🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 98 (from laksa051)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa098.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://laurenslatest.com/cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://laurenslatest.com/cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/laurenslatest.com\/cheesecake-recipe\/","crawl_time":1775586943,"first_indexed_time":1582907872,"http_code":200,"src_unparsed":"com,laurenslatest!\/cheesecake-recipe\/ s443","src_root_hash":"422508830337098098","history_drop_reason":null,"meta_title":"BEST Cheesecake Recipe (No Water Bath!) - Lauren's Latest","meta_descriptions":["Literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. The only recipe you'll ever need!"],"attrs_boilerpipe_text":"This post may contain affiliate sales links. Please read my\ndisclosure policy\n.\nThis is literally the \nbest cheesecake recipe ever\n. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…\nread through the 1600+ reader reviews in the comments\nand see that my method has been successful for many others as well.\nNot into the whole baking thing?\nCheck out my\nNo-Bake Cheesecake\n! Looking for a holiday cheesecake? Try my delicious\nPumpkin Cheesecake\n. See all of my favorite\nCheesecake Recipes\n.\nSeriously, this is the BEST Cheesecake Recipe\nI am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.\nWhy Do Cheesecakes Crack?\nThere are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:\nHow to prevent air bubbles in Cheesecake\nWhen you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.\nHow do we do this?\nCrack all four eggs into a bowl\nWhisk with a fork before adding them into the cheesecake batter\nStir in the eggs last and mix until they are just incorporated\nBefore pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible\nHow to prevent lumps in Cheesecake batter\nUsing room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.\nBe diligent in scraping the sides of the bowl.\nYou want to ensure the cheesecake batter is lump-free before adding in the eggs.\nHow to bake and cool Cheesecake to avoid cracking\nBaking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.\nOnce baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.\nIs a water bath necessary for a cheesecake?\nNO! Use these recipe, and save yourself a headache!\nCheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!\nSo, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.\nCheesecake Ingredients\nLike I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.\nGraham Cracker Crumbs\n: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.\nGranulated Sugar\n: to sweeten the crust and the filling.\nMelted Butter\n: to hold the graham cracker crust together.\nCream Cheese\n: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.\nSour Cream\n: adds an extra tang. This also needs to be at room temperature.\nVanilla Extract\n: for flavor since this is a classic cheesecake.\nEggs\n: needed for structure. Absolutely have these at room temperature and beat together before adding in.\nHow to make a Cheesecake\nIf you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.\nStep 1: Make the Buttery Graham Cracker Crust\nStir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool.\nStep 2: Make the Cheesecake Filling\nIn a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.\nWhisk eggs together in a separate bowl\nand slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.\nStep 3: Remove Air Bubbles\nTap bowl on the counter for 30-45 seconds\nto remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.\nStep 4: Bake the Cheesecake (without a water bath!)\nPour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time!\nOnce this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing.\nAt this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\nDo I Have To Use a Springform Pan?\nThe best baking pan for this cheesecake recipe is a\n9-inch springform pan\nand don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.\nAlso, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.\nI’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.\nStep 5: Refrigerate & Serve Cheesecake\nOnce the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.\nRefrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\nBest Cheesecake Toppings\nSince this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:\ncherry pie filling\nfresh berries like strawberries or raspberries\nstrawberry sauce\nor\nblueberry sauce\nchocolate shavings\n,\nchocolate ganache\n, or\nchocolate sauce\nwhipped cream\nlemon curd\nsalted caramel sauce\npeanut butter sauce\nFor more ideas for your special occasions or next dinner party, be sure to check out all of my other\ncheesecake recipes here\n.\nKatie Cooksey\nThis is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!\n4.86\nfrom\n1154\nvotes\nPrep Time\n9\nhours\n30\nminutes\nCook Time\n1\nhour\n15\nminutes\nTotal Time\n10\nhours\n45\nminutes\nCourse\nDessert, Desserts\nCuisine\nAmerican\nServings\n12\nservings\nCalories\n573\nkcal\nIngredients\n \n \nfor the cheesecake filling-\n40\nounces\ncream cheese\nat room temperature (five 8 oz. packages; 2 1\/2 lbs total)\n1 1\/4\ncups\ngranulated sugar\n1\/2\ncup\nsour cream\nat room temperature\n2\nteaspoons\nvanilla extract\n4\nlarge\neggs\nat room temperature\nany desired cheesecake toppings\nInstructions\n \nPlace oven racks in the center of the oven. Preheat oven to 350° F.\nIn a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.\nReduce oven temperature to 325° F.\nIn a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.\nCrack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.\nOnce the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!\nBake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking \nwithout opening the oven door\n. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\nRefrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. \nDip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\nNotes\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\nNutrition\nCalories:\n573\nkcal\nCarbohydrates:\n40\ng\nProtein:\n9\ng\nFat:\n43\ng\nSaturated Fat:\n24\ng\nCholesterol:\n194\nmg\nSodium:\n469\nmg\nPotassium:\n192\nmg\nFiber:\n1\ng\nSugar:\n32\ng\nVitamin A:\n1606\nIU\nVitamin C:\n1\nmg\nCalcium:\n125\nmg\nIron:\n1\nmg\nKeyword\nCheesecake, Cheesecake Recipe, classic cheesecake, NY Style\nHow to store Homemade Cheesecake\nLike I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.\nHow to store Cheesecake in the fridge\nAfter your fully baked cheesecake has come to room temperature,\nrefrigerate covered for up to one week\n.\nHow to store baked Cheesecake in the freezer\nIf you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to \n3 months in the freezer.\nTo defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.\nBest Homemade Cheesecake Recipe FAQ\nWhat is the difference between New York style cheesecake and regular cheesecake?\nNew York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.\nHow can I adjust the crust ingredients to get a thicker graham cracker crust?\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\nMore Cake Recipes to Try:\nStrawberry Cream Cake\nBlack Forest Cake\nMolten Chocolate Lava Cake\nVanilla Bean Cheesecake (Cheesecake Factory Copycat)\nDark Chocolate Cheesecake (Cheesecake Factory Copycat)\nI hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would \ngive it a star rating\nand your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.","attrs_markdown":"[![Lauren's Latest](https:\/\/laurenslatest.com\/wp-content\/uploads\/2019\/05\/laurenslatest_logo_web.png)](https:\/\/laurenslatest.com\/)\n\n0\n\nYou have 0 items in your cart\n\n[Go To Shopping](https:\/\/laurenslatest.com\/shop\/)\n\n[Save](https:\/\/laurenslatest.com\/cheesecake-recipe\/)\n\n[Contact](https:\/\/laurenslatest.com\/contactadvertise\/)\n\n[![Lauren's Latest](https:\/\/laurenslatest.com\/wp-content\/uploads\/2019\/05\/laurenslatest_logo_web.png)](https:\/\/laurenslatest.com\/)\n\n- [All Recipes](https:\/\/laurenslatest.com\/recipes\/)\n  - [Browse All Recipes](https:\/\/laurenslatest.com\/recipes\/)\n  - [Breakfast](https:\/\/laurenslatest.com\/recipes\/breakfasts\/)\n  - [Chicken](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/chicken\/)\n  - [Beef](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/beef\/)\n  - [Pasta](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/pasta\/)\n  - [30 minute meal](https:\/\/laurenslatest.com\/recipes\/30-minute-meal\/)\n  - [Casserole](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/casseroles\/)\n  - [Fish](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/fish\/)\n  - [Side Dishes](https:\/\/laurenslatest.com\/recipes\/side-dishes\/)\n    - [Rice](https:\/\/laurenslatest.com\/recipes\/side-dishes\/rice\/)\n    - [Potatoes](https:\/\/laurenslatest.com\/recipes\/side-dishes\/potatoes\/)\n- [Dinners](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/)\n  - [Browse All Dinner Recipes](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/)\n  - [Chicken](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/chicken\/)\n  - [Beef](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/beef\/)\n  - [Turkey](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/turkey\/)\n  - [Vegetarian](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/vegetarian\/)\n  - [Soup](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/soup\/)\n  - [Pork](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/pork\/)\n  - [Italian](https:\/\/laurenslatest.com\/cuisines\/italian\/)\n  - [Mexican](https:\/\/laurenslatest.com\/cuisines\/mexican\/)\n  - [Food for Kids](https:\/\/laurenslatest.com\/recipes\/food-for-kids\/)\n- [Desserts](https:\/\/laurenslatest.com\/recipes\/desserts\/)\n  - [Browse All Dessert Recipes](https:\/\/laurenslatest.com\/recipes\/desserts\/)\n  - [Cookies](https:\/\/laurenslatest.com\/recipes\/desserts\/cookies\/)\n  - [Cakes](https:\/\/laurenslatest.com\/recipes\/desserts\/cakes\/)\n    - [Cupcakes](https:\/\/laurenslatest.com\/recipes\/desserts\/cupcakes\/)\n  - [Pies](https:\/\/laurenslatest.com\/recipes\/desserts\/pies\/)\n  - [Brownies](https:\/\/laurenslatest.com\/recipes\/desserts\/brownies\/)\n  - [Chocolate](https:\/\/laurenslatest.com\/recipes\/desserts\/chocolate\/)\n- [Your Favorites](https:\/\/laurenslatest.com\/cheesecake-recipe\/)\n- [Recipe Index](https:\/\/laurenslatest.com\/recipe-index\/)\n- [Blog](https:\/\/laurenslatest.com\/blog\/)\n- [About](https:\/\/laurenslatest.com\/about-2\/)\n  - [About Lauren’s Latest](https:\/\/laurenslatest.com\/about-2\/)\n  - [About Katie Cooksey](https:\/\/laurenslatest.com\/katie-cooksey\/)\n\n0\n\nYou have 0 items in your cart\n\n[Go To Shopping](https:\/\/laurenslatest.com\/shop\/)\n\n[Home](https:\/\/laurenslatest.com\/) \\> [Recipes](https:\/\/laurenslatest.com\/recipes\/) \\> [Desserts](https:\/\/laurenslatest.com\/recipes\/desserts\/) \\> [Cheesecake](https:\/\/laurenslatest.com\/recipes\/desserts\/cheesecake\/) \\> BEST Cheesecake Recipe EVER without the Water Bath\\!\n\n# BEST Cheesecake Recipe EVER without the Water Bath\\!\n4\\.86 from 1154 votes\n\n[![](https:\/\/laurenslatest.com\/wp-content\/uploads\/2025\/06\/user.jpg)](https:\/\/laurenslatest.com\/katie-cooksey\/)\n\nBy  [Katie](https:\/\/laurenslatest.com\/katie-cooksey\/)\n\nFebruary 28, 2020\n\n[1,836 comments](https:\/\/laurenslatest.com\/cheesecake-recipe\/#respond)\n\n[Jump to Recipe](https:\/\/laurenslatest.com\/cheesecake-recipe\/#recipe)\n\n[Jump to Video](https:\/\/laurenslatest.com\/cheesecake-recipe\/#recipe-video)\n\nSave\n\nThis post may contain affiliate sales links. Please read my [disclosure policy](https:\/\/laurenslatest.com\/privacy-policy\/).\n\nThis is literally the **best cheesecake recipe ever**. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…**read through the 1600+ reader reviews in the comments** and see that my method has been successful for many others as well.\n\n**Not into the whole baking thing?** Check out my [No-Bake Cheesecake](https:\/\/laurenslatest.com\/no-bake-cheesecake-recipe\/)! Looking for a holiday cheesecake? Try my delicious [Pumpkin Cheesecake](https:\/\/laurenslatest.com\/web-stories\/pumpkin-cheesecake-recipe\/). See all of my favorite [Cheesecake Recipes](https:\/\/laurenslatest.com\/cheesecake-recipes\/).\n\n![slice of cheesecake on white plate](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-5.jpg)\n\n## Seriously, this is the BEST Cheesecake Recipe\nI am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.\n\n## Why Do Cheesecakes Crack?\nThere are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:\n\n### How to prevent air bubbles in Cheesecake\nWhen you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.\n\nHow do we do this?\n\n1. Crack all four eggs into a bowl\n2. Whisk with a fork before adding them into the cheesecake batter\n3. Stir in the eggs last and mix until they are just incorporated\n4. Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible\n### How to prevent lumps in Cheesecake batter\n- Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.\n- Be diligent in scraping the sides of the bowl.\n- You want to ensure the cheesecake batter is lump-free before adding in the eggs.\n### How to bake and cool Cheesecake to avoid cracking\nBaking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.\n\nOnce baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.\n\n![graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe.jpg)\n\n![graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe.jpg)\n## Is a water bath necessary for a cheesecake?\n**NO! Use these recipe, and save yourself a headache\\!** Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food\\!\n\nSo, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.\n\n## Cheesecake Ingredients\nLike I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.\n\n- **Graham Cracker Crumbs**: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.\n- **Granulated Sugar**: to sweeten the crust and the filling.\n- **Melted Butter**: to hold the graham cracker crust together.\n- **Cream Cheese**: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.\n- **Sour Cream**: adds an extra tang. This also needs to be at room temperature.\n- **Vanilla Extract**: for flavor since this is a classic cheesecake.\n- **Eggs**: needed for structure. Absolutely have these at room temperature and beat together before adding in.\n\n![pouring cheesecake filling into graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-2.jpg)\n\n![pouring cheesecake filling into graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-2.jpg)\n## How to make a Cheesecake\nIf you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.\n\n### Step 1: Make the Buttery Graham Cracker Crust\nStir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool.\n\n### Step 2: Make the Cheesecake Filling\nIn a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.\n\n**Whisk eggs together in a separate bowl** and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.\n\n### Step 3: Remove Air Bubbles\n**Tap bowl on the counter for 30-45 seconds** to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.\n\n![smoothing cheesecake batter into pan](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-3.jpg)\n\n![smoothing cheesecake batter into pan](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-3.jpg)\n### Step 4: Bake the Cheesecake (without a water bath!)\nPour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time\\!\n\nOnce this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing.\n\nAt this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\n\n#### Do I Have To Use a Springform Pan?\nThe best baking pan for this cheesecake recipe is a [9-inch springform pan](https:\/\/rstyle.me\/+OMYq--ZG5oIki34elPiQxA) and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.\n\nAlso, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.\n\nI’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.\n\n### Step 5: Refrigerate & Serve Cheesecake\nOnce the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.\n\nRefrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\n\n![whole cheesecake with pieces removed](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-4.jpg)\n\n![whole cheesecake with pieces removed](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-4.jpg)\n## Best Cheesecake Toppings\nSince this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:\n\n- cherry pie filling\n- fresh berries like strawberries or raspberries\n- [strawberry sauce](https:\/\/laurenslatest.com\/strawberry-sauce-recipe\/) or [blueberry sauce](https:\/\/laurenslatest.com\/blueberry-sauce-for-cheesecake\/)\n- [chocolate shavings](https:\/\/laurenslatest.com\/how-to-make-chocolate-curls-for-cake\/), [chocolate ganache](https:\/\/laurenslatest.com\/chocolate-ganache\/), or [chocolate sauce](https:\/\/laurenslatest.com\/hot-fudge-sauce-recipe\/)\n- [whipped cream](https:\/\/laurenslatest.com\/whipped-cream\/)\n- [lemon curd](https:\/\/laurenslatest.com\/lemon-curd\/)\n- [salted caramel sauce](https:\/\/bestdesserts.com\/salted-caramel-sauce\/)\n- [peanut butter sauce](https:\/\/laurenslatest.com\/peanut-butter-sauce-recipe\/)\n\n![Slice of Cheesecake with Chocolate Sauce and whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-6.jpg)\n\n![Slice of Cheesecake with Chocolate Sauce and whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-6.jpg)\n\n*For more ideas for your special occasions or next dinner party, be sure to check out all of my other [cheesecake recipes here](https:\/\/laurenslatest.com\/cheesecake-recipes\/).*\n\n![Slice of Cheesecake](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-5-360x361.jpg)\n\n![Slice of Cheesecake](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-5-360x361.jpg)\n## Best Cheesecake Recipe\n[Katie Cooksey](https:\/\/laurenslatest.com\/katie-cooksey\/)\n\nThis is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof\\!\n\n4\\.86 from 1154 votes\n\n[Print Recipe](https:\/\/laurenslatest.com\/wprm_print\/best-cheesecake-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F&media=https%3A%2F%2Flaurenslatest.com%2Fwp-content%2Fuploads%2F2020%2F02%2Fcheesecake-recipe-5.jpg&description=Best+Cheesecake+Recipe&is_video=false)\n\nPrep Time 9 hours hrs 30 minutes mins\n\nCook Time 1 hour hr 15 minutes mins\n\nTotal Time 10 hours hrs 45 minutes mins\n\nCourse Dessert, Desserts\n\nCuisine American\n\nServings [12](https:\/\/laurenslatest.com\/cheesecake-recipe\/) servings\n\nCalories 573 kcal\n\n### Equipment\n- [9\" Springform Pan](https:\/\/rstyle.me\/+OMYq--ZG5oIki34elPiQxA)\n\n### Ingredients US Customary Metric 1x 2x 3x\n#### for the graham cracker crust-\n- 1 1\/4 cups [graham cracker crumbs](https:\/\/rstyle.me\/+na9Yu6-slRUi7EztEmtHOQ)\n- 4 tablespoons [granulated sugar](https:\/\/rstyle.me\/n\/dic382ceyzf)\n- 5 tablespoons melted butter\n\n#### for the cheesecake filling-\n- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1\/2 lbs total)\n- 1 1\/4 cups [granulated sugar](https:\/\/rstyle.me\/n\/dic382ceyzf)\n- 1\/2 cup sour cream at room temperature\n- 2 teaspoons [vanilla extract](https:\/\/rstyle.me\/+mv-ruMVEqE8xA3V7NRv8yw)\n- 4 large eggs at room temperature\n- any desired cheesecake toppings\n\n### Instructions\n- Place oven racks in the center of the oven. Preheat oven to 350° F.\n- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.\n- Reduce oven temperature to 325° F.\n- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.\n- Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.\n- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full\\!\n- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking\n  \n  without opening the oven door\n  \n  . Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\n- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.\n  \n  Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\n### Video\n### Notes\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\n\n### Nutrition\nCalories: 573kcalCarbohydrates: 40gProtein: 9gFat: 43gSaturated Fat: 24gCholesterol: 194mgSodium: 469mgPotassium: 192mgFiber: 1gSugar: 32gVitamin A: 1606IUVitamin C: 1mgCalcium: 125mgIron: 1mg\n\nKeyword Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style\n\nRate This RecipePlease consider [Leaving a 5-Star Review](https:\/\/laurenslatest.com\/cheesecake-recipe\/)\\!\n## How to store Homemade Cheesecake\nLike I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.\n\n### How to store Cheesecake in the fridge\nAfter your fully baked cheesecake has come to room temperature, **refrigerate covered for up to one week**.\n\n### How to store baked Cheesecake in the freezer\nIf you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to **3 months in the freezer.**\n\nTo defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.\n\n## Best Homemade Cheesecake Recipe FAQ\n****What is the difference between New York style cheesecake and regular cheesecake?****\n\nNew York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.\n\n**How can I adjust the crust ingredients to get a thicker graham cracker crust?**\n\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\n\n![Cheesecake with whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-7.jpg)\n\n![Cheesecake with whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-7.jpg)\n## More Cake Recipes to Try:\n- [Strawberry Cream Cake](https:\/\/laurenslatest.com\/strawberries-and-cream-layer-cake\/)\n- [Black Forest Cake](https:\/\/laurenslatest.com\/black-forest-cake\/)\n- [Molten Chocolate Lava Cake](https:\/\/laurenslatest.com\/molten-chocolate-lava-cakes\/)\n- [Vanilla Bean Cheesecake (Cheesecake Factory Copycat)](https:\/\/laurenslatest.com\/vanilla-bean-cheesecake-cheesecake-factory-copycat\/)\n- [Dark Chocolate Cheesecake (Cheesecake Factory Copycat)](https:\/\/laurenslatest.com\/dark-chocolate-cheesecake-recipe\/)\n\nI hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would **give it a star rating** and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag \\#laurenslatest and tagging me @laurens\\_latest.\n\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F&t=BEST%20Cheesecake%20Recipe%20%28No%20Water%20Bath%21%29%20-%20Lauren%26%23039%3Bs%20Latest \"Share on Facebook\")\n- [Tweet](https:\/\/x.com\/intent\/tweet?text=BEST%20Cheesecake%20Recipe%20%28No%20Water%20Bath%21%29%20-%20Lauren%26%23039%3Bs%20Latest&url=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F \"Share on X\")\n- Pin\n\n![Cooking icon](https:\/\/laurenslatest.com\/wp-content\/uploads\/2021\/11\/60dcc401e91b4740f36cda14f61dc986.svg)\n\n![Cooking icon](https:\/\/laurenslatest.com\/wp-content\/uploads\/2021\/11\/60dcc401e91b4740f36cda14f61dc986.svg)\n\n### Never Miss a Recipe\nJoin thousands of subscribers and get easy recipes via email for FREE\\!\n\n[Learn More](https:\/\/laurenslatest.ck.page\/e432f7183f)\n\n[![kung pao chicken](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/kung-pao-chicken-5-100x100.jpg) ![kung pao chicken](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/kung-pao-chicken-5-100x100.jpg) Previous Post Kung Pao Chicken (Family Favorite!)](https:\/\/laurenslatest.com\/kung-pao-chicken\/)\n\n[Next Post Mexican Street Corn Recipe ![Mexican Street Corn](https:\/\/laurenslatest.com\/wp-content\/uploads\/2014\/07\/IMG_0292-100x100.jpg) ![Mexican Street Corn](https:\/\/laurenslatest.com\/wp-content\/uploads\/2014\/07\/IMG_0292-100x100.jpg)](https:\/\/laurenslatest.com\/mexican-street-corn\/)\n\n4\\.86 from 1154 votes ([91 ratings without comment](https:\/\/laurenslatest.com\/cheesecake-recipe\/))\n\n#### Share a Comment [Cancel Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#respond)\n1,836 Responses\n\n## Comments navigation\n[Older comments](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-28\/#comments)\n\n1. ![](https:\/\/secure.gravatar.com\/avatar\/1b8583e33d27d174c302af461454e87d7acfd5686c0687043ec38820303c0b5c?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/1b8583e33d27d174c302af461454e87d7acfd5686c0687043ec38820303c0b5c?s=90&d=mm&r=g)\n   \n   April\n   \n   [April 2, 2026 at 8:02 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798614)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798614)\n   \n   ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve made this cheesecake twice and it is absolutely delish and so creamy! Question: I want to make two at once; can I cook them at the same time and if so, should I adjust the baking time? Thank you\\!\n2. ![](https:\/\/secure.gravatar.com\/avatar\/c79398f9e674e0051ea7f3c356e448cf1f9b2effa26c3065c0598527b2758b33?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/c79398f9e674e0051ea7f3c356e448cf1f9b2effa26c3065c0598527b2758b33?s=90&d=mm&r=g)\n   \n   Terri\n   \n   [March 30, 2026 at 12:14 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798439)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798439)\n   \n   ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    My absolute go to! Made me famous for cheesecakes at every holiday! Easy to follow and delicious\\!\n3. ![](https:\/\/secure.gravatar.com\/avatar\/65a60eaae3b1180485c84488b292a0a5ad8d8d7c727313853a32774482be10c2?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/65a60eaae3b1180485c84488b292a0a5ad8d8d7c727313853a32774482be10c2?s=90&d=mm&r=g)\n   \n   Amaya\n   \n   [March 26, 2026 at 10:26 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798275)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798275)\n   \n   I can’t wait to make this! I need it to work in a 6” cheesecake pan. Do you know how my baking time might be affected? (Obviously I will need to use less batter lol!)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/63ff1f6d0ad359b8b2e8c41e50c29b8eed0c9aba5268aca871a6ae8e1969cab7?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/63ff1f6d0ad359b8b2e8c41e50c29b8eed0c9aba5268aca871a6ae8e1969cab7?s=90&d=mm&r=g)\n   \n   Jennifer Hosking\n   \n   [March 22, 2026 at 2:22 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798044)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798044)\n   \n   ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This is my go-to cheesecake recipe and it always wins the crowd! Have you taken this recipe and made them into mini cheesecakes? With the recipe calling for a 9-inch springform pan, I was thinking about splitting it into two 4-inch ones. I’m just not sure about the cooking time.\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n      \n      Katie\n      \n      [March 23, 2026 at 10:59 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798087)\n      \n      [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798087)\n      \n      Love that this is your go to thank you so much! 😊\n      \n      Yes, you can absolutely turn this into mini cheesecakes or use smaller pans. Splitting the batter into two 4-inch pans should work well. The biggest change will be the baking time, since they’re smaller, they’ll bake faster.\n      \n      I’d start checking them around 20–25 minutes, then keep an eye on the centers. You’re looking for the edges to be set with a slight jiggle in the middle. They’ll continue to firm up as they cool.\n      \n      If you try it, I’d love to hear how they turn out\\!\n5. ![](https:\/\/secure.gravatar.com\/avatar\/b0a3a2ef4f52ac42aab359c58ef0e332169fa0f23967d14c774b1903082240fe?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/b0a3a2ef4f52ac42aab359c58ef0e332169fa0f23967d14c774b1903082240fe?s=90&d=mm&r=g)\n   \n   Victor Thompson\n   \n   [March 22, 2026 at 3:13 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798029)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798029)\n   \n   Hands down my go to cheesecake recipe! It’s quick to learn and easy to follow! Works everytime if you follow the steps. Beautiful looking cheesecakes in the end\\!\n6. ![](https:\/\/secure.gravatar.com\/avatar\/5d3004b8ad60167e52d059f7868cb3770735e2d35a81d889f64dbf5102a35347?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/5d3004b8ad60167e52d059f7868cb3770735e2d35a81d889f64dbf5102a35347?s=90&d=mm&r=g)\n   \n   Joan\n   \n   [March 21, 2026 at 6:19 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-798016)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-798016)\n   \n   ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve made this recipe 7 times so far and no cracks. Everyone loves this cheesecake. I’ve got one in the oven now for a get together tomorrow. I sat the cheesecake mixture out on counter a lil longer than usual because my crust was not cooled enough. So…this one may crack because of the delay in putting in the oven I feel like. Time will tell. Gotta few hours left. 🥰\n7. ![](https:\/\/secure.gravatar.com\/avatar\/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g)\n   \n   Cindy\n   \n   [March 17, 2026 at 10:26 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797696)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797696)\n   \n   Can I make this recipe into a Key Lime cheesecake?\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n      \n      Katie\n      \n      [March 19, 2026 at 7:13 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797890)\n      \n      [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797890)\n      \n      Not yet—but that sounds like it needs to happen 👀🍋 Would you want it more tart and classic, or creamy and mellow? I’m adding this to my list\\!\n      1. ![](https:\/\/secure.gravatar.com\/avatar\/2656cc5b63e2581a45d7ced88552d96478d601b0b0efc009e0b40229943f9e4d?s=90&d=mm&r=g)\n         \n         ![](https:\/\/secure.gravatar.com\/avatar\/2656cc5b63e2581a45d7ced88552d96478d601b0b0efc009e0b40229943f9e4d?s=90&d=mm&r=g)\n         \n         Ariana\n         \n         [March 20, 2026 at 11:46 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797979)\n         \n         [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797979)\n         \n         ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n          Please do!! Tart or mellow would be awesome\\!\n8. ![](https:\/\/secure.gravatar.com\/avatar\/c73bb3beb3161bb4d8b4af893202dfb3cbe9f012bf659e95b175ced6256cc178?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/c73bb3beb3161bb4d8b4af893202dfb3cbe9f012bf659e95b175ced6256cc178?s=90&d=mm&r=g)\n   \n   Mikayla Deannuntis\n   \n   [March 14, 2026 at 3:28 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797541)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797541)\n   \n   Cheesecake\n9. ![](https:\/\/secure.gravatar.com\/avatar\/11f5ce720b385f69787b37f3104ea7fcd0c179f72ba99526ee69197eb6a91e20?s=90&d=mm&r=g)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/11f5ce720b385f69787b37f3104ea7fcd0c179f72ba99526ee69197eb6a91e20?s=90&d=mm&r=g)\n   \n   allayne\n   \n   [March 12, 2026 at 9:45 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797449)\n   \n   [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797449)\n   \n   ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Best cheesecake i have ever made and this is my 6th cheesecake from this recipe and it is awesome!!! Thank you you took the dread out of making a cheesecake.\n10. ![](https:\/\/secure.gravatar.com\/avatar\/8d3ac1f39309f731922fcb54ae5378a7975054b384215080e919357c4780b531?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/8d3ac1f39309f731922fcb54ae5378a7975054b384215080e919357c4780b531?s=90&d=mm&r=g)\n    \n    Wesley\n    \n    [March 11, 2026 at 2:45 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797424)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797424)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     this was the best cheesecake I have ever made great recipe.\n11. ![](https:\/\/secure.gravatar.com\/avatar\/7a83c72c7e21db41c3d3f75f27e54e00e89f0443cea4f9d70e5f83e9a8fbdc36?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/7a83c72c7e21db41c3d3f75f27e54e00e89f0443cea4f9d70e5f83e9a8fbdc36?s=90&d=mm&r=g)\n    \n    Emily\n    \n    [March 6, 2026 at 11:05 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797208)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797208)\n    \n    ![4 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-4.svg)  \n     Great cheesecake! I did have mine cracking within 45 mins of it baking in the oven which was frustrating. The flavour and texture are amazing though\\!\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g)\n       \n       Katie Cooksey\n       \n       [March 16, 2026 at 9:28 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797596)\n       \n       [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797596)\n       \n       I’m so glad you enjoyed the flavor and texture, that’s the most important part! Cheesecakes can sometimes crack as they bake, especially if the oven runs a little hot or the batter gets slightly overmixed, so you’re definitely not alone there. The good news is it doesn’t affect the taste at all, and a topping of whipped cream or chocolate ganache usually hides it perfectly. Thanks so much for making the recipe and taking the time to leave a comment\\!\n12. ![](https:\/\/secure.gravatar.com\/avatar\/a284001bb04892ca5bdfafee2a17fe9fddfceb084730e92e3cecdbb7bd261b36?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/a284001bb04892ca5bdfafee2a17fe9fddfceb084730e92e3cecdbb7bd261b36?s=90&d=mm&r=g)\n    \n    Lorie\n    \n    [February 28, 2026 at 7:56 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-797029)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-797029)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     My first time making a cheesecake but it turned out perfectly. Gorgeous and delicious too\\!\n13. ![](https:\/\/secure.gravatar.com\/avatar\/fff22b6de4f6842a0f0cda51dc3ba3f1c33e5451ea0564df6098cfbb6f03734f?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/fff22b6de4f6842a0f0cda51dc3ba3f1c33e5451ea0564df6098cfbb6f03734f?s=90&d=mm&r=g)\n    \n    Judy\n    \n    [February 24, 2026 at 2:08 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796906)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796906)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is my go to cheesecake recipe. If I’m making a flavored cheesecake I still use this recipe and add zest, different extracts and even added key lime juice and it was still perfect.\n14. ![](https:\/\/secure.gravatar.com\/avatar\/d46e2cf6f57ec72273244a4c00d719b08893a17b2ae3f841c5e757baaf56038e?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/d46e2cf6f57ec72273244a4c00d719b08893a17b2ae3f841c5e757baaf56038e?s=90&d=mm&r=g)\n    \n    Shayla Kramer\n    \n    [February 23, 2026 at 3:59 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796883)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796883)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Turned out great!!\\!\n15. ![](https:\/\/secure.gravatar.com\/avatar\/f2164fba0118e3874cb2fd7372321cf666fe3bd275147a0638091935a68f9bbb?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/f2164fba0118e3874cb2fd7372321cf666fe3bd275147a0638091935a68f9bbb?s=90&d=mm&r=g)\n    \n    Angie\n    \n    [February 21, 2026 at 11:08 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796836)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796836)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Perfect and yummy every time!! One of my most requested by family!! Thank you for the recipe!\\!\n16. ![](https:\/\/secure.gravatar.com\/avatar\/8d6e72514c92d90f0f61d723a211550c810a7165b16f70e9b5b07d58c2da30f7?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/8d6e72514c92d90f0f61d723a211550c810a7165b16f70e9b5b07d58c2da30f7?s=90&d=mm&r=g)\n    \n    Jami Steinberg\n    \n    [February 19, 2026 at 12:03 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796744)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796744)\n    \n    ![4 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-4.svg)  \n     I haven’t tasted it yet but it definitely cracked on top. Hopefully it’ll still taste good.\n17. ![](https:\/\/secure.gravatar.com\/avatar\/aefb0589acc6bf12f1579829fdd12d0400b36a1cfae50ad02cd7a7cda6d9f2bb?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/aefb0589acc6bf12f1579829fdd12d0400b36a1cfae50ad02cd7a7cda6d9f2bb?s=90&d=mm&r=g)\n    \n    Sheila Swindle\n    \n    [February 18, 2026 at 1:44 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796736)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796736)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Absolutely fabulous! I’ve made this recipe so many times, I still get compliments on it\\!\n18. ![](https:\/\/secure.gravatar.com\/avatar\/08cf36a78ee56dd0e1ca93405500b62313066f65ce54c628863e8f3d5d1b008a?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/08cf36a78ee56dd0e1ca93405500b62313066f65ce54c628863e8f3d5d1b008a?s=90&d=mm&r=g)\n    \n    Cindy Aday\n    \n    [February 17, 2026 at 2:32 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796715)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796715)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I’ve made this several times and each time it’s been amazing! My family knows if I’m bringing cheesecake for a dinner, I need the day before to “babysit” the cheesecake! Totally worth it🤗\n19. ![](https:\/\/secure.gravatar.com\/avatar\/f857124cda0291e33223ce564d4ff0289776af37ac9fcfa27533f6d2f2e6ddda?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/f857124cda0291e33223ce564d4ff0289776af37ac9fcfa27533f6d2f2e6ddda?s=90&d=mm&r=g)\n    \n    Christine\n    \n    [February 13, 2026 at 4:05 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796640)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796640)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is my go to recipe for cheesecake! The texture of this cheesecake is excellent, and just as good as other recipes I’ve made that use water baths. (I hate using a water bath lol) I make this at least once per year for my fiance’s birthday\n20. ![](https:\/\/secure.gravatar.com\/avatar\/d3454e3d82385226ed4f31ca23c450f74b70c94f3ba134c8e25b1681fc8a84bd?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/d3454e3d82385226ed4f31ca23c450f74b70c94f3ba134c8e25b1681fc8a84bd?s=90&d=mm&r=g)\n    \n    Sarah\n    \n    [February 13, 2026 at 2:17 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796637)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796637)\n    \n    ![3 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-3.svg)  \n     Help! I followed the directions exactly as described and when it was time to take it out of the oven, it had sunk and there were random holes in it. It also didn’t feel firm. Is it supposed to feel firm?\n21. ![](https:\/\/secure.gravatar.com\/avatar\/70d441a4a80c04984b9a7c5736bdef04ca790a88a42113c66cbd2cb730fb4325?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/70d441a4a80c04984b9a7c5736bdef04ca790a88a42113c66cbd2cb730fb4325?s=90&d=mm&r=g)\n    \n    Suzanne\n    \n    [February 12, 2026 at 12:49 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796612)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796612)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     My favorite cheesecake recipe ever it turns out right every time\n22. ![](https:\/\/secure.gravatar.com\/avatar\/a6a47ad91dcd985295f21861e2300aad5c23b306231fc78aa560c3018a8914ed?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/a6a47ad91dcd985295f21861e2300aad5c23b306231fc78aa560c3018a8914ed?s=90&d=mm&r=g)\n    \n    Sally\n    \n    [February 9, 2026 at 3:59 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796524)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796524)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I followed the directions and was worried if it would come out right. It did! It was perfect and delicious.\n23. ![](https:\/\/secure.gravatar.com\/avatar\/01d6fb12f42e759b9fb5aee9271260f7c12fbc6d7214d45759733fc40fce62aa?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/01d6fb12f42e759b9fb5aee9271260f7c12fbc6d7214d45759733fc40fce62aa?s=90&d=mm&r=g)\n    \n    George Lee\n    \n    [February 6, 2026 at 5:57 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796443)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796443)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is the best ever. If you can’t make this you should just give up!🤣\n24. ![](https:\/\/secure.gravatar.com\/avatar\/0f063906ee7b2bd8b69bda93fed6fae3bfab81b0c0c0d92bfa656e1372e0e54b?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/0f063906ee7b2bd8b69bda93fed6fae3bfab81b0c0c0d92bfa656e1372e0e54b?s=90&d=mm&r=g)\n    \n    Beth\n    \n    [February 6, 2026 at 4:50 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796442)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796442)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I love this recipe! This is the only recipe I utilize to make cheesecake. It’s a little more time-consuming because there’s no water bath, but not by much.\n25. ![](https:\/\/secure.gravatar.com\/avatar\/441163fe7d01784e1a745d35c152c3b6058c9ed36d570672f3264434c9ba0e13?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/441163fe7d01784e1a745d35c152c3b6058c9ed36d570672f3264434c9ba0e13?s=90&d=mm&r=g)\n    \n    Kelly\n    \n    [January 30, 2026 at 9:47 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796240)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796240)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I don’t even care about cracking! The top priorities for me are taste and texture and this recipe is a 5-star on both accounts. I made half the recipe because I only had 2.5 bricks of cream cheese so I baked it in a glass pie plate. Perfect.\n26. ![](https:\/\/secure.gravatar.com\/avatar\/9630ea153ef485c2f093ff67749da835ef8912472084f0c7de112c491a24c181?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/9630ea153ef485c2f093ff67749da835ef8912472084f0c7de112c491a24c181?s=90&d=mm&r=g)\n    \n    Tammy\n    \n    [January 28, 2026 at 5:09 PM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796190)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796190)\n    \n    best cheescake ever, I’ve been making it for a while. my family loves it.\n27. ![](https:\/\/secure.gravatar.com\/avatar\/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g)\n    \n    Cindy\n    \n    [January 27, 2026 at 11:28 AM](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-29\/#comment-796165)\n    \n    [Reply](https:\/\/laurenslatest.com\/cheesecake-recipe\/#comment-796165)\n    \n    ![5 stars](https:\/\/laurenslatest.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Sorry I ment to give it 5 stars. I’ve made it several times and everyone loved it ,\n\n## Comments navigation\n[Older comments](https:\/\/laurenslatest.com\/cheesecake-recipe\/comment-page-28\/#comments)\n\n## Never miss a recipe\\!\nJoin thousands of readers and receive easy recipes via email for FREE\\!\n\n[![Katie in the Kitchen](https:\/\/laurenslatest.com\/wp-content\/uploads\/2025\/05\/katie-kitchen3.jpg)](https:\/\/laurenslatest.com\/about-2\/)\n\nHi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.\n\n![“logos”](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/10\/AsSeenIn-01.jpg)\n\n![“logos”](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/10\/AsSeenIn-01.jpg)\n\n### Lauren’s Latest\nLauren’s Latest – a food and lifestyle blog for busy parents, featuring family-friendly, tried and true recipes.\n\n### Connect\n- [Facebook](https:\/\/www.facebook.com\/laurenslatest\/)\n- [Instagram](https:\/\/www.instagram.com\/laurens_latest\/)\n- [Pinterest](https:\/\/www.pinterest.com\/laurenslatest\/)\n- [YouTube](https:\/\/www.youtube.com\/user\/laurenslatest)\n\n### Browse\n- [All Recipes](https:\/\/laurenslatest.com\/recipes\/)\n- [Recipe Index](https:\/\/laurenslatest.com\/recipe-index\/)\n- [Ingredients Index](https:\/\/laurenslatest.com\/ingredients-index\/)\n\n### Information\n- [About Lauren’s Latest](https:\/\/laurenslatest.com\/about-2\/)\n- [Contact](https:\/\/laurenslatest.com\/contactadvertise\/)\n\nCOPYRIGHT 2026 LAUREN'S LATEST, ALL RIGHTS RESERVED \\| [Privacy Policy](https:\/\/laurenslatest.com\/privacy-policy\/) \\| [Privacy Tools](https:\/\/laurenslatest.com\/privacy-policy\/privacy-tools\/)\n\nSite by Swift Horse Marketing ![Swift Horse Marketing](https:\/\/laurenslatest.com\/wp-content\/uploads\/2021\/01\/swift2.png)\n\n![Swift Horse Marketing](https:\/\/laurenslatest.com\/wp-content\/uploads\/2021\/01\/swift2.png)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.\n\n- [Home](https:\/\/laurenslatest.com\/)\n- [Browse Recipe Index](https:\/\/laurenslatest.com\/recipe-index\/)\n- [Dinners](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/)\n  - [Chicken](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/chicken\/)\n  - [Pasta](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/pasta\/)\n  - [Beef](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/beef\/)\n  - [30 minute meal](https:\/\/laurenslatest.com\/recipes\/30-minute-meal\/)\n  - [Crockpot](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/crockpot\/)\n  - [Pork](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/pork\/)\n  - [Turkey](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/turkey\/)\n  - [Fish](https:\/\/laurenslatest.com\/recipes\/dinner-ideas\/fish\/)\n- [Desserts](https:\/\/laurenslatest.com\/recipes\/desserts\/)\n  - [Cookies](https:\/\/laurenslatest.com\/recipes\/desserts\/cookies\/)\n  - [Cakes](https:\/\/laurenslatest.com\/recipes\/desserts\/cakes\/)\n  - [Brownies](https:\/\/laurenslatest.com\/recipes\/desserts\/brownies\/)\n  - [Pies](https:\/\/laurenslatest.com\/recipes\/desserts\/pies\/)\n  - [Chocolate](https:\/\/laurenslatest.com\/recipes\/desserts\/chocolate\/)\n- [Favorites](https:\/\/laurenslatest.com\/favorites\/)\n  - [Log In](https:\/\/laurenslatest.com\/login\/)\n  - [Register](https:\/\/laurenslatest.com\/register\/)\n- [Blog](https:\/\/laurenslatest.com\/blog\/)\n- [About](https:\/\/laurenslatest.com\/about-2\/)\n  - [About Lauren’s Latest](https:\/\/laurenslatest.com\/about-2\/)\n  - [About Katie Cooksey](https:\/\/laurenslatest.com\/katie-cooksey\/)","attrs_readable_markdown":"This post may contain affiliate sales links. Please read my [disclosure policy](https:\/\/laurenslatest.com\/privacy-policy\/).\n\nThis is literally the **best cheesecake recipe ever**. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…**read through the 1600+ reader reviews in the comments** and see that my method has been successful for many others as well.\n\n**Not into the whole baking thing?** Check out my [No-Bake Cheesecake](https:\/\/laurenslatest.com\/no-bake-cheesecake-recipe\/)! Looking for a holiday cheesecake? Try my delicious [Pumpkin Cheesecake](https:\/\/laurenslatest.com\/web-stories\/pumpkin-cheesecake-recipe\/). See all of my favorite [Cheesecake Recipes](https:\/\/laurenslatest.com\/cheesecake-recipes\/).\n\n![slice of cheesecake on white plate](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-5.jpg)\n\n## Seriously, this is the BEST Cheesecake Recipe\nI am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.\n\n## Why Do Cheesecakes Crack?\nThere are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:\n\n### How to prevent air bubbles in Cheesecake\nWhen you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.\n\nHow do we do this?\n\n1. Crack all four eggs into a bowl\n2. Whisk with a fork before adding them into the cheesecake batter\n3. Stir in the eggs last and mix until they are just incorporated\n4. Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible\n### How to prevent lumps in Cheesecake batter\n- Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.\n- Be diligent in scraping the sides of the bowl.\n- You want to ensure the cheesecake batter is lump-free before adding in the eggs.\n### How to bake and cool Cheesecake to avoid cracking\nBaking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.\n\nOnce baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.\n\n![graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe.jpg)\n\n## Is a water bath necessary for a cheesecake?\n**NO! Use these recipe, and save yourself a headache\\!** Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food\\!\n\nSo, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.\n\n## Cheesecake Ingredients\nLike I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.\n\n- **Graham Cracker Crumbs**: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.\n- **Granulated Sugar**: to sweeten the crust and the filling.\n- **Melted Butter**: to hold the graham cracker crust together.\n- **Cream Cheese**: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.\n- **Sour Cream**: adds an extra tang. This also needs to be at room temperature.\n- **Vanilla Extract**: for flavor since this is a classic cheesecake.\n- **Eggs**: needed for structure. Absolutely have these at room temperature and beat together before adding in.\n\n![pouring cheesecake filling into graham cracker crust](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-2.jpg)\n\n## How to make a Cheesecake\nIf you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.\n\n### Step 1: Make the Buttery Graham Cracker Crust\nStir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool.\n\n### Step 2: Make the Cheesecake Filling\nIn a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.\n\n**Whisk eggs together in a separate bowl** and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.\n\n### Step 3: Remove Air Bubbles\n**Tap bowl on the counter for 30-45 seconds** to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.\n\n![smoothing cheesecake batter into pan](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-3.jpg)\n\n### Step 4: Bake the Cheesecake (without a water bath!)\nPour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time\\!\n\nOnce this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing.\n\nAt this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\n\n#### Do I Have To Use a Springform Pan?\nThe best baking pan for this cheesecake recipe is a [9-inch springform pan](https:\/\/rstyle.me\/+OMYq--ZG5oIki34elPiQxA) and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.\n\nAlso, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.\n\nI’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.\n\n### Step 5: Refrigerate & Serve Cheesecake\nOnce the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.\n\nRefrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\n\n![whole cheesecake with pieces removed](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-4.jpg)\n\n## Best Cheesecake Toppings\nSince this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:\n\n- cherry pie filling\n- fresh berries like strawberries or raspberries\n- [strawberry sauce](https:\/\/laurenslatest.com\/strawberry-sauce-recipe\/) or [blueberry sauce](https:\/\/laurenslatest.com\/blueberry-sauce-for-cheesecake\/)\n- [chocolate shavings](https:\/\/laurenslatest.com\/how-to-make-chocolate-curls-for-cake\/), [chocolate ganache](https:\/\/laurenslatest.com\/chocolate-ganache\/), or [chocolate sauce](https:\/\/laurenslatest.com\/hot-fudge-sauce-recipe\/)\n- [whipped cream](https:\/\/laurenslatest.com\/whipped-cream\/)\n- [lemon curd](https:\/\/laurenslatest.com\/lemon-curd\/)\n- [salted caramel sauce](https:\/\/bestdesserts.com\/salted-caramel-sauce\/)\n- [peanut butter sauce](https:\/\/laurenslatest.com\/peanut-butter-sauce-recipe\/)\n\n![Slice of Cheesecake with Chocolate Sauce and whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-6.jpg)\n\n*For more ideas for your special occasions or next dinner party, be sure to check out all of my other [cheesecake recipes here](https:\/\/laurenslatest.com\/cheesecake-recipes\/).*\n\n![Slice of Cheesecake](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-5-360x361.jpg)\n\n[Katie Cooksey](https:\/\/laurenslatest.com\/katie-cooksey\/)\n\nThis is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof\\!\n\n4\\.86 from 1154 votes\n\nPrep Time 9 hours  30 minutes\n\nCook Time 1 hour  15 minutes\n\nTotal Time 10 hours  45 minutes\n\nCourse Dessert, Desserts\n\nCuisine American\n\nServings [12](https:\/\/laurenslatest.com\/cheesecake-recipe\/) servings\n\nCalories 573 kcal\n\n### Ingredients\n#### for the cheesecake filling-\n- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1\/2 lbs total)\n- 1 1\/4 cups [granulated sugar](https:\/\/rstyle.me\/n\/dic382ceyzf)\n- 1\/2 cup sour cream at room temperature\n- 2 teaspoons [vanilla extract](https:\/\/rstyle.me\/+mv-ruMVEqE8xA3V7NRv8yw)\n- 4 large eggs at room temperature\n- any desired cheesecake toppings\n\n### Instructions\n- Place oven racks in the center of the oven. Preheat oven to 350° F.\n- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.\n- Reduce oven temperature to 325° F.\n- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.\n- Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.\n- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full\\!\n- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door . Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.\n- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.\n  \n  Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.\n\n### Notes\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\n\n### Nutrition\nCalories: 573kcalCarbohydrates: 40gProtein: 9gFat: 43gSaturated Fat: 24gCholesterol: 194mgSodium: 469mgPotassium: 192mgFiber: 1gSugar: 32gVitamin A: 1606IUVitamin C: 1mgCalcium: 125mgIron: 1mg\n\nKeyword Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style\n## How to store Homemade Cheesecake\nLike I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.\n\n### How to store Cheesecake in the fridge\nAfter your fully baked cheesecake has come to room temperature, **refrigerate covered for up to one week**.\n\n### How to store baked Cheesecake in the freezer\nIf you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to **3 months in the freezer.**\n\nTo defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.\n\n## Best Homemade Cheesecake Recipe FAQ\n****What is the difference between New York style cheesecake and regular cheesecake?****\n\nNew York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.\n\n**How can I adjust the crust ingredients to get a thicker graham cracker crust?**\n\nIf you would like a thicker graham cracker crust, use 1 3\/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.\n\n![Cheesecake with whipped cream](https:\/\/laurenslatest.com\/wp-content\/uploads\/2020\/02\/cheesecake-recipe-7.jpg)\n\n## More Cake Recipes to Try:\n- [Strawberry Cream Cake](https:\/\/laurenslatest.com\/strawberries-and-cream-layer-cake\/)\n- [Black Forest Cake](https:\/\/laurenslatest.com\/black-forest-cake\/)\n- [Molten Chocolate Lava Cake](https:\/\/laurenslatest.com\/molten-chocolate-lava-cakes\/)\n- [Vanilla Bean Cheesecake (Cheesecake Factory Copycat)](https:\/\/laurenslatest.com\/vanilla-bean-cheesecake-cheesecake-factory-copycat\/)\n- [Dark Chocolate Cheesecake (Cheesecake Factory Copycat)](https:\/\/laurenslatest.com\/dark-chocolate-cheesecake-recipe\/)\n\nI hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would **give it a star rating** and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag \\#laurenslatest and tagging me @laurens\\_latest.","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate sales links. Please read my disclosure policy . This is literally the best cheesecake recipe ever . Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though… read through the 1600+ reader reviews in the comments and see that my method has been successful for many others as well. Not into the whole baking thing? Check out my No-Bake Cheesecake ! Looking for a holiday cheesecake? Try my delicious Pumpkin Cheesecake . See all of my favorite Cheesecake Recipes . Seriously, this is the BEST Cheesecake Recipe I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. Why Do Cheesecakes Crack? There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues: How to prevent air bubbles in Cheesecake When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? Crack all four eggs into a bowl Whisk with a fork before adding them into the cheesecake batter Stir in the eggs last and mix until they are just incorporated Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible How to prevent lumps in Cheesecake batter Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Be diligent in scraping the sides of the bowl. You want to ensure the cheesecake batter is lump-free before adding in the eggs. How to bake and cool Cheesecake to avoid cracking Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top. Is a water bath necessary for a cheesecake? NO! Use these recipe, and save yourself a headache! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food! So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time. Cheesecake Ingredients Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. Graham Cracker Crumbs : Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs. Granulated Sugar : to sweeten the crust and the filling. Melted Butter : to hold the graham cracker crust together. Cream Cheese : I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese. Sour Cream : adds an extra tang. This also needs to be at room temperature. Vanilla Extract : for flavor since this is a classic cheesecake. Eggs : needed for structure. Absolutely have these at room temperature and beat together before adding in. How to make a Cheesecake If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below. Step 1: Make the Buttery Graham Cracker Crust Stir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool. Step 2: Make the Cheesecake Filling In a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps. Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand. Step 3: Remove Air Bubbles Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference. Step 4: Bake the Cheesecake (without a water bath!) Pour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time! Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Do I Have To Use a Springform Pan? The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one. I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you. Step 5: Refrigerate & Serve Cheesecake Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Best Cheesecake Toppings Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas: cherry pie filling fresh berries like strawberries or raspberries strawberry sauce or blueberry sauce chocolate shavings , chocolate ganache , or chocolate sauce whipped cream lemon curd salted caramel sauce peanut butter sauce For more ideas for your special occasions or next dinner party, be sure to check out all of my other cheesecake recipes here . Katie Cooksey This is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof! 4.86 from 1154 votes Prep Time 9 hours 30 minutes Cook Time 1 hour 15 minutes Total Time 10 hours 45 minutes Course Dessert, Desserts Cuisine American Servings 12 servings Calories 573 kcal Ingredients for the cheesecake filling- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total) 1 1/4 cups granulated sugar 1/2 cup sour cream at room temperature 2 teaspoons vanilla extract 4 large eggs at room temperature any desired cheesecake toppings Instructions Place oven racks in the center of the oven. Preheat oven to 350° F. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full! Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door . Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Notes If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. Nutrition Calories: 573 kcal Carbohydrates: 40 g Protein: 9 g Fat: 43 g Saturated Fat: 24 g Cholesterol: 194 mg Sodium: 469 mg Potassium: 192 mg Fiber: 1 g Sugar: 32 g Vitamin A: 1606 IU Vitamin C: 1 mg Calcium: 125 mg Iron: 1 mg Keyword Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style How to store Homemade Cheesecake Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it. How to store Cheesecake in the fridge After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week . How to store baked Cheesecake in the freezer If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer. To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve. Best Homemade Cheesecake Recipe FAQ What is the difference between New York style cheesecake and regular cheesecake? New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate. How can I adjust the crust ingredients to get a thicker graham cracker crust? If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. More Cake Recipes to Try: Strawberry Cream Cake Black Forest Cake Molten Chocolate Lava Cake Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Dark Chocolate Cheesecake (Cheesecake Factory Copycat) I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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Please read my [disclosure policy](https://laurenslatest.com/privacy-policy/). This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…read through the 1600+ reader reviews in the comments and see that my method has been successful for many others as well. Not into the whole baking thing? Check out my [No-Bake Cheesecake](https://laurenslatest.com/no-bake-cheesecake-recipe/)! Looking for a holiday cheesecake? Try my delicious [Pumpkin Cheesecake](https://laurenslatest.com/web-stories/pumpkin-cheesecake-recipe/). See all of my favorite [Cheesecake Recipes](https://laurenslatest.com/cheesecake-recipes/). ![slice of cheesecake on white plate](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-5.jpg) ## Seriously, this is the BEST Cheesecake Recipe I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. ## Why Do Cheesecakes Crack? There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues: ### How to prevent air bubbles in Cheesecake When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? 1. Crack all four eggs into a bowl 2. Whisk with a fork before adding them into the cheesecake batter 3. Stir in the eggs last and mix until they are just incorporated 4. Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible ### How to prevent lumps in Cheesecake batter - Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. - Be diligent in scraping the sides of the bowl. - You want to ensure the cheesecake batter is lump-free before adding in the eggs. ### How to bake and cool Cheesecake to avoid cracking Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top. ![graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe.jpg) ![graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe.jpg) ## Is a water bath necessary for a cheesecake? NO! Use these recipe, and save yourself a headache\! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food\! So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time. ## Cheesecake Ingredients Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. - Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs. - Granulated Sugar: to sweeten the crust and the filling. - Melted Butter: to hold the graham cracker crust together. - Cream Cheese: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese. - Sour Cream: adds an extra tang. This also needs to be at room temperature. - Vanilla Extract: for flavor since this is a classic cheesecake. - Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in. ![pouring cheesecake filling into graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-2.jpg) ![pouring cheesecake filling into graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-2.jpg) ## How to make a Cheesecake If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below. ### Step 1: Make the Buttery Graham Cracker Crust Stir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool. ### Step 2: Make the Cheesecake Filling In a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps. Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand. ### Step 3: Remove Air Bubbles Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference. ![smoothing cheesecake batter into pan](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-3.jpg) ![smoothing cheesecake batter into pan](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-3.jpg) ### Step 4: Bake the Cheesecake (without a water bath!) Pour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time\! Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. #### Do I Have To Use a Springform Pan? The best baking pan for this cheesecake recipe is a [9-inch springform pan](https://rstyle.me/+OMYq--ZG5oIki34elPiQxA) and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one. I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you. ### Step 5: Refrigerate & Serve Cheesecake Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ![whole cheesecake with pieces removed](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-4.jpg) ![whole cheesecake with pieces removed](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-4.jpg) ## Best Cheesecake Toppings Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas: - cherry pie filling - fresh berries like strawberries or raspberries - [strawberry sauce](https://laurenslatest.com/strawberry-sauce-recipe/) or [blueberry sauce](https://laurenslatest.com/blueberry-sauce-for-cheesecake/) - [chocolate shavings](https://laurenslatest.com/how-to-make-chocolate-curls-for-cake/), [chocolate ganache](https://laurenslatest.com/chocolate-ganache/), or [chocolate sauce](https://laurenslatest.com/hot-fudge-sauce-recipe/) - [whipped cream](https://laurenslatest.com/whipped-cream/) - [lemon curd](https://laurenslatest.com/lemon-curd/) - [salted caramel sauce](https://bestdesserts.com/salted-caramel-sauce/) - [peanut butter sauce](https://laurenslatest.com/peanut-butter-sauce-recipe/) ![Slice of Cheesecake with Chocolate Sauce and whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-6.jpg) ![Slice of Cheesecake with Chocolate Sauce and whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-6.jpg) For more ideas for your special occasions or next dinner party, be sure to check out all of my other [cheesecake recipes here](https://laurenslatest.com/cheesecake-recipes/). ![Slice of Cheesecake](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-5-360x361.jpg) ![Slice of Cheesecake](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-5-360x361.jpg) ## Best Cheesecake Recipe [Katie Cooksey](https://laurenslatest.com/katie-cooksey/) This is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof\! 4\.86 from 1154 votes [Print Recipe](https://laurenslatest.com/wprm_print/best-cheesecake-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F&media=https%3A%2F%2Flaurenslatest.com%2Fwp-content%2Fuploads%2F2020%2F02%2Fcheesecake-recipe-5.jpg&description=Best+Cheesecake+Recipe&is_video=false) Prep Time 9 hours hrs 30 minutes mins Cook Time 1 hour hr 15 minutes mins Total Time 10 hours hrs 45 minutes mins Course Dessert, Desserts Cuisine American Servings [12](https://laurenslatest.com/cheesecake-recipe/) servings Calories 573 kcal ### Equipment - [9" Springform Pan](https://rstyle.me/+OMYq--ZG5oIki34elPiQxA) ### Ingredients US Customary Metric 1x 2x 3x #### for the graham cracker crust- - 1 1/4 cups [graham cracker crumbs](https://rstyle.me/+na9Yu6-slRUi7EztEmtHOQ) - 4 tablespoons [granulated sugar](https://rstyle.me/n/dic382ceyzf) - 5 tablespoons melted butter #### for the cheesecake filling- - 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total) - 1 1/4 cups [granulated sugar](https://rstyle.me/n/dic382ceyzf) - 1/2 cup sour cream at room temperature - 2 teaspoons [vanilla extract](https://rstyle.me/+mv-ruMVEqE8xA3V7NRv8yw) - 4 large eggs at room temperature - any desired cheesecake toppings ### Instructions - Place oven racks in the center of the oven. Preheat oven to 350° F. - In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. - Reduce oven temperature to 325° F. - In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. - Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. - Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full\! - Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door . Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. - Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ### Video ### Notes If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. ### Nutrition Calories: 573kcalCarbohydrates: 40gProtein: 9gFat: 43gSaturated Fat: 24gCholesterol: 194mgSodium: 469mgPotassium: 192mgFiber: 1gSugar: 32gVitamin A: 1606IUVitamin C: 1mgCalcium: 125mgIron: 1mg Keyword Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style Rate This RecipePlease consider [Leaving a 5-Star Review](https://laurenslatest.com/cheesecake-recipe/)\! ## How to store Homemade Cheesecake Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it. ### How to store Cheesecake in the fridge After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week. ### How to store baked Cheesecake in the freezer If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer. To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve. ## Best Homemade Cheesecake Recipe FAQ **What is the difference between New York style cheesecake and regular cheesecake? New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate. How can I adjust the crust ingredients to get a thicker graham cracker crust? If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. ![Cheesecake with whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-7.jpg) ![Cheesecake with whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-7.jpg) ## More Cake Recipes to Try: - [Strawberry Cream Cake](https://laurenslatest.com/strawberries-and-cream-layer-cake/) - [Black Forest Cake](https://laurenslatest.com/black-forest-cake/) - [Molten Chocolate Lava Cake](https://laurenslatest.com/molten-chocolate-lava-cakes/) - [Vanilla Bean Cheesecake (Cheesecake Factory Copycat)](https://laurenslatest.com/vanilla-bean-cheesecake-cheesecake-factory-copycat/) - [Dark Chocolate Cheesecake (Cheesecake Factory Copycat)](https://laurenslatest.com/dark-chocolate-cheesecake-recipe/) I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating** and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag \#laurenslatest and tagging me @laurens\_latest. - [Share](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F&t=BEST%20Cheesecake%20Recipe%20%28No%20Water%20Bath%21%29%20-%20Lauren%26%23039%3Bs%20Latest "Share on Facebook") - [Tweet](https://x.com/intent/tweet?text=BEST%20Cheesecake%20Recipe%20%28No%20Water%20Bath%21%29%20-%20Lauren%26%23039%3Bs%20Latest&url=https%3A%2F%2Flaurenslatest.com%2Fcheesecake-recipe%2F "Share on X") - Pin ![Cooking icon](https://laurenslatest.com/wp-content/uploads/2021/11/60dcc401e91b4740f36cda14f61dc986.svg) ![Cooking icon](https://laurenslatest.com/wp-content/uploads/2021/11/60dcc401e91b4740f36cda14f61dc986.svg) ### Never Miss a Recipe Join thousands of subscribers and get easy recipes via email for FREE\! [Learn More](https://laurenslatest.ck.page/e432f7183f) [![kung pao chicken](https://laurenslatest.com/wp-content/uploads/2020/02/kung-pao-chicken-5-100x100.jpg) ![kung pao chicken](https://laurenslatest.com/wp-content/uploads/2020/02/kung-pao-chicken-5-100x100.jpg) Previous Post Kung Pao Chicken (Family Favorite!)](https://laurenslatest.com/kung-pao-chicken/) [Next Post Mexican Street Corn Recipe ![Mexican Street Corn](https://laurenslatest.com/wp-content/uploads/2014/07/IMG_0292-100x100.jpg) ![Mexican Street Corn](https://laurenslatest.com/wp-content/uploads/2014/07/IMG_0292-100x100.jpg)](https://laurenslatest.com/mexican-street-corn/) 4\.86 from 1154 votes ([91 ratings without comment](https://laurenslatest.com/cheesecake-recipe/)) #### Share a Comment [Cancel Reply](https://laurenslatest.com/cheesecake-recipe/#respond) 1,836 Responses ## Comments navigation [Older comments](https://laurenslatest.com/cheesecake-recipe/comment-page-28/#comments) 1. ![](https://secure.gravatar.com/avatar/1b8583e33d27d174c302af461454e87d7acfd5686c0687043ec38820303c0b5c?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/1b8583e33d27d174c302af461454e87d7acfd5686c0687043ec38820303c0b5c?s=90&d=mm&r=g) April [April 2, 2026 at 8:02 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798614) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798614) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve made this cheesecake twice and it is absolutely delish and so creamy! Question: I want to make two at once; can I cook them at the same time and if so, should I adjust the baking time? Thank you\! 2. ![](https://secure.gravatar.com/avatar/c79398f9e674e0051ea7f3c356e448cf1f9b2effa26c3065c0598527b2758b33?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/c79398f9e674e0051ea7f3c356e448cf1f9b2effa26c3065c0598527b2758b33?s=90&d=mm&r=g) Terri [March 30, 2026 at 12:14 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798439) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798439) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My absolute go to! Made me famous for cheesecakes at every holiday! Easy to follow and delicious\! 3. ![](https://secure.gravatar.com/avatar/65a60eaae3b1180485c84488b292a0a5ad8d8d7c727313853a32774482be10c2?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/65a60eaae3b1180485c84488b292a0a5ad8d8d7c727313853a32774482be10c2?s=90&d=mm&r=g) Amaya [March 26, 2026 at 10:26 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798275) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798275) I can’t wait to make this! I need it to work in a 6” cheesecake pan. Do you know how my baking time might be affected? (Obviously I will need to use less batter lol!) 4. ![](https://secure.gravatar.com/avatar/63ff1f6d0ad359b8b2e8c41e50c29b8eed0c9aba5268aca871a6ae8e1969cab7?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/63ff1f6d0ad359b8b2e8c41e50c29b8eed0c9aba5268aca871a6ae8e1969cab7?s=90&d=mm&r=g) Jennifer Hosking [March 22, 2026 at 2:22 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798044) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798044) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is my go-to cheesecake recipe and it always wins the crowd! Have you taken this recipe and made them into mini cheesecakes? With the recipe calling for a 9-inch springform pan, I was thinking about splitting it into two 4-inch ones. I’m just not sure about the cooking time. 1. ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) Katie [March 23, 2026 at 10:59 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798087) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798087) Love that this is your go to thank you so much! 😊 Yes, you can absolutely turn this into mini cheesecakes or use smaller pans. Splitting the batter into two 4-inch pans should work well. The biggest change will be the baking time, since they’re smaller, they’ll bake faster. I’d start checking them around 20–25 minutes, then keep an eye on the centers. You’re looking for the edges to be set with a slight jiggle in the middle. They’ll continue to firm up as they cool. If you try it, I’d love to hear how they turn out\! 5. ![](https://secure.gravatar.com/avatar/b0a3a2ef4f52ac42aab359c58ef0e332169fa0f23967d14c774b1903082240fe?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/b0a3a2ef4f52ac42aab359c58ef0e332169fa0f23967d14c774b1903082240fe?s=90&d=mm&r=g) Victor Thompson [March 22, 2026 at 3:13 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798029) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798029) Hands down my go to cheesecake recipe! It’s quick to learn and easy to follow! Works everytime if you follow the steps. Beautiful looking cheesecakes in the end\! 6. ![](https://secure.gravatar.com/avatar/5d3004b8ad60167e52d059f7868cb3770735e2d35a81d889f64dbf5102a35347?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/5d3004b8ad60167e52d059f7868cb3770735e2d35a81d889f64dbf5102a35347?s=90&d=mm&r=g) Joan [March 21, 2026 at 6:19 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-798016) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-798016) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve made this recipe 7 times so far and no cracks. Everyone loves this cheesecake. I’ve got one in the oven now for a get together tomorrow. I sat the cheesecake mixture out on counter a lil longer than usual because my crust was not cooled enough. So…this one may crack because of the delay in putting in the oven I feel like. Time will tell. Gotta few hours left. 🥰 7. ![](https://secure.gravatar.com/avatar/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g) Cindy [March 17, 2026 at 10:26 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797696) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797696) Can I make this recipe into a Key Lime cheesecake? 1. ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) Katie [March 19, 2026 at 7:13 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797890) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797890) Not yet—but that sounds like it needs to happen 👀🍋 Would you want it more tart and classic, or creamy and mellow? I’m adding this to my list\! 1. ![](https://secure.gravatar.com/avatar/2656cc5b63e2581a45d7ced88552d96478d601b0b0efc009e0b40229943f9e4d?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/2656cc5b63e2581a45d7ced88552d96478d601b0b0efc009e0b40229943f9e4d?s=90&d=mm&r=g) Ariana [March 20, 2026 at 11:46 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797979) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797979) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Please do!! Tart or mellow would be awesome\! 8. ![](https://secure.gravatar.com/avatar/c73bb3beb3161bb4d8b4af893202dfb3cbe9f012bf659e95b175ced6256cc178?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/c73bb3beb3161bb4d8b4af893202dfb3cbe9f012bf659e95b175ced6256cc178?s=90&d=mm&r=g) Mikayla Deannuntis [March 14, 2026 at 3:28 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797541) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797541) Cheesecake 9. ![](https://secure.gravatar.com/avatar/11f5ce720b385f69787b37f3104ea7fcd0c179f72ba99526ee69197eb6a91e20?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/11f5ce720b385f69787b37f3104ea7fcd0c179f72ba99526ee69197eb6a91e20?s=90&d=mm&r=g) allayne [March 12, 2026 at 9:45 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797449) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797449) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Best cheesecake i have ever made and this is my 6th cheesecake from this recipe and it is awesome!!! Thank you you took the dread out of making a cheesecake. 10. ![](https://secure.gravatar.com/avatar/8d3ac1f39309f731922fcb54ae5378a7975054b384215080e919357c4780b531?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/8d3ac1f39309f731922fcb54ae5378a7975054b384215080e919357c4780b531?s=90&d=mm&r=g) Wesley [March 11, 2026 at 2:45 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797424) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797424) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) this was the best cheesecake I have ever made great recipe. 11. ![](https://secure.gravatar.com/avatar/7a83c72c7e21db41c3d3f75f27e54e00e89f0443cea4f9d70e5f83e9a8fbdc36?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/7a83c72c7e21db41c3d3f75f27e54e00e89f0443cea4f9d70e5f83e9a8fbdc36?s=90&d=mm&r=g) Emily [March 6, 2026 at 11:05 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797208) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797208) ![4 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-4.svg) Great cheesecake! I did have mine cracking within 45 mins of it baking in the oven which was frustrating. The flavour and texture are amazing though\! 1. ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/ea393ce6e22bc8f824f2df8384b2d67a52accc986b96ca8fc087952867730e79?s=90&d=mm&r=g) Katie Cooksey [March 16, 2026 at 9:28 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797596) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797596) I’m so glad you enjoyed the flavor and texture, that’s the most important part! Cheesecakes can sometimes crack as they bake, especially if the oven runs a little hot or the batter gets slightly overmixed, so you’re definitely not alone there. The good news is it doesn’t affect the taste at all, and a topping of whipped cream or chocolate ganache usually hides it perfectly. Thanks so much for making the recipe and taking the time to leave a comment\! 12. ![](https://secure.gravatar.com/avatar/a284001bb04892ca5bdfafee2a17fe9fddfceb084730e92e3cecdbb7bd261b36?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/a284001bb04892ca5bdfafee2a17fe9fddfceb084730e92e3cecdbb7bd261b36?s=90&d=mm&r=g) Lorie [February 28, 2026 at 7:56 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-797029) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-797029) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My first time making a cheesecake but it turned out perfectly. Gorgeous and delicious too\! 13. ![](https://secure.gravatar.com/avatar/fff22b6de4f6842a0f0cda51dc3ba3f1c33e5451ea0564df6098cfbb6f03734f?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/fff22b6de4f6842a0f0cda51dc3ba3f1c33e5451ea0564df6098cfbb6f03734f?s=90&d=mm&r=g) Judy [February 24, 2026 at 2:08 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796906) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796906) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is my go to cheesecake recipe. If I’m making a flavored cheesecake I still use this recipe and add zest, different extracts and even added key lime juice and it was still perfect. 14. ![](https://secure.gravatar.com/avatar/d46e2cf6f57ec72273244a4c00d719b08893a17b2ae3f841c5e757baaf56038e?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/d46e2cf6f57ec72273244a4c00d719b08893a17b2ae3f841c5e757baaf56038e?s=90&d=mm&r=g) Shayla Kramer [February 23, 2026 at 3:59 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796883) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796883) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Turned out great!!\! 15. ![](https://secure.gravatar.com/avatar/f2164fba0118e3874cb2fd7372321cf666fe3bd275147a0638091935a68f9bbb?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/f2164fba0118e3874cb2fd7372321cf666fe3bd275147a0638091935a68f9bbb?s=90&d=mm&r=g) Angie [February 21, 2026 at 11:08 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796836) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796836) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Perfect and yummy every time!! One of my most requested by family!! Thank you for the recipe!\! 16. ![](https://secure.gravatar.com/avatar/8d6e72514c92d90f0f61d723a211550c810a7165b16f70e9b5b07d58c2da30f7?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/8d6e72514c92d90f0f61d723a211550c810a7165b16f70e9b5b07d58c2da30f7?s=90&d=mm&r=g) Jami Steinberg [February 19, 2026 at 12:03 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796744) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796744) ![4 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-4.svg) I haven’t tasted it yet but it definitely cracked on top. Hopefully it’ll still taste good. 17. ![](https://secure.gravatar.com/avatar/aefb0589acc6bf12f1579829fdd12d0400b36a1cfae50ad02cd7a7cda6d9f2bb?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/aefb0589acc6bf12f1579829fdd12d0400b36a1cfae50ad02cd7a7cda6d9f2bb?s=90&d=mm&r=g) Sheila Swindle [February 18, 2026 at 1:44 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796736) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796736) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Absolutely fabulous! I’ve made this recipe so many times, I still get compliments on it\! 18. ![](https://secure.gravatar.com/avatar/08cf36a78ee56dd0e1ca93405500b62313066f65ce54c628863e8f3d5d1b008a?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/08cf36a78ee56dd0e1ca93405500b62313066f65ce54c628863e8f3d5d1b008a?s=90&d=mm&r=g) Cindy Aday [February 17, 2026 at 2:32 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796715) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796715) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve made this several times and each time it’s been amazing! My family knows if I’m bringing cheesecake for a dinner, I need the day before to “babysit” the cheesecake! Totally worth it🤗 19. ![](https://secure.gravatar.com/avatar/f857124cda0291e33223ce564d4ff0289776af37ac9fcfa27533f6d2f2e6ddda?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/f857124cda0291e33223ce564d4ff0289776af37ac9fcfa27533f6d2f2e6ddda?s=90&d=mm&r=g) Christine [February 13, 2026 at 4:05 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796640) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796640) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is my go to recipe for cheesecake! The texture of this cheesecake is excellent, and just as good as other recipes I’ve made that use water baths. (I hate using a water bath lol) I make this at least once per year for my fiance’s birthday 20. ![](https://secure.gravatar.com/avatar/d3454e3d82385226ed4f31ca23c450f74b70c94f3ba134c8e25b1681fc8a84bd?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/d3454e3d82385226ed4f31ca23c450f74b70c94f3ba134c8e25b1681fc8a84bd?s=90&d=mm&r=g) Sarah [February 13, 2026 at 2:17 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796637) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796637) ![3 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-3.svg) Help! I followed the directions exactly as described and when it was time to take it out of the oven, it had sunk and there were random holes in it. It also didn’t feel firm. Is it supposed to feel firm? 21. ![](https://secure.gravatar.com/avatar/70d441a4a80c04984b9a7c5736bdef04ca790a88a42113c66cbd2cb730fb4325?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/70d441a4a80c04984b9a7c5736bdef04ca790a88a42113c66cbd2cb730fb4325?s=90&d=mm&r=g) Suzanne [February 12, 2026 at 12:49 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796612) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796612) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My favorite cheesecake recipe ever it turns out right every time 22. ![](https://secure.gravatar.com/avatar/a6a47ad91dcd985295f21861e2300aad5c23b306231fc78aa560c3018a8914ed?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/a6a47ad91dcd985295f21861e2300aad5c23b306231fc78aa560c3018a8914ed?s=90&d=mm&r=g) Sally [February 9, 2026 at 3:59 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796524) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796524) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I followed the directions and was worried if it would come out right. It did! It was perfect and delicious. 23. ![](https://secure.gravatar.com/avatar/01d6fb12f42e759b9fb5aee9271260f7c12fbc6d7214d45759733fc40fce62aa?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/01d6fb12f42e759b9fb5aee9271260f7c12fbc6d7214d45759733fc40fce62aa?s=90&d=mm&r=g) George Lee [February 6, 2026 at 5:57 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796443) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796443) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is the best ever. If you can’t make this you should just give up!🤣 24. ![](https://secure.gravatar.com/avatar/0f063906ee7b2bd8b69bda93fed6fae3bfab81b0c0c0d92bfa656e1372e0e54b?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/0f063906ee7b2bd8b69bda93fed6fae3bfab81b0c0c0d92bfa656e1372e0e54b?s=90&d=mm&r=g) Beth [February 6, 2026 at 4:50 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796442) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796442) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I love this recipe! This is the only recipe I utilize to make cheesecake. It’s a little more time-consuming because there’s no water bath, but not by much. 25. ![](https://secure.gravatar.com/avatar/441163fe7d01784e1a745d35c152c3b6058c9ed36d570672f3264434c9ba0e13?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/441163fe7d01784e1a745d35c152c3b6058c9ed36d570672f3264434c9ba0e13?s=90&d=mm&r=g) Kelly [January 30, 2026 at 9:47 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796240) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796240) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I don’t even care about cracking! The top priorities for me are taste and texture and this recipe is a 5-star on both accounts. I made half the recipe because I only had 2.5 bricks of cream cheese so I baked it in a glass pie plate. Perfect. 26. ![](https://secure.gravatar.com/avatar/9630ea153ef485c2f093ff67749da835ef8912472084f0c7de112c491a24c181?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/9630ea153ef485c2f093ff67749da835ef8912472084f0c7de112c491a24c181?s=90&d=mm&r=g) Tammy [January 28, 2026 at 5:09 PM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796190) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796190) best cheescake ever, I’ve been making it for a while. my family loves it. 27. ![](https://secure.gravatar.com/avatar/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g) ![](https://secure.gravatar.com/avatar/e1b32d1c03fde16fb3f510230a301f4e2c183d34be91b4dde0bc0d89e48e349e?s=90&d=mm&r=g) Cindy [January 27, 2026 at 11:28 AM](https://laurenslatest.com/cheesecake-recipe/comment-page-29/#comment-796165) [Reply](https://laurenslatest.com/cheesecake-recipe/#comment-796165) ![5 stars](https://laurenslatest.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Sorry I ment to give it 5 stars. I’ve made it several times and everyone loved it , ## Comments navigation [Older comments](https://laurenslatest.com/cheesecake-recipe/comment-page-28/#comments) ## Never miss a recipe\! Join thousands of readers and receive easy recipes via email for FREE\! 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Readable Markdown	This post may contain affiliate sales links. Please read my [disclosure policy](https://laurenslatest.com/privacy-policy/). This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…read through the 1600+ reader reviews in the comments and see that my method has been successful for many others as well. Not into the whole baking thing? Check out my [No-Bake Cheesecake](https://laurenslatest.com/no-bake-cheesecake-recipe/)! Looking for a holiday cheesecake? Try my delicious [Pumpkin Cheesecake](https://laurenslatest.com/web-stories/pumpkin-cheesecake-recipe/). See all of my favorite [Cheesecake Recipes](https://laurenslatest.com/cheesecake-recipes/). ![slice of cheesecake on white plate](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-5.jpg) ## Seriously, this is the BEST Cheesecake Recipe I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. ## Why Do Cheesecakes Crack? There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues: ### How to prevent air bubbles in Cheesecake When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? 1. Crack all four eggs into a bowl 2. Whisk with a fork before adding them into the cheesecake batter 3. Stir in the eggs last and mix until they are just incorporated 4. Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible ### How to prevent lumps in Cheesecake batter - Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. - Be diligent in scraping the sides of the bowl. - You want to ensure the cheesecake batter is lump-free before adding in the eggs. ### How to bake and cool Cheesecake to avoid cracking Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top. ![graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe.jpg) ## Is a water bath necessary for a cheesecake? NO! Use these recipe, and save yourself a headache\! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food\! So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time. ## Cheesecake Ingredients Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. - Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs. - Granulated Sugar: to sweeten the crust and the filling. - Melted Butter: to hold the graham cracker crust together. - Cream Cheese: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese. - Sour Cream: adds an extra tang. This also needs to be at room temperature. - Vanilla Extract: for flavor since this is a classic cheesecake. - Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in. ![pouring cheesecake filling into graham cracker crust](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-2.jpg) ## How to make a Cheesecake If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below. ### Step 1: Make the Buttery Graham Cracker Crust Stir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool. ### Step 2: Make the Cheesecake Filling In a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps. Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand. ### Step 3: Remove Air Bubbles Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference. ![smoothing cheesecake batter into pan](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-3.jpg) ### Step 4: Bake the Cheesecake (without a water bath!) Pour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time\! Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. #### Do I Have To Use a Springform Pan? The best baking pan for this cheesecake recipe is a [9-inch springform pan](https://rstyle.me/+OMYq--ZG5oIki34elPiQxA) and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one. I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you. ### Step 5: Refrigerate & Serve Cheesecake Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ![whole cheesecake with pieces removed](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-4.jpg) ## Best Cheesecake Toppings Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas: - cherry pie filling - fresh berries like strawberries or raspberries - [strawberry sauce](https://laurenslatest.com/strawberry-sauce-recipe/) or [blueberry sauce](https://laurenslatest.com/blueberry-sauce-for-cheesecake/) - [chocolate shavings](https://laurenslatest.com/how-to-make-chocolate-curls-for-cake/), [chocolate ganache](https://laurenslatest.com/chocolate-ganache/), or [chocolate sauce](https://laurenslatest.com/hot-fudge-sauce-recipe/) - [whipped cream](https://laurenslatest.com/whipped-cream/) - [lemon curd](https://laurenslatest.com/lemon-curd/) - [salted caramel sauce](https://bestdesserts.com/salted-caramel-sauce/) - [peanut butter sauce](https://laurenslatest.com/peanut-butter-sauce-recipe/) ![Slice of Cheesecake with Chocolate Sauce and whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-6.jpg) For more ideas for your special occasions or next dinner party, be sure to check out all of my other [cheesecake recipes here](https://laurenslatest.com/cheesecake-recipes/). ![Slice of Cheesecake](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-5-360x361.jpg) [Katie Cooksey](https://laurenslatest.com/katie-cooksey/) This is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof\! 4\.86 from 1154 votes Prep Time 9 hours 30 minutes Cook Time 1 hour 15 minutes Total Time 10 hours 45 minutes Course Dessert, Desserts Cuisine American Servings [12](https://laurenslatest.com/cheesecake-recipe/) servings Calories 573 kcal ### Ingredients #### for the cheesecake filling- - 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total) - 1 1/4 cups [granulated sugar](https://rstyle.me/n/dic382ceyzf) - 1/2 cup sour cream at room temperature - 2 teaspoons [vanilla extract](https://rstyle.me/+mv-ruMVEqE8xA3V7NRv8yw) - 4 large eggs at room temperature - any desired cheesecake toppings ### Instructions - Place oven racks in the center of the oven. Preheat oven to 350° F. - In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. - Reduce oven temperature to 325° F. - In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. - Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. - Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full\! - Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door . Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. - Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ### Notes If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. ### Nutrition Calories: 573kcalCarbohydrates: 40gProtein: 9gFat: 43gSaturated Fat: 24gCholesterol: 194mgSodium: 469mgPotassium: 192mgFiber: 1gSugar: 32gVitamin A: 1606IUVitamin C: 1mgCalcium: 125mgIron: 1mg Keyword Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style ## How to store Homemade Cheesecake Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it. ### How to store Cheesecake in the fridge After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week. ### How to store baked Cheesecake in the freezer If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer. To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve. ## Best Homemade Cheesecake Recipe FAQ **What is the difference between New York style cheesecake and regular cheesecake? New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate. How can I adjust the crust ingredients to get a thicker graham cracker crust? If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. ![Cheesecake with whipped cream](https://laurenslatest.com/wp-content/uploads/2020/02/cheesecake-recipe-7.jpg) ## More Cake Recipes to Try: - [Strawberry Cream Cake](https://laurenslatest.com/strawberries-and-cream-layer-cake/) - [Black Forest Cake](https://laurenslatest.com/black-forest-cake/) - [Molten Chocolate Lava Cake](https://laurenslatest.com/molten-chocolate-lava-cakes/) - [Vanilla Bean Cheesecake (Cheesecake Factory Copycat)](https://laurenslatest.com/vanilla-bean-cheesecake-cheesecake-factory-copycat/) - [Dark Chocolate Cheesecake (Cheesecake Factory Copycat)](https://laurenslatest.com/dark-chocolate-cheesecake-recipe/) I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating** and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag \#laurenslatest and tagging me @laurens\_latest.
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