The Best Cheesecake Recipe
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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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
it was so good i made 2
I’m so glad you enjoyed it so much, Cole! 🙂
I put it on a baking sheet with a springform pan, baked the 75 mins.. now there is a bunch of clear liquid on the bottom of the king sheet? Cannot really tell what it is but worried about the crust being soggy? What did u do wrong and what is this liquid?
Hi Brandy! I believe the leaking is just fat from the crust. Your crust shouldn’t be soggy. This is a normal occurrence so as long as the cheesecake still looks good it sounds like you did everything right. Springform pans are just notorious for leaking. 🙂
Hey Sam! Can we use Greek yogurt as a substitute for sour cream.
Sour cream is unavailable in my area and I reallyyyyy want to try this recipe.
Hi Faria! I haven’t tried it personally, but it should work here. 🙂
Hi! Did you ever try the recipe with Greek yogurt? I’ve made this a few times now and buy a small container of sour cream for it each time but would love to use the Greek yogurt I always have on hand if it works well!
Hi Sarah! I personally have not tried it but I know others have done so with success. 🙂
Hey I was just wondering if using gluten free graham crackers would change anything?
Hi Jessica! That should work fine. 🙂
I did it! 🙂
Finally figured out my oven was running hot and I was also over baking as I did not know what consistency it should be. Thank you for such a fabulous recipe and the confidence to make cheesecake!
I followed the recipe exactly. Absolutely no deviation. It was amazing. This is my new go-to plain cheesecake recipe!
I’m baking it now as we speak. My husband, (who doesn’t like cheese cake) says it smells wonderful! I did forget to put one ingredient in. Salt. Is that going to alter the taste?
Hi Dollie! The salt will definitely change the flavor a little bit, but hopefully it’s still delicious. 🙂
Sam! I have never been brave enough to try a real baked cheesecake recipe before… But you made it look so easy that I tried! I think that it is delicious! I think your step-by-step video helps tremendously as well. I have gotten nothing but rave reviews on the flavor of this cheesecake. I spent the weekend making 6 trials recently…I wondered if you might give me some advice, however. I am having difficulty with cracks. I have a new gas oven and have put an extra thermometer inside as I know it is not running spot-on the designated temp on the actual oven dial. I have baked at 325° for 75 to 80 minutes… I am wondering if I need to take it out at the 65 minute mark as others have indicated, but I don’t know what it is supposed to look like when it is done! Does it have a slight sunken center? With raised edges? And then it levels out as it cools…? I think I am over cooking possibly as the center cracks or not showing up at all until it actually cools within the first 15 minutes on the oven range top. Help??
Hi Stacy! I’m so sorry you are having issues with cracks! That can be so frustrating. Normally if you are having the final result that you are describing it comes from the heat in your oven being too high (which seems like you have ruled out) or over-beating the eggs. It doesn’t necessarily mean it won’t be creamy and delicious. Just try to take it a little easier on the eggs next time to see if that helps. I do show the cheesecake when it comes out of the oven in the video. Good luck with the next one! 🙂
Just baked this…when do I remove the springform pan…before putting in fridge or while still cooling.
I don’t remove until I’m ready to serve. Enjoy! 🙂
What could be a substitute for sour cream, it is very uncommon in India, would plain yogurt work well?
Hi Mary! You can use full fat plain greek yogurt. 🙂
Thank you for posting this, I will be baking it this weekend for the Fourth of July! It seems delicious. Just a quick question, should I use salted or unsalted butter for the crust? Thanks again!!
Hi Jarrett! Either will work fine. I often use unsalted. I hope everyone loves it! 🙂
Tried this just now and took it out at 65 mins. I think it would’ve been perfect then. But decided to put it back for 5 mins more. Now it turned up to have brown spots on top and a little cracked on the sides because of puffing I think. Was it overcooked? I’m anxious for tomorrow after cooling.
O no! I’m so sorry that happened! It sounds like the extra 5 minutes over-cooked it. 🙁
Still tasted decadent according to my tasters. 😅 Thanks for the recipe! Will do just 65 mins next time. 😃
This wasn’t just the best cheese cake I have ever made, it was the best I’ve ever tasted. I made it for my daughter’s high school graduation cake and she loved it.
I’m so glad everyone enjoyed it so much, Jan! Congratulations to your daughter! 🙂
This recipe was incredible!
The instructional video was very helpful and the cheesecake was amazing. For sure going to try this again. Might have to become a professional baker now lol.
I’m so glad you enjoyed it so much, Seth! 🙂
This cheesecake was so perfect we were moved to tears, thank you for the amazing recipe!
I’m so glad you enjoyed it so much, Grace! 🙂
Hello Sam
I want you to know that I have just tried your simple and pleasing easy to prepare recipe for the first time, I’ve made the no bake for years, and always wanted to try the baked cheesecake…my husband is super excited to taste. So I will definitely update you wish us luck which I’m sure you don’t have to because reading the reviews and me looking at the
ingredients I know I cannot go wrong thanks again I believe this will go in my recipe book yay!
I’m so glad everyone enjoyed it so much, Lisa! 🙂
How would you adjust the baking time if you are using the 4 inch mini springform pans?
Hi Jennifer! Unfortunately I haven’t baked this in a pan that small so I can’t say for sure. 🙁 Hopefully someone else who has tried can chime in.
I am baking this now and reading 65 minutes is the golden amount of time….agreed?
Hi Tracy! I recommend 75 minutes. Some ovens may cook faster than others so it’s definitely best to keep an eye on it. 🙂
Yes, adjust your time. I’ve used this in mini individual cheesecakes with cupcake liners. I think it was about a half hour for me.