BEST Cheesecake Recipe EVER without the Water Bath!

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This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…read through the 1600+ reader reviews in the comments and see that my method has been successful for many others as well.

 

Cheesecake Ingredient Notes

As I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.

• Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in.
• Graham Cracker Crumbs: Honey Maid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.
• Granulated Sugar: to sweeten the crust and the filling.
• Melted Butter: to hold the graham cracker crust together.
• Cream Cheese: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.
• Sour Cream: adds an extra tang. This also needs to be at room temperature.
• Vanilla Extract: for flavor, since this is a classic cheesecake.

Pro Tip: Make sure your cream cheese is fully softened before mixing. I like using a sturdy set of mixing bowls like these so everything blends smoothly without overmixing.

How to Make a Cheesecake

If you want to make sure your cheesecake doesn’t crack, please, please, please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will, but I have tested this recipe as written, so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.

Step 1: Make the Buttery Graham Cracker Crust

Stir graham cracker crumbs (store bought or crumbed yourself in a food processor), sugar and melted butter together and press into a Press the crust into a 9-inch springform pan. This is the pan I always use for cheesecake because it releases cleanly without breaking the edges. Bake for 7 minutes in a 350° F oven. Set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, mix very soft cream cheese together with the granulated sugar using a hand mixer or stand mixer until smooth. This helps avoid lumps and gives you that creamy texture. Stir in the vanilla and sour cream.

Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated, turn the mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.

Step 3: Remove Air Bubbles

Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack, and we definitely want to prevent that. This is a small step, but it makes a big difference.

Step 4: Bake the Cheesecake (without a water bath!)

Pour batter into the graham cracker crust in a 9-inch springform pan, smooth the top, and bake. Bake for 30 minutes at 325° F. Reduce the temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time!

Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack the oven door to let the cheesecake cool slowly for one hour before removing.

At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Do I Have To Use a Springform Pan?

The best baking pan for this cheesecake recipe is a 9-inch springform pan, and I don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but it definitely won’t fit into an 8.

Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but I just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.

I’ve had readers bake this recipe in a 9×13 pan, and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.

Step 5: Refrigerate & Serve Cheesecake

Once the cheesecake is at room temperature, you can cover and refrigerate it until completely chilled. The beautiful thing about cheesecake is that it’s a great dessert to make in advance because it stores so well in the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

For more ideas for your special occasions or next dinner party, be sure to check out all of my other cheesecake recipes here.

Tips for Success

A few simple steps can make a big difference when baking cheesecake. These tips will help you get a smooth, creamy cheesecake with the perfect texture and finish every time.

Why Do Cheesecakes Crack?

A cracked cheesecake still tastes amazing, but I know we all want that smooth, bakery-style top. The most common causes are too much air in the batter, lumps from cold ingredients, and cooling the cheesecake too quickly. These simple tips help prevent all three.

How to Prevent Air Bubbles in Cheesecake

Mixing helps create a smooth batter, but it can also add extra air. Eggs are the biggest culprit since they trap air when whipped, which can cause bubbles to rise during baking and leave cracks behind.

Here’s what helps:

• Whisk the eggs separately before adding them to the batter.
• Add the eggs near the end and mix just until combined.
• Avoid overmixing once the eggs are added.
• Tap the filled cheesecake pan gently on the counter before baking to release trapped air bubbles.

How to Prevent Lumps in Cheesecake Batter

A smooth cheesecake starts with a lump-free batter. Cold ingredients are harder to blend, which can leave pockets of cream cheese throughout the mixture.

For the best texture:

• Use room temperature cream cheese, eggs, and sour cream.
• Scrape down the sides of the bowl while mixing.
• Make sure the batter is completely smooth before adding the eggs.

How to Bake and Cool Cheesecake to Prevent Cracks

Cheesecake needs a gentle baking process. Sudden temperature changes can cause the cheesecake to sink and crack as it cools.

A water bath helps create a steady baking environment, but this recipe uses a slower baking and cooling method instead. Once the baking time is finished, letting the cheesecake cool gradually in the warm oven helps prevent sudden temperature changes. This slow cooling process helps create a smooth, crack-free cheesecake top.

What to Serve With Cheesecake

Cheesecake is delicious on its own, but adding a few simple toppings or serving it alongside another dessert makes it feel extra special.

• Strawberry Sauce – A sweet, fruity topping that pairs perfectly with creamy cheesecake.
• Hot Fudge Sauce – Warm chocolate sauce adds a rich finish that’s always a crowd favorite.
• Fruit Salad – If you’re serving a lighter summer dessert spread, the fresh fruit flavors are a refreshing contrast.
• Crepes– Fold crepes around slices of cheesecake or serve them alongside with fresh berries for a brunch-worthy dessert.
• Whipped Cream – A dollop of homemade whipped cream is a simple finishing touch that never disappoints.

How to Store Homemade Cheesecake

Cheesecake is a great make-ahead dessert because it stores well in the fridge and freezer. With the right storage method, you can keep that creamy texture and enjoy a slice whenever a craving hits.

To store:
After the cheesecake has cooled completely, cover it tightly and place it in the refrigerator. Homemade cheesecake will stay fresh for up to 1 week.

Can I freeze cheesecake?
Yes, cheesecake freezes very well once it has been baked. To freeze it, remove the cheesecake from the springform pan and place it in the freezer uncovered for about 4 hours until firm. Wrap it tightly in plastic wrap or foil, then freeze for up to 3 months.

To thaw:
Move the frozen cheesecake to the refrigerator and let it thaw slowly overnight. Keep it covered while it defrosts to help maintain its creamy texture. Slice and serve once fully thawed.

FAQs

Not into the whole baking thing? Check out my No-Bake Cheesecake! Looking for a holiday cheesecake? Try my delicious Pumpkin Cheesecake. See all of my favorite Cheesecake Recipes.

Best Cheesecake Topping Variations

Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:

• cherry pie filling
• fresh berries like strawberries or raspberries
• strawberry sauce or blueberry sauce
• chocolate shavings, chocolate ganache, or chocolate sauce
• whipped cream
• lemon curd
• salted caramel sauce
• peanut butter sauce

More Cake Recipes to Try:

• Strawberry Cream Cake
• Black Forest Cake
• Molten Chocolate Lava Cake
• Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
• Dark Chocolate Cheesecake (Cheesecake Factory Copycat)

This creamy cheesecake is always a hit, and I can’t wait for you to try it. The printable recipe card is waiting just below, so let’s get baking!

I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.