I perfected the Best Original Cheesecake Recipe, and I’ll show how I consistently achieve a crack-free cheesecake with a sturdy graham cracker crust and simple, reliable techniques.

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I’ve chased the perfect cheesecake for years and I finally landed on a version that nails a crisp graham cracker crumbs crust and a lusciously smooth filling you wont stop thinking about. I use full fat cream cheese softened for that silky texture, and a few simple timing tricks to keep cracks from appearing.

People call it The Best Cheesecake Recipe Ever and yeah, its my go to when I need a showstopper, especially if you love a good Cheesecake With Crust moment. Stick around, I promise some wrong turns and easy hacks that actually work.

Ingredients

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Graham cracker crumbs: mostly carbs, adds crunchy sweet base, low fiber but tasty.
Unsalted butter: pure fat, gives richness and helps set crust, not heart healthy.
Cream cheese: high in fat and protein, makes cheesecake creamy and a bit tangy.
Granulated sugar: main sweetener, adds bulk and browning, mostly empty carbs.
Eggs: provide protein and structure, help custard set and give silkiness.
Sour cream: adds tang, balances sweetness, gives moisture and slight acidity.
Heavy cream: increases silkiness and richness, adds smooth mouthfeel not calorie free.
Vanilla and lemon: tiny amounts boost flavor, vanilla rounds, lemon brightens overall taste.

Ingredient Quantities

1 1/2 cups (150g) graham cracker crumbs

2 tbsp granulated sugar for crust

6 tbsp (85g) unsalted butter, melted

Pinch of fine salt

32 oz (900g) full fat cream cheese softened

1 1/4 cups (250g) granulated sugar

2 tbsp all purpose flour

1 tsp pure vanilla extract

4 large eggs plus 1 large egg yolk, room temperature

2/3 cup (160ml) sour cream

1/4 cup (60ml) heavy cream or half and half

1 tsp lemon juice or 1/2 tsp lemon zest optional, adds tang

For simple topping optional: 1 cup (240ml) sour cream, 2 tbsp sugar, 1 tsp vanilla

How to Make this

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1. Preheat oven to 325°F (163°C). Wrap the bottom and up the sides of a 9 inch springform pan with heavy duty foil so water can’t leak in, and lightly grease the pan or line the bottom with parchment.

2. Make the crust: mix 1 1/2 cups (150g) graham cracker crumbs, 2 tbsp granulated sugar, a pinch of fine salt and 6 tbsp (85g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom and about 1/2 inch up the sides of the pan, use a flat cup to tamp it down. Chill crust in fridge while you make filling, at least 10 minutes.

3. Beat the filling base: beat 32 oz (900g) full fat cream cheese (softened) on medium-low until smooth and lump free, scrape bowl. Add 1 1/4 cups (250g) granulated sugar and 2 tbsp all purpose flour and mix until combined. Add 1 tsp pure vanilla extract.

4. Add the eggs: with mixer on low, add 4 large eggs plus 1 large egg yolk one at a time, mixing just until each is incorporated. Do not whip in lots of air, keep speed low or you’ll get cracks. Scrape bowl and beater.

5. Finish the batter: fold in 2/3 cup (160ml) sour cream, 1/4 cup (60ml) heavy cream or half and half and 1 tsp lemon juice or 1/2 tsp lemon zest if using for extra tang. Mix until smooth and silky but not aerated.

6. Assemble and de-bubble: pour batter into chilled crust, smooth top. Tap the pan gently on the counter a few times to release big air bubbles. Place the springform inside a larger roasting pan and pour hot tap water into the roasting pan until it comes about halfway up the springform sides (water bath).

7. Bake: slide the whole thing onto the middle rack and bake at 325°F (163°C) for about 55 to 70 minutes. The edges should look set and the center should still jiggle slightly when you gently shake the pan. If you like a browner top bake a little longer but watch closely.

8. Cool slowly to avoid cracks: turn oven off, crack the oven door and leave the cheesecake inside for 1 hour to cool slowly. Then remove from oven, lift cheesecake out of water bath, unwrap foil and let finish cooling on a rack until near room temperature.

9. Chill and optional topping: refrigerate at least 4 hours, preferably overnight. For the optional topping mix 1 cup (240ml) sour cream, 2 tbsp sugar and 1 tsp vanilla, spread over cooled cheesecake and chill another 30 minutes before serving. Tip: run a thin knife around the edge before releasing springform for a clean slice, and if you do get a crack it’s ok, cover with topping or berries.

Equipment Needed

1. 9 inch springform pan, wrapped in heavy duty foil and lined or greased on the bottom
2. Large roasting pan or baking sheet to hold the springform for the water bath
3. Electric mixer (stand or hand) to beat the cream cheese and eggs, plus a couple mixing beaters
4. Mixing bowls, at least two (one for crust, one for batter)
5. Food processor or a zip bag and rolling pin to smash the graham crackers into crumbs
6. Measuring cups and spoons for dry and wet ingredients
7. Rubber spatula and a stiff spoon or small offset spatula to press the crust and smooth the batter
8. Flat bottomed cup or measuring cup to tamp the crust down evenly
9. Wire cooling rack, oven mitts and a kettle or pot to get hot water for the water bath

Dont forget a thin knife to run around the edge before releasing the springform for clean slices.

FAQ

Q: How do I keep the cheesecake from cracking? A: Use room temp cream cheese and eggs, don't overbeat (mix low and just till smooth), tap the filled pan to pop big air bubbles, bake in a water bath wrapped with foil to keep things gentle, and cool it slowly in the turned-off oven for about 1 hour before moving to the fridge. The little bit of flour in the batter helps too. Trust me it's less scary than it sounds.

Q: How can I tell when it's done? A: The edges should look set and slightly puffed, the center will still have a soft wobbly spot about 2-3 inches across. If you want a number, aim for an internal temp around 150-155°F (65-68°C). Total bake time is usually about 55-70 minutes at 325°F (160°C) for a 9-inch pan, but watch the jiggle not the clock.

Q: Do I need to pre-bake the graham crust? A: Yes, pre-baking the crust 8-10 minutes at 350°F (175°C) firms it up and prevents a soggy bottom. Press crumbs very firmly into the pan, use the full 6 tbsp melted butter, and chill a few minutes before filling for best results.

Q: Can I use low fat cream cheese or skip the heavy cream? A: You can, but your cheesecake will be less rich, slightly grainy and may crack more. Full fat cream cheese and a splash of heavy cream or half and half give the silky texture and stability this recipe needs. If you must swap, expect texture changes.

Q: When and how should I add the sour cream topping? A: You can either bake the plain cheesecake, cool it 10-15 minutes and then spread the sour cream + 2 tbsp sugar + 1 tsp vanilla on top and bake 5-7 more minutes to set, or chill completely and spoon the topping right before serving. Baking the topping gives a smooth, glossy finish.

Q: How do I store, freeze and slice it for perfect pieces? A: Chill at least 4 hours, preferably overnight. Store covered in the fridge up to 4-5 days. To freeze, wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For clean slices, chill well, heat a thin knife under hot water, wipe it dry between cuts and slice in one confident sweep.

How To Make The BEST Cheesecake Recipe Substitutions and Variations

Here are a few easy swaps I use when I’m out of something, or just feeling playful with the texture and tang.

Graham cracker crumbs: Use crushed digestive biscuits or vanilla wafers, 1:1. If the cookies are sweeter than graham crackers, cut the crust sugar by 1 tbsp so it’s not too sweet. Press and chill the crust well so it sets.
Unsalted butter (melted): Swap in refined coconut oil 1:1 for a dairy free crust, it sets firm when cool. If you only have salted butter, use it 1:1 but skip the pinch of salt in the crust.
Full fat cream cheese: Try mascarpone 1:1 for a silkier, more luxurious filling, or blend 75% cream cheese with 25% mascarpone for structure plus creaminess. Avoid low fat cream cheese, it can make the filling loose.
Sour cream or heavy cream: Plain Greek yogurt works for sour cream 1:1, gives good tang but drain it a bit if very wet. For the 1/4 cup heavy cream, you can use 3 tbsp whole milk plus 1 tbsp melted butter as a quick sub.

Pro Tips

1) Make sure everything is really at room temp before you start. Cold cream cheese or eggs = lumpy batter and more mixing which = more air and more chance of cracks. If one block is still cold, set it in a warm-ish sink for a few minutes rather than nuking it and ruining the texture.

2) Keep the mixer slow and go easy. Add eggs one at a time, scrape the bowl, and stop as soon as each is incorporated. You want a silky batter not a whipped mousse. Using the paddle attachment helps. Overbeating traps air and makes the top split.

3) Water bath sealing matters. Wrap the springform well and set the pan into hot water so it heats gradually, not with a cold splash. That steady moist heat prevents the edges from baking too fast and helps the center set without cracking. If you’re paranoid about leaks, set the wrapped springform in a shallow sheet pan first.

4) Cool slowly and slice smart. Let it cool gradually, then chill overnight for best texture. For clean slices, run a thin knife under hot water, wipe it dry, cut, repeat between slices. If you do get a crack don’t freak, a sour cream topping or berries will hide it and taste great.

How To Make The BEST Cheesecake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected the Best Original Cheesecake Recipe, and I’ll show how I consistently achieve a crack-free cheesecake with a sturdy graham cracker crust and simple, reliable techniques.

Servings

servings

Calories

582

kcal

Equipment: 1. 9 inch springform pan, wrapped in heavy duty foil and lined or greased on the bottom
2. Large roasting pan or baking sheet to hold the springform for the water bath
3. Electric mixer (stand or hand) to beat the cream cheese and eggs, plus a couple mixing beaters
4. Mixing bowls, at least two (one for crust, one for batter)
5. Food processor or a zip bag and rolling pin to smash the graham crackers into crumbs
6. Measuring cups and spoons for dry and wet ingredients
7. Rubber spatula and a stiff spoon or small offset spatula to press the crust and smooth the batter
8. Flat bottomed cup or measuring cup to tamp the crust down evenly
9. Wire cooling rack, oven mitts and a kettle or pot to get hot water for the water bath

Dont forget a thin knife to run around the edge before releasing the springform for clean slices.

Ingredients

1 1/2 cups (150g) graham cracker crumbs
2 tbsp granulated sugar for crust
6 tbsp (85g) unsalted butter, melted
Pinch of fine salt
32 oz (900g) full fat cream cheese softened
1 1/4 cups (250g) granulated sugar
2 tbsp all purpose flour
1 tsp pure vanilla extract
4 large eggs plus 1 large egg yolk, room temperature
2/3 cup (160ml) sour cream
1/4 cup (60ml) heavy cream or half and half
1 tsp lemon juice or 1/2 tsp lemon zest optional, adds tang
For simple topping optional: 1 cup (240ml) sour cream, 2 tbsp sugar, 1 tsp vanilla

Directions

Preheat oven to 325°F (163°C). Wrap the bottom and up the sides of a 9 inch springform pan with heavy duty foil so water can't leak in, and lightly grease the pan or line the bottom with parchment.
Make the crust: mix 1 1/2 cups (150g) graham cracker crumbs, 2 tbsp granulated sugar, a pinch of fine salt and 6 tbsp (85g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom and about 1/2 inch up the sides of the pan, use a flat cup to tamp it down. Chill crust in fridge while you make filling, at least 10 minutes.
Beat the filling base: beat 32 oz (900g) full fat cream cheese (softened) on medium-low until smooth and lump free, scrape bowl. Add 1 1/4 cups (250g) granulated sugar and 2 tbsp all purpose flour and mix until combined. Add 1 tsp pure vanilla extract.
Add the eggs: with mixer on low, add 4 large eggs plus 1 large egg yolk one at a time, mixing just until each is incorporated. Do not whip in lots of air, keep speed low or you'll get cracks. Scrape bowl and beater.
Finish the batter: fold in 2/3 cup (160ml) sour cream, 1/4 cup (60ml) heavy cream or half and half and 1 tsp lemon juice or 1/2 tsp lemon zest if using for extra tang. Mix until smooth and silky but not aerated.
Assemble and de-bubble: pour batter into chilled crust, smooth top. Tap the pan gently on the counter a few times to release big air bubbles. Place the springform inside a larger roasting pan and pour hot tap water into the roasting pan until it comes about halfway up the springform sides (water bath).
Bake: slide the whole thing onto the middle rack and bake at 325°F (163°C) for about 55 to 70 minutes. The edges should look set and the center should still jiggle slightly when you gently shake the pan. If you like a browner top bake a little longer but watch closely.
Cool slowly to avoid cracks: turn oven off, crack the oven door and leave the cheesecake inside for 1 hour to cool slowly. Then remove from oven, lift cheesecake out of water bath, unwrap foil and let finish cooling on a rack until near room temperature.
Chill and optional topping: refrigerate at least 4 hours, preferably overnight. For the optional topping mix 1 cup (240ml) sour cream, 2 tbsp sugar and 1 tsp vanilla, spread over cooled cheesecake and chill another 30 minutes before serving. Tip: run a thin knife around the edge before releasing springform for a clean slice, and if you do get a crack it's ok, cover with topping or berries.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.