Best Cheesecake Recipe

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!

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).

The BEST Cheesecake Recipe

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required!Be sure to check out my step-by-step video below the recipe!

Prep: 20min

Total: 455min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 500 kcal, Carbohydrate 32 g, Protein 8 g, Fat 36 g, Saturated Fat 22 g, Cholesterol 179 mg, Sodium 450 mg, Fiber 1 g, Sugar 24 g, unSaturated Fat 4 g

Ingredients:

• 1 ½ cups graham cracker crumbs ((170g))
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar ((can substitute white))
• 7 Tablespoons butter (melted)
• 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)

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.’, ‘name’: ‘Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-0-2’}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Cheesecake’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add sugar and stir again until creamy.’, ‘name’: ‘Add sugar and stir again until creamy.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.’, ‘name’: ‘Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. 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.’, ‘name’: ‘Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. 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.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from oven and allow to cool on top of the oven³ 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.’, ‘name’: ‘Remove from oven and allow to cool on top of the oven³ 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.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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!’, ‘name’: ‘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!’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-7’}]}

The Best Cheesecake

We’ve created the cheesecake of your dreams – rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Total: 0 10h30min0

Yield: 8 to 10 servings

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 656, Fat 46g, Saturated Fat 26g, Carbohydrate 52g, Fiber 0g, Sugar 47g, Protein 9g, Cholesterol 204mg, Sodium 443mg

Ingredients:

• 6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs (see Cook’s Note)
• 2 tablespoons sugar
• Pinch fine salt
• Four 8-ounce packages cream cheese, at room temperature
• 2 cups sugar
• 1 cup sour cream
• 2 tablespoons pure vanilla extract
• 4 large eggs, at room temperature

Instruction:

1. Position a rack in the middle of the oven and preheat to 325 degrees F.
2. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
3. Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
4. For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
5. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
6. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

Classic New York Cheesecake

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Prep: 30min

Total: 2h25min

Yield: 8 to 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, Saturated Fat 24 g, unSaturated Fat , Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

Ingredients:

• 1½ cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• ⅛ teaspoon salt
• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon
• 2 teaspoons fresh lemon juice, from 1 lemon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
• Berry sauce, for serving (optional)

Instruction:

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
9. Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

The Best New York Cheesecake Recipe | Emojoie Cuisine

FAQ

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