Perfect Cheesecake with strawberry on top, on white plate.

Perfect Cheesecake

Learn how to make a Perfect Cheesecake every time! I am sharing my 10 secrets for the best creamy cheesecake and how to keep it from cracking. Recipe source: Crunchy Creamy Sweet original.

Course Dessert
Cuisine American
Keyword best cheesecake, perfect cheesecake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
chilling time 7 hours
Total Time 8 hours 40 minutes
Servings 10 servings
Calories 499 kcal
Author Anna


for the crust:

  • 1.5 c finely crushed graham crackers
  • 1 Tbsp granulated sugar
  • 1/2 c unsalted butter melted

for the filling:

  • 24 oz cream cheese softened (3 packages, 8oz. each)
  • 1 c granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 c sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp milk
  • 3 large eggs well beaten
US Customary - Metric


prepare the water bath:

  1. Wrap an 8" springform pan in aluminum foil and set in a roasting pan.

  2. Boil 2 cups of water. Set aside.
  3. Preheat oven to 325 degrees F.

to make the crust:

  1. Place graham crackers in food processor and process until finely crushed.
  2. Add sugar and melted butter and process on low until all comes together.
  3. Press the crust into a 9" springform pan.
  4. Bake for 7 minutes in preheated oven.
  5. Set aside.

to make the filling:

  1. Place cream cheese in a large bowl and beat with a hand mixer for 30 seconds.

  2. Add sugar and mix until combined.

  3. Add flour, yogurt, vanilla and milk and mix until smooth.

  4. Add eggs and mix on low until completely incorporated. Do not overmix.

  5. Pour the batter over baked crust. Tap the roasting pan on the counter a few times to release any air bubbles from the batter. If they are stubborn, you can poke them with a toothpick.

  6. Place the roasting pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.

  7. Bake 1 hour and 20 minutes. Replace water after the first 50 minutes of baking.

  8. When the time is up, turn off the oven and insert a wooden spoon in the door, leaving it slightly ajar. Leave the cheesecake inside for one hour.

  9. Run the knife around the edges of the pan. Do not release the pan. Cool the cheesecake completely on the counter.

  10. Place cheesecake in the fridge and chill for at least 4 hours, preferably overnight.

  11. Top with desired toppings (fresh fruit, sauce, ganache, glaze, frosting, chopped candy, etc.)

Recipe Notes

  1. The total time includes the cooling time. You need to let the cheesecake cool completely and then refrigerate it (preferably overnight) for the best results.
  2. Refrigerate any leftovers for up to 5 days in closed container.
  3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition Facts
Perfect Cheesecake
Amount Per Serving
Calories 499 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 109mg36%
Sodium 215mg9%
Potassium 235mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 34g38%
Protein 7g14%
Vitamin A 785IU16%
Calcium 79mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.