Inspired by Cheesecake Factory, this easy cheesecake recipe is a New York-style cheesecake that is rich, dense yet creamy, and not overly sweet, just like our amazing mini chocolate cheesecakes. Together with the sweet with a touch of the salty base, this is the cheesecake that you want to make to impress! And it's baked without the water bath method!
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Baking a cheesecake, more a big whole cheesecake like this is quite intimidating. Well, I'm here to tell you, it's not at all. It looks and sounds more difficult than it is.
This cheesecake is easy to make with just a handful of ingredients. Many of our readers who haven't even made cheesecakes before decided to try this recipe and it came out so successfully that they were so surprised! Now you know why this recipe is one of our readers' favorites, right? *wink!*
I'm going to share with you all my tips and tricks so you can make this amazing beauty with no problems.
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Ingredients & Substitutions
Biscuit crumbs - I love to use digestive biscuits as they are sweet but slightly salty. Perfect balance for the whole cheesecake. They're easy to find in Europe and despite the name, they're not horrible, at all! Trust me.
Cream cheese - Plain and full fat. Here in Europe, cream cheese comes in a tub instead of a brick. It doesn't matter how it comes, as long as it's plain and full fat, like when I use it for my creamy no-bake strawberry cheesecake and no-bake key lime pie.
Sour cream - Full fat. It's going to make the cheesecake's texture light and creamy, just like in my blueberry cheesecake bars.
All-purpose flour - It helps to get that dense yet creamy texture for this New York-style cheesecake. It also prevents the cheesecake from cracking, like in our cinnamon roll cheesecake.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions/Additions
SUBSTITUTION: Use graham crackers or any sweet biscuits (a touch of saltiness would be a bonus!).
SUBSTITUTION: Full-fat Greek yogurt works great also.
SUBSTITUTION: Any dry sweetener works great. You can even use brown sugar, or coconut sugar but just know that the cheesecake's color will be slightly darker. Don't use liquid sweetener as it will affect the cheesecake to set properly.
Chef's Tip: Don't use whipped cream cheese or the one for spreading.
Why This No Water Bath Method Works
Everybody says you need to use the water bath method when you bake a cheesecake or else it's going to puff up and crack. Well, guess what? That is totally wrong!
I've been making cheesecakes for years and never once have I used a water bath for my baked cheesecakes. I've made this big whole cinnamon roll cheesecake, pecan cheesecake bars, and our top hit mini cheesecakes (just to name a few) and regardless of their shape and sizes, none of them was made using the water bath.
I'm going to share with you my secrets on how to make baked cheesecakes without the water bath.
- Less mixing - Mix the ingredients the least possible at every stage in the recipe. Mixing too much will incorporate air into the mixture and will make the cheesecake puff up while baking. And then as it cools down it's going to shrink and that different textures will cause the cheesecake to crack.
- Low temperature - The most crucial part is not using the water bath for baked cheesecakes. We want to cook the cheesecake very slowly (mimicking the water bath cooking environment without the hassles). Not only the cheesecake will not crack but it will also have the smoothest texture.
How To Make Easy Cheesecake
- Blend biscuits into a fine mixture, add butter, and mix. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Freeze for 30 minutes.
- Using a handheld whisk on the lowest speed, whisk cream cheese until creamy.
- Add in sour cream, vanilla extract, sugar, all-purpose flour, and lemon juice. Mix well.
- In another bowl, lightly beat the eggs.
- Pour the eggs into the cream cheese mixture and fold everything together using a spatula.
- Bake in a preheated oven at 285ºF (140ºC), without the fan, on, on lower ⅔ rack, for 1 hour 45 minutes or until the edges have set and the center wiggles a bit when you lightly shake the pan. Cool completely at room temperature and chill for 8 hours. Decorate as you wish, slice, and serve!
Recipe Expert Tips
- Make sure to use the ingredients at the temperature specified in this recipe. This is to make sure they mix easily with each other without having to mix too much. Mixing the ingredients too much will cause the cheesecake to crack.
- Make sure to use the correct oven temperature. We want to bake the cheesecake at a very low temperature to avoid it from cracking. I always use a portable oven thermometer to avoid any problems. It's cheap by the way!
- Chill the cheesecake for 8 hours to give it time to develop flavor with great texture. You won't regret it.
How To Serve & Store
Serve - Every great cheesecake needs time to develop that amazing flavor and texture. As much as you'd want to slice it once it cooled down, well don't. Chill it in the fridge for 8 hours, it's going to be worth it. Serve chilled. Don't leave the cheesecake outside of the fridge for too long (especially if you're in hot weather).
Store - In the fridge. It lasts up to 5 days. Freeze in portions (easier to grab the amount you need!) in an air-tight container. Frozen cheesecake lasts up to 2 months, although the texture could change slightly, especially the base. My family doesn't mind, so I freeze mine all the time. Thaw in the fridge.
Recipe FAQs
I don't recommend having it outside the fridge for more than 20-30 minutes. It also depends on the temperature of your place (or where you're going to have the party). If it's cold or you're in winter, then it could be longer. If it's hot or you're in summer, then just take it out right before serving.
It's because of these 2 reasons; the ingredients were over-mixed and the oven temperature was too high. Do refer to my tips above to easily solve this.
If you didn't change any of the ingredients and follow all the instructions in the recipe, then the oven temperature was too high. Ovens are not made the same and their temperatures are mostly not accurate. That's why I use my portable oven temperature to get the correct temperature every time I'm using my oven.
You can, yes. But why put so much effort just to rush it at the last step? Trust me, restrain yourself, it's going to be worth the wait.
It's okay. Try reducing your oven temperature by 70ºF (20ºC).
After 8 hours of chilling in the fridge, remove the springform part. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction. Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.
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If you tried this Easy Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the comments below!
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📖 Recipe
Easy Cheesecake
Ingredients
Crust
- 3 cup (300 g) digestive crumbs
- ½ cup (113 g) unsalted butter , melted
Cheese Filling
- 16 oz (450 g) full fat cream cheese , room temperature
- 1 ¼ cup (285 g) sour cream , room temperature
- ¾ cup (150 g) sugar
- 3 tablespoon (24 g) all purpose flour
- 1 ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
Topping
- some berries of choice
- some powdered sugar
Instructions
Crust
- Place digestive biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
- Blend biscuits into a fine texture, and add into a bowl with butter. Mix well. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Freezer for 30 minutes.
The Cheese Filling
- Mix cream cheese in a bowl, using a handheld whisk at the lowest speed, for a few seconds just until creamy. Add in sour cream, sugar, vanilla extract, flour, and lemon juice and mix. Set aside.
- Lightly beat the eggs in another bowl. Pour into cream cheese mixture, and gently fold everything together using a spatula. Pour the mixture into the springform pan and spread evenly with an offset spatula.
- Bake in a preheated oven at 285ºF (140ºC), without the fan on, on the lowest ⅔ rack for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
- Remove from the oven, cool completely and chill in the fridge for min 8 hours.
How To Remove Cheesecake From The Pan
- This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.
- Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.
Notes
- Use a portable oven thermometer for a more precise temperature reading (I use it too). This avoids the oven from being too hot, which will cause cracks on the cheesecake.
- Do not over-mix at any stage in this recipe to avoid having cracks on the cheesecake.
- Like any other cheesecake out there, this is better served chilled. I would recommend you plate it right before serving and keep the balance immediately back in the fridge.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Cristal says
I used a 8" pan and followed instructions my cheesecake cracked in the middle and the edges were not burnt but brown could you please advise if you have an idea of what I did wrong?
Bea & Marco says
Hi, Cristal! Sorry to hear that! There are 2 reasons for the cracks. 1) The oven temperature was too high. Ovens temperatures are all not the same. We use a portable oven thermometer to get the accurate temperature. 2) The ingredients were over whisked, incorporating air into the batter that then resulting cracks when the cheesecake is baking. Use the ingredients at the temperature specified, so they mix easier. By changing these 2 things, you will avoid the cracks for sure. Thank you for giving the recipe a go and we hope it comes out better the next time you make it!
Ness says
I have a unox oven which has a fan(there is no way to shut it off).. can I still bake the cheesecake ?and if yes, at what temperature?My daughter loves the mini cheesecake which I make using your recipe.
Bea & Marco says
Yes, you can still make it. Reduce the temperature to 250ºF (120ºC), and when the edges set and the center still wiggles, it's done. Hope it helps, and I'm happy to hear your daughter loves the mini cheesecake!
Bettina says
Can I use medium cream cheese
Bettina says
Hi, can I use a 9 inch pan with the same amount of batter don't want it to be too high.
Regards
Lan Le says
I'm planning to make a cheesecake for my son's birthday with your recipe, but I only have 11in springform pan and not the 9in pan as yours. Would you please tell me the ingredient measurement proportion and the baking time? Thank you.
Bea says
Hi! I used 7 inch pan for this recipe. For 11 inch pan, multiply all ingredients by 1.8. Hope it helps and have fun!
Lan Le says
Sorry, I accidently wrote 9 instead of 7 inch pan. Since it's almost double the ingredients for the 11 inch pan, can I bake with the same temperature (285°F) and double the baking time (around 3.5 hours)? Thank you.
Bea says
No worries! Yes, bake it with the same temperature but don't double the baking time. Bake just until the surrounding is set but the center still wiggles when you lightly shake the pan (as I wrote in the instructions above). Hope it helps!
Sk says
Perfect ! Exactly as pictured . Thanks for posting this easy fool proof recipe.
I did however place the dish in the water tray as I have a temperamental gas oven .
Tina says
It turned out perfectly and looked like the photo! I used almond extract instead of vanilla and still added the lemon juice included in the recipe.
I used a mixture of crushed sugar cookies and shortbread with butter for the crust. Fresh blackberries on top😋
Yasenia says
Do you have a recipe with coffee? my daughters loves coffee cheesecake. Thanks
Bea says
Hi Yasenia! Yes, I have several. You could try this no bake coffee cheesecake or this delicious tiramisu for two. Thanks!
Sana says
Really good lesson for teaching how to do the best cheese cake
Bea says
Thank you! Glad you find it useful 🙂
Cassandra Evans-Adams says
I have made this many, many times but substitute the sour cream with Greek yogurt. Aaaaaamazingly delicious and low in Weight Watchers points!
Bea says
Yeay 🙌! Thanks for your feedback Cassandra!
Lindsey says
Amazing recipe, when ever I make it my family send me their orders. Currently got 2 in the oven baking and another 2 to make after my granddaughter requested one via Facebook and the family jumped on and requested more. So they will also have one for the weekend lol. First did these through lockdown when a friend sent me the link to this recipe. It's flipping amazing thank you 💕
Kay says
Love it. I have made 1 2/3 batch and made 2 thick -6 inches and 1 -9 inch but thinner cheese cake. Not too sweet. I was worried when I saw your batter in the video is more soft and fluffy but mine rather runny. The outcome was not bad but I think maybe your is softer and creamier. Thanks for the recipe.