The Best Classic Cheesecake Recipe (Creamy & Crack-Free)

If you’re ever struggling to find a dessert recipe for a special occasion, take it from me: you can’t go wrong with classic cheesecake! It’s simple yet elegant, decadent but not heavy, and is a guaranteed crowd-pleaser—just ask the 1,300+ happy YouTubers who gave it an enthusiastic thumbs up. 

How to Make Classic Cheesecake

Watch the full video recipe to learn how to make the best baked cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Why You’ll Love My Original Cheesecake Recipe

• Consider this your ultimate guide to baked cheesecakes! Once you learn my basic cheesecake recipe, you can let your creativity shine—just customize with the toppings and mix-ins of your choosing! Use fresh fruit, jam, or chocolate shavings to add color that’ll match any party theme.
• Coco Chanel once said, “simplicity is the keynote of all true elegance,” and nothing could be truer about my plain cheesecake. Whether you’re hosting a casual family dinner or putting on the ritz, this sophisticated, stylish dessert is sure to impress. 
• My foolproof method ensures perfect results every time, even if you’re a kitchen newbie! With just 15 minutes of active prep, you’ll have a beautiful cheesecake ready for baking.

Ingredients & Substitutions

• Digestive Biscuits/Crackers: These form the base of the crust, providing a crunchy, slightly sweet layer that complements the creamy filling. Feel free to swap in honey or cinnamon graham crackers, or warmly spiced gingersnaps or speculoos.
• Melted Butter: For adding luxurious richness and flavorful depth to the crust. I like to use salted, preferably cultured and European-style butter, which has a higher fat content and more complex flavor profile than American-style butter. 
• Full-Fat Cream Cheese: The heart of any classic cheesecake! Make sure to use a high-quality brand of block-style cream cheese, not cream cheese spread. You can also use mascarpone, but it will not taste as tangy if you do.
• Granulated Sugar: Neutral white sugar adds sweetness to the filling while letting the other flavors shine more brightly. Note that “superfine” or “caster” sugar are the same as granulated, but with smaller granules—they can be used in a 1:1 ratio. Cane sugar is also acceptable.
• Heavy Cream: Also known as “double cream,” this gives our filling an extra light, extra creamy consistency. Feel free to swap in slightly lighter “whipping cream” which has a minimum of 30% milk fat, compared to heavy cream’s 36%.
• Vanilla Extract: A classic addition to most dessert recipes, perfect for adding a subtle, sweet aroma and warming flavor.
• Eggs: Provide structure to our baked cheesecake recipe and help it set, while also contributing to its creamy texture. Note that I use large eggs unless otherwise noted, which is equivalent to roughly ¼ cup per egg. 
• Sour Cream: Adds extra creaminess and a slight tang, balancing out the sweetness of the sugar. Make sure to use full-fat dairy for the best results. 
• Cornstarch: This thickener helps stabilize the cheesecake and prevent cracks. Can’t do corn? Potato starch is a perfect 1:1 substitute. 
• Fresh Berries & Strawberry Chia Jam: Optional, but excellent for adding a pop of color, juicy sweetness, and a bit of acidity to cut through the rich cheesecake base.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card. 👇

Do I have to make my cheesecake in a water bath?

Baking your cheesecake in a water bath might sound a little fussy, but it’s actually a simple trick that makes a big difference in the final result. Cheesecake filling is essentially a custard, which means it loves gentle, even heat. A water bath—also called a bain-marie—helps you achieve just that.

Here’s how it works: by placing your springform pan in a larger pan filled with hot water, you create a moist, steamy environment in the oven. This keeps the temperature surrounding the cheesecake steady and even, which helps prevent the edges from baking too quickly while the center catches up. 

The steam from the water also keeps the oven environment humid, reducing the chance of the top drying out and splitting. The result? A smooth, creamy, luscious cheesecake with a flawless top that looks as good as it tastes.

Want a detailed, step-by-step tutorial? Check out my complete guide to making a water bath for cheesecake — includes photos, equipment tips, and troubleshooting.

Optional Variations & Dietary Adaptations

• Gluten-Free – Swap in your favorite gluten-free digestive biscuits, cookies, or graham crackers.
• Fruity Fun – Add fresh berries and compote to give this classic cheesecake a colorful glow-up. Try my blueberry cheesecake or mango cheesecake to see what I mean!
• Add Chocolate – Use chocolate cookies to make your cheesecake crust, add some mini chocolate chips to the filling, or add a layer of fudgy ganache. Or, go big with my triple chocolate cheesecake instead! 
• Mini Cheesecakes – Rather than fuss with slicing a dessert to serve, go with pre-portioned bite-sized cheesecakes instead. As a bonus? You can make a bunch of different types of cheesecake all in one go by adding different toppings!

Expert Tips & Tricks 

Despite what you might think, this is truly an easy cheesecake recipe, even for beginners. Here are just a few things to keep in mind:

• Use room temperature ingredients. Starting with room temperature cream cheese is essential for beating it well, but don’t forget the other ingredients. Make sure your eggs and dairy are also at room temp so they don’t cause the cream cheese to seize—we want a smooth, lump-free batter.
• Avoid overbeating: Too much air in the batter can cause cracks. I like to use the low setting on my mixer to ensure everything gets mixed in without incorporating air bubbles.
• Use a water bath: It provides even heat distribution and prevents cracking. To prevent burning yourself, I recommend placing the foil-wrapped springform pan inside a larger empty pan, then pouring in the boiling water once the pan is on the racks.
• Temperature matters: Do yourself a favor and invest in an oven thermometer to make sure you’re baking your cheesecake at the right temperature.
• Be patient: Opening the door during baking can cause sudden temperature changes of 30ºF or more, which can cause cracks to form across the top of the cheesecake. Don’t open the door until you reach the lower limit of baking time listed in the instructions.
• Cool gradually: I like to let my cheesecake cool in the oven with the door open about halfway. This prevents a big temperature swing, which can shock the custard into cracking. Once the cheesecake is cool enough to handle without oven mitts, place it on a wire cooling rack and let it continue to cool to room temperature before wrapping with cling wrap and refrigerating.
• Refrigerate before serving: Allow the cheesecake to chill for a minimum of 6 hours for the best texture and flavor. It needs some time to properly set up!

How to Serve Classic Cheesecake

A classic cheesecake is a showstopper all on its own, but how you serve it can take it from simply delicious to unforgettable. 

• For a timeless presentation, slice it with a warm knife (wiping between cuts for clean edges) and serve chilled, straight from the fridge.
• Want to dress it up? Try topping each slice with a dollop of homemade whipped cream, a drizzle of fruit compote or caramel sauce, or a few seasonal berries. Finish with a fresh mint leaf for a beautiful presentation.
• Hosting a party? Pre-slice the cheesecake and serve a variety of toppings buffet-style so guests can customize their slices—think fresh fruit, jam or lemon curd, chocolate ganache, toasted nuts, crushed Oreos, or even pretzels for a salty-sweet crunch.

What are your favorite ways to serve cheesecake? Let me know in the comments below. The way I see it, however you serve it, classic cheesecake never goes out of style!

How To Refrigerate & Freeze Cheesecake

1. Refrigerate: After the cheesecake cools to room temperature, cover it tightly with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 5 days.
2. Freeze: To store it longer, wrap the cheesecake securely in a few layers of plastic wrap to ward off freezer burn, then add a layer of aluminum foil or place it in a freezer-safe container. Make sure to put it in the coldest part of the fridge (i.e. as far from the door as possible). It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge. Pro Tip: Pre-slice the cheesecake before freezing—that way you can defrost only what you need when you need it!
3. Toppings Tip: If you’re adding fresh fruit or other toppings, wait until just before serving. This keeps everything looking and tasting fresh—and prevents soggy cheesecake!

Common Questions