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.
Ana A
Taste of this cheesecake was delicious! Everyone loved it. Only thing I would probably need to work on is the cookie part I think I didn’t have enough of it but other than that flavor was great 🙂
Sam
I’m glad you enjoyed it, Ana! You can always double the crust portion if you’d like. 🙂
Heather
This recipe is amazing. I was wanting to add some key lime juice, do you suggest adjusting any of the ingredients for this addition?
Sam
Hi Heather! I haven’t tried it so I can’t be sure exactly what needs to be done, but I am working on creating one. If you try it I would love to know how it goes. 🙂
Jasmine
I need to make a 9×13 in. cheesecake. what would you recommend doing for the recipe?
Sam
Hi Jasmine! This should fit in a 9 x 13 as it is. 🙂
Brianna
Amazing recipe, especially for me, a young baker. Thank you for the recipe! 🙂
Sam
I’m so glad you enjoyed it so much, Brianna! 🙂
Ashton
Hi Mrs Sam,
This is my second time making this BEST cheesecake and it has not failed me yet! Keep up the great work and next I’m going to try the Worst Chocolate Chip Cookies! Have a nice day!!
Sam
I’m so glad you enjoyed it so much, Ashton! I think you are going to LOVVVEEE the cookies. 🙂
Carla Enriquez
Hi, would 2 pie pans (glass) work instead? Or I have a Bundt pan? Please help… my moms 85 birthday is tomorrow and she loves cheesecake. I don’t have any bakeries nearby open and have never made one. Thank you
Sam
Hi Carla! I think it will fill 2 plates. You don’t want to overfill it and I’m not sure how long it will need to bake. You may even have a little excess batter.
Carla Enriquez
Thank you for the help! I found a proper pan and waiting until tomorrow, it looks good so far!
Sharon Ratvasky
Hi! Any suggestions for reducing it to a 10” pie plate? I used to have a spring form pan but I only make cheesecake once a year, so I got rid of it. Maybe reduce it to 75%? I think half may be not enough?
Sam
Hi Sharon! You would probably need to cut it in half. This should fill about 2 pie plates so I would go with half to make sure you have enough batter. Make sure you don’t overfill your pie plate if you have any extra. 🙂
Sharon Ratvasky
Thank you so much!
Chris M
Was super nervous about this recipe as it states, no need for a water bath. I decided to try it and boy what a life saver! Its came out perfect!! I added a little lemon zest to the recipe and a blueberry topping and it was amazing! This will definitely be my go to recipe in the future. Also, read that people had difficulty getting it out of the pan, I buttered the sides and bottom of the spring form with the melted better I used for the crust and had no problem getting it out. Thanks so much for this recipe Sam!
Sam
I’m so glad you enjoyed it so much, Chris! I really hate fighting with the water bath. This way is sooo much easier. 🙂
Chase
I looooved this as a 9 inch cheesecake! I want to try this as a 6 inch cheesecake but am a little unsure of the ingredient measurement conversions (trying not to waste ingredients).
Do you have this recipe for a 6-inch cheesecake?
Sam
Hi Chase! The 9 inch springform pan will hold about 10 cups of batter. The 6 inch springform will hold roughly 4-5 cups of batter. Cutting the recipe in half should work well. Make sure to not overfill your pan. 🙂
Maura Carroll
Tastes amazing! Tart and not overly sweet, even though I put whipped cream on top to cover the cracks lol. The only issue I had (which is probably my own mistake) was that the texture wasn’t smooth, it was almost gritty?
Sam
Hi Maura! I’m so sorry this happened. I wonder if the cake was slightly over-baked. I’m glad you still enjoyed it. 🙂
Scott
Can I use a premade crust and still have it turn out ok? Don’t have the springform thingy…
Sam
Hi Scott! It will still turn out but the pre-made crust won’t hold all of the batter and your bake time will be different. Make sure to not overfill your crust and keep an eye on it so it doesn’t over-bake. 🙂
Jackie
Can you add chocolate chips
Sam
Hi Jackie! I think that should work. 🙂
Natalia Rechtorik
This is really really good. Thanks Sam for sharing it.
Sam
I’m so glad you enjoyed it so much, Natalia! 🙂
Nicole
Can this be made three days ahead of time? And when you say replace the spring foam ring do you mean you remove that outer ring and just leave the bottom piece on for serving? Can the outer ring stay on until it has set in the refrigerator?
Sam
Hi Nicole! This will be fine to keep in the refrigerator for three days. I would wrap it with plastic wrap while it’s in the pan though. I leave mine in the springform pan, remove the ring to cut and serve and then when I am done I replace the ring and put it back in the refrigerator. 🙂
Amy Chatterton
How do you avoid having the cheesecake from cracking while it cooks?
Sam
Hi Amy! I actually cover this in the post itself. 🙂
Jean
How long do you bake if your using smaller pans?
Sam
Hi Jean! I haven’t baked it in a smaller pan so I can’t be sure how long to bake it. Be sure to keep an eye on it. 🙂
Bilqees
We can’t get sour cream here, any substitue?
Sam
Plain greek yogurt will work. 🙂
Ashley
I love this recipe and have made it so many times. Have you ever tried making it as individual servings in a cupcake pan? Or do you have any suggestions for doing this? So many people want some when I make it that it would be so much easier to pack up and distribute individual servings.
Sam
Hi Ashley! I actually have a mini cheesecake recipe. The entire recipe fits nicely in a 12 count muffin tin. 🙂
Sunah Kim
Love this recipe.. it came out beautiful.
Sam
I’m so glad you enjoyed it so much, Sunah! 🙂
Ashli
I love this recipe but for some reason my cheesecake sunk a little bit. But still taste amazing.
Sam
Hi Ashli! I’m so glad you still enjoyed it! The most likely cause of a sunken cheesecake is over-mixing when adding the eggs. Take it easy on the eggs next time and I think it will turn out picture perfect. 🙂
Jeff J
I’m cooking two in the oven at once I’ll have to get back to you on how much longer it’ll take for both of them, fingers crossed, me and my wife love this recipe by the way!
Sam
I hope you love them! 🙂