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
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 Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
how do you print this nice cheesecake recipe
Hello, you can go to “Jump to recipe” Click Print and save it on your computer first before printing.
Hi. Looks delicious. I don’t hv sour cream.any option for that?
Hi Uma, I haven’t personally tried a substitute yet but someone else shared this “Hello again tried the cheesecake was delicious. I substitute the sour cream with a half cup of yogurt, zest, and juice of 1 lemon.” I hope that helps!
I made this and my family loves it. Thank you for sharing your recipes 🥰
So wonderful to hear that !Thank you for sharing that with us.
Please help me… I made you’re cheese cake but the only thing is the crust came out wet but the foil was so dry I wasn’t happy. Please tell me what I did wrong.
Thank you
PS I really enjoy making your recipes. You are so great and beautiful!
Hi Eduarda, if you suspect water seeped through, make sure to double layer and use a sturder wide sheet of foil that completely covers the base without having to layer the foil (as with smaller rolls of foil). Also, make sure to pre-bake your crust.
Hi Natasha!
My 14 year old daughter made this yesterday for Fathers Day and everyone who tried it was super impressed
The technique is truly fool proof and easy to do, just let the mixer and even do all the work!
Thanks
That’s so awesome Natalya! I’m so glad you enjoyed this recipe!
You are very perfect and very nice
Thank you so much
I made it and it was the tallest thickest cheesecake I ever made this cheesecake was amazing thank you so much for posting it
You’re welcome Alanna! I’m so glad you enjoyed that!
Hi Natasha,
This seems to be a very good recipe for cheesecake but my son has many food allergies and is allergic to eggs. Can I use egg substitute for this recipe? Really would appreciate your response. Thanks a lot in advance.
Hi Aditi, unfortunately, I have not tried making this cheesecake without eggs to advise if it would work. I have a recipe for an eggless Chocolate Cake if he likes it too.
I don’t like Graham cracker crusts. I used pecan candies cookies, just butter, no sugar. Was great 👍
Nice to know that it’s delicious too. Thanks for sharing!
I am attempting to make this cake for my boyfriends birthday today. Is should be done by 2 pm… will it be ready around 8 tonight?
Hi Marzena, I would refrigerate longer. Overnight is best.
I plan to make this recipe but would like to incorporate lemon zest and lemon juice As I love the taste it adds to cheese cake. what would be the best amount of measurement you would suggest?
Hi Patricia, I haven’t tested this with lemon juice or zest, but It might throw off the balance if you use too much lemon juice. If I were to experiment, I would fold in both at the end and probably use a little less sour cream. Let me know if you experiment.
Amazing cheesecake so simple to make. Lots of compliments like ‘best cheesecake I have had’. Thank you Natasha
That is so great to hear, Fran! Thanks for sharing that with us.
Hii Natasha,
what are the substitutes for sour cream?
Hi Amirah, I haven’t personally tried a substitute yet but someone else shared this “Hello again tried the cheesecake was delicious. I substitute the sour cream with a half cup of yogurt, zest, and juice of 1 lemon.” I hope that helps!
This Cheesecake is absolutely delicious, I followed the recipe exactly how she demonstrated till I did the water bath and I put the cheese cake in after I loaded the pan with hot water thinking it would be easier, bad mistake. I did have some water get through the foil, next time I will do it her way, I also think I got the water too high in the pan, very important step. I would not change a thing other than I do like more crust. DELICIOUS
I’m so happy you enjoyed that. Thank you for sharing that with us!
Best and easy recipe..even brown color of the top..it is okay?
The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
Hello from France,
Thank you for all your wonderful recipes.
I want to try this delicious cheese cake, would it be possible to have the ingredients in grams ?
Thank you in advance and see you in other fantastic realizations.
Hello Lili, if you are at the recipe you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams.
Hey Natasha! Ordered a springform pan just to try this recipe! I’m all set to go. Just realized however, my springform pan is 7″ and not 9″. How can I adjust the ingredients accordingly? Thank you!
Hi Michelle, I haven’t tested that so I can’t tell you specifically, but you can adjust the serving size in the recipe card by clicking on the number of servings. I hope that helps.
I want to make this smaller. Would i do everything the same?
Hi Amy, I bet that could work. You may need to alter the recipe to fit a smaller pan. If you experiment please let me know how you like that.
I followed the recipe exactly and my cake did not rise. What do you think happened?
Hi Sabrina, a cheesecake baked in a waterbath doesn’t typically rise much since it bakes at a steady temperature.
ABSOLUTELY the B-E-S-T cheesecake recipe EVER! I decreased the sugar in the cake by 1/4 c. and that was my ONLY change. I have made this 3 times and it hasn’t failed me. One helpful hint I am offering is to line the removable bottom of the pan with 2 parchment rounds before making the crust and that means taking the cake away from the bottom using a long handled icing knife between the crust and the rounds is easy and doesn’t break the crust.
I’m so glad you enjoyed that Coni! Thank you for that awesome review!
Hi Natasha,
Thank you for the recipe. I want to try this out and was wondering if i can use cheese spread as i could not find cream cheese.
Hi Jessica, without trying it myself I cannot advise. If you experiment please let me know how you like it.