Today, I’m thrilled to share my go-to cheesecake recipe, a creamy, classic dessert that brings joy to any table. I first published this back in 2018, and since then, I’ve added new photos, a few more success tips, and detailed info based on what really worked. It’s simple, yet delivers perfect results every time—no water bath needed. Instead, you get a smooth, rich texture, served on a crisp, homemade graham cracker crust, paired with a buttery filling that’s impossible to deny.
In today’s post, I’ve included a full how-to, with a step-by-step video placed right beneath the recipe, so you can check your progress visually. Whether you’re baking for the first time or your fiftieth, the important thing is to follow the rhythm—from the very first step, stay patient, use a steady oven temp, and enjoy the process. I still remember how it changed my life when I managed that flawless finish; the decadence was real, and the satisfaction of a bite that delivers the best flavor stayed with me.
The Perfect Cheesecake Recipe
Baking a classic cheesecake was a long time coming for me, full of testing and variations to balance the ingredients like cream cheese, eggs, sugar, sour cream, vanilla, and salt. My recipe isn’t as dense or heavy as a New York cheesecake, but it’s still rich, creamy, smooth, and thick with a velvety texture. Using a springform pan helps avoid leaks and keeps the surface crack-less. Though many recommend a water bath, I’ve found it largely unnecessary when you cook at a low temperature and follow simple tricks. This lets you skip the hassle and achieve perfection every time without a flop or cracking.
This recipe is simple yet special. Unlike a No-Bake Cheesecake or cakes like Pound Cake, Chocolate Cake, and Carrot Cake, this cheesecake’s charm is its creamy ivory look and lack of chunks, swirls, or sprinkles—just pure decadence. I often think about how Chandler and Rachel would love this since it tastes exactly like the stolen cheesecake from their story—smooth, luscious, and unforgettable. The key is knowing when it’s done—not under-baking or over-baking—which comes from experience and smart tips.
Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)
Use room temperature ingredients
For the best cheesecake, always let cream cheese and other ingredients come to room temperature before you begin making it. This process ensures all ingredients get along well, which will avoid lumps and provide your cheesecake with a creamy, smooth texture. From my experience, this simple habit ensures the desired result every time, making the cheesecake taste better and look perfect without any bumps or unevenness.
Take it Easy on the Eggs
When you’re making a cheesecake, it’s crucial to take it easy on the eggs. Over-beating your eggs can easily ruin the whole texture and even cause unsightly cracks in your dessert. To avoid this, I always recommend lightly scrambling the eggs before adding them into your batter. This simple step helps prevent the texture from turning out too dense or clumpy. When mixing, keep your mixer on low speed and gently stir until everything is combined. Make sure to stop between additions and scrape the bottom and sides of your mixing bowl for even mixing. This process is quick but incredibly important to get a smooth, crack-free cheesecake. Remember, the key to a perfect cheesecake is in the gentle handling of the eggs — it’s one of those little things that makes a big difference!
Don’t Open the Oven!
When baking a beautiful cheesecake, it can be really tempting to check on it frequently. But it’s good to wait until it’s completely baked. Or at least relatively close, before opening the oven. Yes, you’ll have to test for doneness at some point, and there’s a real possibility that it might need more time in the oven, but it’s best to minimize opening the oven as much as possible. This ensures that your cheesecake stays perfect and the texture is just right!
Free your crust!
When your cheesecake has finished baking, it’s important to allow it to cool on the stove for around 10 minutes. This helps it settle before you start the next step. Then, use a knife to gently run around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake continues to cool, it may shrink slightly. If the crust is stuck to the pan, it might not give easily, and you could end up with cracks in the cheesecake. To avoid this, make sure to free the crust so it can contract properly with the filling as needed. This ensures a smooth, perfect finish to your cheesecake!
Cool at Room Temperature Before Moving to the Fridge
For the best results, always allow your cheesecake to come to room temperature before chilling. It’s important to let it cool as gradually as possible. I usually place mine on top of the oven, which is the warmest spot in my house, so it can cool off slowly as the oven cools down. This pre-chilling period typically takes an hour or two, but it’s definitely worth the wait. Avoid an abrupt temperature change by moving your cheesecake directly from the oven to the fridge, as this could cause it to crack.
How to Store Cheesecake
To keep your cheesecake fresh, it should always be stored chilled in the refrigerator. When I’m ready to store mine, I generally put the springform ring back on and then put foil over the top. This keeps the cheesecake from picking up other odors in the fridge.It’s important not to leave the cheesecake out at room temperature for more than 4 hours, and even less if it’s particularly hot or humid. This will ensure that the cheesecake stays fresh and safe to eat!
Can I Freeze Cheesecake?
Yes, you can freeze your cheesecake! In fact, this cheesecake recipe actually freezes very well.To freeze, first let your cheesecake cool on the stovetop and then refrigerate it until it is chilled. After it has cooled well, wrap the cheesecake all over in plastic wrap, then a layer of foil. This will help it keep its freshness in the freezer for several months. When you’re ready to enjoy it, simply transfer the cheesecake to the fridge and let it thaw overnight.
This way, your cheesecake will be as delicious as the day you made it!
