The Best Cheesecake Recipe
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Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time.
It’s no secret, I love cheesecake. Who doesn’t? I love the process of making it.
But, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce.
Nutella cheesecake is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this cappuccino cheesecake and butterfinger cheesecake a try!
I often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection.
I’ll discuss each little step, every ingredient, and how to avoid those pesky cracks.
Why this cheesecake recipe works
- Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most.
- My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking.
- A low baking temperature and water bath are used to create the creamiest texture you’ve ever had.
Ingredients
- Graham crackers: The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also.
- Sugar: Granulated white sugar is in the crust and the filling.
- Butter: Melted butter is the “glue” the holds the crust together.
- Cream cheese: Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers.
- Sour cream: Heavy cream or plain Greek yogurt work for this recipe also.
- Vanilla extract: Choose a high-quality pure vanilla extract.
- Eggs: Give a smoother texture.
How do you make a cheesecake from scratch?
The most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.
Personally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”.
If you want to reduce calories, try making mini cheesecakes instead. This way you can easily control the portion size.
Step 1: Make the crust
Combine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand.
Press the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust.
Bake the crust for about 10 minutes then let it cool completely before adding the filling.
Step 2: Make the filling
This recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs.
Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture.
I also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added.
Excess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top.
Use stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.
Scrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined.
Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.
Pour the batter into the cooled crust.
Step 3: Prepare a water bath
A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky.
I get so many emails from people who ruined their cake because water seeped into the pan.
The trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil.
For an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan.
Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven.
Use this free download to get a printout of how to properly use a water bath and prevent leaks.
Step 4: Cook and cool
Always cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through.
And cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven.
Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour.
Remove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature.
Always plan ahead
Cheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way.
So be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon.
If you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had!
Tips for making the best cheesecake recipe
- Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.
- Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula.
- For the creamiest texture, be sure to use a water bath.
- After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour.
More homemade cheesecake recipes you’ll love
- Sopapilla Cheesecake
- Oreo Cheesecake
- No-Bake Cheesecake
- Strawberry Cheesecake
- Triple Chocolate Cheesecake
The Best Cheesecake Recipe
Ingredients
For the Crust
- 2 cups (198 g) graham cracker crumbs, about 16 whole crackers
- ¼ cup (50 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake
- 32 ounces (908 g) cream cheese, softened
- 1 ⅓ cups (267 g) granulated sugar
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
Instructions
Make the Crust
- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the Cheesecake
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
Notes
- You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.
- Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
- Prevent a soggy cheesecake! Read my helpful tips for a leakproof water bath.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi! I tried the recipe and the taste of the filling is amazing however I have issues on the firmness of the cream. My result was that it was not firm enough to hold on its own when I slice it. I’m not sure what I did wrong through out the process.
It sounds like you didn’t bake it long enough or let it refrigerate long enough. It needs to bake for 1 hour, OR until the edges are set and the center is slightly jiggly. This could vary depending on your oven. The edges should feel firm to the touch before you turn the oven off. Get an oven thermometer to make sure your oven temperature is accurate. And the cheesecake must chill for at least 4 hours but overnight is best.
I want to give this as a gift. I have it refrigerating overnight now. Is this cheesecake transferable into another container, like a cake box? Will it hold its shape once out of the springform pan? How can I safely move it to the box without it falling apart?
You can easily transfer it to a container or serving platter by gently sliding a spatula under the cheesecake to loosen it from the pan. After that, you should be able to slide it right off the base of the springform. Just go slow and the cheesecake shouldn’t transfer nicely.
I seen other recipes where they used non stick spray and parchment paper in the springform pan. Is this necessary? I want to make sure my cheesecake comes out good with no sticking…I’m excited to try this recipe!
Nope, that’s not necessary. I’ve never done that. I just line the inside bottom with a piece of foil then use a spatula to loosen it and slide it onto a serving platter. It’s really up to you though. If you usually make cheesecakes with a piece of parchment paper, go for it!
Yikes! I didn’t see any mention in the recipe about having a layer of tinfoil inside the bottom. I’m just waiting for the cheesecake in the oven, and I really hope it turns out okay for my moms birthday tomorrow!
Your cheesecake will be just fine. It’s not necessary to line the inside bottom unless you really want to. (I line all my pans out of habit and for easier cleanup.) Hundreds of people have made this recipe as it is written and have had success.
I seen other recipes where they used non stick spray and parchment paper in the springform pan. Is this necessary? I want to make sure my cheesecake comes out good with no sticking…I’m excited to try this recipe!
Hi…..
Made this cheesecake this AM, exactly following recipe. Baked in water bath for 1 hour 6 minutes , then left in oven 55 minutes….cooked on counter. It looks perfect! ! No browning on top or any cracks present. Just placed in refrigerator until tomorrow night’s Maundy supper/service at church. Will serve with strawberry topping. Am delighted to find such a nice cheesecake to bake. Just know it’s going to taste great and look good.
It’s a great recipe. Enjoy!
Hey Jen!!
Is there any way cream cheese be made at home, because it is not available where I live.
I tried a couple of Cream cheese resipes from the internet, but they dint seem to work.
I have no idea. I’ve never looked into making it myself.
You can find cream cheese starter cultures online. I get my cheese cultures from Cultures for Health. Ricotta cheese can also be used as an alternative to cream cheese.
Hi there, from the reviews this cheesecake appears to be a hit. I’m thinking I’ll make it for my hubbys birthday and am wondering if I can split the recipe in half and use a 6” springform pan? Or a 4”? What would work best? Any tips?
That should work out okay. I believe half the batter will fit in either pan. Of course, the 6-inch pan will leave with a cheesecake that isn’t as tall as the 4-inch pan. Keep an eye on it while baking because the bake time will most likely need to be reduced by a few minutes.
What size of springform pan is used for this recipe ? How tall is it?
It’s just a regular 9-inch springform pan. This is the one I use: Springform Pan. That’s an affiliate link.
I made this for my Mom’s birthday. Cheesecake is her traditional birthday dessert because my dad and all of my siblings could make it from a box mix without messing it up. For her 70th I thought I better upgrade . ? It was delicious and creamy – I added the cherry pie filling for some nostalgic throwback to the original “recipe“. However – I did bake it for nearly 15 additional minutes than called for before letting it rest in the oven for an hour.
So glad to hear this, Anna! And happy birthday to your mom!!
I love this cheesecake recipe. Every time I make it, it’s gone in less time than normal cake.
I can’t help but wonder if there’s a chocolate version of this recipe? If so, I’d love to try it. ^^
I’ve made this over ten times now and I am convinced this is the BEST cheesecake I’ve ever had! I get requests over and over again for this! Thank you from Alabama!
It’s my favorite recipe! I’m thrilled to hear you enjoyed it.