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.
Ruth says
Hello,
Am I able to make the cheesecake in a 9x13 inch pan, and if yes do I double the recipe for a tall cheesecake or leave it as is without doubling it because the crust will only be at the bottom.
Marika says
Thank you so much for this recipe! It's perfect. I subbed sour cream for plain yogurt (curd in India) and it was deliciously light, not too dense. Finally found a fool proof cheesecake recipe 🙂
Joanna says
Hello! How deep does the pan have to be. Mine is only two inches deep. It looks like it might not be deep enough. And when you fill in the filling, how far from the top should it go? I know the crust goes all the way up the brim. And just to be sure, you don't have to put foil in to prevent it from leaking? Thank you!
RACHEL BURROW says
DO YOU KNOW AN ESTIMATE ON THE CARB COUNT FOR AN ENTIRE CHEESECAKE?
Bea says
Hi Rachel! For now no since I haven't calculated the nutrition facts for it yet. Sorry though!
Leena says
My oven starts on 160 degrees, how much time do i keep it in the oven since the recipe is 140 degrees for 1 hour and 45 minutes
Thank you!
Lia says
How long is this cheesecake good for in the fridge?
Bea says
I'd say it's best consumed within 3-4 days. Hope it helps.
Annick says
Hi I’ve made this cheese cake two weeks ago and turned out amazing and now my friend is having her birthday and has put in an order for 40 people, can you recommend what size tin and do I follow the recipe but multiply by 3 times all ingredients? And what about the temperature in oven and time ?
Thank you much appreciated
Devon says
I was wondering if I should cook it shorter if I use a 6 oz premade crust.
Bea says
Hi! The cooking time is for the cheese filling, so I'd recommend you to follow the mentioned time in the recipe or see the physical doneness of it, I described it also in the recipe. Hope it helps.
Devon says
Premade*
Catherine Grieshammer says
Fantastic! So happy I tried this - it's wonderful.
Catherine says
How tall is the pan you were using? The one I have is approx. 6cm but your looks taller. I would use a cake ring but I don't want to run out of crumble or filling.
Bea says
The one I used for this recipe is also 6 cm tall, everything looks bigger on camera 🙂 Hope this helps.
Collen Nisbett says
What if I have a 9inch pan, what would be the measurements?
Bea says
Multiply all ingredients by 1.4. Hope it helps.
Asha says
Hi,I really loved your mini cheesecake recipe.With this whole cheesecake recipe, if I wanted to make a Bailey's cheesecake what ingredients should I alter?
Bea says
Hi Asha! I already have a Baileys cheesecake recipe, not the same like this but it's equally delicious. Hope you give it a try.
Edjay says
Hello, sour cream is not available in saudi arabia which i am living right now, What do you recommend as substitute. Thank you.
Bea says
Hi! You can use full fat Greek yogurt instead. Hope it helps.
Krystle says
I have made this recipe many times!!! I love it♥️ My family and friends love it too! It is super easy to make and so delicious!!! Thank you so much for your recipe with us🙂🙂🙂
Bea says
I'm happy to know you and your loved ones liked it! Thanks for leaving a comment Krystle!
Ami says
hola bia Good evening !
i am interested in baking this cheesecake recipe tomorrow, I have a question please, is it necessary to line the sides of the baking pan with cookie crumbs as well or is it only possible for the bottom?
Thanks in advance
Bea says
Hi Ami! I always make it with the crumbs on the side but I think somebody mentioned that they just made the base and it turned out great. In that case, you might want to look at my other cheesecake recipes for the base ingredients amount. Hope it helps!