Looking for a delicious cheesecake recipe? Look no further! Our recipe is easy to follow and yields a creamy, decadent cheesecake that is sure to impress your friends and family. From classic New York style to fruity variations, we've got all the cheesecake recipes you need to satisfy your sweet tooth. Try it now!
When it comes to desserts, few beat cheesecake. The problem? Cheesecake recipe can be awfully finicky, and its water bath makes it a hassle and intimidating to bakers. That’s why I created this recipe - no water bath needed! It’s far easier, but it doesn’t compromise taste or texture. You’re going to love it.
Table of Contents
Equipment Needed To Make Cheesecake Recipe
- Food processor - A food processor is needed for the crust. You can use a blender if you don’t have a food processor, but a food processor is much faster and you’ll have an easier time achieving the correct texture by using one.
- Springform pan - When it comes to cheesecake, there aren’t substitutes for a springform pan. It’s the best piece of equipment to use. This is the one I use in my kitchen.
- Stand mixer - You can use a hand mixer instead if you don’t have a stand mixer.
Ingredients Needed To Make Cheesecake Recipe
- Regular cream cheese - Make sure this is at room temperature. It’ll be far easier to cream – helping to eliminate lumps.
- Eggs - Make sure these are at room temperature, as well. It’ll help give the cheesecake a more uniform texture.
- Heavy cream – This will help to give the cheesecake its creamy consistency. You can use milk and butter as a substitute, but swapping for heavy cream will affect the cheesecake’s texture.
- Light brown sugar - You need this for both the cheesecake batter and the crust.
- Vanilla extract - This is just for flavor, so you can substitute it with vanilla paste if necessary.
- Walnuts - If you don’t like walnuts, you can use another nut, like almonds or pecans.
- Graham crackers
- Unsalted butter
Do not skip pre-baking your crust. This will give it a better texture in the end, and it’ll provide a sturdy base for your custard, keeping it from absorbing unwanted moisture while baking.
What to Serve with Your Cheesecake Recipe
The Cheesecake recipe is a standalone dessert to me, but I love to top it with some of my favorite sauces:
Butterscotch - My butterscotch recipe is quick to make, and it’s the perfect go-with for my cheesecake recipe.
Strawberry sauce - Is there a more classic combination than cheesecake and strawberry sauce? Toss together my easy strawberry sauce and serve it as a topping option alongside the butterscotch for guests to have their ultimate bite of cheesecake no matter their taste preference.
Other Dessert Recipes to Try
If you like this cheesecake recipe, try some of my other dessert recipes, too!
Can you freeze cheesecake?
Yes, you can freeze cheesecake, but only keep it in the freezer for up to one month, otherwise, its texture will suffer.
Do I have to use parchment paper in my pan?
No, you don’t have to use parchment paper to line your springform pan, but it will make releasing the cheesecake from the pan easier. You could grease your pan, but that could compromise the texture of the crust.
What happens if I overmix the batter?
Overmixing the batter will add air into the batter, creating air bubbles. Overmixing can also cause the cheesecake to crack. Mix thoroughly, but not too much.Print
The BEST Cheesecake Recipe (No Water Bath! No Cracks!)
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
4 8oz packages regular cream cheese – room temperature
4 eggs – room temperature
⅔ cup heavy cream – room temperature
½ cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
1 ½ cups graham cracker crumbs
2 tbs brown sugar
½ cup walnuts
5 tbs melted unsalted butter
- Preheat oven to 350 degrees
- In a food processor, add walnuts and process until ground (avoid making walnut butter)
- In a bowl, add graham cracker crumbs, ground walnuts, brown sugar and melted butter. Combine.
- Use bottom of springform to draw a circle on a piece of parchment paper. Cut the circle and place onto the springform pan bottom. Add crust mixture. Press with hands or with the bottom of a glass.
- Bake for 6 minutes.
- Remove from oven and let cool while preparing the custard
- In a stand mixer, add cream cheese, brown sugar, salt, and vanilla.
- Mix on medium speed until smooth and no lumps can be found.
- On low speed add heavy cream and mix until combined.
- On low speed, add eggs one at a time just until combined. Do not overmix. Or add eggs to a bowl and mix with a form. Then, add to mixture, stirring until combined. *note: if you see air bubbles, you can tap the mixing bowl on the counter several times to remove them.
- Decrease oven temperature to 325 degrees
- Cut more parchment to line springform sides. This will make it easier to remove.
- Pour custard into springform pan.
- Bake at 325 degrees for 40 minutes.
- Turn oven off. Then, leave in oven for another 40 minutes.
- Allow to cool for 10 minutes before unlatching springform collar.
- Remove parchment from sides.
- Allow to cool at room temperature for two hours before placing in the refrigerator to chill completely.
- When turning onto a plate or serving platter, the parchment lined bottom will come off easily.
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