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.
Love this recipe, I’ve made it twice now and its the best. This time I used a large deep cast iron skillet to use as my water bath. I was concerned that the iron skillet may alter the cooking time and it did, after 65 minutes I did a little jiggle of my cake and left it for about 10 minutes longer. No discoloration, cracking or problems – still the perfect recipe. I am curious what I would need to do to use this recipe in 2 small pans instead of making one large pan- any suggestions.
Hello Irene, that sounds perfect! I’m happy that the recipe was a success and hit. I haven’t tried using 2 small pans yet, I imagine that would work but you would have to do an experiment on that. If you try that, please share with us how it goes!
Hi Natasha, I need to make a cheesecake tomorrow, is there anything I can use instead of a deep roasting pan? Ps I love your recipes!
Hi David, any deep pan will work that fits your springform mold (and is about the same depth as your springform). You should have at least 1″ of space for the water. I have made it work with my Staub braiser before. If you don’t have a roasting pan, consider making our no water bath cheesecake.
I want to thank you for the most explicit instructions! This was my first attempt at cheesecake! The water bath is intimidating, but all went well! My whole family agreed it was amazing! Your recipe is so well written and very easy to follow! Thanks so much!
That’s just awesome! Thank you for sharing your wonderful review, Julie!
What can I replace sour cream with?
Hi Amy, it will still work to leave out the sour cream.
My first time baking cheese cake. I followed through with exactness and the result is undeniable and unregrettably perfect in taste ,texture. It made the MOMENT Great!
Thanks Natasha.
You’re welcome, Latoya! So gappy to hear you enjoyed this!
Hi, your receipts are amazing 🙂
I have tried the cheesecake but wanted to ask you why the base of biscuits kept of releasing grease and didn’t remain hard and compact. Want to fix it because the cream is absolutely stunning!
Hi Claudia, I haven’t had that experience. I recommend making nothing was substituted or altered in this recipe for the best outcome.
Hi Natasha
I made a few of your recipes like those delicious crapes that came out great after the first one. I also attempted the New York cheesecake which came out for phenomenal!
I’m so happy to hear you loved the cheesecake! thank you for the amazing review!
As B mentioned in her review, I also followed the recipe exactly and my cheesecake top cracked and the top turned light brown and rose. I used my regular oven setting , middle rack and boiling water out of the kettle.
Hi Linda, in that situation, the convection oven setting was used. Make sure to bake on regular conventional oven mode. Convection bakes significantly faster. Also, be sure to make the temperature adjustment at the correct timing.
Hi Natasha, I love your recipes! Today I tried the Cheesecake and followed everything to a “T” but unfortunately the top of my cheese cake is slightly browned on the top and has cracked….I am sure it will be still delicious! but rather disappointing.
In reading the other comments I noticed that it mentioned not to bake on convection which I did…guess that is the reason but I did not see this instruction in the recipe or video. Did I miss it? if not, maybe this could be added to the instructions to avoid such issues.
Thank you!
Hi Liz, convection is definitely the culprit. All of our recipes are written for a conventional oven and most recipes should always state special instructions for baking in convection since a modification is necessary with convection baking. This is true fairly universally. I hope that helps with baking success in the future. It should still taste great even if the color is not ideal.
Hi Natasha,
How many days in advance can I make this cake?
Thankyou
Hi Kaite, yes, you can make this a couple of days ahead. I would wait to add any fresh fruit toppings if using that until you’re ready to serve it, though.
Followed every step exactly! And my cake has risen and cracked all along the top of the pan. Not sure why it would have done that! I did every step exactly the same!
Hi, it’s hard to say without being there, that seems really unusual and I’ve never experienced that with a water bath cheesecake unless the water wasn’t boiling hot when added (it should be hot to create steam) or if the oven is on a convection fan setting or set to broil from the top. I hope that helps to troubleshoot. I’ve also never seen a crack with a water bath – it’s the only method that eliminates that issue with baking a cheesecake. Did you whip the mixture at high speed or use any substitutions?
Best recipe for cheesecake. Absolutely flawless finish and super delicious. Third time making it!!!
Thanks for your wonderful feedback!
Hi again!
I made this for a 3rd time today. I’m wondering why my top darkened? And the two times before they didn’t? Any suggestions or thoughts?
Hi Melanie, it’s hard to say without being there. Did you possibly have your oven set to convection mode or broil? Also, if it is too close to the heating element, it can brown. Lastly, make sure the water in the water bath is boiling hot, so the steam protects the top of the cake from browning.
i only have 4 blocks of cream cheese can i just use 4? what other adjustments should i make ? sugar ? eggs? I also do not have sour cream, can i use Greek yogurt?
thanks
If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Hi, just wanted to let you know that I think there’s a typo in your recipe instructions. It says to bake the cheesecake at 450 f for 15 minutes. Then to lower oven temp for60-75. My cheesecake is pretty crispy now. I thought it was high but I’ve never had problems with your recipes before so I followed it. Just wanted to let you know!
Hi Ashley, those instructions are correct. Make sure to lower the temperature to 225˚F and also do not use convection mode. This recipe is written for conventional oven (normal baking mode)
This is my second time making this recipe, is the best one I’ve tried! So creamy and fluffy. Thank you!
Perfect, thanks for your great review and feedback!
Hi there,
I dried the recipe and unfortunately it didn’t work out. I baked it for 80 minutes and it was not baked through. I am from Germany and can’t get the cream cheese in blocks, so I used the normal Philadelphia. Could that be the reason???
Hi Petra, block-style cream cheese is critical for this recipe. I haven’t tested with the softer type, but you would definitely need to leave out the sour cream or it won’t set properly.
Hi Natasha! I haven’t tried making this cheesecake recipe yet, but I can’t wait! For the graham cracker crust, is it just the same to use cinnamon sugar graham crackers? That’s what my kids like so I always have them in stock. Thanks!
Hi Sarah, I haven’t tried it with those crackers, but it may work. If you experiment, let me know how you liked the recipe.
Holy Cheesecake! It turned out great. I used cinnamon sugar graham crackers but otherwise stuck to the recipe. I followed your advice using the hand mixer since I don’t have a stand mixer. Anyway, I shared my cheesecake with friends, all of whom asked for the recipe a couple days later! Of course, I referred them to your web site. Tonight, I’m making cheeseburger sliders 🙂
I’m so happy you loved the cheesecake. And those sliders are super popular. I think you’ll find a new favorite recipe in those.
Hi Natasha.
Any tips on how to smoothly remove the cheesecake from the base of the springform pans without making a mess?
Thanks!
Hi Olga, we like to use a very think spatula and slide it onto the service pan.
Hi, Natasha. I enjoy trying your recipes. For this cheesecake, which section of the oven should we bake this? Top, centre, bottom? Thanks.
Hi Avril, we baked it a the center of the oven.