Any way you slice it, cheesecake is one of America’s most enduringly popular desserts. And our wide range of inspired recipes prove why the rich and creamy treat isn’t just a flash in the pan.
Tips for Making the Perfect Cheesecake
So how do you make a classic cheesecake? First, always use room-temperature cream cheese, eggs and sour cream, as they blend more smoothly and prevent lumps in the batter. Be sure to mix the ingredients at a low speed to avoid incorporating too much air, which can cause cracks.
Beyond the traditional vanilla, you can infuse your cheesecake with flavors like rich chocolate, vibrant lemon or creamy caramel. For a fruity twist, consider incorporating pureed berries, mango or pumpkin into the batter. Toppings also offer endless possibilities for customization. It’s hard to beat cherry or strawberry cheesecake; you can use either fresh berries or canned pie filling. Crushed nuts, toffee bits or cookie crumbles provide excellent texture contrasts. You can also look overseas for inspiration by adding passion fruit glaze or matcha powder, or up the elegance factor with a sprinkle of edible flowers.
A graham cracker crust is an essential cheesecake element. Start by using finely crushed graham crackers, which provide a more cohesive and smooth base. Mix these crumbs with just the right amount of melted butter and a bit of sugar; the butter acts as a binder while the sugar adds a touch of sweetness and helps the crust to caramelize slightly. Be careful not to overdo the butter, as an overly greasy crust can become soggy.
Press the mixture firmly and evenly into the bottom of a springform pan, using a flat-bottomed measuring cup to compact it well and create a uniform thickness. Pre-baking the crust for about 10 minutes at 350°F (175°C) will set it, providing a sturdier base that won't crumble when sliced. Allow the crust to cool completely before adding your cheesecake filling to ensure it retains its structure and crispness.
Why You Should Use a Water Bath
Creating a water bath for your cheesecake, also known as a bain-marie, is crucial for achieving a smooth, crack-free top and a creamy, custard-like texture. This technique involves placing your springform pan inside a larger pan filled with hot water, which surrounds the cheesecake with gentle, even heat during baking. The water bath helps regulate the temperature and prevents the edges from baking faster than the center, thus avoiding the common problem of cracks forming on the surface. Additionally, the moisture from the water bath helps maintain the cheesecake's delicate texture, ensuring it remains rich and creamy rather than dry and crumbly.
A common problem is water seeping into the springform pan, which can be prevented by thoroughly wrapping the pan. Start by using a high-quality, heavy-duty aluminum foil, and wrap the outside of your springform pan with at least two layers, covering the bottom and sides completely to create a watertight seal. Alternatively, you can place the springform pan inside a slightly larger cake pan before setting it in the water bath, adding an extra layer of protection. Another effective method is using a silicone water bath pan protector or a slow cooker liner bag. Ensure the foil or protector extends above the water level to prevent water from splashing over the edges.
Once your springform pan is well sealed, place it in a larger pan, and carefully pour in hot water until it reaches about halfway up the sides of the springform pan.
How to Bake and Store a Cheesecake
A slow and gentle bake helps set the cheesecake without overcooking. Once baked, let the cheesecake cool gradually in the oven with the door slightly open to avoid sudden temperature changes that can cause cracks.
Finally, chill the cheesecake for several hours or overnight before serving, allowing it to firm up and develop its rich, creamy texture. To do this, wrap the cheesecake tightly in plastic wrap or aluminum foil to prevent it from drying out and to protect it from absorbing any other food odors in the fridge. If you have a cheesecake with toppings, it's a good idea to store the toppings separately and add them just before serving to avoid any sogginess. For longer storage, cheesecake can be frozen.
To freeze your cheesecake, allow it to cool completely and then chill it in the refrigerator for a few hours. Once chilled, remove it from the springform pan and place it on a cardboard circle or a flat plate. Wrap the entire cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn and protect it from absorbing any unwanted odors. For added convenience, you can slice the cheesecake into individual portions before wrapping, allowing you to thaw only what you need. When you're ready to enjoy your frozen cheesecake, simply transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain its creamy consistency and prevents the formation of ice crystals.
Cheesecake Serving and Presentation
Start by using a sharp, thin-bladed knife, and for the cleanest cuts, dip the knife in hot water and wipe it dry between each slice to prevent sticking and crumbling. For an extra touch of elegance, serve your cheesecake on a chilled plate, which helps keep it firm. Consider garnishing each slice individually with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of caramel or fruit sauce for a polished presentation. Fresh fruit, mint leaves or edible flowers can also add a vibrant and professional-looking finish. If your cheesecake has a crumbly crust, use a pie server to carefully lift each slice, maintaining its perfect form.
8 Homemade Cheesecake Recipes to Try
From souffle-like Japanese cheesecakes and Filipino-inspired versions spiked with vibrantly purple ube, to individually portioned treats and classic New York-style slices, the following recipes highlight cheesecake's impressively tasty versatility.
Individual Goat Cheesecakes with Lime and Guava Caramel Sauce
