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Cheesecake doesn’t need a water bath to turn out smooth and creamy. This method uses a low oven temperature and a slow cool-down to do the same job without the hassle of wrapping pans or worrying about leaks. The result is a classic New York-style cheesecake with a rich texture and a clean, crack-free surface.
Why This Cheesecake Recipe Works
Low oven temperature: Baking at 225°F gives the cheesecake the gentle, steady heat that a water bath is meant to provide. It helps the cheesecake bake evenly, stay creamy, and lowers the chance of cracks, without the hassle of wrapping the pan or dealing with water leaks.
Room temperature ingredients: Softened cream cheese and room temperature eggs blend more smoothly, which helps create a silky filling.
Gradual cooling: Letting the cheesecake cool slowly in the oven helps prevent sudden temperature changes that can cause cracking.
Classic New York-style texture: With plenty of cream cheese and a simple filling, this cheesecake bakes up rich, dense, and smooth.
Key Ingredients
Cream cheese: Use full-fat, block-style cream cheese for the best texture. Avoid whipped or spreadable cream cheese in tubs. They contain more air and stabilizers and won’t give you the same dense, smooth texture.
Eggs: Large eggs work best for this recipe. Bring them to room temperature so they incorporate smoothly into the batter.
Sugar: Granulated sugar sweetens the cheesecake and helps create a smooth, creamy texture when properly mixed with the cream cheese.
Vanilla extract: Use a good-quality vanilla extract for the best flavor.
Crust options: You can use a variety of cookies depending on the flavor you want. Use graham crackers for a classic base, Oreo cookies for a chocolate crust, shortbread for a buttery option, or gingersnaps for a spiced flavor. For a traditional base, see my Graham Cracker Crust Recipe.
Recipe Tips
Use room temperature ingredients: Softened cream cheese and room temperature eggs blend more smoothly, which gives you a creamier batter and helps prevent lumps.
Beat the cream cheese until smooth: If the cream cheese is still lumpy before you add the sugar and eggs, those lumps are not going away later.
Scrape the bowl often: Cream cheese sticks to the sides and bottom of the bowl, so scraping between additions helps the batter mix evenly.
Mix gently after adding the eggs: Keep the mixer on low speed and mix gently until incorporated so you do not whip extra air into the batter.
Do not rush the bake: The low oven temperature is what makes this method work, so resist the urge to raise the heat to speed things up.
Watch for a slight jiggle in the center: The edges should look set, but the center should still wobble a bit when you gently nudge the pan.
Let the cheesecake cool slowly: The gradual cooling step helps prevent cracks and gives the cheesecake time to finish setting without a sudden temperature change.
Chill it overnight if possible: A long chill gives the cheesecake the best texture and makes it much easier to slice cleanly.
Use a hot knife for neat slices: Run a thin knife under hot water and wipe it clean between slices for the cleanest cuts.
If you enjoy a more rustic, deeply caramelized cheesecake, take a look at my San Sebastian cheesecake.
Foolproof Cheesecake with No Water Bath
This cheesecake proves you don’t need a water bath to get a smooth, creamy result. With a low oven temperature and a slow cooling process, you can skip the extra steps and still end up with a classic New York-style cheesecake that slices clean and tastes rich and balanced. Once you make it this way, it’s hard to go back.
This cheesecake is delicious plain, but you can also serve it with strawberry sauce, homemade salted caramel sauce, or my lemon curd.
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Cheesecake Recipe (No Water Bath)
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Ingredients
For The Crust:
- 1¾ cups crushed cookie crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons butter, melted
For the Filling:
- 40 ounces cream cheese, room temperature, (or 5 {8-ounce} packages)
- 1 ⅓ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 5 large eggs, room temperature
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan. If you want, line the bottom with parchment for easier removal.
- Make the crust. Stir the crust ingredients together until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8 to 10 minutes. Remove the pan from the oven and set it aside to cool.
- Reduce the oven temperature to 225°F. Let the oven cool down while you make the filling.
- Make the filling. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and salt, and mix until well combined. Scrape down the bowl and beaters as needed.
- Add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl after each addition. Do not overmix once the eggs are added.
- Fill the pan. Pour the cheesecake batter over the crust and smooth the top.
- Bake at 225°F for 1 hour 35 minutes. The edges should look set, but the center should still have a slight jiggle. If the whole cheesecake wobbles, it needs more time. If the center doesn’t move at all, it’s likely overbaked.
- Turn the oven off and leave the door closed for 30 minutes. Then crack the oven door open and let the cheesecake cool in the oven for another 30 minutes.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill before serving. Cover and refrigerate for at least 8 hours, preferably overnight, before removing from the pan and slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello ! What weight for cream cheese in grams please ?
Hi, Emeline….Each 8 oz. pkg. of cream cheese is 225 grams. Six pkgs. would be a total of 1,350 grams of cream cheese. Thank you for your question, I added this information to the recipe card and in the notes.
That’s a very smooth and beautiful cheesecake! Thanks, Pat, for sharing this perfect cheesecake recipes and all the helpful tips to get a smooth surface.
Have a wonderful weekend!
Thanks, Angie!