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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 1300+ reader reviews in the comments and see that my method has been successful for many others as well.
Not into the whole baking thing? Check out my No-Bake Cheesecake! Looking for a holiday cheesecake? Try my to-die-for Pumpkin Cheesecake.
Seriously, this is the BEST Cheesecake Recipe
I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.
Why Do Cheesecakes Crack?
There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:
How to prevent air bubbles in Cheesecake
When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.
How do we do this?
- Crack all four eggs into a bowl
- Whisk with a fork before adding them into the cheesecake batter
- Stir in the eggs last and mix until they are just incorporated
- Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible
How to prevent lumps in Cheesecake batter
- Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.
- Be diligent in scraping the sides of the bowl.
- You want to ensure the cheesecake batter is lump-free before adding in the eggs.
How to bake and cool Cheesecake to avoid cracking
Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.
Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.
Looking for even more mouth-watering desserts? See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe.
Is a water bath necessary for a cheesecake?
NO! Use these recipe, and save yourself a headache! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!
So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.
Cheesecake Ingredients
Like 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.
- Graham Cracker Crumbs: Honeymaid 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.
- Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in.
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 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.
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 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 makes a big difference.
Step 4: Bake the Cheesecake (without a water bath!)
Pour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce 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 oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let 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 don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.
Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but 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 until completely chilled. The beautiful thing about cheesecake is 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.
How to store Homemade Cheesecake
Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.
How to store Cheesecake in the fridge
After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week.
How to store baked Cheesecake in the freezer
If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.
To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.
Best Homemade Cheesecake toppings
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 or raspberry sauce
- chocolate shavings
- chocolate sauce
- whipped cream
- lemon curd
- chocolate ganache
- salted caramel sauce
For more ideas for your special occasions or next dinner party, be sure to check out all of my other cheesecake recipes here!
Best Homemade Cheesecake Recipe FAQ
New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.
If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.
Love Cheesecake? Try These Sweet Treats:
- Amazing Vanilla Cake
- The Best Chocolate Cake
- Homemade Ice Cream Cake
- Strawberry Cream Cake
- Black Forest Cake
- Amazing Italian Cream Cake
- Molten Chocolate Lava Cake
- Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
More Favorites from Lauren’s Latest
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.
Best Baked Cheesecake Recipe (No Water Bath!)
Ingredients
for the graham cracker crust-
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
for the cheesecake filling-
- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- any desired cheesecake toppings
Equipment
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350° F.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
- Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let 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.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove 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.
The best cheese cake. I never had leaking or stuck crust. No spray or paper if you have a nice pan that seals well. I did get a crack the first time. I now put a pan of water on rack below the cheesecake. Five times now!! Perfect. No crack. This is the best cheesecake recipe!!!!!!
Absolutely 5 stars
I have made this cheesecake 4 times now and I must say it’s genius!! Yes there is a lot of cooling time, just teaches me to prepare ahead because I am a baker & I sell baked goods. I looked for a good recipe without the water bath. This is the one and I’m so glad to have found it!!! I love it, I even added reduced strawberries to my and swirled it throughout. Phenomenal!!!
This recipe never fails… perfect every time with no cracks… and everyone agrees it’s delicious!
question please, if I want to make this in a 12″ springform pan, would you know how much I would need to adjust the recipe?
This was my first time making cheesecake and it came out perfect.
This was my second cheese cake and by far the better. I made it for my wife’s birthday on Christmas eve and it received rave reviews with each bite. Thank you! Great recipe easy to follow wonderful consistency, not to sweet, and a perfect
tanginess.
Absolutely amazing! This will be my go to Cbeesecake recipe. I have never had a cheesecake turn out better. Such a bonus that the water bath is omitted. And as stated there is no cracking. The cheesecake turned out fantastic and was the hit of our Christmas evening! Thank you so so so much!!
Made this for our annual family Christmas gathering. It was a huge hit and everyone loved it. My daughter commented that it was so pretty it could be on the cover of a magazine. Made it exactly as recipe is written. No cracks, beautiful texture and taste. Will be making again and again. Thanks!
I have made a couple of cheesecakes in the past, but I’d never been happy with their appearance. Because of that, I have resorted to making less formal cheesecake bars, which still cracked. Since Christmas dinner was a more formal occasion, I wanted a nice cheesecake. This seemed to have promise. I followed the directions step by step and it was perfection!!!
I am now a believer in this method of baking a cheesecake. I followed the instructions exactly and was rewarded with a smooth cheesecake surface without cracks or uneven browning. It was well received by guests at Christmas dinner and many requested the recipe.
I will try other recipes using this baker’s techniques for adding ingredients, baking times and temperatures for more impressive results.
I did add lime juice and grated lime rind to the batter and candied lime slices, lime glaze, and more grated lime rind before serving to dress it up a bit.
Many thanks for sharing your expertise.
I have never made cheesecake before, nor do I bake much (or cook for that matter) at all 😂 but I decided to try this out for Christmas desert and it literally turned out perfect! I just followed the instructions step by step and it turned out beautifully. No cracks! I wish I could post a picture to prove its beauty. Thank you for this recipe and giving me the confidence to attempt one on my own!
Quick question, did you use a gas or electric oven?
I have an electric stove and this recipe comes out perfect!
This is the BEST recipe ever!!! Its time consuming, however, if you follow this exactly, perfection every single time!!! 4th one in the books!!
I have made this cheesecake recipe twice now and my family absolutely loves it! This is by far the best and easiest cheesecake recipe I’ve ever seen. I would recommend everyone to try it you won’t be disappointed.
Love this. So simple. First one I made did crack but did not matter it was delicious.
Making it again today for Christmas Dessert
I am following your instructions exactly but I still get a GIANT crack across the middle every time. Any other ideas of what could be going wrong? Thanks! BTW, it still tastes amazing and everyone who eats it goes crazy for it!
This is the best cheesecake I’ve ever made and eaten…..No cracks and everyone who tastes it raves about it…..Only recipe I make anymore!
Curious if timing or temps need to change with an electric oven? I made this beautifully when using a gas oven. I have struggled each time I’ve tried in my electric oven. Which bums me out.
I followed the directions to the tee and unfortunately my cheesecake didn’t cook all the way. Had to throw it out. I liked the idea of a cheesecake without a water bath but this recipe didn’t work for me. Perhaps it was my oven.
Can this recipe be doubled to make 2 cheesecakes at a time?
perfect every time!
First cheesecake I’ve ever made and it was perfect. This will be a holiday staple for years to come! Thank you for a great recipe!
This is now my only recipe I use for all my cheesecakes.
Thank you
Can I use the ready made graham cracker crust already made
Because of the quantity, if you’re going to use premade crusts, cut recipe in 1/2 or make two cheesecakes. My opinion, the crust is simple and worth the 15 minutes it takes to make and bake.
Can I bake two of these at the same time? Any adjustments needed?
This is the best cheesecake recipe ever and I have made a lot of cheesecakes over the years. Anyone know if I could put melted bakers chocolate in this recipe without affecting the end result?
what are the baking times for a 6 inch springform pan; I want to make 3-4 smaller cheesecakes
The ultimate cheesecake recipe! Everyone loves it & I now have to make it every Christmas for the family. So impressive and delicious. Also love the way the author writes out the intro & instructions
Absolutely in love with this cheesecake recipe, I’ve done it for a few years now, mostly on special occasions. Every cheesecake I’ve ever made was without a water bath, and this is my go to recipe. Every time I make it, I get so many compliments from my family, saying how it looks straight out of a restaurant, and tastes so delicious, it’s everyone’s favorite dessert. I got a comment once about how it tasted like it had a hint of lemon, because of the sour cream, but they LOVED it. I plan on making it this weekend, for Christmas. I have a screenshot from years back to remember which recipe it is, but I don’t look at it ever, I simply look it up and find it so easily, I know it by heart. There is one thing I do substitute though, and that is the granulated sugar. Instead, I use a can of sweetened condensed milk, I always have, I find it gives it a more creamy texture and isn’t so sweet, and tastes so amazing.
I have searched for years for a consistently good cheesecake and finally found it! I have made this several times and it has turned out perfect every single time. No cracks, light and fluffy, just absolutely delicious!
Made this cake and first two times it didn’t crack but the last two times it did. Don’t know what I did wrong
This recipe is amazing! I’ve made it 4 times and it has always been perfect. I got a new oven this month and made it today and it seems to be a little jiggly in the middle, I just pulled it out of the oven. I can’t remember if that’s normal or not.
Can anyone tell me if it should be a little jiggly or if I need to adjust my times? I made it for my work friends and I really don’t want to bring it and cut it and it not be good. 😞
Absolutely delicious! I make this cheesecake every Christmas and it’s always a hit. I love serving it with fresh raspberry sauce.
Hi!
I’ve made this cheesecake many times and it is delicious. Is it possible to add lemon juice to the recipe?
Being a retired pastrycook i know a few things about cheesecakes and i can tell you this one is amazing and foolproof for any one to make.
Tastes fantastic also.
Great work, 10/10.
I’m using a 10” springform pan and wonder about changing the timing?
I have made this recipe several times and I always get plenty of compliments. It is the perfect cheese cake recipe. Lauren explains everything that you need to know, with plenty of tips to have success. There are lots of steps in the baking process, but much better than a water bath.
I had never made a cheesecake before trying this recipe. I nailed it! No lumps no cracks just perfect cheesecake. I am not a baker or a cook. Tried it 2 more times just to make sure it wasn’t a fluke. 3 perfect cheesecakes
Hi Lauren, I’m hooked on your absolutely gorgeous cheesecake, I love the way you have explained all the do’s-and don’t’s in prepping. The great thing is seven ingredients (so good) the less is best and still comes out tasting bloody delicious.
I don’t bake any other cheesecake other than this one and my family plus friends ask me to bring it to all our special get togethers. It’s a winner your cake is been tasted all over NSW Sydney Australia.
So proud to introduce your recipe to so many. Thanks again.
The cheesecake sounds delicious. We are a family of two, Is there a way to reduce the recipe to an 8 inch cheesecake? If so, how much do I reduce the filling ingredients and the baking time. I would really like to make this but a 9 inch cheesecake would be too much. Thank you
Have you ever added lemon juice/zest to the batter?
This cheesecake was awesome. Best one yet.
This is my new favorite recipe! Everyone LOVES it and it’s so easy! I do have a question, has anyone adjusted it for adding in melted chocolate or peanut butter for flavoring to the actual cheesecake? Suggestions?
This was fabulous !!!!!!!! Thank you for sharing
I made this for my 46th birthday! My first time ever making a cheesecake. I decorated it with chocolate and strawberries! It was delicious!
I have tried many cheese cake recipes (cheese cake is like crack to me) this recipe is the Bomb, followed the recipe to the T and it came out perfect. It is easy and it was wonderful. This will be my holiday and special occasion desert.
This is an awesome recipe. I had no issues at all with my cake! It didn’t stick, didn’t crack, and it tastes amazing. It is slightly too sweet for me but that’s my preference, it tastes like professional cheesecakes I’ve had before. The texture is perfect and everything. I even used tubed cream cheese and worked good.
(Also fun tip I found to crush my graham crackers: put them in a ziplock bag and use a rolling pin to crush them.)
Thank you for this recipe and God bless
I made this style cheesecake last year and it came out picture perfect. I made this recipe this year and it had a gorge down the middle. I loosened the sides with a warm case knife and had no sticking to side or bottom. From now on, I am going to use the tried and true water bath method that I prefer.
I made this cheesecake recipe for Thanksgiving this year. It was awesome! It received rave reviews from the family, and it was the easy cheesecake I’ve ever made. Thanks for the detailed directions along with the recipe!