Cheesecake Recipe (No Water Bath)

Plain cheesecake on a white stand, three strawberries beside, pink cloth background.

4.53 from 23 votes

Cheesecake Recipe (No Water Bath)

A rich, New York-style cheesecake made without sour cream and baked without a water bath. The low-temperature method creates a smooth, creamy texture with a simple, reliable process.

Prep Time20

Cook Time2 15

Additional Time1

Total Time3 35

Course: Desserts

Cuisine: American

Keyword: Cheesecake Recipe Without a Water Bath, New York cheesecake

Servings: Servings

Author: Pat Nyswonger

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

Use your favorite cookie for the crust. Good options include Oreo cookies, graham crackers, shortbread, or gingersnaps. If you use Oreos, reduce the butter to 4 tablespoons.

This recipe uses 5 packages (8 ounces each) of cream cheese, for a total of 40 ounces.

Bring the cream cheese and eggs to room temperature before making the filling. This helps the batter mix smoothly.

After baking, turn off the oven and leave the door closed for 30 minutes. Then crack the oven door and let the cheesecake cool in the oven for another 30 minutes. This slow cooling process helps prevent cracks.

Use the regular bake setting, not convection. The regular setting gives the cheesecake a gentler bake and helps keep the top pale.

For the most accurate doneness, use an instant-read thermometer and bake until the center reaches 145°F to 150°F.

Nutrition