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Classic cheesecake recipe
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4.89 from 9 votes

Cheesecake Recipe Without Sour Cream

This classic cheesecake recipe is sure to be the perfect fix for when that rich and creamy craving hits, or the ideal dessert for your special event.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: American
Cuisine: Dessert
Servings: 8
Calories: 512kcal


Graham Cracker Crust

  • 18 graham crackers (two packages from a 15 ounce box)
  • 1 ½ sticks butter (melted)
  • 5 tablespoons sugar

Cheesecake Filling

  • 4, 8 ounce packages cream cheese
  • 1 ¼ cup sugar
  • 2 eggs
  • 2 tablespoons cornstarch
  • ½ cup heavy cream


Graham Cracker Crust

  • Preheat oven to 350 degrees.
  • Break up the 2 packages of graham crackers in the bag and then place them in the food processor to grind them further and add the sugar to incorporate.
  • Pour graham mixture into a bowl and use a fork to mix in the butter. (Pouring the butter into the food processor tends to over-process the crust)
  • Using an 8″ or 9″ springform pan, flip it upsidedown so the lip side is facing down. (This will allow the cheesecake to slide off easiest.) Fill the bottom with a layer of crumbs and press evenly throughout with the back of your hand, working it up the sides of the pan as well.
  • Bake the crust at 350 degrees for 10 minutes. Cool on the stovetop while making the filling.

Cheesecake Filling

  • While the crust is baking, take the 4 packages of cream cheese and place in a bowl. Fill the bowl with hot tap water and let stand for 10 minutes. (This will ensure a smooth filling with no lumps and easy incorporation of the other ingredients.)
  • Cut each package open and squeeze the cream cheese into the bowl of your stand mixer and add 1 ¼ cups of sugar. Mix until smooth.
  • Add two eggs, one at a time and let incorporate, then add the cornstarch. Place mixer on low speed and slowly add the heavy whipping cream.
  • Pour the mixture on top of the crust and bake for 1 hour.
  • The cheesecake will still be wobbly when done baking and have an internal temperature of at least 150. To prevent cracking, don’t over bake.
  • Let your cheesecake cool to room temperature prior to placing it in the refrigerator.


Tip: To ensure clean slices run your knife under hot tap water after every slice is cut.
IF YOU LIKED THIS RECIPE you will love my Eggless Cookie Dough Crack Dip too!


Calories: 512kcal | Carbohydrates: 65g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 382mg | Potassium: 87mg | Fiber: 1g | Sugar: 46g | Vitamin A: 814IU | Calcium: 46mg | Iron: 1mg