Beth’s Cheesecake

5 from 2 votes

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This classic cheesecake recipe has everything you want in a cheesecake. It’s smooth, silky, delicious, and a total hit!

My sister-in-law, Beth, is responsible for this amazing cheesecake. There are so many renditions of cheesecakes out there, but everyone needs to have a classic recipe up their sleeve. It is your standard creamy and rich cheesecake with the yummiest sugar cookie crust.

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I know that some of you might be intimidated by cheesecake. Sure, it takes a little bit of effort-but it isn’t difficult to create. The steps are really simple to follow. 

You will start by making the sugar cookie crust, it’s not hard and it makes this cheesecake AMAZING. Then, you’ll make the filling and finish with baking your cheesecake in the oven NO water bath needed!

I think everyone should bake a cheesecake at least once in their lives! It is fun to make and your friends and family will be so impressed by your skills. 

Can I use fat-free cream cheese for the cheesecake filling?

I’m not saying you can’t, but full-fat cream cheese sort of makes the cheesecake. There are plenty of other opportunities to cut out fat in your diet but cheesecake just isn’t one of them in my opinion. 

What is a cheesecake water bath?

Cheesecake is commonly baked using the water bath method to avoid the cheesecake from drying out and cracking. It also helps the cheesecake to bake evenly. 

You prepare a water bath by wrapping the springform pan with foil on the bottom and the sides. Then, you will place that cheesecake pan in a large roasting pan filled with 1 inch of hot water. Next, you will add the filling and bake in the oven. Using a water bath provides a humid environment that the cheesecake loves. 

BUT YOU DON’T NEED A WATER BATH! That’s one of my favorite parts about this recipe, no water to mess with!

How can I tell when the cheesecake is done baking?

Cheesecake is done baking when the edges are set and the center has a subtle jiggle to it. If there are ripples in the center, it is not done baking yet. I like to tap a wooden spoon lightly on the side of the pan and look for a jiggle or a ripple. 

How to store cheesecake?

Cheesecake should be stored in the refrigerator. Don’t leave it sitting out at room temperature for more than a couple of hours.

More cheesecake recipes:

slice of cheesecake topped with raspberry sauce on a plate
5 from 2 votes

Beth’s Cheese Cake

This classic cheesecake recipe with a sugar cookie crust that is thick and creamy and DOESN’T need a water bath to bake in! It’s rich and amazing and the crust puts it’s over the top. Easier than you think!
Prep: 30 minutes
Cook: 55 minutes
Total: 3 hours
Servings: 12


Cookie crust

  • ½ cup room temperature butter
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • teaspoon salt
  • 1 egg
  • 1 ½ cup flour

Cheesecake Filling

  • 5 8 ounce packages cream cheese, at room temperature
  • 1 ⅓ cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice
  • cup sour cream
  • 2 tablespoons flour
  • 3 eggs


  • Preheat oven to 375 degrees F. 
  • To make the crust, cream together butter, sugar, vanilla and salt.
  • Add eggs and mix well to combine.
  • Add flour and stir until completely combined.
  • Divide dough into two even pieces. Press half the dough into the bottom of a 10 inch springform pan
  • Bake for 5-7 min until the edge of the dough turns light brown.
  • Remove from the oven and allow to cool for 20 minutes.
  • Once cool, press remaining dough around the edges of the pan. Do not go all the way to the top of the pan, just 2/3’s of up the sides or so.
  • Turn oven up to 500 degrees F. 
  • Place cream cheese in bowl of an electric mixer.
  • Beat cream cheese at medium speed for 5 min or until completely smooth, scrapping down the sides of the bowl with rubber spatula several times.
  • Once the cream cheese is smooth add sugar, vanilla and lemon juice. Mix well until fully combined.
  • Add sour cream and flour. Mix well.
  • Add eggs one at a time on low speed. Mix until completely combined.
  • Pour the prepared cheesecake batter into the crust.
  • Bake at 500 for 10 minutes.
  • After the 10 minute bake time, reduce the temperature to 350 degrees F. and bake for additional 30-35 min. Until center giggles slightly when you shake it.
  • Once done leave in the oven. Turn off the oven and open oven door a few inches (leave the door cracked open).
  • After 1 ½ hours place on cooling rack on the counter until completely cool.
  • Chill in the refrigerator until ready to serve.


  • You can top this cheesecake with anything you’d like. Raspberries, strawberries, chocolate sauce, cherry pie filling, or anything else you like is delicious. 


Serving: 1 of 12 servings, Calories: 620kcal, Carbohydrates: 45g, Protein: 12g, Fat: 45g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 235mg, Sodium: 428mg, Potassium: 198mg, Fiber: 0.5g, Sugar: 30g, Vitamin A: 1710IU, Vitamin C: 0.4mg, Calcium: 121mg, Iron: 1mg
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I can’t wait for you to try your hand at this classic cheesecake recipe. It is decadent, delicious, and well worth the effort in the kitchen.

About Melissa

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  1. K, small world! Emily is the sister to a gal that I worked for YEARS with at the BYU ID Center (and is amazing and beautiful and has a bunch of sisters just like her), and Melissa grew up with my husband in Indiana (and is about the nicest, coolest, homemaking-est, natural birthing-est lady I know). 🙂 So glad you two found each other, and I love both your blogs!

    1. Well, as truth will have it, I found her blog via YOUR blog! So thank you Jasmyn… I really owe today to you!

    2. Oh, really? That’s awesome! Hope you’re doing great, Melissa – I love the fancy blog and read it while nursing in the middle of the night! 🙂