A classic cheesecake recipe that’s creamy, rich, and irresistibly delicious — without the hassle of a water bath! This recipe uses a unique baking method that guarantees no cracks, so you’ll get a picture-perfect dessert every time. With its velvety texture and foolproof technique, this cheesecake is sure to be your new favorite.
First posted in 2014, this cheesecake recipe has been beloved by thousands for years. We are confident that you’ll love it too!
Absolute 100% perfection. Best cheesecake I’ve ever had!
JORDAN
My family tends to disagree about a lot of things, but one thing we all agree on is that dessert is a necessity. We all love chocolate: chocolate cake, fudge pie, brownies…bring it on!
And everyone loves cheesecake. If we all go out to dinner, it’s not uncommon for us to end up at the Cheesecake Factory for dessert, and everyone orders something different, which is great because we get to sample each other’s — except for Brian, who doesn’t share.
A tall and creamy cheesecake is a great dessert if your family has different tastes because you can dress it up with toppings geared to please everyone, and you can make the cheesecake several days before you need to serve it.
I usually include a fruit-based topping like raspberry sauce, my husband’s favorite caramel sauce, or this chocolate ganache, all of which work perfectly with this classic cheesecake recipe.
Why this recipe is the best cheesecake
TASTE: The creamy texture and the amazing flavor of this cheesecake will have your guests asking for seconds. We use more graham cracker crumbs because we like a taller and slightly thicker crust to increase the ratio of crust to cheesecake. It’s so delicious!
EASY: Making homemade classic cheesecake sounds daunting, but it’s one of the easiest desserts to make, especially with this simple recipe. Everything mixes together quickly, and then you bake and chill. And you do not need to use a water bath!
We place a large roasting pan filled with water underneath the cheesecake, and the moisture from this, along with our mixing and baking method, results in no cracks EVERY TIME.
MAKE-AHEAD: You can make this cheesecake a couple of days before you want to serve it. It can be stored in the refrigerator — or, if you need to make it several days in advance, this cheesecake freezes well.
I hope you make this recipe. I think you’ll love it!
Cheesecake ingredients
You could call this a Kraft Philadelphia cheesecake because that’s the only brand of cream cheese I will use. I do not recommend store-brand cream cheese for this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
Graham cracker crust
- Graham cracker crumbs
- Granulated sugar
- Light brown sugar
- Pinch of salt
- Unsalted butter, melted
Cheesecake filling
- Full-fat cream cheese(five 8-ounce blocks)
- Granulated sugar
- Whole large eggs
- Large egg yolks
- Full-fat sour cream
- Fresh lemon juice
- Pure vanilla extract
- Pinch of salt
How to make cheesecake
For best results with this classic cheesecake recipe, you’ll need a stand mixer, although if you don’t have one, you can use a hand mixer; it will just take a bit longer. The key is mixing the cream cheese until all of the lumps are out.
- Make the crust. Combine graham cracker crumbs, white and brown sugars, a pinch of salt, and melted butter until well-mixed and moistened. Press the crumbs into the pan and bake for 10 minutes. Remove from oven and set aside to cool to room temperature.
- Prepare the oven. Place a large roasting pan filled with water on the bottom shelf of the oven. (This is what I do in lieu of a water bath, and my cheesecake never cracks!)
- Make the cheesecake filling. Mix the cream cheese, then add the sugar and mix again. With the mixer on low, add the sour cream, lemon juice, vanilla, and salt. Continue mixing until well blended, scraping the sides and beaters often. Add the eggs to a small bowl and lightly beat with a fork, then add to the batter. Mix in the eggs just until blended.
- Bake the cheesecake. Pour batter into the cooled crust. Bake at 400 for 10 minutes. Reduce oven to 225. Bake for 1 hour and 30 minutes.
- Resting time. Turn the oven off and let the cheesecake sit in the oven with the door closed for 30 minutes. Then, open the door slightly and let the cheesecake sit in the oven for another 30 minutes.
- Cool and chill. Remove the cheesecake from the oven and cool at room temperature for 2-3 hours until completely cooled. Cover and refrigerate overnight before serving.
This cooking technique, slightly adapted from Ina Garten’s raspberry cheesecake recipe, is probably another reason this cheesecake doesn’t crack. After the cheesecake has baked for the recommended time, Ina says to leave it in the oven with the door slightly open and the heat off.
Your cheesecake may still be a little jiggly in the center, but it will firm up as it sits in the refrigerator.
For an even easier recipe, try our simple Chocolate Chip Cheesecake.
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Classic Cheesecake Recipe
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- Pinch of salt
- 10 tablespoons unsalted butter, melted
Filling
- 2 ½ pounds full-fat cream cheese, room temperature (5 8-ounce bricks)
- 1 ½ cups granulated sugar
- 5 whole large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup full-fat sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350.
Crust
- Spray a 9-inch springform pan lightly with cooking spray and line the bottom with parchment paper.
- In a medium-sized bowl, combine graham cracker crumbs, white and brown sugars, pinch of salt, and melted butter until well mixed and moistened. Using a flat measuring cup or glass, press the crumbs into the pan and up the sides.
- Bake for 10 minutes. Remove from oven and set aside to cool to room temperature.
- Raise oven temperature to 400.
Filling
- Place a large roasting pan filled with water on the bottom shelf of the oven. (This is what I do in lieu of a water bath, and my cheesecake never cracks!)
- With mixer on medium to medium-high beat the cream cheese for a couple of minutes, then add the sugar and beat for 5-8 minutes, until light and there are no visible lumps. Scrape the bowl and beater frequently.*
- With mixer on low, add the sour cream, lemon juice, vanilla, and salt. Continue mixing until well blended, scraping the sides and beaters often.
- Add the eggs to a small bowl and lightly beat with a fork. Add the lightly beaten eggs a little at a time, just until blended.
- Pour batter into the cooled crust. Bake at 400 for 10 minutes.
- Reduce oven to 225. Bake for 1 hour and 30 minutes.
- Turn the oven off and let the cheesecake sit in the oven with the door closed for 30 minutes. Then, open the door slightly and let the cheesecake sit in the oven another 30 minutes. The cheesecake may still appear slightly jiggly but will set as it rests in the refrigerator.
- Remove cheesecake and cool at room temperature for 2-3 hours, until completely cooled. Cover and refrigerate overnight before serving. The longer your refrigerate the better the texture will be.
Notes
- Scrape the bowl and beater frequently to ensure all the cream cheese is thoroughly blended and there are no lumps, because cream cheese lumps will not melt in the oven.
- Place the springform pan on a baking sheet just in case of any drips.
- This is a great make ahead recipe. You can make the cheesecake several days in advance of when you need to serve it.
Nutrition
Update Notes: This post was originally published on February 10, 2014, and on December 15, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
Tips and questions
Our best tips for traditional cheesecake
- Be sure your ingredients are at room temperature. This will help ensure the cream cheese has no lumps, and you have a nice, smooth batter.
- Scrape the sides and beaters frequently. Lumps of cream cheese will stick to the side of the bowl and can end up in your batter.
- Use the roasting pan filled with very hot water to prevent cracks in your cheesecake. I’ve tried the water bath, but it’s a pain to deal with. It occurred to me that my cream cheese pound cake recipe calls for a bowl of water to be in the oven while baking, and that could work for the cheesecake, too — and it does!
- While you do need to mix well enough to eliminate any lumps, you don’t want to overmix this batter. Don’t whip the cream cheese on high. Too much air will cause air bubbles, and that can cause cracks.
- For this same reason, we lightly beat the eggs with a fork before adding to the batter and then mix just until they’re blended in.
- Use a flat measuring cup or glass to smooth the graham cracker crumbs in the pan before baking.
Common questions
How do you remove the cheesecake from the springform pan?
We like to place our cheesecake on a pretty cake stand or platter when serving. To help, spray the springform pan with non-stick cooking spray and then line the bottom with parchment paper. When you remove the cheesecake from the freezer, it will be very firm.
You can then use an off-set spatula to carefully slide between the parchment and the pan bottom. The cheesecake should lift right off, and then you remove the parchment paper and place it on the platter.
How do you freeze cheesecake?
Don’t add any toppings before freezing.
If you want to completely remove the cheesecake from the pan, follow the instructions above. Once the cheesecake has cooled in the refrigerator and you remove it from the pan bottom, slide it onto a plate or parchment-lined cardboard. Wrap it well with plastic wrap and then aluminum foil.
Freeze the cheesecake for up to three months.
How long does cheesecake last in the fridge?
Homemade cheesecake has no preservatives, so it’s best consumed within 5-7 days. Share it or freeze it!
Is cheesecake gluten-free?
The cheesecake filling is typically gluten-free (this recipe is), but the graham crackers are not. However, you can buy gluten-free graham crackers. I did this one year for my mother and no one could tell the difference. It was delicious!
How to tell if cheesecake is done?
Use the jiggle test: When the cheesecake has a slight jiggle in the center but is set around the edges, it is considered done. For this recipe, you’ll have a little bit more of a jiggle until after the resting time in the oven. As long as your oven is calibrated correctly, the timing of this recipe should yield the best results.
