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Perfect Cherry Cheesecake | Bakes & Blunders
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Classic Cheesecake Without a Water Bath

Make a crazy creamy cheesecake without a water bath! It's easy and truly the BEST cheesecake ever.
Course Dessert
Cuisine American
Keyword Cheesecake, Custard
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings 16 people
Calories 396kcal
Author Colleen

Ingredients

Crust

  • 12 whole graham crackers (6.5 oz)
  • 5 Tbsps unsalted butter melted (2.5 oz)
  • 1.5 oz sugar
  • Pinch of salt

Cheesecake Batter

  • 32 oz cream cheese room temperature & cubed (4 pkgs)
  • 8 oz sugar
  • Pinch of salt
  • 8 oz sour cream room temperature
  • 2 tsps lemon juice
  • 2 tsps vanilla
  • 4 eggs room temperature
  • 1 egg yolk room temperature

Instructions

Crust

  • Preheat the oven to 350°F. Butter the bottom of a 9 inch springform pan and set aside.
  • Pulse the graham crackers in a food processor until they are fine crumbs. Add the melted butter, sugar, and salt. Pulse again to combine.
  • Press the crumbs into the bottom of the pan and about two inches or so up the sides. Tip: use the bottom of a glass to press firmly. Bake for 8 minutes, or until set but not very golden. Set aside to cool while you prepare the cheesecake batter.

Cheesecake Batter

  • Increase the oven to 500°F.
  • In a stand mixer, beat the cream cheese on low to soften and break up, about 1 minute. Scrape the bowl and add the salt and half of the sugar. Beat on medium- low to combine, about 1 minute. Scrape the bowl down and add the remaining sugar. Beat on medium- low to combine, about 1 minute.
  • Scrape the bowl down and add the sour cream, lemon juice, and vanilla. Beat on low until combined, about 1 minute.
  • Scrape the bowl down and add the egg yolk. Beat on low to combine. Scrape the bowl and add the eggs two at a time, beating on low to combine. Scrape the bowl between additions.
  • Place the springform pan on a rimmed baking sheet. Pour the filling into the crust, try to avoid over filling the crust. Bake at 500°F for 10 minutes (DO NOT open the oven). Then reduce the heat to 200°F and bake until the center of the cheesecake registers 147°F - 150°F with an instant read thermometer, about 60- 75 minutes.
  • Turn the oven off and crack it open to cool for 15 minutes. Continue cooling on a rack for 3 hours. Run a thin spatula or knife around the edge of the pan. Wrap the cheesecake in cling film and chill overnight, or for at least 3 hours. Top with any pie filling you like before serving.

Notes

  • Make sure your ingredients are all at room temperature.
  • Use full fat dairy products.
  • Top with a half batch of my cherry pie filling.