Cheesecake

A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest dinner party or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common cheesecake mistakes, you’ll have a showstopping dessert that all your guests will be talking about.

So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. We’ll walk you through making a basic vanilla cheesecake—then you can use the same techniques to create all kinds of cheesecake recipes, like chocolate cheesecakes or even fresh, fruity options.

Cheesecake Ingredients

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• Crust: Classic cheesecake recipes are made with a graham cracker crust, so that’s what we’re doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar.
• Cream cheese: Cream cheese is the main ingredient, so make sure you’re buying the best cream cheese packages at the store for maximum flavor.
• Eggs: Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking.
• Sugar: Granulated sugar sweetens the cheesecake. We don’t recommend subbing for brown sugar as it can discolor the cheesecake.
• Vanilla: Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the best vanilla extract (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so it’s important to get a high-quality vanilla.
• Sour cream: This cheesecake’s topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component.
• Whipped cream: Sweetened whipped cream is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using.

Directions

Step 1: Make the crumb crust

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Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar.

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Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling.

Editor’s Tip: A flat-bottomed measuring cup or glass helps create an even crust. Don’t pack the crust in too much, though, or it will be very hard to cut through later on.

Step 2: Create the cheesecake batter

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In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute.

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Pour the filling into the crust.

Step 3: Bake the cheesecake

Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don’t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.

Step 4: Add the topping and bake further

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In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack.

Editor’s Tip: Run a small knife between the cheesecake crust and the springform pan’s edge to loosen the cheesecake from the pan so it doesn’t break when you remove the pan’s edge.

Step 5: Chill and serve

Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream.

Editor’s Tip: To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.

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Cheesecake Variations

• Make it gluten-free: Our cheesecake recipe is not gluten-free, but it’s easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so you’re all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they weren’t processed in a facility that handles wheat.
• Change the crust: Lots of crumb crust ingredients can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts.
• Enhance the filling with more flavors: This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want.
• Add a different topping: Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich chocolate ganache, a homemade salted caramel sauce or a tasty raspberry sauce. You could even combine a few of these for an over-the-top dessert all your friends will love.

How to Store Cheesecake

To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you’re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.

Can you freeze cheesecake?

Yes, you can freeze cheesecake for up to a month. To freeze the cheesecake while it’s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.

To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.

Cheesecake Tips

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How long can cheesecake sit out?

Cheesecake recipes can sit out at room temperature for a maximum of two hours. According to the USDA, perishable foods sitting in the “Danger Zone” (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.

How do I know when the cheesecake is done?

A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof cheesecake test called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn’t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it’s out of the oven.