How to Make Cheesecake

Cheesecake should always bring joy, not stress or frustration. It should never make you cry; instead, it should be a dreamy, decadent delight. So How to Make Cheesecake should be the other thing to consider, and that is why this article is here to guide you.

How to Make Cheesecake
How to Make Cheesecake

To make things simple, let’s break down the entire cheesecake-making process. We’ll discuss the ingredients, using a water bath, and addressing any surface cracks. Here’s a step-by-step recipe that will guide you in creating a creamy, foolproof cheesecake that lives up to your dreams.

Key Ingredients for a Good Cheesecake

To make a good cheesecake, you’ll need complete and good ingredients as well. Here are the ingredients you’ll need:

  • Cream cheese: Make sure it’s full-fat cream cheese; don’t compromise on this for the best results.
  • Sour cream: Many cheesecake recipes call for either heavy cream or sour cream to soften the cheese’s texture and add moisture. we recommend sour cream because it gives the cake an extra tangy flavour that some people enjoy.
  • Eggs: You’ll need three whole eggs to bind the cheesecake together. It is also advisable to include an additional egg yolk, as it contributes to the cake’s velvety texture. If you want to simplify and don’t mind a slightly lighter texture, you can use the entire fourth egg instead of separating the yolk.

Now that we have highlighted the ingredients needed for this recipe, we will proceed to show you the right cream cheese for you to use for your cheesecake.

Choosing the Right Cream Cheese

Now, let’s dive into the discourse of cream cheese, an important ingredient in cheesecakes. Some people are loyal to Philadelphia cream cheese, which indeed yields a particularly silky and luxurious cheesecake.

However, we’ve also made delightful cheesecakes using local or generic brands. So, you have some flexibility here.

The Role of Starch

Let’s touch on the role of starch in the cheesecake batter. A small amount of cornstarch or flour serves as insurance against cracks and makes it easier to cut clean slices. However, it does alter the cheesecake’s texture somewhat.

Starch gives the cheesecake a firmer and sturdier feel, while a recipe relying solely on eggs results in a softer, incredibly creamy texture.

We’ve experimented with both methods and found both to be satisfying. Honestly, the textural difference is quite subtle; you might notice it when doing a side-by-side comparison, but it would take a true cheesecake enthusiast to distinguish them on their own.

Ultimately, choose the approach that brings you the most joy.

How to Achieve Creamy Cheesecake

To make your cheesecake incredibly creamy, you’ll want to use a water bath. Think of it as a spa day for your cheesecake, creating a gentle, steamy environment that prevents the surface from drying out. Here’s how to do it:

  • Wrap the cheesecake pan in foil to prevent water from seeping through any cracks in the pan.
  • Place the cheesecake in a larger roasting pan or baking dish.
  • Fill the larger pan with a few inches of water, and then put the whole setup in the oven.

Preventing Cheesecake Cracks on your cheesecake 

Cheesecake cracks can be prevented by avoiding overcooking and rapid cooling. Here’s what to do:

  • Bake the cheesecake until the outer ring is slightly puffed and firm, while the inner circle still jiggles like a barely set Jell-O. It’s okay to have a few golden spots, but if cracks start to form, move on to the cooling step immediately.
  • When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour. Then, remove it from the water bath and let it cool on the stovetop. While removing it from the water bath, run a thin-bladed knife around the edge to ensure it’s not sticking to the pan, which can also cause cracks as the cake settles.

The Importance of Chilling Your Cheesecake 

A cheesecake is a make-ahead dessert. After baking and slow cooling, it needs to chill in the fridge for at least four hours, preferably overnight. If you cut into it before chilling, it will have a firmer, custardy texture. But after chilling, it transforms into the velvety, creamy cheesecake we all love.

4 Things Not to Worry About

During the cheesecake-making process, there are moments when you might worry, but there’s no need to stress:

  • Tiny cream cheese specks in the batter: Specks of cream cheese in the batter are okay; they’ll melt as the cheesecake bakes and won’t affect the final cake.
  • A few cracks: Cracks can happen, but they don’t mean your cheesecake is ruined. Simply cover them with topping and continue.
  • Water in the pan: If a bit of water leaks into the pan, don’t fret. The crust’s outer edge may seem soggy initially, but it will set up perfectly in the fridge overnight.
  • Wrong pan size: Using a slightly different pan size won’t ruin your cheesecake’s flavour or texture. It may affect its height and cooking time, but that’s all.

Now, let’s proceed to make the cheesecake and highlight all the ingredients we will need.

How to Make Cheesecake 

If you have been following this guide from the very beginning, you’ll know that making a great cheesecake is not too much of a hassle. Here, we will show you the ingredients you’ll need and how to go about making the cheesecake:

Ingredients you’ll need:

For the Cheesecake:

  • Butter (for greasing the pan).
  • 2 pounds of full-fat cream cheese.
  • 1 cup of granulated sugar.
  • 1 tablespoon of cornstarch, or 2 tablespoons of all-purpose flour (optional).
  • 1/8 teaspoon of salt.
  • 1/2 cup of sour cream.
  • 2 teaspoons of freshly squeezed lemon juice (optional).
  • 1 teaspoon of vanilla extract.
  • 3 large eggs.
  • 1 large egg yolk.

For the Crust:

  • 12 whole graham cracker rectangles (about 6 ounces).
  • 5 tablespoons of unsalted butter.

Equipment you’ll need:

  • A 9-inch or 10-inch springform pan.
  • A food processor.
  • A stand mixer or electric hand mixer.
  • A roasting pan or another dish large enough to hold the springform pan.


  • Preheat the oven to 350°F and let the cream cheese soften at room temperature for about 30 minutes. This means taking it out of the boxes and leaving it on the counter.
  • Grease a 9-inch or 10-inch springform pan with butter. Just use your fingers to spread a small amount of butter all over the bottom and sides of the pan.
  • Wrap the pan with foil for extra protection against water getting in. Lay two large pieces of foil on your work surface in a cross shape. Put the springform pan in the middle and fold the foil up and around the sides of the pan.
  • Make the crust. Crush graham crackers until they’re fine crumbs (you can use a food processor or a rolling pin in a bag). Melt butter and mix it into the crumbs. It should look like wet sand and hold together when pressed. Transfer it to the springform pan and press it evenly into the bottom.


  • Bake the crust in the oven for 8 to 10 minutes until it’s fragrant and starting to brown. Let it cool on a rack while you work on the filling.
  • Mix the cream cheese, sugar, cornstarch, and salt in a mixer until it’s creamy and smooth. Scrape down the sides of the bowl as needed.
  • Add sour cream, lemon juice, and vanilla and mix until combined and creamy. Scrape down the sides again.
  • Beat in the eggs and yolk one at a time, waiting for each one to blend in before adding the next. The mixture will come together as you add the eggs.
  • Stir the batter a few times by hand to make sure everything is well-mixed. It should be thick and creamy.
  • Pour the batter over the cooled crust in the pan.
  • Place the pan in a larger roasting pan and fill the roasting pan with boiling water, being careful not to splash water onto the cheesecake.
  • Bake the cheesecake for 50 to 60 minutes. It’s done when the outer edges are set, but the centre still jiggles slightly when you shake the pan.
  • Let the cheesecake cool in the oven with the door cracked open for 1 hour.
  • Run a knife around the edge of the cake to prevent sticking, then cool it completely on a rack.
  • Chill the cheesecake in the refrigerator, uncovered, for at least 4 hours, or up to 3 days. This helps it set properly.
  • Take the cheesecake out of the fridge 30 minutes before serving. You can serve it right from the springform pan or gently transfer it to a serving platter using a spatula.

That’s all you have to do. Now you can enjoy your homemade cheesecake with family, friends or whoever you choose.

How to Store Cheesecake 

You can keep any leftovers in the refrigerator for several days. It’s best to leave them uncovered to prevent moisture from forming on the surface.

Ideas for topping your cheesecake

  • You can spread a thin layer of sour cream or whipped cream on top of your cheesecake.
  • Make a soft chocolate ganache and pour it over the cheesecake for a decadent chocolate topping.
  • You can either place chopped fresh fruit directly on top of the cheesecake or toss it with fruit syrup to add a fruity touch.
  • Warm up some peanut butter with a bit of cream to create a creamy sauce. Drizzle this delicious peanut butter sauce over your cheesecake for a unique flavour.

Enjoy customizing your cheesecake with these topping options!



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