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. 
Could you use a hand mixer or is the stand mixer with paddle an absolute requirement?
A hand mixer will work, but you might reduce the mixing level a touch, so you aren’t adding too much air to the mix.
I made this cheesecake for a birthday. I was disappointed I guess it wasn’t cooked enough. I baked it the first fifteen minutes then turned heat down and cooked probably another hour and twenty minutes or so. When we cut it next day it was super soft and almost like it was melting. Tasted good but you almost had to eat with spoon. I’m sure it was operater error
Hi Linda, did you possibly use a smaller pan (which would make your cheesecake taller)? Also, did you start with boiling hot water in the pan? Lastly, you might check the temperature calibration of your oven since some ovens can run cooler. I hope that helps to troubleshoot.
What is the easiest way to get cc off bottom of springform pan to something else without tearing up the crusts?
Hi Ellen, we usually serve right on it; it may be possible to move once set, but sliding something thin – a spatula, maybe? Underneath that cake.
I don’t serve with the bottom of the spring form pan attached. Before baking, I line the bottom of the pan with parchment paper. After the cheesecake has been refrigerated 24 hours, I flip it on to a flat plate, peel off the parchment paper, and then flip the cheesecake over on to the plate I am going to use for presentation. Works well. If the cheesecake is too soupy, try letting it cool in the oven with the heat turned off. This also helps the cheesecake cool without the top cracking.
Thank you for sharing that with us, Lucille!
“Cover and chill in the refrigerator overnight to fully set before slicing.”
Wait, What? I’m afraid THAT is NOT going to happen around here. Might get a few hours till I go to bed.
How bad will it be if the next morning if a couple of sices are missing?
I’ve placed your page into my favorites. Great stuff!
Haha! I know exactly what you mean! I’m so glad you’re enjoying our recipes!
Hi Natasha,
I just love watching you bake and trying your recipes. I would like to bake this for the holidays for some friends, but how do I get the cheese cake off of the bottom part of the spring form pan without breaking up the bottom
Hi Aldyth, a tip that works well is to line the bottom with a ring of parchment paper so it transfers easier.
Hi Natasha… I’m looking forward to making this… Would I be able to add fruit sauce to the cheesecake like a raspberry cheesecake or strawberry cheesecake??? Would it affect how long I leave it in to bake??
Hi Tamyee, I have tried topping this with jam but I haven’t attempted a swirl or bake in fruit. If you happen to experiment I would love to know how you like that.
Baked as directed but top of my cheesecake browned a bit while cooking for the 15 min in 450 oven . Why did this happen. Have made cheesecakes for years and tried this recipe. Did the water bath too. Followed recipe to a t . Never had this happen before . And it cracked too. I thought the water bath was supposed to keep it from cracking. So disappointed this happened. I think I will try it again sometime , but am going to stick to my moms recipe. Still would like to know why it browned on top and cracked ? ? ? Anyway I love your recipes and have made lots of them. Enjoy your website, and will try this again sometime. Thanks in advance for any response. Susie
Hi Susie, I haven’t had that happen but I am always happy to help troubleshoot. This could happen if you use convection bake settings or place the cheesecake too close to the top heating element. This can also happen if you set the oven to broil. I highly recommend reading through the post which addresses most issues with cheesecakes as well as watching the video to see where things may have gone wrong.
Hi natasha I love all your recipes . They are delicious.I made this. cheescake and it was good .I bake it for 60min and followed your instruction my problem is some part of the cheesecake is little bit soupy .
Hi Flor, was anything altered in the recipe by chance? Is your oven calibrated? Make sure you are not using the convection setting, we use a regular conventional oven. I wonder if the water got in.
Thank u for your reply. I will try to bake this cheesecake again coz my husband loves it. You must be right probably the water got in to my cheescake coz everything is fine I follow exactly your recipe and my oven is okay. I will let you know how it goes time.thank u
Yes, I would love to know how it goes.
Love your recipes Natasha..Simple and it’s ingredients that we all have in our kitchen.. and love your sense of humor.
You’re so nice! Thank you for the wonderful compliment, Terri!
Hi Natasha,
Your cake recipes are classic ,easy and delicious.I bet your other recipes must be good too but I am vegetarian so I can follow only dessert recipes..
I have made this recipe twice and it turned out awesome. Gonna bake one more coming weekend.First time I tried with half and gained the confidence with the full recipe. One of my friend commented “Best cheesecake ever”.I love your Russian Tiramisu cake recipe ,don’t even remember how many times i made that.. Thank you for your hard work ..keep it up
Hello Sonu, I love reading good and inspiring comments so thank you for sharing that with us. So great to hear that making this cake was successful, I hope that you love every recipe that you will try!
I have made 4 of these cheese cakes… in 10 days!!! It’s simply amazing!
However, what’s annoying me is that it’s always coming out a bit yellow & brown patches on top. Should I reduce the egg yokes? Cover the cake with foils while it’s in the oven? I have an electric oven
Hi Aiman, it could be due to hot spots in your oven. I also have an electric oven so I don’t think it’s due to the type of oven but likely hot spots or possibly your oven runs a little too hot. Also, avoid the urge to over-bake or bake at too high of heat.
This cheesecake turned out delicious but my crust got soggy from the water even though I wrapped it really well. I’m not sure what happened…
Hi Anita, I wonder if the water got in. I love to use those extra-wide sheets and then double it just in case the foil tears.
Hi Anita,
Same happened to me and I used 2 sheets of extra wide heavy duty foil with no seams or tears. Cake itself was wonderfully tall and light but the crust was disappointing as about 1/4″ of water was in the bottom between the foil and bottom of the springform pan, so when I saw that, I knew the crust would be soggy. I was careful pouring the boiling water in around the foil covered pan.
I wondered if this is what caused me to have to bake much longer than recipe suggested. Tasted wonderful, crust disappointing :/
Natasha, any thoughts?
Hi Natasha! I tried this cheesecake and it turned out perfect!
I’m so glad you loved it, Ella!
Hi Natasha can this recipe also work if I want to make it into cheesecake cupcake too??and can I make it without the crust??thanks
Hello Sabrina, I have not really tested that to advise. You might have to do an experiment on that one, please share with us how it goes if you try it! I also have a mini cheesecake recipe if you would like to check this out.
Hi Natasha, Im a big fan of your btw! Im planning to prepare this tonight for my husband birthday =P. hehe. i have question though, can i reduce the eggs to 3 or 4 maybe? will it have a significant impact on the taste otherwise i will just stick to you recipe. Thanks!
Hi, it would probably affect the texture and prevent it from setting correctly.
I have followed the recipe to the T but the top got brown at only 7 minutes in. Will that affect the taste? How could i have avoided that? It cooked in the water bath S specified. Should i have covered it?
Hi Brandi, 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.
It’s a perfect recipe I just made it it comes out great
I’m so happy you enjoyed that!
Looks like the way I make mine .
Love all your recipes !
Tip … try cutting it with dental floss . Unflavored of course , it really works !
Thank you for sharing that awesome tip with me! I’m so glad you enjoeyd it!
Where did you get the sheet pan your husband famous ribs where on?
I believe that is from Williams Sonoma.
BY FAR the most perfect cheesecake recipe ever. This is a must! It’s the right amount of sweet, creamy yumminess you will try and you won’t regret it. It was a huge hit and I will be making again and again. If you follow the instructions to a T you will have a cheesecake that looks just like Natasha’s 🙂 a true crowd pleaser!
Love it! That is such a sweet comment, Jacky. Thank you so much for your amazing review!