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A perfectly presented slice of creamy cheesecake topped with fresh berries and mint on a white plate, showcasing an irresistible cheesecake recipe.

The Ultimate Classic Cheesecake Recipe (No Water Bath Needed!)

This classic cheesecake recipe delivers a creamy, rich dessert without the need for a water bath. With a simple graham cracker crust and a smooth cream cheese filling, it's perfect for any occasion.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 3 hours 30 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white)
  • 7 Tablespoons butter melted
Cheesecake Filling
  • 32 oz cream cheese softened to room temperature (910g)
  • 1 cup sugar (200g)
  • ⅔ cups sour cream (160g)
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 4 large eggs room temperature, lightly beaten

Equipment

  • 9” Springform pan
  • Stand mixer or hand mixer
  • Fork
  • Spatula
  • Cookie sheet
  • Foil
  • Knife

Method
 

Instructions
  1. Preheat your oven to 325F (160C).
  2. For the crust, combine graham cracker crumbs, sugar, and brown sugar; then add melted butter and mix well with a fork.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan and set it aside.
  4. In a large bowl, beat the softened cream cheese until it is smooth and creamy, being careful not to over-beat.
  5. Add the sugar to the cream cheese and continue to beat until the mixture is creamy again.
  6. Incorporate the sour cream, vanilla extract, and salt, mixing until well-combined, and scrape down the sides of the bowl as needed.
  7. Gradually add the lightly beaten eggs one at a time on low speed, mixing just until each egg is incorporated, then scrape the bowl to ensure even mixing.
  8. Pour the cheesecake batter into the prepared springform pan and place the pan on a foil-lined cookie sheet to prevent leaks.
  9. Bake for 50-60 minutes at 325F (160C), until the edges are slightly puffed and golden, and the center is still jiggly but set.
  10. Remove the cheesecake from the oven and cool on top of the oven for 10 minutes, then gently loosen the crust from the pan with a knife to prevent cracks.
  11. Allow the cheesecake to cool for an additional 1-2 hours at room temperature before transferring it to the refrigerator to chill overnight or for at least 6 hours.

Notes

Do not over-beat the cream cheese mixture as this can incorporate too much air, which can lead to cracks. Remember to scrape the sides and bottom of the bowl periodically to ensure all ingredients are evenly combined. Avoid over-baking, as this will negatively impact the cheesecake's texture. Loosening the crust from the pan after initial cooling helps prevent cracks. Allow for significant cooling time, first to room temperature and then overnight in the refrigerator, for the best results.