This is our classic Cheesecake Recipe with Cream, the foundation of our many Cheesecake Recipes and the staple of all cream cheese desserts! This one has a buttery graham cracker base and smooth filling made with heavy cream for extra richness. We use our top favorite, no water bath baking method that results in a fantastic texture and color (no cracks, no burned spots).
Beginner and advanced bakers alike may be surprised at how simple this recipe is to pull off! Plus we include topping ideas, instructions for freezing, and variations to make the flavors your very own.
Having a classic dessert recipe in your back pocket will come in handy over and over! This one can be served as is, or become the carrier for your favorite flavors (it's the base we use in our Raspberry Cheesecake, Strawberry Cheesecake, and more).
We have literally made this recipe or a variation of it dozens of times in our kitchen. Below we share all the detailed instructions and tips we have learned so that you can master it the first time.
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Why this recipe is great
- It's super creamy from the outer edge all the way to the middle!
- We have made it so many times that the baking method is down to a science - no second guessing or anxiety over whether it's done cooking.
- It's a wonderfully lighter, less dense texture than many other recipes.
- It's make ahead and freezer friendly, which makes it great for serving to a crowd or for a special occasion.
Ingredients for classic cheesecake
You need less than 10 ingredients to make this homemade dessert! Full quantities are in the recipe card below, but here are a few tips from our experience making this recipe dozens of times.
- Graham crackers: It's tempting to use the box that's been in the back of your pantry for 9 months, but you will truly notice the results if you use fresh crackers. After testing many brands, our favorite is the Kroger original (pictured above).
- Granulated sugar: We have been asked about skipping this in the crust or decreasing it in the filling... don't do it! Not only does it add sweetness, but it impacts the texture of the final product.
- Butter: We always use salted butter, but unsalted will work equally well.
- Cream cheese: Use full-fat bricks. This will not turn out well with low fat or whipped cream cheese.
- Kosher salt: It really does boost the flavor!
- Vanilla: This recipe uses a full tablespoon on purpose! I promise it isn't overwhelming; it actually adds the perfect amount of flavor.
- Eggs: It is helpful if these are room temperature. Pop them in a bowl of warm water for 5-10 minutes if you forgot to take them out of the fridge ahead of time.
- Heavy cream: Also called whipping cream in the grocery store. For best results, bring this to room temperature also, which doesn't take long at all if you measure it and set is aside on the counter.
- Lemon juice: One of our kitchen rules is to only use freshly squeeze citrus. It will immediately up your cooking game!
Helpful kitchen tools
How to make this cheesecake recipe with cream
Start by preheating the oven to 350℉, then line a 9-inch springform pan with parchment paper and spray it lightly with baking spray (not just non-stick; baking spray has flour as an ingredient, which aids in preventing sticking for baked goods).
Pulse the graham cracker sheets in a food processor until they are fine crumbs, then stir in the sugar and melted butter. The mixture should resemble damp sand. If any of the mixture is stuck on the bottom or sides, use a rubber spatula to scrape it well.
Next, pour about half the crumbs into the prepared pan. Use a tamper or measuring cup to press them firmly into the sides, about 1-1.5 inches up the sides.
Add the remaining crumbs and press them firmly into the bottom. Bake for 10 minutes, then set aside to cool.
For detailed photos and tips on this process, check out our Graham Cracker Crust for Cheesecake post.
For the batter, beat the cream cheese, sugar, salt, and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment, or with hand beaters. Beat for about 2 minutes, or until it is very smooth, scraping the sides as needed.
Add the eggs one at a time and mix on low speed, mixing until each is well combined before adding the next one. Scrape the bowl occasionally as you make each addition.
*I accidentally added all the eggs in this photo... Do as I say, not as I do 🤣
Lastly, add the heavy cream and lemon juice. Mix on low speed until just combined, scraping the bottom and sides well to ensure it is evenly mixed.
Pour the finished batter into the cooled crust, then place it on a rimmed cookie sheet.
Moving quickly, place it in the oven on the middle rack. Then place a large roasting pan on the bottom rack and pour in about 3 cups of hot water.
Quickly closer the oven door and bake at 325°F for 55 minutes. Turn off the oven and prop it slightly (I used a wooden spoon) for 1 hour.
Finally, remove it from the oven and cool at room temperature for 3-4 hours, followed by several hours in the fridge.
Note that this gradual cooling process, although long, is very hands free! This is the technique that prevents cracks and gives you a consistently creamy texture in the middle.
Variations
This is the perfect plain cheesecake to truly make your own!
- Add more vanilla, substitute vanilla bean paste, or add a bit of almond extract (if you like that flavor... I personally don't but go for it if you do).
- Swap the lemon juice for freshly squeezed lime juice.
- Add fresh lemon, orange, or lime zest if you want the citrus flavor to really shine.
- Try this Oreo Crust for Cheesecake or a Biscoff cookie crust.
- If you have a fun sauce, follow this guide for How to Swirl a Cheesecake.
- Use sour cream instead of heavy cream for a more tangy filling (although it may be less creamy and rich).
Toppings
The options are endless... here are a few topping ideas to get you started.
- Chocolate Ganache for Cheesecake
- Strawberry Topping for Cheesecake
- Blackberry Topping for Cheesecake
- Raspberry Sauce for Cheesecake
- Microwave Caramel Pecan Sauce
- Regular whipped cream or Peanut Butter Whipped Cream
- Lemon curd
- Chocolate chips (mini size are fun too!)
- Toasted coconut
- Fresh berries
- Hot fudge or caramel sauce
Freezing instructions
This is an excellent dessert to freeze ahead of time! We have a detailed guide on How to Freeze Cheesecake, complete with tips for thawing and serving. But the basics are to freeze it on a flat surface like a cookie sheet (whole or in slices). After it's firm, wrap it well with plastic wrap and foil before storing in the freezer for 1-2 months.
FAQs
Adding heavy cream to the batter makes it extra creamy, rich, and smooth! It makes the texture lighter and the flavor a little less tangy than a New York Style version.
No, this recipe will not turn out the same if you use an alternative to cream. Substitutes like half-n-half or milk have less fat content, which noticeably changes the texture of the batter and how it bakes.
This is a no water bath cheesecake recipe, which is how we make virtually all of ours! It uses two techniques to create a smooth interior and an even top without browning or cracks. The first technique is a gradual cooling method and the second is adding water to a roasting pan during the cooking to create extra moisture. Both are detailed in the recipe card.
Store leftovers in the fridge for up to a week. Once it is completely cold it can be placed in an airtight container, like this cake carrier, to make it last.
Tips & tricks
- Start with room temperature ingredients. They will combine into the batter with less mixing, which leads to less cracks.
- If you need to soften the cream cheese in a hurry, try microwaving it on 30-40% power in 30 second increments, rotating it as needed until it is evenly soft.
- To avoid a crumbly crust, use a firm pressure when pressing it into the pan.
- Store it uncovered overnight in the fridge to avoid condensation collecting on the top.
More recipes like this
Looking for other recipes like this? Try these:
- White Chocolate Raspberry Cheesecake (still my most favorite of all time)
- Lemon Cheesecake Bars
- No Bake Cheesecake Recipe
- Caramel Apple Cheesecake Bars
- Tiramisu Cheesecake
- Oreo Cheesecake Recipe
Recipe
Classic Cheesecake Recipe with Cream (No Water Bath!)
Equipment
- stand mixer or a hand mixer
Ingredients
Crust
- 16 sheets graham crackers (or about 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoon butter melted
Batter
- 32 oz full fat, brick cream cheese very soft
- 1¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon vanilla
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Preheat the oven to 350℉. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray.
Crust
- Pulse the graham cracker sheets in a food processor until they are fine crumbs and no large pieces remain. Add the sugar and melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.16 sheets graham crackers, ¼ cup granulated sugar, 8 tablespoon butter
- Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5-2 inches up the side. Then pour the remaining half of the crumbs into the bottom of the pan and press it firmly into the bottom.
- Bake for 10 minutes, then set aside to cool.
Batter
- Reduce the oven temperature to 325°F and position two racks-one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you'll need it when it's time to bake.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high speed until very smooth, about 2 minutes. Scrape the bowl 1-2 times as needed during this step.32 oz full fat, brick cream cheese, 1¼ cup granulated sugar, ½ teaspoon kosher salt, 1 tablespoon vanilla
- Add the eggs one at a time and mix on low speed, mixing until each is well combined before adding the next one. Scrape the bowl occasionally.3 large eggs
- Add the heavy cream and lemon juice on low until just combined. Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.⅓ cup heavy cream , 2 tablespoon lemon juice
- Moving quickly, place the cookie sheet on the middle rack. Then place a large roasting pan on the bottom rack and pour in the hot water. Close the door to the oven quickly to trap the steam.
- Bake at 325°F for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and let it cool for 1 hour. Don't open the oven all the way or the heat will escape and it won't finish cooking.
- After an hour, remove the cheesecake from the oven and cool for 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once it is completely chilled, remove it from the springform pan and serve.
Notes
- Start with room temperature ingredients. They will combine into the batter with less mixing, which leads to less cracks.
- If you need to soften the cream cheese in a hurry, try microwaving it on 30-40% power in 30 second increments, rotating it as needed until it is evenly soft.
- To avoid a crumbly crust, use a firm pressure when pressing it into the pan.
- Store it uncovered overnight in the fridge to avoid condensation collecting on the top.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This recipe doesn't require a water bath, and it's so easy to make!