If you want the best cheesecake recipe, this is it! It’s silky, smooth, rich, and creamy. Even better, it’s fool-proof, so you’ll have the perfect cheesecake every time. You can even skip the water bath! Trust me, there’s nothing complicated about this recipe, and with all the tips and tricks in this post, you won’t have to worry about any cracks forming on your cheesecake.
Starting with a buttery graham cracker crust that goes all the way up the side filled with a thick and velvety cheesecake filling, this classic cheesecake is perfect for any occasion, from birthdays to holiday dinners to picnics. Everyone will love this tangy and flavorful cheesecake. In the mood for more cheesecake? I have a ton of tried and true recipes. Try my strawberry cheesecake recipe, blueberry cheesecake recipe, chocolate cheesecake recipe, and oreo cheesecake recipe!
What You Need to Make This Recipe
Graham cracker crumbs — you can make your own or buy them. If you are crushing your graham cracker crumbs, run them through the food processor for a fine crumb. You can crush the crackers with a rolling pin as well.
Butter — the butter helps binds the graham cracker crumbs together, so your crust holds together.
Cream cheese — for the best flavor, use full-fat cream cheese, not the spreadable type from a tub. Take the time to bring cream cheese to room temperature beforehand, as cold cream cheese will lead to a lumpy batter.
Eggs — the eggs give the cheesecake recipe its classic smooth and rich texture.
Sour cream — adding sour cream makes the cheesecake so much more soft, moist, and tender. It also gives the cake a delicious tangy flavor. Try my homemade sour cream if you forgot to buy some.
How to Make Cheesecake Recipe
1. Combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet. Bake for 10 minutes. Remove from the oven and let cool while making the filling.
2. Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
3. With the mixer on medium-low speed, add the eggs one at a time.
4. Stop and scrape down the bowl between additions.
5. Once the eggs are well combined, mix in the sour cream until well incorporated.
6. Bake for 15 minutes before reducing the oven temperature and continue baking for another 30 to 35 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days before serving.
Pro Tips for Making This Recipe
- Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
- When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
- Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
- Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
- An offset spatula is a great tool for this recipe as it helps get the top of the cheesecake super smooth before baking.
- Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the fridge if uncovered.
Frequently Asked Questions
How do I ensure my cheesecake doesn’t crack?
To prevent cracks, avoid overmixing the batter or mixing it at too high a speed in the mixer. Doing so will add too much air into the filling, leading to air bubbles that will rise to the surface and pop, marring the surface, or the cheesecake will rise too much and crack as it deflates.
Also, make sure your ingredients are at room temperature so they can easily combine without overmixing, and stop mixing when just incorporated. If your cheesecake cracks after cooling, it means you’ve rushed the cooling process. However, if your cheesecake somehow ended up with a slightly imperfect surface, simply add some toppings to cover it. It’ll still taste amazing.
How long does this cheesecake last?
This cheesecake lasts for around 4 days when stored properly. Make sure to refrigerate the cake covered with plastic or a lid so it does not take on any scents from the refrigerator.
Can I freeze this recipe?
The recipe freezes wonderfully. Feel free to freeze the entire cheesecake or just leftover slices. Wrap the cheesecake in multiple layers of plastic wrap before transferring it to a freezer-safe bag or container. Freeze for up to 3 months. Thaw the cake overnight in the fridge when ready to enjoy.
What are some tasty topping ideas?
This cheesecake recipe is absolutely delicious on its own, but I’ll never say no to some delicious toppings. Here are some of my favorites:
- Chocolate ganache
- Caramel
- Whipped cream
- Lemon curd
- Fresh fruit
- Berry sauce
- Apple pie filling
- Chocolate shavings or curls
If you love this recipe try these out!
If you’ve tried this Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cheesecake Recipe
Video
Equipment
- Electric or stand mixer
- mixing bowl
- 9 inch springform pan
- Baking Sheet
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (180g)
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 3 (8-ounce/227g) blocks cream cheese room temperature
- 1 cup granulated sugar (200g)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract (10mL)
- 3 large eggs room temperature
- ½ cup sour cream room temperature (120g)
Instructions
For the Crust:
- Preheat the oven to 350F.
- In a medium bowl, combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. (If your pan isn’t non-stick, you can lightly spray it with baking spray before adding the crumb mixture.) Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
- Bake for 10 minutes. Remove from the oven and let cool while making the filling.
For the Filling:
- Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
- With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
- Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days. (If refrigerating for several days, loosely cover after the cheesecake is fully chilled.)
- When ready to serve, run a thin knife around the outside of the cake. Release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.
Notes
- Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
- When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
- Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
- Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
- An offset spatula is a great tool to help get the top of the cheesecake super smooth before baking.
- Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the fridge if uncovered.
your recipe doesn’t match your video.. 4.5 blocks of cream cheese per video, 3 blocks per recipe.. sorry, I’m just insecure baker.
followed video and GREAT. just couldn’t print recipe
Look delicious, this will be my weekend plans! May I know the temperature for 8” pan? 🥲
10” is too big for my family. Thank you!
This was absolutely wonderful. The best cheesecake ever. I was wondering if you divided it into 4″ pans? Of so what to do suggest on temp and time. I love to make minis for my friends as gifts. Thank you for sharing your recipe. THE BEST!!!
This turned out to be delicious as n spite of all the mistakes I made. I left out ingredients and added them at the last minute. On top of that, when I was supposed to turn the oven down to 300 for forty minutes, I absent-mindedly turned the oven off, which I didn’t realize until the timer went off signaling the end of the 40 minutes. I turned it back on and let it bake for the full forty.
It was is not dense. It looked perfect and it tastes divine. The hardest part was waiting until the next day to cut it. I cannot wait to do it again and see how it tastes when I don’t screw anything up.
John, your cheese cake recipe is awesome and very easy to follow! The cheese cake I made using your recipe turned out so delicious! It was the best cheese I ever had, better than from a bakery. Thanks! The only thing I changed was the crust, I used my peach cobbler batter for the crust instead of Graham Crackers.
I have used so many other cheesecake recipes in the past and have HAD to top them because of cracks! This is the first time I’ve had a crack-free cake. I almost hate to top it because I want to show off it’s pristine top (haha). This makes a big ol cake but I’m so glad I followed the recipe to a T, because it turned out perfect!
Thanks I just made this as my first cheesecake ever. Now I’m scared to eat because I forget and left it overnight in the oven? Cooled at midnight then woke up at 9 am and placed in refrigerator.