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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.
Hi, I’d love to try a cheesecake without the water bath!!!🤩 May I ask what setting I should use for the oven, conventional or convection?
This is worth making.
My go to cheesecake recipe. It turns out great every time. I always make the thicker crust recipe. Thanks
This is the best cheesecake I have ever made. No water bath needed. No cracked top. It calls for 40 oz cream cheese, yes that’s 5 boxes. The taste and texture was perfect. This will be my go to recipe for cheesecake. Try it!
This was my first time ever making a cheesecake and it was a hit at Christmas dinner. I made sure to follow the directions exactly and it did not disappoint. Everyone was asking for the recipe and I made sure to save it and write it down.
Has anyone tried any mixing (Oreo pieces, cookie dough, chocolate chips?)
My boyfriend said he has never had any luck with making his own nor has anyone else ever made him a cheesecake he actually liked… until now! Thanks so much for your hard work on this! If he marries me, I will let you know it’s probably bc of the cheesecake! Lol!
I did have one question though, I felt like the cake was initially just slightly sour. It was better on the 2nd night we had it, but do you think I could fix that with just a little less sour cream? And if I use less would I need to add something else to make up for the volume? I was thinking maybe 1/3 rather than 1/2 cup. Thanks for your help!!
Thank You for this great cheesecake recipe!!!
I have made it many times and it turns out perfect every time 😋
My question for you is……
Can this recipe be used in a CONVECTION oven?……if so, would I need to make changes in the temperature or in the recipe in any way ……..I’m using a convection oven now and would like to make another cheesecake.
Your guidance and input would be greatly appreciated❣
Thank you
Chery F
Have you tried bake times in 4inch pans?
This was amazing!! Made it gluten free with gf crust. Worked perfect and everyone loved it!! Thank you! Will be my go to from now on!!
Wonderful cheesecake! Followed recipe exactly and it looked like the picture. No cracks and smooth and creamy. One of the best plain cheesecakes we have ever eaten!
Used this same method of cooking for my white chocolate/ raspberry cheesecake and it did not crack.
Thank you so much for this foolproof method without a water bath. IT WORKS!
Love this recipe! Made it perfect at a warmer climate the first time. Then tried to make 2 more times in a colder climate and cracked both times. Trying to figure out the adjustments needed for higher altitude and colder climate? Anyone know? Other wise this recipe is delicious cracks or not!
I make this about once a month for my husband who loves cheesecake. I won’t make it any other way, this recipe is perfect! Thank you!
I’ve used this many times with zero problems. Huge favorite and always requested. Sadly can’t do this for Bible study anymore because the women fight over it and my Godmother said no more. That tells you the recipe is that good, lol. So now I give a cake on the side for a birthday. Lovely decorated with fruit. Today I’m doing lemon curd topped with fresh raspberries. Yum!!!
I NEVER review recipes even if they are fantastic, but I just had to give 5 stars to this recipe! Literally the best cheesecake I’ve ever had! It’s a lot of waiting, but holy moly is it worth it
I have followed this recipe exactly as is. It created an exceptional cheesecake. the only thing I did differently was at a teaspoon of lemon zest because I think that’s an exceptional taste in a plain cheesecake. for the people having troubles with cracking the keys are to not open the oven door and to check your temperatures correctly a lot of Home ovens do not deliver precise temperature. Use a oven thermometer and check your ovens temperature even 10° too warm will cook it too fast so make sure your oven is correct. overall this an exceptional recipe that worked very well thanks for the recipe!
This recipe is amazing! Clearly, you know what you’re doing and explain the science behind your steps. This is the first cheesecake recipe that I have made in a looooong time that did not get a dark brown, leathery top! And NO cracks either!
Also, for reference, I used a 7″ springform pan and reduced all ingredients to 2/3 of what is listed (so decreased by 1/3). I used the exact same oven temps and times and it came out beautiful. Thank you!
Sooo Im in the process of making this, currently just turned the oven off to let it continue cooking and I was just reading through recipe again… only for me to realize that I only used TWO eggs. Tell me I didn’t ruin it after waiting all this time 😩
This is the best cheesecake I’ve made! Everyone loves it! I need to know how to use this recipe with 5” heart shaped pans for Valentines Day.
This was the first cheesecake I’ve ever made and it turned out perfect!
Would I use the same oven temp and cook time if I used a 6 inch pan instead of the 9inch?
Do you have baking instructions for mini (4in) cheesecakes? Making this recipe (AGAIN) but for a 4-H bake sale and not sure how to adjust bake time .
This made a beautiful cheesecake! It’s perfectly dense, not too sweet, and oh so delicious! Also, not a crack in sight! I mixed mine in my food processor instead of with a mixer and it was perfectly smooth!
I have one in the oven right now. I have never had a problem knocking on wood. making it for a friend. Best easiest, tastiest recipe ever!
Sounds like a great recipe. I want to give this cheesecake to a teacher. How would I get
it from the springform (bottom’ that we baked it on, to another plate for her?
Hi Tommye, I would put some parchment paper on the bottom of the pan before pouring in the batter.
Thank you Lauren for the most perfect cheesecake I have ever baked and I have made many with a water bath and many have cracked.
The most important part of the recipe is to absolutely have All Ingredients at room temp (I put sour cream in microwave for 10-20 seconds) and don’t over beat eggs!
Made for a friend’s birthday and was crack free, velvety and delicious! Everyone wanted the recipe!
Used your no bath cheesecake recipe. First time I’ve ever made a baked cheesecake. It’s time consuming to make and worth every minute. Husband said I “nailed it”. It came out PERFECT! I have a good pic. But can’t post it to you. I did share the recipe to my family and friends.
Most amazing cheesecake! First time ever making one, followed directions exactly how explains. Perfect!!!
This recipe is the Bomb!! I’m so happy I found it! I’ve already printed it and it will now be my go to Cheesecake recipes. No cracks at all! I’m not a huge fan of cheesecake but my hubby’s all time favorite! I usually make one for him every Christmas but was a tad late this year. Heehee! Thank you again!
Have you tried Making single serving cheesecakes with this recipe?
I have made this cheesecake several times and it is a crowd pleaser!! Any suggestions to make this into a keylime cheesecake?
“Easy Cheesy” and perfection. Not one crack!!
Thank you
I made this exactly as directed, and it turned out perfect! My son is begging for one with a strawberry swirl, though. If I add strawberry swirl, do you think it will crack?
This is cheesecake perfection!!! Not only was there no crack it was absolutely delicious!!! I’m known for my cheesecakes and this will now be my go to recipe!
Can I substitute the sugar with monk fruit ?? Have you had anyone try this?? Just curious.
Looks very creamy and delicious. Can you put cherries on top I’m sure you can make it even better.
*****+ Thank you! Lauren 🙂
This was my first attempt at making a cheesecake. I wanted to make something special for a recent family Christmas dinner. This dessert was worth every penny spent for ingredients and the spring form pan. I received compliment after compliment and proudly displayed the no crack cheesecake on a crystal pedestal dish topped with a large can of Duncan Heinz Cherry Pie filling. My boyfriend said it was the best cheesecake he had ever tasted! Fluffy! The only added note: Pam the sides and bottom of spring form pan before adding graham cracker crust mixture. Thanks again!
If I cut the recipe in half, how long do I bake it?
Baked today, cooling in the oven now with a big ole gigantic crack in the middle.
Can I add key lime juice for flavor?
My first ever cheesecake from scratch and this was the perfect one to use. It came out delicious and zero cracks!!!! This will be my go to recipe!!!
BEST cheesecake recipe !!! Served last night and company for supper said ” honestly!best cheesecake they ever had ! ” I conice ! It did crack and I followed recipe to a t so I think I’ll try loosening the edge with a knife when cooling like mentioned in a comment,pretty good idea.
Also ,,,fyi I used lactose cheese,,,worked grea soooooYUMMY !!!
Thanks,
Wanda
Northern Canada
I have made this recipe twice and it has turned out perfect both times! I was so proud of it the first time. It turns out beautifully! I got so many compliments on the taste and texture. Thank you so much for sharing this. It does take a while to bake properly, but it’s so worth it!
My first time ever making a cheesecake, and this recipe came out perfectly!! It looked just as good as it tasted. I can’t wait to have an occasion to try it again.
I have made this cheesecake 4 times and it always turns out great. My niece wanted to know if I could make it have a little lemon flavor. Would it be possible to add maybe one or two teaspoons of lemon juice to the batter or would that mess up the perfect way it turns out?
This is a bunch of unnecessary steps!
Don’t do it! Plenty of “no water bath” recipes out there for no water baths. This one is crazy unnecessary. UGH
THE BEST New York Style Cheesecake I have ever made, saw or have eaten to this day! Maybe a little time consuming babysitting the oven temps and times, but worth every minute! Easy to prep! Family was amazed how good it was on Christmas Eve 2023. Will be the only recipe I follow from now on! Thank You!
I’ve been experimenting and just made this one this weekend. Best recipe so far! No cracks, didn’t need a bath but I did put a pan on the bottom rack with weather to keep moisture in the stove. It turned out perfect and so delicious!
Finally, this is the cheesecake recipe I have been looking for, absolutory delicious. The whole family agreed. It is quite easy, just be sure to follow the directions carefully.
This is my go to recipe. Great directions and so delicious!
This really IS the best cheesecake! My aunt made a killer cheesecake. So good that every year my husband would ask her to make him one for his birthday. I wasn’t able to get my hands on her recipe so I went on a hunt for something like it. This is it! Now I have to make it for all holidays and every one either wants the recipe or wants me to make it for them! Thank you!