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 only have a 10” springform pan, will the recipe still turn out?
Hi Lauren! Yes, it just won’t be as tall and likely will bake faster.
Does this have to be chilled overnight? Is there a way to speed up the process? Like for 6 hours?
Hi Samantha. You could check it at six hours, it may be set enough to eat. Overnight is really the best in order to achieve the proper texture and ensure it’s fully set.
I’ve made this cheesecake a few times before, and it is delicious! I would like to know how far in advance I can make this, without freezing?
Hi Cindy, This cheesecake recipe will stay good in the refrigerator for several days.
Hi Natasha, thank you for the great recipe. Came out amazing! I have followed your recipe to the dot and first few times the cheesecake did not come out firm. It was hard to handle. The last time I did it did 3 things which really helped with the firmness of the cheesecake. Firstly did just enough mixing for everything to be combined, was very careful not to over mix. Secondly combined the eggs separately and added them little by little. Thirdly banged the mix on the counter a few times to remove all air bubbles. Hope you can mention these tips in your recipe so others can benefit too.
Thank you so much for sharing those tips with us!
Do you happen to have an adapted recipe for a 10” springform pan?
Hi Angela, I haven’t tried this recipe in that size pan, but I recommend using This helpful guide.
I loved your channel… You are fun to watch and easy to easy follow recipes my loves each I cooked and baked. Thank you for sharing!!! Indeed cooking for family were fullfilling specially when praised. More power and God bless you and family! You got cute and blessed kids too to have you as a mom that serves yummy meals and supportive husband.
By the way I put lil lemon juice in the cheese cake and it blended well not to mentioned nutmeg taste better too. I add either of those when it has cream ingredients in my dishes.
Regards!
From:
Western Australia I Philippines
This cheesecake went together so easy. I followed the instructions to the T but when I cut into it it was super creamy almost like pudding. We used a spoon to eat it. Tasted wonderful but cant figure out what happened. Help
Hi Sharon! Did you let it set long enough after baking? If so, some additional time might have been needed to finish baking through it in the oven. Be sure to fully preheat your oven before baking too. When it’s done baking, the cheesecake will slightly jiggle when tapped.
Love this Cheesecake, so does my family. They want me to make a pumpkin cheesecake for Thankgiving. Have you ever used this same recipe but added pumpkin and spice or would you recommend another? Thank you!
I’ve tried this for the first time around the holidays (made two for two family parties) and got amazing feedback from everyone! Just made it again yesterday and once again, total perfection! Thank you!
You are so welcome. I’m so glad you enjoyed the recipe.
Natasha, I made this cheesecake for my husbands birthday with friends!! Everyone loved it! I always love your recipes! I made your strawberry topping, and chocolate ganache too! YUM!!!! The top of the cake browned, but the texture and flavor were perfect!!!
Hello,I love your cheesecake! But I want to make a 6″ one the same as your classic how long do I cook it in a water bath, and at what temp.
I haven’t tried this recipe in that size pan, but I recommend using this helpful guide.
That’s my third time doing Natasha’s cheesecake recipe and it’s definitely the best I’ve tried. Thanks alot
I’m so happy to hear that!
You followed the recipe exactly the same, but my cheese cake top browned. Texture and taste were perfect
Same! Taste and texture were amazing, but my top browned. It looked neat 🙂
Awesome recipe, so simple I guess the baking method kicks into high gear!😃
Would love to hear your thoughts on adding extras like berries, chocolate, caramel or nuts.
Thank you for your great feedback. I have not experimented on those ingredients to advise.We’d love to know how it goes if you try it!
Hello
I’ve tried your recipe but within 10 minutes in the oven the top of the cheesecake started turning brown. I reduced the temperature as instructed and it became more darker so I reduced the temperature even more. At the end of baking there was a slight wobble so I let it cool for at least a hr and a half then placed it in the fridge overnight. This afternoon I cut into it and it’s only half baked.
Any advise please? 🙏
Hi Allie, it sounds like your cheesecake may have been too close to the heating source, or your oven is running hot. Are you possibly at a higher elevation? Also, ensure you are using regular bake mode. I wish I could be more helpful from afar.
Hello, read thru your recipe and anxious to give it a try. My question is “How to freeze” your cheesecake?
Hi Belinda! You can wrap it in the springform pan as-is, or remove the sides of the springform pan. You can also transfer it to a freezer-safe plate or cake board. Let it thaw in the refrigerator.
I want to try this recipe, but I’ll be baking it in a smaller spring form pan. How can I adjust the baking time for a 6″ pan? Please help!
Hi Maria, without testing it in different size pans I can’t say how to make those adjustments. I only tested this in a 9 inch springform pan. If a 9 inch serves 12 then I would suggest doing the calculations. Taking a guess, I would say a 6 inch would serve 7-8. If you change the serving size in the recipe card, it will also adjust the ingredient list for you. You’ll have to experiment with the timing in the oven, keep an eye on it. I hope you love the recipe. Let us know how those measurements worked.
PLEASE HELP! I attempted to make this last night, I burned the crust on accident. So I put the cheesecake mixture I had prepared in the fridge. I am about to make a new crust and finally make this dang cheesecake. Do I need to change the cook time or temp? Do I need to let the mixture become room temp? 🙁
Hi Char! I know that the initial temperature of the ingredients is important to get the right consistency in the batter, but I’m not sure if it needs to come to room temperature in order to bake it. I researched online but found mixed opinions about this.
Either way- if you’re baking it from cold, it may take some additional time to bake. Good luck!
HELP! After baking the cheesecake as directed in the recipe, my cheesecake is still incredibly wobbly. I removed from the oven after baking a full 90 minutes. I left it cool for 45 minutes. I used a toothpick to check the middle, it’s liquid! The top looks perfect, not a crack and it has that “cheesecake film/gloss”! Any suggestions?
Hi Andrea, its hard to say why that is happening after the full 90 minutes, but was anything possibly adjusted with the recipe or the process? I recommend ensuring your oven is calibrated, is it possible yours is running lower in temp? Also, were any ingredients substituted? A slightly substitution may alter the result. I wish I could be more helpful.
This is my go to recipe. Thank you Natasha for sharing your talent. I get so many compliments on how tasty and amazing this cheesecake is. I have bought store cherry sauce, and yet to try to make the cherry or strawberry sauce myself, but still the all in all so delicious.
I’m so happy this is your go-to, Hanieh! Thank you for your wonderful review.
Okay, I can’t understand why this doesn’t have 1000 comments. I have made cheesecakes in the past and they were barely better than store bought. My wife wanted cheesecake a couple of years ago and refusing to buy from the store or get a box (should be a crime) I found this recipe and followed it exactly. It was AWESOME! I have since made this for birthdays and holidays and even made it last Christmas and even got the fabled “oh my god, I hate cheesecake but this is so good” from a couple of peeps. I come back often for the recipe. Thanks Natasha!
This is one of our more famous cheesecake recipes for a reason! I’m so glad to hear you loved it also, Nathan!
This really is the best cheesecake ever!
So glad you love it!