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Perfect Cheesecake Recipe
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.
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 350˚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 (about 1 1/2" of water).
- Carefully transfer cheesecake to the center rack of the oven and bake at 350˚F for 60-85 minutes without opening the door. Bake until nearly set or until the outer edges are set and only the center 2-3 inches jiggle slightly when the pan is gently shaken. If needed, continue baking in 5-minute increments until it reaches that stage.*
- Turn the oven off, partially open the oven door, and let the cheesecake cool in the oven for 45 minutes. Remove the pan, discard foil, and transfer to a rack to cool completely to room temperature. Cover the pan with foil, making sure it doesn't touch the cheesecake, and chill in the refrigerator for at least 4 hours or overnight to fully set before slicing.
Notes
Note on Ovens: This recipe is written for a conventional oven (not convection). Be sure you don't open the oven for at least 60 minutes while the cheesecake is baking or it will lose heat and won't set properly. If your oven runs hot, check early since overbaking can cause puffing, browning or cracking. I recommend an in-oven thermometer to ensure your oven is preheating properly.
*Previous Baking Instructions: Recipe updated August 2026 with simplified baking instructions. If you prefer the original instructions, start baking at 450˚F for 15 minutes, then reduce the heat without opening the door to 225 and bake an additional 60-75 minutes.
Nutrition Facts
Perfect Cheesecake Recipe
Amount per Serving
Calories
510
% Daily Value*
Fat
39
g
60
%
Saturated Fat
21
g
131
%
Cholesterol
192
mg
64
%
Sodium
378
mg
16
%
Potassium
176
mg
5
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
9
g
18
%
Vitamin A
1454
IU
29
%
Calcium
112
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.