The Best Cheesecake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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!
I am the cake maker in our family. I usually bake one a month and also always produce a birthday cake for my wife, two sons and four grandchildren. I typically make a cheesecake for Christmas or New Years. This month, my youngest son surprised me with a request for a cheesecake for his 45th birthday. I saw this recipe and it sounded too interesting to pass up. Tonight was the big test and it got rave reviews. “Best cheesecake, ever!” was the response. My wife has already put in her order for one for her next birthday! “You done good!” Thanks for sharing from an old 74 year old Georgia boy.
I’m so glad everyone enjoyed them so much, Bob! 🙂
This is by far the best cheesecake I have ever had! I have made it multiple times and it comes out perfect every time. I double the crust recipe to make a thicker crust & have extra to use for later. Thanks for all the tips! Love, love, love this recipe!
I’m so glad you enjoyed it so much, Michele! 🙂
I agree! Best cheesecake I have ever made.
Hey quick question!! Trying this recipe for the first time today, was just curious about the crust! Should I pre-bake the crust if I’m using your recipe for the crust? Like pre-bake it and let it cool before I add the cheesecake filling or does it go unbaked until you bake the whole cheesecake itself?
Hi Ashlee! There is no need to pre-bake the crust here. 🙂
Best cheesecake recipe EVER I put it In a water bath and it turns out so incredibly creamy.
Hi, I made this recipe a couple of days ago as a test before I make another one for a party tomorrow and it was delicious but a couple of things went wrong and I was hoping you could help me figure out how to get better results. I baked it for 75 minutes but the center was still very wobbly so I just kept checking it every few minutes until just the center few inches were jiggly. But by then there was a tiny crack at the top, the crust was hard, especially the bottom edges (and a lot of butter came out the bottom of the pan) and the texture is slightly crumbly. I know I overcooked it but how do I get the center to cook faster and the outside to cook slower? Do I lower the temp and cook longer? Thank you!
I’m so sorry this happened Sarah! Do you know if your oven temperature is accurate? If your oven is running too hot the outsides will cook faster than you want them to. You shouldn’t have to adjust the temperature to get this to cook properly. Sometimes spring form pans do leak so it’s not a bad idea to bake it on a cookie sheet.
Do you cover the cheesecake with plastic when you put it in the fridge to cool overnight?
While I typically do not, if you have anything in your refrigerator that may be putting off some odors it wouldn’t be a bad idea to cover it. 🙂
I’ve made this a few times and it’s the best tasting, creamiest,delectable cheesecake ever! The only thing I change is the crust because I prefer a thick crust, also it’s best to use parchment to paper for an easy removing when slicing.
I’m so glad you enjoyed it so much, Linda! 🙂
I’m rating this based on the preparation time and ease. I’ve made it a couple years ago for Thanksgiving, however I didn’t get any of it. Therefore I am guessing that it was good. I am definitely getting some of it this time. I will be sure and rate again tomorrow after I finally get to try some.
I don’t know what I’m doing wrong. I’ve tried twice and my middle is always sunk. It cooks sunk and never rises, the outside rises a ton! I don’t open the oven and everything is at room temp. I don’t think I’m over mixing. I just can’t bake it without having a sunk middle. 🙁
Hi Jesse! I’m so sorry this is happening! Have you watched the video? It could be helpful. Most of the time this is a result of over-mixing, but it could also be a problem with your oven temperature. If your oven is hotter than it says it is the sides could be baking too quickly.
This is a wonderful recipe both easy to make and enough for two I named one with gram crackers and one with Oreo for the shell I also soaked some diced strawberries in vanilla a sugar and put on top of the gram crackers one .. family loved it ..there was none left over ! Thanks
I’m so glad everyone enjoyed it so much, Christina! 🙂
Would I be able to add strawberry jam and lemon curd to this? I want to make a strawberry lemon cheesecake but I want to use the best base cheesecake recipie I can.
Hi Adrien! I’m not sure how adding it into the batter will go, but you can definitely add it on top afterwards. 🙂
Delicious, I’ve never had a homemade cheesecake with so much flavor. Much better than anything I’ve ever bought from the store lol. 20/10
I’m so glad you enjoyed it so much, Jon! 🙂
Hi!
I’d like to bake two cheesecake at the same time, they both would fit in the same rack. Do you know what the baking time should be? I’d think it takes a bit longer
Hi Rose! I haven’t tried baking 2 at the same time so I’m not sure how it would alter the bake time. I would just be sure to keep an eye on them.
I only every make this recipe but I add maybe twice the sugar. Everyone absolutely loves the cake and I am always asked to make it! It is so easy and always turns out perfect! Thank you so much for posting this, it’s changed family holidays forever!
I’m so glad everyone enjoys it so much, Jennifer! 🙂
I have made this one and the chocolate one and they are great! Could these two be layered together (by either halving or making two)?
Hi Vanessa! Thanks for your feedback! Unfortunately without trying it, we’re not sure how that would work. You could always swap the crusts or fillings to make a hybrid, or simply make both recipes and serve them on one “sampler” platter with alternating slices. Keep in mind we also have an Oreo Cheesecake, a Cheesecake Stuffed Dark Chocolate Cake, and Cheesecake Brownies. Happy baking! ❤️
Could I use a ready made keeblet graham cracker pie crust? If so? would I have to cut the recipe in half because it wouldn’t be as much cheesecake needed? Thank you
Hi Brian! I believe people usually have enough batter to use 2 of those crusts so you could cut it in half. Your bake time will definitely be different. I’m not sure what it would be though.