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This classic New York-style cheesecake recipe is creamy, rich, and made using my 15-year tested method for perfectly smooth, bakery-quality results. Made with just a few simple ingredients and a foolproof slow-cool technique, it’s the homemade cheesecake recipe I rely on for holidays, birthdays, and entertaining.
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“This recipe never fails! I’ve made it over and over and it’s always amazing. I’m a major cheesecake crust person, and the thick crust in this one is my favorite!”
— Jess
I LOVE making this cheesecake for parties! It is seriously my favorite dessert to serve because, without fail, I get a million compliments every single time. There is something so rewarding about a dessert that looks this professional but is actually foolproof to make. It’s the one recipe I’m always asked to share!
Table of Contents
- Why This is the Only Recipe You’ll Need
- The Science of a Crack-Free Cheesecake
- Homemade Cheesecake Ingredients
- Step-by-Step Guide to a Perfect Cheesecake
- Graham Cracker Crust
- Eden’s Expert Cheesecake Tips
- How to Store and Freeze Homemade Cheesecake
- Pro Cheesecake Troubleshooting & FAQs
- More Cheesecake Recipes
- Homemade Cheesecake Recipe
The Sugar & Charm Cheesecake Collection
- No-Bake Birthday Cheesecake – No oven required!
- Authentic Ricotta Cheesecake – A light, Italian classic.
- Fresh Strawberry Cheesecake – The ultimate summer dessert.
- Goat Cheese Cheesecake – For a sophisticated, tangy twist.
- Classic Pumpkin Cheesecake – A holiday showstopper.
- Baileys Irish Cream Cheesecake – Rich, creamy, and infused with smooth Irish cream flavor for an elegant dessert option.
Why This is the Only Recipe You’ll Need
Bakery-Worthy Results: Creamy, rich, and elegant enough for any dinner party — especially when topped with my homemade caramel sauce or fresh berries.
Foolproof Method: I’ve spent over 15 years perfecting my signature “slow-cool” baking technique so you never have to worry about cracks or uneven texture.
Simple, High-Quality Ingredients: No fillers — just classic ingredients like cream cheese, eggs, sugar, and vanilla that create the signature New York-style cheesecake flavor.
A Proven Foundation Recipe: This is the same base cheesecake recipe I use across many Sugar & Charm favorites, including my pumpkin cheesecake, ricotta cheesecake, and birthday sprinkle cheesecake — recipes that thousands of readers make year after year with consistently perfect results.
The Science of a Crack-Free Cheesecake
To be a cheesecake pro, you have to understand the “Why” behind the bake.
- The Emulsion: Beating the cream cheese and sugar for 8 minutes total creates a stable emulsion. This dissolves sugar crystals for a velvety, non-lumpy texture.
- The Bain-Marie (Water Bath): Because cheesecake is a custard, the water bath ensures the oven temperature around the pan never exceeds 212°F, preventing curdling and cracks.
- The “Slow Release”: Turning the oven off and propping the door open prevents thermal shock, which is the #1 reason cheesecakes contract and crack.
Homemade Cheesecake Ingredients
Graham Crackers – Honey Maid is perfect for this recipe. You can actually buy crumbs or make your own in a blender.
Granulated Sugar – This is used to sweetened the crust and the cheesecake.
Unsalted Butter – To hold the crust together.
Cream Cheese, room temperature. We use the classic Philadelphia cream cheese for this recipe.
Vanilla Extract – Adds extra flavor to this classic cheesecake.
Eggs – Use organic eggs when possible. They also must be at room temperature.
Heavy Cream. Adds to the flavor and creates the most creamy cheesecake! We can’t imagine this recipe without it.
Step-by-Step Guide to a Perfect Cheesecake
Prepare: Preheat oven to 325°F. Boil water for the water bath. Make your crust and press it into a buttered 9” springform pan.
The Foil Shield: Wrap the outside of the pan in heavy-duty foil (two layers is best!) to keep the water out.
Mix the Base: Beat room-temp cream cheese on medium for 4 minutes until light and fluffy. Add sugar and salt and beat for another 4 minutes.
Add Eggs & Cream: Beat in the vanilla. Add eggs one at a time, beating fully after each. Reduce to low speed and stir in the heavy cream.
Water Bath: Pour batter over the crust. Place the springform pan into a larger roasting pan. Pour the boiling water into the roasting pan until it’s halfway up the sides of the cheesecake pan.
Bake & Rest: Bake for 1 hour. Then, turn the oven off and prop the door open with a wooden spoon. Let the cheesecake sit inside for 1 hour—this is the secret to no cracks!
Chill: Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Graham Cracker Crust
- For more tips, check out our full graham cracker crust guide!
- Pulse graham crackers in a blender or food processor until finely ground.
- Mix crumbs with sugar, salt, and melted butter.
- Press into a buttered 9″ springform pan.
- Wrap foil around the outside bottom of the pan and bake at 350°F for 10 minutes.
- Using a springform pan is key for that perfect cheesecake release!
Eden’s Expert Cheesecake Tips
The Foil Shield: Wrap your springform pan in two layers of heavy-duty foil to prevent water from seeping into your crust.
Don’t Overbeat the Eggs: Once the eggs go in, mix on low speed. Air bubbles from over-mixing cause the cake to puff up and then collapse/crack.
Microwave Hack: If you forgot to pull the cream cheese out, you can soften it in the microwave. Remove it from the foil wrapper, place it in a microwave-safe bowl, and heat in 15-second intervals, stirring in between. Pro-Tip: Don’t let it melt or get too hot! If the cheese gets oily, it can break the emulsion and affect the creamy texture of your cheesecake.
The Knife Trick: Run a thin palette knife around the edge of the pan after the oven-cool phase. This prevents the cake from “sticking” to the sides as it shrinks during chilling.
How to Store and Freeze Homemade Cheesecake
- Refrigeration: Store your cheesecake in an airtight container or tightly wrapped in plastic wrap for up to 5 days.
- Freezing: This cheesecake freezes beautifully! Wrap individual slices in plastic wrap and then foil. Store in a freezer bag for up to 2 months.
- Thawing: For the best texture, thaw frozen slices in the refrigerator overnight rather than on the counter to prevent the crust from getting soggy.
Pro Cheesecake Troubleshooting & FAQs
Let it sit in the oven (door propped) for 1 hour, then at room temperature for 2 hours. It must be completely cool to the touch before refrigerating to prevent condensation “sweat” on the top.
Nope! Because of the cream cheese and eggs, it needs to be refrigerated within 6 hours max. Overnight is too long and not food-safe.
Let it sit at room temp for 30 minutes before slicing. It softens slightly and tastes even creamier—total game changer.
It likely overbaked or skipped the water bath. Pull it when the center is still a little wobbly. Also, use room temp ingredients, don’t open the oven door, and run a knife around the edges to prevent sticking.
You can, but it’s risky. A water bath helps your cheesecake bake evenly and prevents cracks. It’s worth the extra step—especially for creamy results like in our goat cheese cheesecake or ricotta cheesecake.
Usually the cream cheese was too cold or the batter was overmixed after adding eggs. Room-temperature ingredients and gentle mixing ensure a silky texture.
The outer edges should look set while the center still has a slight wobble, similar to soft gelatin.
Yes. Cheesecake actually tastes better after resting 24 hours because the texture firms and the flavor deepens.
More Cheesecake Recipes
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Ricotta Cheesecake Recipe
Thanksgiving
Pumpkin Cheesecake Truffles
Cakes & Cupcakes
No-Bake Cheesecake Recipe
If you make this recipe, tag me @sugarandcharm so I can see your gorgeous cheesecake! And don’t forget to leave a review below—it means so much and helps others find the recipe too!
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Homemade Cheesecake Recipe
Equipment
- Springform Pan
- Electric Mixer
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 6 tbsp sugar
- 1 tsp salt
Cheesecake Filling
- 32 ounces cream cheese, must be room temp.
- 1 1/3 cups granulated sugar
- 1/2 tsp salt
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1 1/3 cups heavy cream
Instructions
Graham Cracker Crust
- Add the graham cracker crumbs, sugar and salt in a bowl and stir. Add in the melted butter and mix together.
- In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.
- Wrap tinfoil around the bottom of the outside pan up to the sides.
- Bake the crust for 10 minutes in a 350 degree oven.
Cheesecake Filling
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 min until light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream.
- Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
- Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe – my daughter wanted cheesecake for her birthday so I gave your recipe a try, it turned out great! Thank you
This recipe is one that never fails! I can make it over and over and it is always amazing! I am also a major cheesecake crust person, so the thickness of this crust is my favorite!
Oh my goodness! We absolutely love cheesecake here and it’s so yummy! Such a great and fantastic recipe! I can’t wait to make a cheesecake very soon!