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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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.
Great recipe!However, where i live, sour cream is hard to find.
Thanks, Julia. Plain Greek Yogurt should be fine too.
As Natasha said, use Yogurt. I did the second time I baked the recipe as I did not want to go to the store to buy sour cream and I did not want to make it with milk and vinegar as I felt it would make the batter to thin.
I am making this cheesecake for the third time today- this is my husband’s birthday cake each year! Everyone raves over this cheesecake- it’s the best cheesecake recipe I have ever found. Highly recommend!!
I’m so glad this is your go-to! It’s a popular recipe for good reason!
Made this for my husband’s birthday with your strawberry sauce. It was phenomenal!!! Can’t wait to make it again. Everyone loved it especially my husband!
Great to hear that the recipe was a hit, Erin!
Our cheesecake turned out great, but for some reason when we put it in the oven, it had some burnt spots on top. What do you think I did wrong? I did set it at 450 for 15 but that’s what had caused some burnt spots. Thank you for your help.
Hi Alejandro, when following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
I make this cheesecake all the time and it is always perfect. I would love to make this recipe as three 4″ cheesecakes. Do you have any suggestions as to how long to bake them and would you still start out at a higher temperature and then lower the temperature?
Hi Nancy. I have not tested this to provide specific instructions. I would keep following the same instructions and watch them in the oven. When the center of the cheesecake wobbles slightly when you tap the pan, they are done.
Thank you. I’ll try that. This is the BEST recipe and I have tried several.
This cheesecake, like all your recipes, is delicious. I’m making two of them with your toppings for a large party. What is the best way to freeze the cheesecake so I don’t loose the crust?
Hi Jackie, I wrap the entire cheesecake in plastic wrap or aluminum foil, then place it in an airtight container.
I absolutely love you and your recipes! I recently made the cheesecake and it was a huge hit!
Thank you for all of your recipes and being just a joy to watch!
You’re welcome! I’m so happy you’re enjoying my recipes, Lori!
I made this cheesecake late last night, followed the recipe to the t. Since it was still a little warm when I went to bed I just left it on the counter overnight. This morning I noticed that it had cracked. I’m sure it’ll still be delicious but how can I prevent it from cracking?
Hi Ami, it could be a few things. This is often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I hope that helps.
Hi Natasha, as per my comment above the first time I made it, it cracked during cooling. The second time there was a small crack so I made a sour cream topping for it. The third time’s a charm! It didn’t crack. I guess practice makes perfect. I must say cracked or not it was delicious!!!
Thanks for sharing, Ami. Practice indeed makes perfect, that’s how I learned too!
That’s wonderful, Ami! So glad it finally turned out. 🙂
Hi Natasha,
For the past 3 years I’ve used your cheesecake recipes to celebrate my boyfriend’s birthday. (So far the no bake strawberry is the winner) I’m looking forward to trying this one!! If I make it ahead; how do I properly store it? Do I have to freeze it? How far in advance could I make it?
Thank you for sharing your delicious recipes with us! 💕
Hi Vilma, This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
I love this recipe!! I am neither a baker nor much of a cook, but every recipe of yours I have tried, has turned out really well!! As for this cheesecake, it is superb. A dear friend who has always said she hates cheesecake, loved this one–couldn’t get enough! To make it extra special, I make it in a heart shaped springform pan.
That’s just awesome! Thank you for sharing your wonderful review, Suzan!
Takes amazing!! I just have to figure out how to get the foil wrap from letting water in…I had a soggy bottom.
Glad you enjoyed it! I’m sure you’ll get the hang of it after some practice.
This is the best Cheesecake, we make it all the time my grandmother showed me a better way to do the water on the bottom shelf I use a large pan and fill it with boiling water so the cheesecake has no chance of getting wet so easy and I have never had a cracked cheesecake!!!
Thank you for the awesome feedback!
Do you mean that you put the water on the bottom shelf and the cheesecake on the shelf above?
I love this cheesecake and made many times.. can I do the same for mini cheesecakes? Your mini cheesecake recipe Ingredients are slightly different than this. Also how long do I have to bake if I use this recipe for mini cheesecakes . Thank you so much ❤️
Hi there, I’m glad that you love this recipe! I haven’t tested making mini cheesecakes out of this recipe yet to advise of the changes that needs to be made. If you try it as an experiment, please share with us how it goes.
Hi Poornima, I also wish to make this into minis. Have you done so successfully? Please let us know. Thanks in advance
Hello Natasha!!! May I use the yogurt instead of Sour Cream. Difficult to buy sour cream in my country. thanks
Plain Greek yogurt should work well too.
I kept on tasting the cheesecake and the more I ate it the more delicious it was!
That’s just awesome! Thank you for sharing your wonderful review, Lidia!
Hi Natasha, I followed all your instructions just I couldn’t find my roasting pan so I did the cheesecake without it and in the middle it was still like not ready and it didn’t taste as I expected. But it is my first time making a cheesecake so I am not really disappointed. Great Recipe though! Easy to make. Keep it up!
Hi Lidia, it sounds like it could have used a bit more bake time I hope you find your pan soon!
Hello Natasha!!! Thank you do much for your delicious recipes!
Can i use for the cheesecake marcapone cream cheese or Philadelphia is more suitable?
Hi Maria, I haven’t tried using mascarpone cheese in this recipe yet to advise. If you will do an experiment, please share with us how it goes!
Hi Natasha, I am making this cheesecake and I was wondering what if I don’t have the deep roasting pan?
Hi Vera, I think there’s a way to make a disposable roasting pan work, but be super careful since the disposable pans are flimsy. You would definitely want a sturdy baking sheet underneath it and take extra precautions when transferring the pans.
Hello
Just loved this recipe. It turned what wonderful. I was wondering can I get the recipe if it was a 7” 10” and -10.5 spring pan?
Thanks again
Hi Tammy, I have not really tried different pans to advise of the exact measurements.
Never made a cheesecake before, it turned out beautifully and so yummy! I did make a mistake by using a 10 inch instead it’s 9 inch, but it still turned out! I’m not a baker but hubby devoured it. I use your strawberry sauce recipe and it all turned out like it was from a restaurant! Thank you, love your recipes!
You’re very welcome! I’m glad you enjoyed this recipe. Thank you for the review.
Hi Natasha!
Thank you for sharing this amazing recipe! I have made this recipe many times and it always turned out well! However, I am making it tonight, following the recipe as usual, same oven, but the cheesecake top looks golden rather than the normal color as your picture. I wonder what could cause that? The cheesecake is still in the oven baking at this time, I am just curious what could cause that because everything I did was the same as before. would love to hear your opinion. thank you!
Hi Ava, It’s hard to say without being there, I recommend ensuring your oven is calibrated properly & if there are any major weather/ moisture changes that may have an impact also. Also, be sure you are using regular bake mode and the cheesecake is not too close to the burner. I hope it all works out well!