I think many people are nervous when it comes to making homemade cheesecake, but there really isn’t anything to fear. In fact, you can have it assembled and in the oven fairly quickly and easily.
When making cheesecake, I would argue that the method is just as important (if not more important) than the recipe itself.
TIPS FOR THE PERFECT HOMEMADE CHEESECAKE
- Use room temperature ingredients: Making sure your cream cheese and other ingredients are at room temperature will help produce a smooth filling, free from lumps that can negatively affect the texture of your cheesecake.
- Avoid over-mixing your filling: Over-beating your cheesecake filling will incorporate too much air, which can cause your cheesecake to collapse and/or crack. I recommend only ever mixing your ingredients on a medium speed, and only until just smooth and combined.
- Bake the cheesecake in a water bath: I always prefer to use a water bath when baking cheesecakes. It helps the cheesecake bake slowly and evenly, and the moisture helps prevent any cracks on the surface.
- Invest in a good springform pan: For best results, I recommend using a good-quality non-stick springform pan, particularly one that is leak-proof, to ensure even baking and to prevent water from seeping in.
- Allow the cheesecake to cool gradually: Cheesecake contracts as it cools. If it cools too quickly, cracks can form on the surface. When the cheesecake is finished baking, turn off the oven and let it slowly cool in the oven (with the door slightly ajar) for an hour before removing the springform pan from the water bath and placing it on a wire rack to cool completely.
- Allow the cheesecake to set in the fridge for 24 hours: For the best tasting cheesecake, I recommend making it the day before and allowing it to set and chill overnight in the fridge.
HOW TO TELL WHEN CHEESECAKE IS DONE BAKING
The best way to tell when a cheesecake is finished baking is by using the wobble test. Using an oven mitt, gently shake the springform pan. The center of the cheesecake should “wobble” slightly (like Jello), but shouldn’t be liquidy. Another thing to look for is the surface — it should wobble as one mass when shaken, without any ripples or sloshing.
HOW TO STORE CHEESECAKE
Once your cheesecake has cooled to room temperature, cover the top of the springform pan with plastic wrap and chill it in the fridge for at least 4 hours and up to 4 days — the longer the better! I recommend storing the cheesecake separately from any topping until ready to serve. This also makes it easier to freeze.
HOW TO FREEZE CHEESECAKE
To freeze cheesecake, you can either freeze it directly in the springform pan or on a plate. Covered tightly in plastic wrap, it will keep for up to 3 months. Alternatively, you can freeze individual slices by wrapping them tightly in plastic wrap or placing them in a freezer bag. To thaw, simply place the cheesecake in the fridge until ready to serve.
PREPARING THE GRAHAM CRACKER CRUST
Preheat your oven to 350℉.
In a large bowl, and using a fork, stir together the graham cracker crumbs and granulated sugar until well combined. Pour in the melted butter, and continue to mix until the mixture is the consistency of wet sand.
Sprinkle between ⅓ and ½ of the graham cracker mixture around the inner edge of a 9” springform pan, pressing it gently into the sides of the pan to form an edge about 1” high. I use the side of my measuring cup to help press the crust in smoothly.
Sprinkle the remaining graham cracker mixture evenly across the bottom of your springform pan and gently press it down, forming a uniform layer.
Place the pan into the center of your preheated oven and bake the crust for 8 minutes. Remove the crust from the oven and place the pan on a wire rack to cool while preparing the cheesecake filling.
PREPARING THE CHEESECAKE FILLING
Reduce the oven temperature to 325℉ and prepare a large pot or kettle of boiling water (for a water bath).
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand-held mixer), add in the cream cheese and mix on medium speed, scraping down the sides and bottom of the bowl (and paddle attachment) as necessary, until smooth.
Pro tip: It is very important that the cream cheese is room temperature or even slightly warm to prevent forming lumps. To warm cream cheese quickly, you can cut each block into quarters and place it on a plate in the microwave for 15- to 20-second intervals until the desired temperature is reached.
Add in the granulated sugar into the cream cheese and continue to mix at a medium speed, scraping down the sides and bottom of the bowl (and paddle attachment) several times, until the mixture is perfectly smooth.
Pro tip: When making cheesecake, you don’t want to mix the filling at a high speed; it incorporates too much air.
With the mixer at a medium-low speed, add in the eggs and egg yolk one at a time until well combined, again scraping down the sides and bottom of the bowl (and paddle attachment) several times to ensure everything is evenly incorporated.
Next, add in the salt, vanilla, lemon zest, lemon juice, and sour cream and continue to mix until just combined.
Before proceeding, use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is smooth and well incorporated.
Pour the mixture into the springform pan over the cooled crust. Gently tap the pan on the countertop to help remove any air bubbles. You can also use a toothpick or sharp knife to pop any small air bubbles that form on the surface.
Pro tip: If you are worried about water leaking into your springform pan, you can tightly wrap a large piece of aluminum foil around the bottom of the pan.
Place the springform pan into a large roasting pan and pour in boiling water until it reaches 1″ up the side of the springform pan.
Carefully place the entire water bath into the center of the oven and bake for 45 to 55 minutes. (The baking time can vary greatly depending on your oven, so I suggest beginning to keep a close eye on the cheesecake at around the 45-minute mark.) To test for doneness, put on oven mitts and gently shake the springform pan. The cheesecake should still have a slight Jello-like “wobble” in the center, but shouldn’t flow like a liquid.
When done, turn off the oven, but keep the cheesecake and water bath inside, with the door slightly ajar, for 1 hour. The goal here is to cool the cheesecake slowly to prevent it from cracking. After 1 hour, remove the cheesecake from the water bath and place it on a wire wrack on the counter until cooled completely.
Cover the top of the springform pan with plastic wrap and place the cheesecake in the fridge to chill for at least 4 hours, but I recommend overnight.
PREPARING THE STRAWBERRY TOPPING
In a medium-sized saucepan over low heat, add in the strawberries, lemon juice, and granulated sugar, and stir with a spoon just until the sugar has dissolved.
Continue to heat over low heat until the strawberries begin to exude their juices. Occasionally swirl the pan around until the strawberries are softened slightly. Try to avoid stirring or overcooking your berries or they will turn to mush!
Pro tip: Taste your strawberry mixture as you go to ensure you have enough sugar. Depending on the sweetness of your berries, you may want to add another teaspoon or two.
In the meantime, combine the water and cornstarch in a small bowl and set the mixture aside.
When the strawberries have just softened, pour in the cornstarch mixture and vigorously swirl the pan around to combine. Allow the mixture to gently bubble for 60 seconds and then remove it from the heat.
Transfer the strawberry topping into a bowl and allow it to cool completely, before covering the bowl with plastic wrap and transferring it to the fridge. I recommend storing and serving the strawberry topping on the side (not dumping it on top of the cheesecake). This makes storage easier and won’t affect the consistency of your cheesecake over time.
Classic Cheesecake (with Strawberry Topping)
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 blocks) full-fat cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ¼ tsp kosher salt (I use Diamond Crystal)
- 1 ½ tsp pure vanilla extract
- 1 tsp lemon zest
- 2 tsp lemon juice
- ½ cup sour cream, at room temperature
For the Strawberry Topping
- 1 lb strawberries, halved
- ¼ cup granulated sugar (or to taste)
- 2 Tbsp lemon juice
- 2 Tbsp water
- 2 tsp cornstarch
Equipment
Instructions
Preparing the Graham Cracker Crust
- Preheat oven to 350℉.
- In a large bowl, combine graham cracker crumbs and granulated sugar. With a fork, stir until well combined. Pour in melted butter and continue to stir together until the mixture is the consistency of wet sand.1 ½ cups graham cracker crumbs2 Tbsp granulated sugar5 Tbsp unsalted butter, melted
- Sprinkle about ⅓ to ½ of the mixture around the inner edge of a 9” springform pan, pressing it gently into the sides of the pan to form an edge about 1” high. (I use the side of my measuring cup to help press the crust in smoothly.)
- Sprinkle the remaining graham cracker mixture evenly across the bottom of your springform pan and gently press it down, forming a uniform layer.
- Set the pan into the center of the preheated oven. Bake the crust for 8 minutes. Set the pan on a wire rack to cool while preparing the cheesecake filling.
Preparing the Cheesecake Filling
- Reduce oven temperature to 325℉. Prepare a large pot or kettle of boiling water (needed later for a water bath).
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand-held mixer), beat cream cheese on medium speed until smooth, scraping down the paddle attachment and the sides and bottom of the bowl as necessary.Pro tip: To prevent lumps from forming, make sure that cream cheese is at least room temperature (if not slightly warm). To warm cream cheese quickly, cut each block into quarters and warm in the microwave for 15- to 20-second intervals until it reaches desired temperature and consistency.
- Add in granulated sugar and continue to mix on medium speed until perfectly smooth, again scraping down the paddle attachment and the sides and bottom of the bowl as necessary.Pro tip: Do not mix cheesecake filling on high speed; this can incorporate too much air into the filling.
- With the mixer on medium-low speed, add in the eggs and egg yolk, one at a time until well combined, again scraping down the paddle attachment and the sides and bottom of the bowl as necessary.3 large eggs, at room temperature1 large egg yolk, at room temperature
- Add in salt, vanilla, lemon zest, lemon juice, and sour cream. Continue to mix on medium-low speed until just combined. Using a rubber spatula, give the mixture a few final mixes, scraping the sides and bottom of the bowl, to ensure it is smooth and well combined.¼ tsp kosher salt1 ½ tsp pure vanilla extract1 tsp lemon zest2 tsp lemon juice½ cup sour cream, at room temperature
- Pour the mixture into the springform pan over the cooled crust. Gently tap the pan on the countertop to help remove any air bubbles. (You can also use a toothpick or sharp knife to pop any small air bubbles that form on the surface.)
- Set the springform pan into a large roasting pan and pour in boiling water until it reaches 1" up the side of the springform pan.Pro tip: If you are worried about water leaking into your springform pan, you can tightly wrap a large piece of aluminum foil around the bottom of the pan.
- Carefully set the entire water bath into the center of the oven. Bake until the cheesecake has a slight "wobble" in the center when gently shaken (about 45 to 55 minutes). (It should not flow like a liquid.)Note: Baking time can vary greatly depending on the oven. I recommend keeping a close eye on the cheesecake around the 45-minute mark.
- When done, turn off the oven, but keep the cheesecake and water bath inside the oven, with the door slightly ajar. Allow to cool slowly for 1 hour (this helps prevent it from cracking). After 1 hour, remove the springform pan from the water bath and set on a wire rack to allow it to cool completely (at room temperature).
- Cover the top of the springform pan with plastic wrap and set it in the fridge to chill for at least 4 hours (but, ideally, overnight). Do not remove the cheesecake from the springform pan until it is chilled and fully set.
Preparing the Strawberry Topping
- In a medium-sized saucepan set over low heat, combine strawberries, sugar, and lemon juice. With a spoon, stir just until the sugar has dissolved.1 lb strawberries, halved¼ cup granulated sugar2 Tbsp lemon juice
- Continue to heat over low heat until the strawberries begin to exude their juices. Occasionally, swirl the pan around until the strawberries are softened slightly. Try to avoid stirring or overcooking your berries or they will turn to mush!Pro tip: Taste your strawberry mixture as you go to ensure you have enough sugar. Depending on the sweetness of your berries, you may want to add another teaspoon or two.
- In the meantime, in a small bowl, combine water and cornstarch. Set aside.2 Tbsp water2 tsp cornstarch
- When the strawberries have just softened, pour in the cornstarch mixture and vigorously swirl the pan around to combine. Allow the mixture to gently bubble for 60 seconds and then remove it from heat.
- Transfer the strawberry topping into a bowl and allow it to cool completely, before covering the bowl with plastic wrap and transferring it to the fridge.Pro tip: I recommend storing and serving the strawberry topping on the side (not dumping it on top of the cheesecake). This makes storage easier and won’t affect the consistency of your cheesecake over time.
Notes
- Use a Good Springform Pan (I use this one): Cheesecakes can be tricky to make, so having a good-quality non-stick springform pan really does make it so much easier. I have also found that using a water bath gives the best results, so I also recommend a leak-proof springform pan, so that you don’t end up with a soggy crust!
- Storing/Freezing Instructions: A fully cooled and set cheesecake will last in the fridge for up to 4 days, especially if any fruit topping is served separately. To keep it longer, simply wrap it tightly in plastic wrap and freeze it for up to 3 months.
