as the filling without a problem. I hope that you enjoy the cheesecake. 🙂
Hosanna
Great! Thank you! Can’t wait to make it! It looks like the best cheesecake recipe to me! I also am going to add some lemon juice, and top it with canned strawberries and homemade whipping cream! 🙂
Sugar Spun Run
That sounds wonderful, Hosanna! Enjoy! 🙂
Mrs. Garcia
What brand pan do you have?
Chuck
I’m currently making this right now. Followed step by step. My springform pan leaked a clear liquid all over my oven which is awful smelling very much like burnt chemicals.
Any idea what this could be or caused this?
I pulled the cheesecake, wrapped the pan in foil on the outside and am finishing it in my other oven. Hopefully it turns out great.
Thanks
Daniel herman
Can u use coconut oil instead of butter?
Sugar Spun Run
Hello, Daniel! I haven’t tried it, but I think that it should be fine. Let me know how your cheesecake turns out. I hope that you enjoy it! 🙂
Rosallie Hitney
I never made a cheesecake before and would like to put a topping on it. Can I use a 21oz can of apple pie filling after it cooled or after refrigeration just before serving.
Sugar Spun Run
Hello, Rosallie! Absolutely! Feel free to add any additional toppings. I hope you enjoy your cheesecake. Let me know how it turns out. 🙂
Curiosity
Can I replace the sugar with monk fruit sweetener?
Sugar Spun Run
I have never tried so I can not say. I’m sorry. If you try it, let me know how it turns out. 🙂
ALLIE
Was I supposed to grease the pan? Never made a cheesecake before
Sam
Nope, not necessary 🙂 Enjoy!
Robbin Vipond
I made this recipe last weekend (except I used Pamela’s gluten free honey graham crackers for the crust). So delicious, everyone loved it! I have been asked to make this again for an upcoming birthday party and this will be the birthday cake. Outrageous!
Thank you!
Sugar Spun Run
You are very welcome, Robbin. I am so happy that the cheesecake was such a hit. Enjoy! 🙂
Elena
Does it matter if you use salted vs unsalted butter
Sugar Spun Run
Hello, Elena! I recommend using unsalted butter for this recipe. I hope that you enjoy the cheesecake. 🙂