How to Make Cheesecake

The easiest, creamiest cheesecake around! If you’ve never made cheesecake before, this is where to start. Everything you need to know about how to make cheesecake!

One of the recipes that I’ve always wanted to conquer is cheesecake.

Cheesecakes seem like a difficult thing to make, and it can seem overwhelming when there are so many different ways to make a cheesecake. Cream in the filling? Flour? Sour cream?

And then there is the baking. Water bath? Cool in the oven?

I just want a cheesecake that is perfectly creamy but easy to make. And preferably without cracks on top.

I’ve spent the last few years testing recipe after recipe. Technique after technique.

And I got it.

A friend gave us this recipe for his “perfect cheesecake”. We baked it several times, scaled the recipe down to fit a traditional 9″ springform pan, nailed the technique and we’re sharing it with you today. We even tweaked it to make it a dark chocolate cheesecake.

Is cheesecake a pie or a cake?

Cheesecake is more like a pie than a cake. It is a filling baked inside a crust, making it most like a cake.

It is honestly more like a custard than anything else. Our homemade custard bakes in a waterbath just like this cheesecake!

Is cheesecake gluten free?

It depends on the recipe, but our recipe can easily be made gluten free if you use gluten free graham crackers. Everything else should be naturally gluten free.

What makes a good cheesecake?

Although you may not realize it, there are several different types of cheesecake. There are three generally types you will come across:

• New York Cheesecake – high ratio of cream cheese and doesn’t bake in a water bath.
• Traditional Cheesecake – different ratios of cream cheese, cream, sour cream and eggs. It typically bakes in a waterbath.
• No Bake Cheesecake – just what it sounds like. You don’t bake it so it is generally light and fluffy instead of dense and thick.

After these there there are Japanese cheesecakes, vegan cheesecakes, and cheesecakes that use fancier farmers cheeses such as ricotta.

Everybody has a different type of cheesecake that they prefer. I prefer traditionally cheesecakes baked in a waterbath because they are smooth and creamy. They are the ones that I’ve had turn out so beautifully!

How to Make Cheesecake

**Pro Tip: Before you even get started with your cheesecake, you’ll want to plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**

There are 4 key steps to making cheesecake:

• Make the crust.
• Make the filling.
• Bake the cheesecake.
• Let the cake cool.

Let’s explain each part one step at a time.

Graham Cracker Crust

• Preheat the oven to 325º Fahrenheit.
• In a medium bowl, mix together the cracker crumbs, melted butter and sugar.
• Press the cracker crumbs into the bottom of the springform pan.
• Bake the crust for about 6 minutes or until golden brown. Allow the crust to cool completely.

Tips for the crust:

• You don’t have to bake the crust. We just find that it holds together better if you do.
• Use any type of cookie or cracker that you’d like. Think any oreo flavor, gingersnaps or pecan sandies (try our pecan sandie truffles, too!).

Cheesecake Filling

• Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. The cream cheese should be at room temperature.
• Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don’t beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out.

• With the mixer on low speed, mix in the sugar and vanilla extract. Scrape the sides of the bowl as needed.

• Mix in the sour cream and mix on low speed just until blended.

• Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don’t whisk them too much. You don’t want them frothy.

• Add the eggs to the cream cheese mixture and blend the eggs into the cream cheese mixture. Scrape the sides of the bowl and mix just until combined.

What is the best way to bake a cheesecake?

The best way to bake a cheesecake is to bake it in a water bath. So how do you do this? Here are the steps:

• Wrap the bottom of the springform pan in foil. We use at least two layers of foil and it should come up mostly to the top of the pan. This prevents water from getting into the pan. Or use a silicone mold! Then you don’t waste foil.

• Get a large baking pan. If you have a 9″ springform pan then use at least a 10×15″ pan if not one just a little bigger.
• Heat water to very, very hot. It does not have to be boiling, but should be steaming.
• Pour the water into the pan. I usually don’t pour it all in first because you don’t want it to overflow into the cheesecake.
• Place the cheesecake in the center of the pan in the water.
• Add any additional water needed to get the water level up about half way.

**Pro Tip: If you’re wondering how you’ll move a heavy pan with water and a whole cheesecake, place the pan in the heated oven first, then fill it partially with water. Lastly place the springform into the water bath and close the oven.**

Do you leave cheesecake in the oven to cool?

When you are making our baked cheesecake recipe, you’ll see that it calls for baking the cake one hour, then leaving it in the oven for an additional 5 hours.

This might seem strange, but it allows the cake to continue to cook at a lower temperature and to slowly cool down. Protecting the cheesecake from extreme temperature changes helps prevent cracks.

How to Tell if a Cheesecake Is Done

For this cheesecake, you just have to trust the process. In general, cheesecakes will not “look” done so you might be tempted to bake it longer.

In our recipe you are not going to open up the oven for a total of 6 hours from when you first put it in so you shouldn’t be worrying about whether it looks done or not. It will be done after 6 hours.

Cheesecakes, however, will often look set on the outside ring of the circle, but still slightly jiggly in the center.

Can you overcook cheesecake?

Yes you can! Overcooking cheesecake will cause it to crack and potentially be brown and dry on top instead of creamy white. Don’t overbake!

Why did my cheesecake crack?

We’ve already talked about several reasons why your cheesecake might crack, but here they are again:

• Over mixing the batter. Overmixing or whipping too much air in to the batter can cause air pockets which create cracks. This is why we say to mix very slowly and tap the pan to pop any air bubbles. You can also allow the batter to sit in the pan for 10-30 minutes to help the batter to settle.
• Spray the springform pan with cooking spray or grease with butter. This can often prevent any sticking which may cause cracks.
• Bake in a water bath. Trust me on this! It’s the best method.
• Don’t open the oven during baking or cooling. Temperature changes can cause cracks.

How long does cheesecake last?

Cheesecake will last about 5 days in a sealed container in the refrigerator.

Can you freeze cheesecake?

Yes! Cheesecake freezes well. Wrap the cheesecake in plastic wrap and then in foil. Freeze for up to 1 month.

Allow the cheesecake to thaw in the refrigerator overnight the night before you want to serve it. This will help prevent any condensation from forming.

Cheesecake Toppings

What are our favorite cheesecake toppings?

• caramel syrup
• chocolate syrup
• raspberry topping
• strawberry topping
• blueberry refrigerator jam
• whipped cream
• cranberry topping

Other Cheesecake Recipes

• pumpkin cheesecake
• gingerbread cheesecake
• peanut butter cheesecake
• cinnamon roll cheesecake
• mini cheesecakes