Cheesecake Recipe With Pictures

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

For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the 

Version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.

No Bake Cheesecake Recipe (with Video And Step By Step)

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

It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that 

Of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.

No Bake Cheesecake Recipe (video)

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until 

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

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

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

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

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

Ultimate Classic Cheesecake Recipe

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

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

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

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1) Graham cracker crust For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.

3)Bake time Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner. 

4) Cooling cheesecake I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

Best Cheesecake Recipe (with Video)

Serving: 1 slice | Calories: 500 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 36 g | Saturated Fat: 22 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 179 mg | Sodium: 450 mg | Potassium: 45 mg | Fiber: 1 g | Sugar: 24 g | Vitamin A: 1200 IU | Calcium: 80 mg | Iron: 0.9 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.

Cheesecake has always been my husband Michael’s absolute favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her son’s heart was through his stomach—and he could be persuaded to do just about anything for a slice of NY cheesecake. Luckily, having just graduated from culinary school, I had a little advantage when it came to both winning his heart and perfecting my cheesecake! Now, I know that making cheesecake can seem a little intimidating. It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. With a few pointers and a tried-and-true recipe, which I’m happy to share with you, even beginners can whip up a dense, rich, creamy (and crack-free) cheesecake. This is a tradition-worthy dessert that rivals the best NY delicatessens. Who knows, maybe it will even help you win over someone special!

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“I made this for my family at Christmas time and everyone LOVED it! I had never made a cheesecake before. The instructions were simple and easy for beginners. I am now tasked with making this for birthdays and holidays!” Rebekah

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like no-churn ice cream, trifles, andfrosting.

New York Cheesecake Recipe

Flour might seem like an unusual addition—not all cheesecake recipes incorporate it—but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.

Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

Best No Bake Cheesecake Recipe

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

Set the unbaked cheesecake in a large roasting pan.Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. Thewater bath (also called a

Top 10 Delicious Cheesecake Recipes

) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil,

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