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. 
Hi, Natasha. Thanks for the recipe. it was the fist time my cheesecake didn’t crack. Yes!!! But… your cheesecake looks really light creamy color mine was a bit more brown than i wanted. Some recipes suggest tenting the cake with foil, but my dumb question is how can you do that if you are not supposed to open the oven? and one more thing. 6TBSP of butter seemed like a lot for the amount of crumbs. it seeped though and the bottom of the spring form {the outside} was absolutely covered with it
Hi Natalia, make sure to bake on regular conventional oven mode and not convection which can cause it to brown. Also, make sure the cake is in the center of the oven so it isn’t too close to the heating element. I haven’t tried opening it up to put foil on, but a water bath cheesecake is a little more forgiving so that might be ok.
What is your secret to transferring the cheesecake to a cardboard circle to be able to box and travel with? I have no luck with a parchment paper circle cut out on the bottom. still wants to stick to the pan. HELP!
The easiest way is to travel with the cake still on the springform pan bottom.
I’m making one for a friend and don’t want to send my bottom. That’s what I’ve done prior.
So I used this same recipe to make 4 mini cheesecakes, does anyone know how long I should bake these for since they are minis?
Hi Kali, 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.
do I have to use the water bath method I am not sure what will happen if I don’t
Hi Denny, this recipe works using the water bath method. You can read this portion in the recipe What Does a Water Bath do for a Cheesecake? or you can also use my no water bath cheesecake recipe.
When I bought my list for this I accidently bought Honey Crumbs instead of regular. It was great! So for an extra touch of flavor try it! They do not overwhelm just add a nice touch.
I’m so glad that worked out! Thank you for sharing that wonderful review!
I made this and my family raved how good it was. I have made 3 of them now .Guess what everyone is asking me to drop off for Christmas??? LOL TY TY TY for this. It is the best ever. My hubby’s favorite dessert is Cheesecake so this puts him in heaven (and me on the nice list) 🙂
That’s just awesome! Sounds like you found a family favorite!
Is there any replacement to sour cream
Hi Fatima, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.
I think you can also use creme fraiche instead of sour cream
Thanks for the suggestion!
You are welcome. I have made this today for a friends birthday tomorrow. Problem I had was the lowest my oven goes to is 120C the 225F I believe is 107C. It seems to have cooked OK in fridge now but my damn cling film got caught on the top and pulled part of the top off, all I can think to do is dollop the strawberry sauce on to that middle bit. Will see how it comes out tomorrow, as I did have a bit of water under the cake pan. Fingers crossed. Xx
Hi Christine, I think that will for great! Some strawberry sauce, or you can decorate the top with some fruit.
Hi, me again with update. I ended up having to cut a slice out to make sure it was okay. It tasted divine but seemed a bit too soft in the middle, this could be to do with water getting in or the fact that I had to try and adjust my oven to get the lower setting, not sure. I ended up taking the strawberry sauce to my friend in a small tub. I did see online something called an easy cheesecake silicone wrap which I believe some people use instead of the foil wrapping but there is no way i am paying the amount of money they are asking for these. I was wondering whether to use a normal deep cake tin (not loose bottomed)slightly larger than the tin using for cheesecake and maybe putting the cheesecake tin inside this then no water could get into it but it may adjust the cooking time? What would your thoughts on this idea be please Natashia. Many thanks Christine
Thank you so much for the detailed video and recipe! It was absolutely delicious!
You are most welcome! I’m glad you loved it.
Hi Natasha,
Can I use light sour cream?
Thanks.
Hello Ashley, I haven’t tried that yet but I imagine that will work just fine. If you do an experiment, please share with us how it goes.
hi natasha
Is it ok to use 35% whipping cream instead of heavy whipping or double cream as i am having a hard time to find a heavy whipping cream.
Hello Mona, I think that will work just fine. If you do an experiment, please share with us too how it goes.
I love this cheesecake!!! It is perfect every time! I always make it in my 9 inch pan. If I make it in a ten inch pan do you know what the cook time or temp would be??
Hi Amanda, I haven’t tested this in a 10-inch pan so you will have to experiment, but it should bake up a little faster in a 10-inch springform.
I made this cheesecake it was the best I ever made no cracks. Rich and creamy stands high
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha! Planning to make this cheesecake for christmas. However, I dont have a stand mixer and only have hand mixer which doesnt have a paddle attachment. How can I avoid over mixing it? Thanks
Hi Mara, 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.
Cheesecake looks delicious!!!!
It is so good, I hope you can try this!
Hi Natasha, I follow you on Facebook and love all your recipes, yesterday I made your New York cheesecake but today when I took it out from fridge I almost started to cry, It was runny and and fell apart, you could eat it like soup 😢I was so upset and I followed your video to every detail, unfortunately it was a flop
Hi Lina, sorry to hear that. I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?
Check that your oven temp is accurate. All my cookies were flat no matter what. I got an oven thermometer. It was running 20° higher!!!! I was able to calibrate it (that you you tube) and now it’s running correctly and my cookies are no longer flat.
Good luck!!!
I ended up having to bake this closer to 2 hours and i even turned temp up to 250 the last 1/2 hour. Very slightly brown on top, but the entire top was jiggly. I cooled completely and shortly after releasing the ring, the sides started to collapse. Not sure if the inside center is done or not. I did do a probe of inside temp and was 155 degrees. We will see if it is pudding or not by morning after spending the night in fridge.
Its in the oven as we speak an I am terrified it won’t come out rite 😂
Hi Gretchen, if you’re already at the oven stage, get excited! The oven does the rest of the work. I hope you absolutely love it.
Oh Natasha I just make the cheesecake and looks perfect but i don’t know when I cut it is runny I left it in the fridge over night
Please help I am so disappointed with my self
Hi Coco, I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?
Hey Natasha,
currently baking the cheese cake and I did add a water bath but in the first 15 min of baking, the cake started to brown already. I’m not sure if its the oven or if maybe I added too much water ? has that every happened to you?
Hi Lisa, it may turn slightly brown, but it should not burn! The brown color should not affect the taste, although it should not turn brown with a water bath. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.
One reader asked about the volume of this using a different pan. Below is what works for me.
First of all, the flavor and texture is incredible!
This is the same recipe I use only I bake mine at 200 over night or for 5-6 hours. It can’t over-bake at this temperature.
The water bath holds the pan at 212°F. Above that, the eggs curdle (scramble). But you can do only one at a time. Using my method, (borrowed from a Washington Post article) you can do them all at once.
My recipe (borrowed from America’s Test Kitchen gluten free baking Vol 1) calls for more ingredient amounts so that the 9-inch pan is almost level full but it doesn’t spill over when using the low temperature bake. You could split the difference between the volumes listed in Natasha’s and my recipes and it would still work fine. It’s very forgiving.
Brown the top after baking if desired. I generally decorate mine with kiwi fruit or fresh berries so browning would not show anyway. The tartness of the kiwi or berries compliments the sweetness of the custard.
So, Here goes: Makes one 9″, or (2) 6″ plus (1) 4″ or (8) 4″ spring-form pans.
Custard:
• 2½ pounds (5-bricks) cream cheese, softened
• 1½ cups sugar, divided
• ⅛ tsp salt
• ⅓ cup sour cream
• 2 tsps lemon juice
• 2 tsps vanilla extract
• 6 large eggs plus 2 large egg yolks
1 recipe of your favorite crust.
Thank you fo sharing hat with us!
Thank you for sharing,I’m going to try this…
I had a tried and true cheesecake recipe but I lost my home in a California wildfire I’ve been scouring the internet looking for a similar recipe to what I had… but so far not much luck so decided I’d try to use bits and pieces from recipes to get what I hope will be what I had.
That’s great, let me know what you think. ENJOY!
Hello
Could let me know what to substitute eggs with in the baked cheese cake
Thank you
Hi Pooja, 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 you can try.