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.
Can I use a hand mixer instead of a stand alone mixer to make this cheese cake?
Hi Jules, one of our readers mentioned a hand mixer would work great!
The BEST cheesecake recipe! Followed the recipe exactly and it turned out perfect. It’s the first cheesecake I’ve made that baked evenly and didn’t crack. Thank you, Natasha!
That’s wonderful to hear, Lisa! Thank you for sharing.
Can I halve this recipe to make a smaller version? 1KG cream cheese is a lot!
Also, we can I use digestive biscuits instead of graham crackers? Can I also add a tsp of lemon juice?
Hi Saamiah! Without test it, I can’t say exact but but I think so. Several of my readers have used other biscuit like crackers to make this cheesecake so it should work well. The lemon juice should also be fine. You’ll have experiment with the pan size and watch it in the oven and adjust the baking time as needed. I hope you like the recipe.
Making now but got a chuckle out of the “cost to make” in today’s economy it was over $16 just for the Cream Cheese.
The best place for cream cheese that I’ve found is Costco but yeah prices on everything have gone up sadly.
This was amazing! I made it for easter and it tasted really good! Mine was a bit goopy in the middle after I cooked it for 1h 10 minutes but it was still fine. I made it a day before and started around 4 pm and put it in the fridge at 9 pm I totally recommend it!
Thank you for sharing, Katia!
Did you use a smaller pan by chance? If so, it could take longer to bake. Be sure to fully preheat the oven before and don’t skip the water bath. Those are just a few things that come to mind if the center was undone. 🙂
Loved this recipe. Mine came out a little brown on top but I used raspberry jam to cover. My husband thought it was a bit too airy and not dense enough. Could that be because there are 6 eggs? Or maybe whipped too much?
Hi Lynne! I’m glad you loved the cheesecake! Over-mixing can cause that and also create cracks and shrinkage. Regarding the browning on top, a couple of things come to mind. Avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Use hot water for the water bath- the steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend using an internal oven thermometer as well to make sure your oven’s temperature is accurate. I hope that helps.
Love this recipe – it was a huge hit at our last family gathering! Question: can this recipe be used or modified to make mini or individual cheesecakes?
Hi Cathy! I’m glad you love it! Some of my readers have made this successfully in miniature cheesecakes. You can follow my other recipe for miniature cheesecake HERE.
Hi Natasha. Thank you for the wonderful recipes you share. I do have a question… can I use homemade cream cheese for this recipe?
Hi Judy! You’re very welcome!
I think it could work but without testing that myself I can’t say exactly. Please let us know how it turns out if you experiment with it. 🙂
Hi Natasha! I love, love, love following you & have used so many of your recipes! Thank you for all the awesomeness! In this recipe can I use ginger snaps to make the crust? If so, would it be the same amount for all ingredients used in the graham cracker crust?
Hi Sheila, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
I made this for one of my husbands girls on his wrestling team after she broke her arm and had to have surgery and her season was cut short. She loves cheesecake so I was hopeful this would cheer her up. She and her entire family LOVED it! I also made your Carmel sauce to go with it. Both were a hit! I’m now making two more for our two Seniors who have both requested them.
Hi Jill! That’s great to hear. I’m so glad they were a hit. Thank you for the feedback and review.
Looks great. I haven’t made it yet but would love to know how long it would keep
Hi Heidi! 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, then aluminum foil, and place it in an airtight container. I hope you love the recipe.
Hi Natasha, kindly let me know the substitute for sour cream for this recipe. Thanks.
Hi Anita, plain Greek Yogurt should be fine too.
I have never made a cheesecake before but love it. I had no idea how incredible a homemade cheesecake could be. This cheese cake is absolutely amazing. I will never by another store bought cheesecake again. Natasha, thank you for sharing such a great recipe. I will be making this again very soon. 🙂
You’re very welcome! I’m so glad you loved it.
Help after finishing cooking the cake and removing it from the water bath I noticed that water leaked in what can I do now the cake is cooked and cooled.
I like to use the heavy duty foil and double up to avoid this issue – are you certain it leaked in and wasn’t just steam/ moisture? If it set properly, I would still proceed with the cheesecake.
This recipe looks so good! I want to make it this weekend for Mother’s Day but my question is, if I make it on Friday with intentions of enjoying it on Sunday, would it be best to refrigerate or freeze for those 2 days?
Hi Grace, This cheesecake recipe will stay good in the refrigerator for several days.
stop using springform pans and get a solid pan. i’m not sure where you are but they have them at stores like Michaels. The one I have is 8 in by 3 in. It’s a solid pan. Works perfectly. Never have any water leak issues. I got the recommendation from the a lady who used to be known as the Crumb Boss.
Exactly! Once chilled, place regular cake pan in hot water to loosen cheesecake from pan. Use a plate to cover cake pan, flip out the cheesecake and flip again on to serving plate.
Love this recipe!! However I completely missed adding the sour cream this time *Facepalm*. It’s currently baking, do you know what this will do Natasha?
Oh no, I’m not so sure as I have not tried this recipe without some ingredients. I hope it still turns out well!
Omg I made this recipe and it was delicious! My cousin who is from New York, said this taste even better than the ones she’s had! I do have a question though if I want to make a smaller pan of this in a 7 inch springform pan. How should I alter the ingredients?
Hi Camille! That’s wonderful to hear. You can adjust the number of servings at the top of the recipe card. I have not tested it in a smaller pan but here is what one of my readers said, “I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now.” I hope that helps.
I absolutely love this recipe, best cheesecake ever and it always comes out perfect.
Wonderful to hear! This is our go-to! We love it. I’m glad you did as well.
Do you think plant based cream cheese and sour cream would work? Due to dietary issues, I’ve substituted these products in other recipes with good results.
Hi Karen! I have not tested that to advise. If you experiment, please let us know how it turns out.
This recipe looks amazing! I was wondering if you have a recipe for a blueberry topping like the cherry and strawberry topping recipes that you have? I think blueberry would be great on a cheesecake.
Hi Michelle! Check out the process I took here in this cheesecake with blueberry topping. I hope you love it!
Hi – can use vanilla paste in lieu of vanilla? If so, how much do you think is good?
Hi Bev! That should be fine. You should be able to substitute it for the same amount.
Tastes delicious but much of the bottom crust stuck to the pan. The sides came away nicely. Should I have greased the bottom or used parchment paper? It is a non-stick paderno pan. Or perhaps I should have let it sit at room temp before slicing. 🙁
Hi Kris! I’m sorry that happened. Did you make any changes to the crust recipe? The crust has enough butter that you shouldn’t need to grease the pan. Did you use a springform pan? You can try using parchment paper if you’d like, that will help it remove more easily. Also- be sure to only push the crush down enough for it to hold together well. If you press it down too tight it can cause the crust to get stuck to the pan. Lastly, remember to let it refrigerator overnight to fully set before slicing. I hope that helps!