Best Baked Cheesecake Recipe (No Water Bath!)
User Reviews
4.8
Best Baked Cheesecake Recipe (No Water Bath!)
Description
The Best Baked Cheesecake Recipe (No Water Bath!) uses a graham cracker crust made from crumbs, sugar, and melted butter pressed into a springform pan and partially up the sides. After baking the crust briefly at 350°F, the oven temperature is lowered, and a filling of room temperature cream cheese, sugar, sour cream, vanilla, and eggs is prepared with care to incorporate air without overmixing. The filling is poured over the crust and baked to set without using a water bath. This method results in a creamy, dense cheesecake with a subtle tang from the sour cream.
The crust adds a buttery, sweet base that contrasts the rich filling. This cheesecake can be topped with a variety of toppings after cooling to suit personal taste. Slicing after chilling produces clean, firm pieces.
For a thicker crust, adjust the amount of graham cracker crumbs, sugar, and butter accordingly and bake slightly longer before adding the filling. It’s important to use room temperature ingredients and mix gently to maintain texture.
Ingredients
for the graham cracker crust-
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons butter melted
for the cheesecake filling-
- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large egg at room temperature
- any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350° F.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
- Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Notes
- Use 1 3/4 cups graham cracker crumbs with 5 tablespoons sugar and 6 tablespoons melted butter for a thicker crust.
- Press crust firmly into pan and bake for 8 minutes when making a thicker crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 194mg | 65% |
| Sodium | 469mg | 20% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1606IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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