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.

A slice of cheesecake topped with fresh berries and a fork taking out a bite.

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.
slice of cheesecake topped with fresh berries on a white plate

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.

Process shots for making cheesecake crust

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.

Process for making the best cheesecake filling

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.

The best cheesecake slice on a plate with a fork taking out a bite.

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

A slice of cheesecake topped with fresh berries and a fork taking out a bite.
4.64 from 245 votes

The Best Cheesecake Recipe

Learn how to make the best cheesecake with this melt in your mouth recipe! 
Prep Time :1 hour 25 minutes
Cook Time :1 hour 17 minutes
Additional Time :4 hours
Total Time :6 hours 42 minutes
Servings :12
Author :Jen Sobjack

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.

Video

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

Serving: 1sliceCalories: 529kcalCarbohydrates: 42gProtein: 8gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 155mgSodium: 357mgPotassium: 172mgFiber: 0.5gSugar: 33gVitamin A: 1360IUVitamin C: 0.2mgCalcium: 114mgIron: 1mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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Recipe Rating




284 Comments

  1. Charlotte says:

    I made this cheesecake! AMAZING!!!! I did put it in a water bath and it was still amazing!

    1. Jen Sobjack says:

      That’s so wonderful to hear! Thanks, Charlotte!

  2. Hi, I am thinking of making your recipe for a ocean-themed 50th birthday party. I would like to dye the cheesecake blue (for water … crust being sand, etc.). Do you think it will work? I will be using gel food coloring.

    1. Jen Sobjack says:

      I’ve never added food coloring to cheesecake but I image it would be fine to do.

  3. 5 stars
    I made this for my son’s 19th birthday, and it came out beautifully with no cracks eve though I forgot to reduce the temperature to 300. It’s just yummy! That was two weeks ago. Imagine that I’m making it again for his graduation from trade school with highest honors. I did find a shortcut…my springform fits in a large glass pie plate which successfully prevented water from leaking in without the expense of foil or a bag (necessity is the mother of invention. Thank you so much for the many tips and explanations…nobody else warn that over-beating eggs can cause cracks, just too fast cooking or too fast cooking. I truly appreciate the wonderful receipt and the excellent instructions. I’ve never posted kudos on a receipt in my life…they’ve typically failed to give this girl enough detail to succeed. Thank you!m Jen!!! ?

    1. Jen Sobjack says:

      That’s fabulous! I’m so happy the cheesecake was such a success. It’s definitely one of my very favorite recipes!!

  4. 5 stars
    I made this for my son’s 19th birthday, and it came out beautifully with no cracks eve though I forgot to reduce the temperature to 300. It’s just yummy! That was two weeks ago. Imagine that I’m making it again for his graduation from trade school with highest honors. I did find a shortcut…my springform fits in a large glass pie plate which successfully prevented water from leaking in without the expense of foil or a bag (necessity is the mother of invention. Thank you so much for the many tips and explanations…nobody else warn that over-beating eggs can cause cracks, just too fast cooking or too fast cooking. I truly appreciate the wonderful receipt and the excellent instructions. I’ve never posted kudos on a receipt in my life…they’ve typically failed to give this girl enough detail to succeed. Thank you!m Jen!!! ?

  5. Katliyn Weathers says:

    5 stars
    A very velvet smooth texture

  6. Katliyn Weathers says:

    5 stars
    A very velvet smooth texture

  7. Celeste Sawtelle says:

    for the hour the cheesecake is left in the turned-off oven, do I close the oven door or leave open??

    1. Jen Sobjack says:

      Leave the door closed for that last hour.

      1. Hello! May i ask you if you have an electric oven? My oven is electric and when I turn it off the fan turns on to take out the hot air. Does it matter or is the same?
        Your recipe looks great can’t wait to do it tomorrow and taste it!

      2. Jen Sobjack says:

        I have an electric oven but there’s no fan that sucks out heat when the oven is turned off. Is there no way for you to turn the fan off? I know convection ovens have fans that run while the oven is on and there’s a button to turn off the convection setting which is recommended for baking.

  8. This is the best cheesecake! Your directions were spot on. I want to make a lemon cheesecake how would I incorporate lemons? THanks

    1. Jen Sobjack says:

      I’m so happy to hear you love the recipe so much! I haven’t made this recipe as a lemon cheesecake before but I’m thinking you can add about a tablespoon of lemon zest and 1/4 to 1/3 cup of lemon juice. Since the eggs go in last, you can a little zest and juice at a time and taste as you go until you get the desired amount of lemon flavor. Then add the eggs and bake it.

  9. Hi Jen
    Made my 1st chessecake yesterday & water leaked in past the foil. So I bought a round deep dish pizza pan to put the springboard pan in. Then will put the deep dish pizza pan into a larger pan & will put water in that larger pan. Thus keeping my cheesecake safe from getting wet (since it will be in a ‘boat’ so to speak). Will this work? I read above your suggestion to a commenter you can put large pan of water on lower rack so it creates humidity in the oven, so I am thinking (hoping) this will work too???
    Trying your recipe for my next cake, adding 2tbsp of flour to it. Is flour & corn starch the same effect for texture (1 better than the other)?
    Thank you for your advice

    1. Jen Sobjack says:

      I haven’t tried the water bath this way but I’m assuming it will work okay. I like to set my cheesecake pan inside a large oven bag with the sides rolled down. I do this will all my cheesecakes to prevent water from leaking in. There’s also a free download in the recipe post with instructions on how to do this method. I’m not a fan of adding flour to cheesecake as it completely changes the texture and I’ve never used cornstarch in a cheesecake before so I can’t say if one way is better than the other.

      1. Thank you for your response. I will let you know how the technique of the “boat” works. If it doesn’t, then I will do the large bag trick.
        Firmer texture vs creamy w the flour, gotchya, thanks.

  10. Hi, I’m thinking of doing this cheesecake but I want to do it with cornstarch. If I add some to the original recipe will it be ok?

    1. Jen Sobjack says:

      Adding cornstarch will definitely change the texture of the cheesecake and make more firm than creamy.