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.
Natasha, I’m so glad it was a hit! Thank you for sharing too.
I’m so happy to hear that, Peter!
This is the best! Thank you for video and perfect recipe. I made it for my nephew’s birthday-he and everyone else loved it.
Absolutely amazing!!!! Hands down best recipe around! This is the 4th time making it, and it always comes out perfect! My family raves about it. 🥰
This will be my fourth time making this cheesecake. It is absolutely amazing. Thank you so much for your recipe. My family loves it.
I made the cheesecake for a special family gathering. Second time making this recipe, and it came out even better than the first time! I used a Nilla Wafer crust instead of graham crackers for a milder flavor- Rave reviews!! Question: Can one swirl in a bit of caramel sauce after adding the batter to the pan? My husband is a caramel lover. Thanks!!
I’m glad you loved the recipe! I haven’t tested that but it should work. Let us know how it is.
I made this Cheesecake for my Church one Sunday and It was a hit, I received nothing but compliments.
I’m so glad it was a hit! Thank you for sharing!
HELP….I have the cheesecake in the oven right now. Followed the recipe to a T. After 75 minutes at 225, the cheesecake is very jiggly. How can I fix this so I don’t end up throwing it all out?
HI Maria, it can depend on the water temperature and how your oven heats or if the door was open – there are many factors. But if it’s very jiggly, make sure theres still water in the pan and bake another 10-15 minutes or until it’s slightly wobbly in the center.
I have made this recipe twice in one month now and everyone is obsessed that tries it!!!
My boyfriend requests it all the time lol
It’s a lot of work but soo worth it. Make sure you start this at least in the later afternoon cause it will take up quite a bit of time
Can this be made into mini cheesecakes? This recipe is amazing and really easy. Mine came out a bit light brown on top, but still tasted great❤️
Thank you for your great feedback! I have another recipe for Mini Cheesecakes you can check this one out.
Hi Natasha, I want to know if I need to use room temperature sour cream? thank you so much.
Hi there, yes it’s important to use room temperature sour cream in this recipe as using cold ingredients can lead to lumpy batter.
Can I use mascarpone instwad of cream cheese?
I haven’t tested that but mascarpone is usually a good substitute for cream cheese but with some adjustments and considerations.
Would it be possible to bake in a nonstick 9” cake pan? Can wait to try this recipe!
Hi Sarah, we use a 9″ springform pan since it is taller and will hold the amount of cheesecake filling needed. Your pan should have at least 3″ tall walls or it will overwhelm the pan.
I loved how the cake looked before I put it in the oven. I’m pretty sure I followed all of the instructions and did the baked the cake in a water bath, baking at 450˚F for 15 minutes then reducing the heat to 225˚F without opening the door. However, by the time the 15 minutes were over the entire top of the cake was brown. I don’t know what I did wrong but I’m really disappointed. Not sure if after an hour I’ll even be able to serve the cake. I see that there are a lot of comments of other’s cakes coming out perfectly. Sadly, this was not my experience.
Hi Fi! I’m sorry to hear that. Are you using a convection/fan oven? This recipe is written for a conventional oven on regular bake mode.
If could be that your oven over heats or unevenly bakes, which can be common. I like to use an internal oven thermometer (Amazon affiliate link)to verify my oven’s temperature. Also, make sure your oven rack is positioned in the middle of the oven and not too close to the top heating element.
Best cheesecake recipe ever! Made no adjustments and it’s perfect! Two questions though, any tips to prevent the top from cracking? And, what’s the best way to store it? What should I cover it with?
Thank you, I’m so glad you love it! Overmixing can cause cracks so make sure to not overmix the batter. Make sure that your ingredients like cream cheese, eggs, and sour cream are room temp. Once done, turn the oven off and crack the door slightly. Let the cheesecake cool in the oven for about an hour before pulling it out. The best way to store it is, let it come to room temp, use plastic wrap or foil over the springform panthen refrigerate for at least 4 hours (overnight is best). Hope that helps!
Hi, My family loves this cheesecake!! Also a few friends that request this a lot. Never will I fix a different recipe. This is perfect!
That’s so great to hear, Tina!
Another winner Natasha!! Guests first asked what bakery I bought it at I said “Jean’s”! It came out absolutely perfect and the taste…..well…..one word sums it up, scrumptious!!
That’s wonderful, Jean! I’m so glad it was a hit.
Hi Natasha! Your recipe is amazing. I just want to know if put higher heat in 15 mins is like going to burn the top. Can I use 107 degrees Celsius in the whole process. Thank you
Hi Julie, keeping it at higher heat can cause browning on top and also uneven baking.
First time making this cheesecake and it was delicious! Followed instructions and it came out perfect. Thanks Natasha!!
I’ve been making this recipe for quite some time now and it comes out great every time. I’ve made it for events and everyone loves it I also make the cherry 🍒 topping ❤️
Great recipe. My Mom is diabetic so I use Truvia (Erythiotol) Truvia claims to be cup for cup but i find it has a strange taste if I use to much. I used 3/4 cup of truvia and 5 drops of sucra. Neighbors said they could not believe there was no sugar in it. I did use sugar on the crust for it helps the hardness of crust I have made one similar for many years but only used 3 eggs and 3 8ounce of cream cheese vanilla and sugar free sugar. I alway take 1.3/4 cup of sour cream mix and taste as i add sweetner and place on top cheese cake and bake 10 to 12 min till set. It gives a nce presentation
This is the best cheesecake ever ! Our new family favourite. Your videos and instructions are so complete and helpful.
Thank -you
This is the cheesecake recipe I have made since Home-Ec in high school (I’m 64, in case the “Home-Ec reference didn’t give it away😝) IMO it’s absolutely delicious and I’ve never found one to beat it!
Wow! That’s amazing! Thank you so much for sharing that with me, Nancy!