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.
Kathy
Great recipe! Only my second time to make a cheesecake. This recipe was much easier than the first one I made. No water bath! No cracking! Tastes good too!
Sam
I’m so glad you enjoyed it so much, Kathy! 🙂
Dawn
Hi Sam, I am cutting the recipe in half. Don’t have all ingredients. And I don’t have a spring pan. I will want to cook it in a glass pie plate. How long would you recommend the cooking time so I don’t over cook or under cook it? Can’t wait to try. Thanks for the recipe.
Sam
Hi Dawn! Unfortunately, I haven’t baked it in a glass pie plate so I can’t advise on a bake time. I would just be sure to keep a close eye on it. 🙂
Lynsie
I’ve made this recipe twice and the first time it looked perfect. Both times it has tasted amazing. I’m contemplating using key lime juice for a key lime pie cheesecake. I was wondering if you’ve made any other flavor variations of this recipe?
Sam
I’m glad you enjoyed the cheesecake, Lynsie! I’ve actually been experimenting with making a key lime cheesecake myself and to be honest have simply not had satisfactory results, so unfortunately I can’t advise (yet! I’m determined to crack the recipe and share it someday!). I do have other cheesecake recipes, though, almost all of the recipes on that page are variations of this one. I hope that helps!
Brenda Lallathin
This is the best cheesecake recipe I have ever tasted. I took it to a dinner and one of the comments “I have eaten at a lot of nice restaurants and this is the best I’ve ever tasted”. The texture was over the top!! Couple weeks later I madeanother one, followed the recipe exactly as I had done with the first one. Texture was off more dry and not as good. What could have been the difference?
Sam
I’m so glad you enjoyed it so much, Brenda! It could have come out a little dry if it was maybe slightly over-baked. 🙁
Emily
My batter turned out a lot more runny then in the video. Did I overmix?
Sam
Hi Emily! Did you use a low fat cream cheese by chance?
Andy
Will this fill the 9 inch pan? I want to make this and put a blueberry topping on it, hoping there will be room in the pan.
Sam
Hi Andy! You can see the final height of the cheesecake in the pan in the video. 🙂
Simon
Where do the other 5 tablespoons of butter end up? Recipe calls for 7. Two of which go into the crust.
Sam
Hi Simon! All of the butter goes into the crust, not just 2 Tbsp.
Lavince
Does the sour cream need to be at room temperature
Sam
It’s best if all ingredients are at room temperature. 🙂
Patricia
Followed your recipe exactly and made it the day before a party. Wow, it was really THE best cheesecake ever! I served with thawed mascerated wild blueberries. All 7 guests raved!! Thank you for another great recipe!
Sam
I’m so glad everyone enjoyed it so much, Patricia! 🙂
Apf
Hi I looked at some recipes and they have apf or cornstarch in their recipe? Why? Do I need to add it as well on this recipe if yes, how much will I need to put it in the batter? Thank youuu!
Sam
Hi! No do not add either of those, they will give the cheesecake a funny consistency. I only recommend as written. Enjoy!
allie
when transferring to the fridge, should i take it out of the pan to put on a plate ?
Sam
Hi Allie! I would not remove from the springform pan until it has cooled completely and you are ready to serve it. Honestly I just always leave it in the pan, I remove the ring to slice and serve then replace it and cover the pan when it goes back in the fridge. I hope that helps! 🙂
Erica
Hi, I have tried your mini cheesecakes version and it was divine! I am
planning to try this one next. May I know the brand of your springform pan used? Also, should the cheesecake be covered while chilling in the fridge? Thank you!
Sam
Hi Erica! I have a Hi-Ware springform pan that I like. I also have one from Chicago metallic that I like. I would suggest covering it so the cheesecake doesn’t absorb any other flavors from the refrigerator. 🙂
Rhiannon
First time making cheesecake. I saw a previous comment of a lor of browning and cracking. Mine did this as well, next one I try I will check on it sooner and maybe try not to over mix…I was curious if I had done that. Overall, great!
ishan
Im unsure do you prebake the crust?
Sam
No need to pre-bake your crust here. 🙂
Lia
Well this is my second time making your recipe Sam, since the first one a couple weeks ago came out perfect, really. Thank you so much for breaking everything down in simple terms so it would be really easy to make this a real success – and with the perfect combination of ingredients. Only thing I tweaked this time was using honey for sweetener since I was out of sugar(!) Will let you know how that works out later. 😊
Sam
I’m so glad you enjoyed the recipe so much, Lia! 🙂
Debbie
My son wanted to learn how to make cheesecake. I am glad we found your recipe. His first cheesecake was a success. It’s the best and no water bath is a plus! He has made the mini version of this also. Could you please tell me how long to bake for a 4 or 6 inch size? He would like to give as gifts.
Thank you.
Sam
I’m so glad everyone enjoyed it so much, Debbie! I haven’t baked it in a 6 inch pan but other readers have said that it takes 30-35 minutes in a 6 inch pan. 🙂
Debbie
Thank you. We will try that.
You have some really fantastic recipes. Thanks for sharing.
Vanessa
I’ve made this recipe three times now- and it’s absolutely delicious. I’m following the instructions exactly… but still once I remove it from the oven and it looks perfect, after about ten minutes of cooling (on top of the oven) it splits/cracks right down the center. What am I missing or what do I need to fix? Or is that inevitable with a homemade cheesecake? Not sure if I can attach pics but… please help! ☺️
Sam
Hi Vanessa! I’m glad you have enjoyed it despite the cracks. I would read through the tips in the post one more time to make sure you didn’t miss anything. Be really careful not to over-mix the batter when adding eggs. Cracks are not inevitable. You can do it! 🙂
Roma
I cut the recipe in half and used mini muffin pans. Cooked for 30 minutes and they came out almost perfect. I also omitted the crust due to some dietary restrictions currently and it was great!
Sam
I’m so glad you enjoyed it so much! 🙂
Siri
Thank you so much for the wonderful cheesecake recipe! I’m making it 3rd time in 2 months! Turns out perfect every time, everyone likes this cheesecake 🙂 got so many compliments 😊 thanks again!!
Sam
I’m so happy to hear this, Siri! Thank you for trying my recipe and for letting me know how it turned out for you, I really appreciate it! 🙂
sirena
first time baking it. i may have mixed it too much and used the wrong kind of cream cheese but it still turned out decent for my first try! with my mishaps, it’s more like a burnt basque cheesecake than a regular one but i will be using this recipe again 🙂
Andrew Guthmiller
Loved the cheese cake. Thank you! Mine came out with a very browned top and rose higher then the pan by about a half inch. Do you have any suggestions as to why that happened. I did bake with standard oven at 325 for 75 minutes.
Sam
I’m glad you enjoyed it Andrew! If the cheesecake rises too much while baking it may have been slightly over-mixed. I would try taking it out a few minutes sooner if the top browned completely. 🙂
Jan
Check it at 60 mins I think 75 mins is too long. Turn off the oven and let it remain the oven to avoid cracks etc.
Lia
Hey there Jan, thanks for that input to at least check it after 60 minutes. Although mine seemed to come out really great after 75, I actually would like to try your suggestion including keeping it in oven after its turned off for a while, with the oven door cracked. I think it could make mine a little creamier in the end…
Kimberly
I’m 54 and this was my 1st time making a cheesecake. I guess I was just intimidated because I love to bake! I followed your recipe yesterday afternoon and today we are enjoying a beautiful, homemade, delicious cheesecake!! I took pics before we dove into it! Thank you so much for this recipe ❤
Sam
I’m so glad everyone enjoyed it so much, Kimberly! 🙂