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The Only Best Cheesecake Recipe You’ll Ever Need: Foolproof & No Water Bath!

The Only Best Cheesecake Recipe You'll Ever Need: Foolproof & No Water Bath!
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If you’ve ever been intimidated by making cheesecake, this recipe will change everything. It uses only seven simple ingredients, requires no water bath, and bakes up perfectly smooth and creamy every single time. Follow the steps closely and you’ll have a classic, foolproof cheesecake that tastes like it came from a bakery.

Ingredients

Scale

For the Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs

  • 4 tbsp granulated sugar

  • 5 tbsp melted butter

For the Cheesecake Filling

  • 40 oz cream cheese, at room temperature (five 8-oz packages)

  • 1 ¼ cups granulated sugar

  • ½ cup sour cream, at room temperature

  • 2 tsp vanilla extract

  • 4 large eggs, at room temperature

  • Optional toppings: berries, caramel, chocolate sauce, whipped cream

Instructions

  1. Prepare the Crust

    • Preheat oven to 350°F (175°C).

    • Mix graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand.

    • Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.

    • Bake for 7 minutes, then set aside.

  2. Lower the Oven Temperature

    • Reduce heat to 325°F (160°C).

  3. Make the Filling

    • In a large bowl, beat cream cheese for 30 seconds until smooth.

    • Add sugar, sour cream, and vanilla. Mix until fully combined.

    • Beat eggs in a separate bowl. With the mixer on low, slowly pour them into the batter.

    • Stop mixing as soon as the eggs are incorporated.

    • Scrape the sides and bottom of the bowl to ensure a smooth batter.

  4. Remove Air Bubbles

    • Tap the bowl on the counter for 30–45 seconds to release trapped air.

    • Pour the batter into the crust and smooth the top gently.

  5. Bake the Cheesecake

    • Bake at 325°F for 30 minutes.

    • Reduce oven temperature to 250°F (120°C) and continue baking for 45 minutes.

    • Turn the oven off and leave the cheesecake inside for 30 minutes (do not open the door).

    • Slightly crack the oven door and let the cheesecake cool for 1 hour.

  6. Chill

    • Cool on the counter for 3–4 hours until room temperature.

    • Cover and refrigerate for 6 hours or overnight.

  7. Serve

    • Remove the springform pan ring.

    • Dip a sharp knife in hot water and wipe it dry between slices for perfect cuts.

    • Add toppings — or enjoy plain!

Notes

  • Room temperature ingredients = smooth, lump-free batter.

  • Do not overmix after adding eggs — too much air causes cracks.

  • Tapping the bowl helps remove air bubbles naturally.

  • Slow cooling prevents cracking and keeps the texture creamy.

  • Overnight chilling gives the best flavor and structure.

Nutrition

Find it online: https://chocotune.com/the-only-best-cheesecake-recipe-youll-ever-need-foolproof-no-water-bath/