Thisclassic cheesecakerecipe has everything you want in a cheesecake. It’s smooth, silky, delicious, and a total hit!

A close up of a slice of cheesecake on a white plate with a dollop of raspberry sauce dripping off the top.

I know that some of you might be intimidated by cheesecake. Sure, it takes a little bit of effort-but it isn’t difficult to create. The steps are really simple to follow. You will start by making the sugar cookie crust, it’s not hard and it makes this cheesecake AMAZING. Then, you’ll make the filling and finish with baking your cheesecake in the ovenNO water bath needed!

My sister-in-law, Beth, is responsible for this amazing cheesecake. There are so many renditions of cheesecakes out there, but everyone needs to have a classic recipe up their sleeve. It is your standardcreamy and rich cheesecakewith the yummiestsugar cookie crust.I also have recipes for ano-bake cheesecake,chocolate cheesecake, orblueberry cheesecake.

An uncut cheesecake next to plates and forks.

Why You’ll Love This Recipe

Skip the fuss of a water bath while still achieving a thick and creamy cheesecake.
The combination of a sugar cookie crust and rich cheesecake filling makes for an indulgent treat.
Despite its luxurious taste, this recipe is straightforward and simpler than you might think.
Personalize your cheesecake with a variety of toppings like fresh berries, chocolate sauce, or fruit fillings for added flavor.

Recipe Ingredients

Butter
Sugar –Granulated
Vanilla
Eggs
Flour –All-purpose
Cream Cheese
Lemon Juice
Sour cream
Salt

See the recipe card below for full information on ingredients and quantities

How to Make Beth’s Cheesecake

Step 1.Mix butter, sugar, vanilla, salt, egg, and flour. Press half into the bottom of a springform pan, bake at 375°F for 5-7 minutes, cool, then press the rest around the edges.Step 2.Beat cream cheese until smooth. Mix in sugar, vanilla, lemon juice, sour cream, and flour. Add eggs one at a time until combined.

Step 3.Pour the filling into the crust. Bake at 500°F for 10 minutes, then reduce to 350°F and bake for 30-35 minutes.

Step 4.Turn off the oven, crack the door, and let the cheesecake cool for 1 ½ hours. Then cool completely on a rack and chill in the fridge until ready to serve.

Recipe FAQs

Can I use fat-free cream cheese for the cheesecake filling?

I’m not saying you can’t, but full-fat cream cheese sort of makes the cheesecake. There are plenty of other opportunities to cut out fat in your diet but cheesecake just isn’t one of them in my opinion.

What is a cheesecake water bath?

Cheesecake is commonly baked using the water bath method to avoid the cheesecake from drying out and cracking. It also helps the cheesecake to bake evenly. You prepare a water bath by wrapping the springform pan with foil on the bottom and the sides. Then, you will place that cheesecake pan in a large roasting pan filled with 1 inch of hot water. Next, you will add the filling and bake in the oven. Using a water bath provides a humid environment that the cheesecake loves. BUT YOU DON’T NEED A WATER BATH! That’s one of my favorite parts about this recipe, no water to mess with!

How can I tell when the cheesecake is done baking?

Cheesecake is done baking when the edges are set and the center has a subtle jiggle to it. If there are ripples in the center, it is not done baking yet. I like to tap a wooden spoon lightly on the side of the pan and look for a jiggle or a ripple.

How to store cheesecake?

Cheesecake should be stored in the refrigerator. Don’t leave it sitting out at room temperature for more than a couple of hours.

Top view of a slice of cheesecake with a bite sitting on a fork next too the full cheesecake with a slice taken out.

Expert Tips

Ensureall dairy ingredientslike cream cheese, eggs, and sour creamare at room temperaturebefore mixing. This helpsachieve a smoother batter.
Mix thecream cheese until completely smooth before adding other ingredients. Scrape down the sides of the bowl to ensure even mixing.
Avoid over-mixing, once the eggs are added, mix just until combined.Overmixing can lead to a dense cheesecakeinstead of a light and creamy texture.
After baking,let the cheesecake cool gradually in the oven with the door cracked openbefore transferring to a cooling rack. This helpsprevent cracksas it cools.

A slice of cheesecake topped with raspberry sauce on a plate with the cheesecake in the background.

How to Serve and Store Beth’s Cheesecake

Serve the cheesecake plain or with toppings like fresh berries,chocolate sauce,caramel sauce, orfruit compote.Whipped creamor a dusting of powdered sugar also make great additions. Try my other cheesecake themed recipes such ascheesecake ice cream,raspberry cheesecake dip ,brownie cheesecake bars.

Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. Don’t leave it sitting out at room temperature for more than a couple of hours. To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.