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.
Hi Natasha, I made your cheesecake yesterday and I was very disappointed with the crust. I made it exactly how you said it and I use heavy duty aluminum foil. It soaked through the bottom and the whole bottom was wet. I still gave it away not sure how it tasted, but I was very disappointed.
Hi Guadalupe. I’m so sorry to hear that. This has only happened to me when the foil wasn’t sealed well, and there was a space for the water to enter.
Hi Natasha, love your recipes. I have a question when you’re making a cheesecake with a water bath. Should the cheesecake be placed in the center of the water bath pan?
Hi Rhonda! Yes, I usually place it in the center but as long as it’s surrounded by water, it’s fine.
Thank you so much! This is my most requested cake to make. It’s absolutely delicious! The only thing I do different is add a 1/2 cup of sour cream instead of 1/4 cup. I just like the flavor of more sour cream in my cheesecake! Thanks again!
Rebecca at Santa Rosa Homestead
That’s great, Rebecca! You’re very welcome. I can only imagine it was delicious with the addition.
Natasha’s “Perfect Cheesecake” is exactly that…..PERFECT! It is super creamy! I like to think I’m a decent cook, but not a great baker. If you follow the recipe, you won’t fail. The water bath is a MUST. Thank you for a great recipe that I continue to come back to every time!
That’s so great to hear, Amber! Thank you for the wonderful feedback!
I make quite a few cheesecakes and this recipe is my family’s favorite! So now I use it as a base whenever possible and they always turn out amazing❤️
I’m so glad to hear that, Christy! This recipe is a classic and one of my favorites too!
This is seriously the best cheesecake I’ve ever had! I did make a few changes… I used Biscoff cookies crushed for crust and added 1 cup shaved white chocolate to the mix!
Sounds amazing! I’m so glad you loved it!
I’ve made this twice!!! No cracks!!! Best recipe ever!!!!
I have made this many times now. It is my husband’s absolute favorite so he gets one on his birthday, Valentine’s, our anniversary, and Father’s Day. If he could come up with a way to get it more often, he would. 🤣
I followed instructions perfectly and the cheesecake was beautiful and tasted delicious! I will definitely use this as my go to recipe! Thank you for sharing this one.
I’m so glad to hear that, Charlotte! Thank you for sharing.
This is the best cheesecake I have ever made or tasted. Creamy, light, delicious. My family inhaled it and came back the next day looking for seconds. It looked perfect, not a crack or a blemish thanks to the baking bath. Follow the directions and you will enjoy the perfect cheesecake.
Thanks for your wonderful feedback, Diane!
As a follow up…can you suggest a way I could turn this recipe in to a key lime cheesecake?
I haven’t tested that as a key lime cheesecake, I imagine adding a zest, extract or juice may work, If you experiment, let me know how you liked the recipe.
Amazing. Baked it for a meeting and everyone raved on how excellent it was. Thank you!
What do I need to do if my oven is convection? Has anyone made this using convection oven?
Hi Vanessa, I don’t have a convection oven to know what adjustments need to be made. I recommend reading the user manual or doing a quick Google search to see if there are any changes to baking with convection. I wish I could be more helpful.
Can you substitute a disposable aluminum roasting pan if you don’t have a metal roasting pan?
Hi JW! That should work fine, but you’ll have to be careful since they are flimsy and bend easily. You’ll likely want to fill the pan with water after you’ve placed it in the oven and take it out carefully so it doesn’t spill.
My cheesecake is resting in the roasting pan. It is beautiful. I have prepared this .New York cheesecake but I neve pay attention on the time and temperature before. Thank for explanation!
Hi…LOVE this cheesecake!! Can I substitute the vanilla extract for lemon extract to make a lemon cheesecake cake? Thank you 😊
Hi Terisa! I think that would work fine to add a different extract to change the flavor profile. You may have to experiment with how much to add to get the best flavor. I haven’t tested it myself.
I followed the instructions but nowhere did it say to add the eggs and I forgot once it was in the oven. I hope it still turns out alright
Hi Yesetta! The recipe card is at the very bottom of the blog post, before the comment section. The recipe card includes all of the ingredients and quantities as well as step-by-step instructions. The eggs are mentioned in the ingredients list, as well as in step two under, “How to Make Perfect Cheesecake” in the recipe card.
Hey hey! Your recipe was amazing ❤️ !! My friend wasn’t really the cake kind of guy, so I made him this cheesecake and he loved it!! I recommend topping with maraschino cherries or caramel sundae drizzle (they don’t really work amazingly together, but let me know what you think!)
That sounds great. Thank you for trying the recipe! I’m so glad you loved it.
Im so bummed, I baked according to instructions. I let cool, pulled out of fridge and sliced it. It was soup inside. I’ve had it in oven again now for 60 min checking every 20 and it’s still soupy.
Hi Abbey, did you make sure the oven was fully preheated before putting the cheesecake in? Also be sure to use boiling hot water and bake the cheesecake until it has just a slight wobble in the center when the jolt the pan. This is the best tell for when it’s done. Lastly, be sure to let it cool and set fully – if you cut into it too early, it will be loose.
I am following directions for baking. High temp 15 min then low temp 60-75 min. Im at the low temp with 47 of 60 min left to go and top is browning. I covered it loosely with parchment paper so as to not create texture from foil on top of cake. Am I supposed to continue baking it and for how long? I have never had this happen before. Then again, I’ve never started with such a high temp. Next time, I don’t think I will.
Hi Julie! Are you using a conventional oven? Convection ovens will bake faster and require time/temp adjustments.
If you’re using a conventional oven, continue to bake until the center of cheesecake wobbles slightly when you tap the pan. Every oven bakes differently so it’s best to use an internal oven thermometer (Amazon affiliate link) to ensure your oven is calibrated well. A oven that’s too hot could cause more browning.
Also- don’t skip the water bath, that is what helps prevent the browning on top because of the humidity it creates inside the oven. I hope that helps.
You can also reduce the temperature a bit and leave it longer in the oven to bake if you feel like it’s burning too much.
I don’t have a stand mixer with paddle. I only have an electric hand mixer. Will this work?
A paddle attachment is recommended to avoid over-mixing the mixture. You can use an electric hand mixer, just be careful not to
over-mix, use it at a lower speed.
I used a hand mixer. It turned out perfect! Mine is slightly golden brown on top though, trying to figure out how to avoid that next time.
Thank you so much for sharing that with us, Rachel!