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.
Jerri Beasley
Have you ever tried cooking this one as a crustless cheesecake?
Sam
Hi Jerri! I personally have not tried it but I know others have with success. 🙂
Mary
Hi what if I used a pre-made crust? Would I use half of the recipe?
Sam
Hi Mary! I’m not sure how much your pre-made crust will hold so just make sure to not over-fill the crust. 🙂
Gigi
Hello, I’m super exciting to try your recipe! I’m baking it for my family for easter but I would like to incorporate pineapple in the batter… Any tips?!
Sam
Hi Gigi! I wouldn’t recommend incorporating it in the batter as it will add too much moisture. You could put it on top. 🙂
Brandy
I also love pineapple with cheesecake. I make a quick jam type of topping for mine. I’ve used both fresh and canned pineapple, and basically just cook with a little brown sugar at very low heat until caramelized and syrupy. I sometimes add vanilla when nearly done, or a few tablespoons of cognac at the beginning of cooking.
Teresa
This is the best cheesecake recipe and I’ve been looking for years. It’s simple too. All your hints – room temp ingredients, don’t over mix, don’t over bake, made all the difference. Thank you
Sam
I’m so glad you enjoyed it so much, Teresa! 🙂
Ioana
Hi Sam, I’m very excited to try your cheesecake recipe, but I have one question. Can you please tell me what kind of sour cream did you use? The kind that you use to make cream for cakes (liquid one) or the one that you put in preparing chicken with mushrooms and sour cream? Sorry if the questions sounds a little bit stupid. 🙂
Sam
The sour cream here is a thicker one. It’s similar to a yogurt consistency. 🙂
Mercedes
Hi! What can I use to mix the ingredients if I don’t have a mixer? I have a blender and a food processor, would either of those work? Or a manual whisk? Thanks!
Sam
Hi Mercedes! You have to be careful you don’t overbeat your eggs. If your cream cheese is soft enough you could do it by hand. It will definitely be more of an arm workout. You’ll probably need more than a whisk to do it. I hope this helps. 🙂
Melanie
If my spring form pan is 10″ how long do you think I should plan to shorten the cook time by? Thank you!!
Sam
Hi Melanie! I haven’t tried it. I would just start checking it a few minutes earlier. 🙂
Vanessa
You said to put the springform pan on a baking sheet lined with foil, in case of leaks… do you Bake it on top of that baking sheet? Or am I supposed to put the springform pan directly on the center rack of oven?
Sam
Hi Vanessa! You can cook it in the springform pan on that baking sheet. 🙂
Suzanne
Hi, I only have a 7 inch springform pan, should I cook at same temp just for longer?
Sam
Hi Suzanne! You will want to use the same temperature. Make sure you don’t overfill your pan. If it’s not a really deep pan it won’t hold all of the batter and will probably take less time in the oven. 🙂
Meg
At what point to take off the springform pan?
Sam
Hi Meg! I leave mine in the springform pan and take the ring off to serve then replace the ring and any leftovers head back to the refrigerator. 🙂
Terri Mitschke
Hello…can I use this recipe and make cheesecake cupcakes….how long do you think I will cook it for?
Sam
Hi Terri! I actually have a mini cheesecake recipe that you can follow. They are made in a cupcake tin. 🙂
juliana cerasuolo
hi i have a question. so i just used your recipe to make cheesecake and by just tasting the batter with the back of a spoon, ITS SO GOOD! thank u for this amazing recipe but i would like to know after leaving it out for 1-2 hours, and then it’s ready to be put in the fridge, how long can it stay in the fridge if i keep it in the fridge without eating or touching it? is it still going to be good after 2 days it’s made? i have an event i’m going to in 2 days ( april 1st) and i made the cheesecake today, (march 28th), but i just wanted to make sure if i keep it in the fridge for two days if it’s still going to be good when i cut into it on april 1st!
Sam
Hi Juliana! It will be good in the refrigerator for about a week. Make sure to cover it so it doesn’t dry out. 🙂
rosa
can i use Greek yogurt instead of sour Cream?
THANKS
Sam
Hi Rosa! That should work fine here. 🙂
GT
Can I use a 10inch springform? Thx!
Sam
Sure thing! Your bake time may be slightly reduced. 🙂
Amy
I love making this cheesecake recipe! I would like to adapt to make lemon flavored. Any suggestions? I was thinking 1/4 lemon juice, and some lemon extract or zest.
Sam
Hi Amy! I haven’t tried it myself so I can’t say for sure how it would need to be altered. If you do try it I would love to know how it goes. 🙂
Ashton S.
Hi Sam,
I was just wondering, could I put maybe a half a cup of key lime juice into this recipe? Someone asked me to make a Key Lime Cheesecake for them since I have a business and I was just wondering. I would hate to have to find a whole new recipe because yours is SO good!
Sam
Hi Ashton! I am not sure exactly how this would turn out with key lime juice added. I am currently working on a key lime cheesecake so I hope to have it available soon. 🙂
MRB
Is there a way to make this into a lemon version?
Sam
Without having tried it I can’t be sure. There would need to be some alterations made. 🙁
Joe
I made one using half of the ingredients. I put it in a 8 in pan, set temp for 300 and cooked it for about 55 minutes. Came out fine, sure was tasty.
Sam
Thanks for the feedback, Joe! I’m so glad you enjoyed it so much! 🙂
Ivy
Hi, I would like to use your recipe to make a smaller cheesecake by using half of the ingredients, please advise how long should I bake , thanks.
Sam
Hi Ivy! I haven’t tried baking it this way so I can’t be sure. You will definitely want to use a smaller pan. Just keep an eye on it. 🙂