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.
I followed this to the letter, even took it out at 65 minutes because when I opened the oven the cheesecake had ballooned up and was cracks around the edges.
Hi Chris! I’m sorry to hear that. Other common reasons why this is happens is if your oven runs too hot- (the edges set quickly and the center keeps rising), or if there is too much air in the batter (over-mixing, especially after adding eggs). The trapped air expands like a cake causing cracks.
Made this for Christmas Eve dinner dessert.
It was absolutely delicious… thank you for sharing the recipe- first cheesecake i made that the top didn’t split. The water bath is the trick.
Cheesecake is my daughter’s favorite dessert and this cheesecake ois her favorite recipe. I make it every year now for her and her husband. All my friends love it also. Thanks so much for sharing this amazing recipe❣️
This is the best cheesecake recipe. The water bath is key! I always make this for Christmas Eve and everyone loves it. This is the kind of recipe that people will ask you to make because it beats all other cheesecakes.
Thank you so much for your kind words and awesome feedback, Erika!
I’m wondering if using your lemon curd recipe as a topping would work with this recipe? What do you think, Natasha?
Absolutely! It would work great!
My oven will only go to 350 degrees. Is there a way I can still use this recipe?
Hi Hazel! The 450°F blast is just to set the edges quickly, and the long 225°F bake gently cooks the center. It will still work to bake at a steady temperature of 350°F. If the top starts to brown, tent it with foil for the remainder of the bake time. Keep an eye on it, it will likely take 55 to 65 minutes, but it can depend on your oven. Check early and follow the cues I provided in the instructions to check for doneness (and edges should be set
Center should wobble slightly).
Natasha’s Kitchen is one of a very few kitchens online that I use the recipes from because Natasha has made efforts to make them easier for busy women like me. Easier and really delicious! In particular, this Classic Cheesecake recipe is wonderful! I uses to use a classic cheesecake recipe but I lost the recipe. I saw Natasha’s and it showed the ingredients like it, so I made it. It was awesome! Just a wee bit lighter but it was exactly like how I would have preferred it, without losing its rich creaminess. I was so pleasantly surprised! Plus, I like her sense of humor when I am watching her cooking vids. Thank you, Natasha!!
Thank you for your thoughtful and kind comment, Amy! I’m smiling big reading this. I hope you get to try and love more recipes soon.
This is my favorite desert and the best cheesecake I have ever made. It takes a little time but so do most things worth making. Clear, easy to follow instructions.
You are so organized. I love cheesecake and this one looks perfect.
Thank you, Linda! It makes everything flow so much smoother to prep and organize beforehand. I hope you love the recipe!
One side of my oven runs hotter than the other causing quicker browning on that side. Since you aren’t suppose to open the oven to rotate the pan, do you have any suggestions to prevent over browning one side? Thank you.
Hi Paula! More frequent turning would be the best way to prevent one side burning. Also- be mindful that opening the oven can cause cracks in the cheesecake due to temperature fluctuations.
Looks and sounds amazing! I will try this 😊
I hope you love it, Jackie!
What cream cheese style can be used instead of the brick style? IE. Would a commercially whipped style make it easier overall?
Hi Patricia, the block style really is the best for the perfect texture here. I haven’t tried a whipped style in this recipe so I can’t advise.
I don’t have a stand mixer, just a hand mixer. Will this cheesecake still come out ok for me?
Hi Elaine, one of our readers mentioned using a hand mixer and it worked great!
I have made this a couple times but the top keeps browning way to much. So much that I get scared of burning so I don’t bake near long enough. What am I doing wrong?
Hi Trina, it should not brown like that. Were you possibly using conventional oven settings or convection? If convection, you would want to reduce the temperature by 25 degrees F. Also, make sure the water is hot when adding to the pan so it creates steam in the oven which helps to prevent browning. Lastly, make sure the cheesecake isn’t too high up in the oven. Set the racks in the oven so the cheesecake is centered in the oven when baking.
I have made this cheesecake several times. It always turns out great and is requested often. It was the first cheesecake I ever tried making, and I have never even thought about trying another.
That’s wonderful, Cindy!
I am going to use a 9-inch springform pan that is about 2 1/2 inches tall. Would that size work for this recipe even though it is not 3 inches high?
Hi Jacqueline, that may work fine. Watch my video tutorial and reference my images above to see how far up my batter comes. If your pan gets too full, hold back ½–1 cup of batter and bake it separately in a baking dish. Cheesecake rises slightly during baking.
Do you grease the springform pan before adding the crust?
Hi, I do not no.
Hello, I am going to try this; it looks so good. I would like to use mincemeat. Do you have any suggestions? Do I need to add anything to the mincemeat or just out of the jar? Thank you, love your recipes.
Hi Carol! I haven’t tried making a mincemeat versio of this recipe to advise. I think that can work but you need to make some adjustments and test it out.
Hi Carol! I haven’t tried making a mincemeat version of this recipe to advise. I think that can work but you need to make some adjustments and test it out.
When do I take it out of the springform pan?
Hi Kelly, we remove it before serving.
Hi Kelly! After baking it, let the cheesecake cool down first at room temperature. I recommend 30-60 minutes then refrigerate it at least 2-4 hours or more. Once chilled and firm, you can run a thin knife around the inside edge to loosen it, unfasten the springform latch, and gently lift away the sides.
I use this recipe every time I make a cheesecake and they always come out PERFECT!!! 🩷
I’m glad you loved it, Stephanie!