Easy Cheesecake Recipe (Classic Baked, No Cracks)
A perfect baked cheesecake comes down to three things: room-temperature cream cheese, a water bath, and a slow cool-down. Together they give you a tall, creamy, crack-free cheesecake with a buttery graham crust. It looks impressive but it’s genuinely foolproof — and the only hard part is waiting for it to chill.
The Quick Version
- Room-temperature cream cheese beats smooth, no lumps.
- Don’t overbeat the eggs — too much air causes cracks.
- Water bath + slow cool = creamy, crack-free top.
- Chill 6+ hours (overnight is best) before slicing.
Cheesecakes for every craving
- No-bake cheesecake — no oven, set in the fridge.
- New York cheesecake — extra tall and dense.
- Mini cheesecakes — individual, in a muffin tin.
- Strawberry swirl cheesecake — pretty and fruity.
- Pumpkin cheesecake — the fall showstopper.
How to make it (overview)
- Bake the graham crust 10 minutes; wrap the pan in foil.
- Beat cream cheese + sugar smooth; add sour cream, vanilla, then eggs one at a time on low.
- Pour over the crust and bake in a water bath until the center still jiggles.
- Cool slowly (oven off, door cracked), then chill overnight.
Foolproof tip: if your cheesecake cracks anyway, it’s purely cosmetic — see why cheesecakes crack and just cover it with fruit or sour cream topping.
Frequently asked questions
Do I need a water bath?
It’s the most reliable route to a creamy, crack-free top. You can skip it if you bake low and slow and cool gradually.
How do I know when it’s done?
Edges set, center 2–3 inches still jiggling. It looks underdone but firms up as it chills.
Why chill so long?
It needs 6+ hours (ideally overnight) to set and get creamy. Cutting early gives a soupy slice.
Classic Baked Cheesecake
Ingredients
Instructions
- Heat oven to 325F (165C). Mix graham crumbs and melted butter, press into the bottom of a 9-inch springform pan, and bake 10 minutes. Wrap the outside of the pan in foil.
- Beat the softened cream cheese and sugar on low until smooth, then beat in the sour cream and vanilla. Add the eggs one at a time on low speed, mixing just until combined – don’t overbeat.
- Pour over the crust. Set the springform in a roasting pan and pour hot water halfway up the sides (water bath).
- Bake 70-80 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool 1 hour, then chill at least 6 hours or overnight.
More desserts
Prefer no oven? Try our 3-ingredient no-bake cheesecake, or browse all no-bake desserts.
