This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
This is a make-ahead, freezer-friendly dessert that is well-loved by all of our family and friends. Watch the video tutorial and you will be a pro in no time!
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Watch the Cheesecake Recipe Video:
If you have never made a homemade cheesecake, you are in for a treat. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Top a slice with homemade Cherry Sauce or even Strawberry Sauce and it’s a winning combination!
About Cheesecake:
Cheesecakes are essentially rich cheese and egg custards baked over a graham cracker crust. It’s not technically a ‘cake.’ The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients: cream cheese, eggs, sugar, a bit of sour cream, and vanilla. The 3-ingredient crust is even easier.
Homemade cheesecakes are surprisingly easy to make and require very little active time. Your mixer does most of the work and the hardest part of the process is waiting for it to bake, cool, and chill overnight. It’s also one of the best parts about cheesecakes – they are a make-ahead dessert and also freeze well.
What Does a Water Bath do for a Cheesecake?
In searching for the perfect cheesecake recipe, we wanted to completely eliminate cracks, shrinkage, overbaking, and browning. We adapted our original (no water bath) Cheesecake recipe slightly, so if you enjoyed that one, you’ll completely fall in love with this one. Here’s why a water bath works so well:
- The center and edges of the cake cook at the same rate
- Steam moisture protects the top of the cake
- Gentle, even rise with minimal shrinkage and no more cracking!
- The cake is ultra-creamy all the way to the edges
- More forgiving and less likely to overbake
Our Favorite Cheesecake Crust:
A cheesecake crust is easy peasy with only 3 ingredients: graham crackers, sugar, and butter. You can pulse the crumbs in a food processor or blender, or put them in a sturdy Ziploc bag and roll with a rolling pin until fine crumbs form. They are also sold as crumbs to save time.
- Combine crumbs together with melted butter and sugar and stir until moistened.
- Press the crumbs into a 9″ springform pan, going up the sides slightly.
- Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
Tips for Making the Best Cheesecake:
Our best tip is to not rush the process of making or cooling the cake. Each step is important for making the perfect cheesecake. Read through this advice before starting your cheesecake and be sure to watch the video tutorial.
- Make sure cream cheese is at room temperature so you don’t end up with lumps of cream cheese.
- Beat cream cheese and sugar until completely smooth. This step is your last chance to ensure a smooth batter.
- Use the paddle attachment to avoid over-mixing.
- Scrape the sides of the bowl and the attachment frequently to ensure the mixture is smooth.
- Reduce speed when adding eggs.
- Bake until the cheesecake looks set and the center wobbles slightly when you tap the pan.
- Always chill your cheesecake before serving, or it will be soupy in the center.
How to Bake a Cheesecake in a Water Bath:
- Boil a pot of water. Boil more than you think you’ll need to ensure you have enough.
- Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides).
- Fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising and to block any boiling water from splashing into the pan (don’t worry if a little water gets in).
- Pour cheesecake filling into the foil-lined springform pan and place into a deep roasting pan. Fill with 1 1/2 to 2″ with water. It should be about halfway up the side of the springform pan.
Safety Tip: Use oven mitts to transfer the roasting pan in and out of the oven for safety and transfer slowly to avoid sloshing.
Pro Tip: How to Cut a Cheesecake:
Cheesecakes can get ugly fast if cut the wrong way. To get clean professional looking slices, dip a long knife into very hot water (I pour hot water in a tall mason jar). Once the knife warms up, wipe with a paper towel and slice through the cheesecake. For best results, dip and wipe your knife between slices.
Our History with Cheesecake!
We are major cheesecake fans over here. For years, we have perfected our cheesecake recipes with everything from No-bake Cheesecake to Mini Cheesecakes and even Pumpkin Cheesecake.
Print the Recipe below then head to the grocery store to stock up on ingredients. This is bound to become your new favorite Cheesecake Recipe!
Perfect Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese, room temperature (4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
How to Make Cheesecake Crust:
- Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
- Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350˚F for 8 minutes then cool to room temperature.
- Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
How to Make Perfect Cheesecake:
- Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
- Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2" to 2" of water).
- Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
- Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap, being careful that it doesn't touch the surface, and chill in the refrigerator overnight to fully set before slicing.
Notes
Nutrition Per Serving
Filed Under
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We can’t get enough of this classic cheesecake recipe. It bakes up beautifully and you can’t beat the flavor and creamy whipped texture. Make this and you will get recipe requests.
Hi Natasha, can I bake this using a 6-inch tin can? If yes, how long should I bake this for? Thanks!
Hello there! I imagine that will work but you have to make some adjusments with the baking time. Start by checking the cheesecake around 40-45 minutes into baking.
Amazing! I’ve made this several times and it is absolutely the best cheesecake recipe I’ve found. I’ve even tweaked it a bit to make a lemon version and was given RAVE reviews Thank you.
In answer to another comment, I’m also at high altitude and don’t change anything. I cook it for 65 minutes and then, trust the process.
Thank you so much for sharing that with us, Angela!
Do you happen to know what, if any, adjustments would need to be made for high altitude. We recently moved and I’m just getting the hang of baking at the higher altitude
Hello there! I have not tested this in high altitude but this post regarding high altitude baking should be useful for you.
Love this cheesecake, I make it for all occasions, even on the occasion I just want some cheesecake 😋 the only question I have is in regards to the nutrition. I see the stats per serving, but how many servings are there?
Hi Bill! I’m so happy to hear you love this recipe. At the top of the recipe card, you’ll see the number of servings listed. It serves 12 slices, one slice is a serving.
Love your recipes!!!! Every single recipe I’ve tried from the thanksgiving turkey to now this cheesecake have being a hit with family and friends!!! 🙏
Now my question is, Can this cheesecake be frozen?
Hi Elizabeth! Yes, it does freeze well! Wrap it in plastic wrap then a layer of aluminum foil. You can place it in an airtight container too for extra protection.
Made the recipe as is and it was wonderful! I was wondering if I could add Oreos to this recipe the next time I make it for my daughter’s birthday. Also, I bought your cookbook and cannot wait to try out the recipes.
Hi Jean! Thank you so much for purchasing my cookbook. I’m glad you love this recipe. I have not tested any add ins to know if any adjustments are needed.
Amazing recipe! Made it for a group and even people who don’t like cheesecake (myself included) loved it. You MUST use the extra wide aluminum foil though. The first time I made it, I used regular aluminum foil and it leaked even though I used about 8 sheets. I made it the second time with the extra wide.
I’ve made the this recipe about 10 times and it’s always perfect!
So happy you’re loving it, Parker!
I love all your recipes! Had a question about this cheesecake recipe, can this same recipe be used for mini cheesecakes?? I know you already have a mini cheesecake recipe but wondered why the 2 recipes are different? Thank you?
Thank you! I’m so glad you’re enjoying them. I bet you can do mini cheesecakes from this recipe but with some minor adjustments. I would adjust the baking time to 18-22 minutes at 325°F (163°C).
I’ve made this several times and it is always a big hit. My husbands very favorite. Oddly, today the top is getting really dark. Yes I did the usual boiling water. Perhaps I have it a notch too high in the oven. Can’t think of anything else it could be. Wish I could put a piece of foil on it but I’m afraid to open the oven.
I’ll make it again in the future but be sure to lower the rack??
Hi Debbie! Yes, the position of the rack could definitely cause it to burn on top if it’s too high. I would also encourage the use of an Internal oven thermometer (amazon affiliate link) to verify the temperature of your oven too.
Can I use Greek yogurt to replace the sour cream?
Hello! I think it’s a good substitute since it has a similar creamy texture. We’d love to know how it goes if you try that!
This is now my husband’s absolute favorite. I bake it for his birthday every year. I also make it for him on Valentine’s Day. He’s always trying to come up with more reasons for me to make it! It truly is perfect!
My daughter also requested it on her birthday this year ❤️
Hi Betina! That’s so wonderful to hear. I’’may so happy this is being enjoyed.
Hi Natasha
Thanks to all of your amazing recipes i feel like im a pro. Could I replace the graham cracker cookies with biscoff cookies? Would I still have to add the sugar?
Thanks in advance.
You’re so welcome! I think that replacement will work! Make sure to crush them finely in a food processor or with a rolling pin to get a crumb-like texture. I’m not sure about the sugar but you can try it with less sugar first.
Hi Natasha. The written recipe says 1/2 Tbsp of vanilla but I noticed in the video you say 1 1/2 Tbsps. Can you confirm which is correct? Thank you!
HI Angelina, in the video I said 1 1/2 teaspoons which is equal to 1/2 Tbsp. For reference 1 Tbsp = 3 tsp. Sorry for the confusion there, but it is the same amount. I hope you love the cheesecake!
The cheesecake is beautiful but I’m worried the crust is going to be soggy. I just took it out of the foil after 45 minutes. My water bath appears to have leaked into my cheesecake as there is water in my foik. Any advice? Will freezing help? Thanks!
Hi Amelia! I’m so glad the cake looks beautiful! Oh on, you can definitely try to salvage it as long as too much water didn’t get in. I would carefully remove the cake from the pan and scrape any of the wet crust off with a knife or spoon and bake it without a water bath for about 15 minutes or so to help the crust set. Note, if you are missing a lot of crust, you can add more crust mixture (however much you need) and press it into the cake form then add the rest of your cheese cake and bake that way. I haven’t had this experience but its the best way I can think of salvaging it. I hope this helps.
Wow! I’m not a baker. but I now am always asked to bake & bring to Birthday and holiday pa. It’s so light , so much flavor. Very creamy rich , it not to sweet. I was at first about the water bath. Just take your time when preparing it all. I am now making again for Thanksgiving. With the blueberry sauce.
That’s wonderful! I’m so glad it’s a hit!
I haven’t even tasted it yet but it’s already burnt on the top after the initial 15 minutes at 450. Followed directions to a T to not mess this up but now I’ll be I’m presenting a burnt cheesecake for Thanksgiving. Not such a perfect recipe
Hi Bethany, did you add the hot water around the cheesecake? That is key to ensuring the cheesecake doesn’t take on color. It also helps prevent cracks so it is super important for a perfect cheesecake. Also, make sure you are baking on regular bake mode and not convection. If using convection, you need to reduce the temperature by 25 degrees F. I hope that helps for next time. There is a nice way to cover a top that is darkened though – you might try decorate it like we did Lemon Cheesecake or Raspberry Apricot Cheesecake.
Hi! Love this recipe but I had the same issue with the top getting golden brown. I have it in a water bath too. Not sure what I did wrong.
Hi Kathy, were you using conventional oven settings or convection? If convection, you would want to reduce the temperature by 25 degrees F. Also, make sure the water is hot when adding to the pan so it creates steam in the oven which helps to prevent browning. Lastly, make sure the cheesecake isn’t too high up in the oven. Set the racks in the oven so the cheesecake is centered in the oven when baking.
I absolutely love this cheesecake!! I was also wondering – if I were to add in different flavors such as pumpkin, how would I do that? Would I need to convert anything?
Hi Emma. I have not tried modifying this cheesecake to be able to provide those instructions. I have a recipe forPumpkin cheesecake here.
Hi Natasha, instead of a springform pan can i make this in ramekins ? obviously it will be a shorter baking time.
I have not tested that but I imagine that will work! You might want to adjust the baking time since it will cook faster.Hope you enjoy it!