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Best Cheesecake Recipe (No Water Bath!)

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A rich, creamy, and perfectly smooth cheesecake made without a water bath, ensuring a crack-free dessert with simple ingredients and foolproof steps.

Ingredients

1 1/4 cups graham cracker crumbs

4 tablespoons granulated sugar (for crust)

5 tablespoons melted butter

40 ounces cream cheese (five 8 oz. packages), at room temperature

1 1/4 cups granulated sugar (for filling)

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

4 large eggs, at room temperature

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
  2. Press crust mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then set aside to cool.
  3. Reduce oven temperature to 325°F (163°C). In a large bowl or stand mixer, beat cream cheese until smooth.
  4. Add sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined, scraping the sides and bottom of the bowl, then mix again briefly.
  5. In a separate bowl, whisk the eggs until well beaten. With mixer on low speed, slowly add eggs to cream cheese mixture, mixing just until combined. Do not overmix.
  6. Tap the bowl on the counter for 30-45 seconds to release any trapped air bubbles.
  7. Pour cheesecake batter into prepared crust. Bake for 30 minutes at 325°F (163°C), then reduce oven temperature to 250°F (121°C) and bake for an additional 45 minutes.
  8. Turn off oven and leave cheesecake inside for 30 minutes to allow carryover cooking.
  9. Crack oven door and let cheesecake cool slowly for 1 hour before removing from oven.
  10. Refrigerate cheesecake for at least 4 hours, preferably overnight, before serving.

Notes

  • Ensure all ingredients are at room temperature to prevent cracking.
  • Do not overmix the batter to maintain a smooth texture.
  • Allow cheesecake to cool gradually in the oven to avoid cracks.
  • Use a springform pan for easier removal.
  • Chill cheesecake thoroughly before serving for best texture.
  • Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.

Nutrition

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