Top 10 cheesecake recipe

Easy Cheesecake

  1. Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F.

  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.

  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.

  5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.

  6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.

  7. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.

  8. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.

Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.

I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!

The Perfect Cheesecake Recipe

This cheesecake recipe has been a long time coming.

For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.

Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.

Other tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).

Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)

Use room temperature ingredients

It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.

Don’t open the oven!

I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.

Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.

Free your crust!

Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.

As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.

Cool at room temperature before moving to the fridge

I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.

This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.

How to Store Cheesecake

Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.

Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid!).

Can I Freeze Cheesecake?

Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.

To thaw, transfer to the fridge and let it thaw there overnight.

Here’s a great source for more information on freezing cheesecake, including suggestions if you’d like to freeze by the slice.

Other Cheesecake Variations You Might Like:

  • Oreo Cheesecake
  • Pumpkin Cheesecake
  • Chocolate Cheesecake
  • Or try something different and serve this cheesecake on an Oreo Crust!


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The BEST Cheesecake Recipe

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required! Be sure to check out my step-by-step video below the recipe! 4.92 from 115 votes Pin Course: Dessert Cuisine: American Keyword: best cheesecake, cheesecake, cheesecake no waterbath, party food Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Cooling Time: 6 hours Total Time: 1 hour 35 minutes Servings: 12 slices Calories: 500kcal Author: Sam Merritt


Graham Cracker Crust¹

  • 1 1/2 cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white)
  • 7 Tablespoons butter melted


  • 32 oz cream cheese² softened to room temperature (910g)
  • 1 cup sugar 200g
  • ⅔ cups sour cream 160g
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 4 large eggs room temperature, lightly beaten


  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!


1) For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe. 2) Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs. 3) I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).


Serving: 1slice | Calories: 500kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 450mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1200IU | Calcium: 80mg | Iron: 0.9mg Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Cheesecake is one of those desserts that’s amazingly classic—making one kinda feels like a rite of passage. Mainly, because it takes SO long to make one from start to finish. Here’s how to make sure you don’t waste your time.

What’s the difference between a no-bake and baked cheesecake?

No-bake cheesecake is still made with cream cheese, sugar, and vanilla, but instead of eggs we fold Cool Whip into the mixture to keep it sturdy. The mixture then sets up in the fridge for several hours. Baked cheesecake has egg in the cream cheese batter (it helps with that fluffy, silky smooth texture), so it needs to cook through.

How do you bake a cheesecake?

You make a crust—typically made of graham cracker—and then a cream cheese filling that gets poured over the crust and then bake.

What is a water bath for baking cheesecake?

A water bath is a roasting pan filled some boiling hot water (enough to come up halfway on the cheesecake). The water bath gives the oven moisture, which will help prevent the cheesecake from cracking or turning out rubbery. It also helps provide a slower heat source than just the oven itself.

Do I need to use a water bath?

It depends. If you’re making a plain cheesecake that won’t have a topping, using a water bath is pretty imperative to avoid the top of the cheesecake from cracking. If you’ll be adding ganache, whipped cream, or cinnamon sugar to the top of your cheesecake for serving, we don’t find a water bath to be essential.

Why do cheesecakes crack on top?

A couple reasons: Over-mixing the batter can cause it to fluff up and then fall in the oven. Not using a water bath can cause it to crack as it cools down.

Why is it important to let the cheesecake slowly cool down in the oven after baking?

Letting a cheesecake slowly cool in the oven, with the oven door propped open, after baking will help prevent the top from cracking. The slow, even reduction of heat will also prevent the cheesecake from sinking as it cools.

The top ten cheesecake recipes that have been most popular on over the last 7 years.

Rock Recipes Top Ten Cheesecakes

I write in my new cookbook that I am an unrepentant dessert junkie. It really is true that I’m not much of a “volume” eater at dinner. I rarely eat seconds of anything and if dessert is on the way, practically never.

There are many, many decadent desserts among the almost 1400 recipes on this blog to date but, like so many others I have always been a sucker for a great cheesecake. There are a couple of mini cheesecake recipes and a couple of cheesecake bar recipes included in this list.

Those recipes have been particularly popular on Rock Recipes as people seek to portion control their indulgent desserts. Those ideas give a terrific alternative to baking an entire large cheesecake when you don’t need to serve a large crowd and prevents the overindulgence we all know can happen with too much leftover cheesecake. 😉

Rock Recipes Top Ten Cheesecakes

I’ve never met a cheesecake I didn’t like but there are some that I very much prefer. I think you should start with a plain vanilla cheesecake if you are new to baking cheesecake, just to get a feel for how to bake one properly.

In my experience over baking is the biggest problem with cheesecakes. What should really be a light and creamy texture is often left in the oven for too long or at too high a temperature and results in the cheesecake becoming to dry and dense.

Follow the bain marie method outlined in many of these recipes for best results but even if you don’t use that water bath method, wrap the outside of the pan in a couple of layers of aluminum foil to buffer the direct heat and don’t bake at a temperature greater than 300-325 degrees F. The difference it makes to the creamy texture of your cheesecake is well worth the little extra time and effort.

Click on the titles or photos below to be taken to the individual recipes. For dozens more of our best cheesecake themed recipes from Brunch muffins to decadent showstopper desserts, please visit our Pinterest Cheesecake Board.

Number 10

Chocolate Mousse Cheesecake

Number 9

Mini Black Forest Cheesecakes – only 200 calories each!

Number 8

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Dessert Bars

Number 7

Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

Number 6

White Chocolate Cheesecake with Raspberries

White Chocolate Cheesecake with Raspberries

Number 5

Raspberry Tuxedo Mini Cheesecakes

Raspberry Tuxedo Mini Cheesecakes

Number 4

Chocolate Orange Cheesecake

Chocolate Orange Cheesecake

Number 3

Chocolate Chip Cookie Dough Cheesecake Bars

Number 2

Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars

Number 1

Just a Vanilla Cheesecake – it’s not surprising that our most popular cheesecake is the one that details just how to produce a perfectly presented, creamy textured cheesecake masterpiece. It is the perfect base to add any topping you like!

How to Bake the Perfect Cheesecake

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Top Ten Cheesecake Recipes Ingredients

  • Rock Recipes Top Ten Cheesecake Recipes

A dinner party favourite, and a pudding you can always rely on. Have a stab at one of our top 10 cheesecake recipes.

Berry crumble

One of our prettiest cheesecake recipes (pictured above), and well worth the lengthy cooking time. Use a little goat’s cheese in the mix for acidity, and make a crumble topping out of butter, sugar and granola. Orange zest, strawberry jam, galettes and blackberries are also essential.

Blackcurrant and rosemary

A tablespoon of chopped rosemary enhances this sweet, sharp and creamy dessert, which comes with a buttery digestive biscuit base and vanilla cream cheese filling. Top with a blackcurrant compote, allowing it to trickle prettily down the sides.

Vegan white chocolate and raspberry

It’s hard to make a cheesecake vegan when the core ingredient is, well, cheese. But vegan expert Lane Gold says that vegan cream cheese is just as good, especially when coupled with swirls of raspberry jam, and crushed Oreo cookies for the biscuit base.

Baked chocolate

Chocolate + cheesecake = pudding heaven. Impress dinner party guests with Alan Coxon’s decadent dessert, topped with berries and fresh mint. This cheesecake may be made up to two days in advance before serving and will keep for up to one week in the refrigerator.

Simply cheesecake

Prefer yours plain? No problem. Paul Hallett has the perfect recipe for the simplest cheesecake – just cream cheese, vanilla extract, eggs, sour cream, and a Graham Cracker crust. Make sure your cream cheese is at room temperature and beaten until very smooth before using.

Baked blueberry

Eric Lanlard’s recipe is very versatile and easy. By adding a few drops of lemon oil and some finely grated lemon zest, you will give it some zing. Don’t worry if the top cracks when the cake is cooling – it’s all part of the charm! Replace the blueberries with raspberries, if desired.

New York

Another Eric Lanlard classic, this time all the way from the Big Apple. The base is butter and crushed digestive biscuits, and the filling is a medley of cream cheese, sugar, lemon zest, eggs and soured cream. Top with a sugared sour cream layer, and dust with icing sugar.

British cheesecake

Let’s keep cheesecake British! Made with low fat soft cheese and some Wensleydale or white Cheshire, this recipe is wonderfully unique and works well with a warm blueberry sauce. You could use finely grated mild Lancashire, Caerphilly, or Wensleydale with apricots if you prefer.

Vegan peanut butter

Andrew Dargue, head chef at veggie restaurant Vanilla Black, shows us how to make one of his best-selling vegan puddings. You’ll need cocoa nibs, cocoa powder, olive oil, vegan peanut butter, Tofutti cream cheese, and a little soy milk… we promise it tastes great.

Gingernut and blueberry

A pretty blueberry cheesecake, made simply with sour cream, cream cheese, and a gingernut biscuit base. It will take you 20 minutes to prepare, and only 40 minutes cooking time… plus they’ll be enough for eight people (or four very greedy guests).

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Thick slabs of decadent creaminess, flecked with flavour and packed with mouth-coating richness. The cheesecake has long been an infamous source of dessert indulgence.

Some think it “too rich” or “too heavy” but I think it’s just right after a lighter meal or during times of plenty and extravagance. Bookmark these cheesecakes—I assure you: they are the best—for feasts of all sizes to come. There’s something for everyone on this list of sweet excess.

When I read the words “No-Bake” in any recipe, my curiosity is immediately ignited. There is something so simple, so effortless about whipping up a dessert without turning on the oven. No-Bake Mini Strawberry Oreo Cheesecakes will please children and adults alike. (Via My Bare Cupboard.)

If you’re going the cheesecake route for dessert, you might as well go classic. Classic Cheesecake with Sour Cream Topping tastes like an age-old family recipe. Delicious! (Via Easy Baked.)

New York style cheesecake with a touch of autumn flavour. New York Pumpkin Cheesecake is an ideal finale to any fall dinner party. Serve with cups of strong, steaming coffee. (Via Chew Out Loud.)

Switch out cream cheese for ricotta for an extra light and creamy texture. Ricotta Cheesecake with Spiced Crust and Macadamia Nut Topping is a refined take on a dessert favourite. (Via A Spoonful of Photography.)

Wow! Talk about Christmas spirit! This Pomegranate Cheesecake exudes tidings of holiday comfort thanks to a bright red pomegranate topping. Perfect for Christmas Eve! (Via Sweet and Savory by Shinee.)

Chocolate lovers, rejoice! Triple Chocolate Cheesecake was made just for you. Serve with very milky coffee to offset the rich and powerful chocolate flavour in this recipe. (Via Sensationally Seasonal.)

Not all cheesecakes take an hour to bake and a water bath to prevent cracks. May I present to you the 10-Minute Microwave Cheesecake. Baked in a mug and perfect for solitary nights spent by the fire in November. (Via Kirbie Cravings.)

Since a very young age, carrot cake has been my choice dessert. You can imagine how thrilled I was to come across this recipe for Carrot Cake Cheesecake. All the things I love about the traditional cake with an added dose of creaminess. Amazing! (Via Buttery Yum.)

Apple-Yogurt Cheesecake Bars are full of seasonal flavour and a tad bit healthier than your usual cheesecake suspect. Enjoy with a cup of Chai tea on a blustery November afternoon. (Via Cooking Ala Mel.)

And last, but not least… Playful and luscious, Salted Caramel Popcorn Cheesecake balances sweet and salty notes with a subtle reference to carnival treats. (Via Becca Bakes.)

Tell me, do you have a favourite cheesecake recipe?