Cheese Cake 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’}]}

Easy Cheesecake

Never mind the sour cream, farmer’s cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious, easy cheesecake recipe has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT’S easy! Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in “tips,” below.

Prep: 12min

Total: 1h42min

Yield: 8 to 10 servings

Nutrition Facts: servingSize [‘1 large slice’, ‘165g’], calories 472 calories, Carbohydrate 46g, Cholesterol 129mg, Fiber 1g, Protein 7g, Sodium 323mg, Sugar 35g, Fat 30g, Saturated Fat 16g, Trans Fat 1g

Ingredients:

• 1 1/2 cups (143g) graham cracker crumbs 9 to 10 whole graham crackers crushed
• 1/4 cup (28g) confectioners’ sugar
• 6 tablespoons (85g) butter melted
• 1/8 teaspoon salt
• two 8-ounce packages (452g) cream cheese at room temperature
• 2/3 cup (133g) granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract

Instruction:

Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F., To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides., To make the filling: Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature., Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust., To bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center., Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it., Serve cheesecake in wedges, with fresh fruit if desired. , Storage information: Store any leftover cheesecake in the refrigerator for several days; freeze for longer storage.

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.

Best Classic Cheesecake Recipe

Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Prep: 45min

Total: 7h45min

Yield: 12

Ingredients:

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 5 Tablespoons (71g) unsalted butter, melted
• four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional, but recommended)
• 3 large eggs, at room temperature

Instruction:

1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
2. If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
4. Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
5. Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
7. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Light and Creamy Cheesecake Recipe