How to Make Cheesecake

Few desserts have the luxurious allure of a well-made cheesecake. Silky smooth, subtly tangy and perfectly balanced between creamy richness and sweet indulgence, cheesecake is the sort of pudding that leaves a lasting impression. Whether you prefer it baked or chilled, simple or adorned with fruit and sauces, cheesecake is a timeless classic that always feels like a special treat.

Making cheesecake at home might seem like the domain of patisserie experts, but with the right technique and a little patience, anyone can create this decadent delight. From its crisp buttery base to the luscious topping, cheesecake is a joy to prepare and even more satisfying to share.

What Is Cheesecake?

Cheesecake is a dessert made with a mixture of cream cheese, sugar and eggs or whipped cream, set atop a biscuit or pastry base. There are two main styles: baked, which is cooked gently in the oven until set, and no-bake, which is chilled in the fridge until firm. Both have their devotees and both offer endless opportunities for creativity.

In the UK, digestive biscuits are often used for the base, giving a crumbly, buttery contrast to the soft filling. The topping may be left plain or flavoured with lemon, vanilla, chocolate or fruit. It can be garnished with berries, coulis or chocolate shavings depending on taste.

A Brief History of Cheesecake

Cheesecake has a surprisingly ancient history. The earliest versions date back to Ancient Greece, where cheese, honey and flour were mixed into primitive cakes. The Romans adopted and spread the idea, but it was in New York in the 19th century that the modern cream cheese-based version really took off.

In the UK, cheesecake became increasingly popular during the 20th century, particularly the chilled no-bake versions that appeared in cookbooks and cafés. Today it is a dessert beloved around the world, with endless regional and creative variations.

Ingredients and Preparation

For a classic baked cheesecake, you will need digestive biscuits, unsalted butter, full-fat cream cheese, caster sugar, eggs, vanilla extract and either sour cream or double cream. For a no-bake version, you replace the eggs with whipped cream and often use gelatine or lemon juice to help it set.

Start by preparing the base. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the base of a springform tin, smoothing it with the back of a spoon. Chill in the fridge while you prepare the filling.

In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, beating gently after each addition to avoid overmixing. Stir in the vanilla and cream until fully combined.

For baked cheesecake, pour the mixture over the chilled base and smooth the top. Tap the tin gently on the worktop to release any air bubbles. Bake in a low oven, ideally in a water bath to prevent cracking. Once the edges are set and the centre has a slight wobble, turn off the oven and leave the cheesecake to cool gradually.

No-Bake Cheesecake

For a no-bake version, whip the cream to soft peaks and fold into the cream cheese and sugar mixture. Add lemon zest and juice or melted white chocolate for extra structure and flavour. Pour the filling over the base, smooth the top and chill for at least six hours or overnight.

Chef’s Tips for Success

Use full-fat cream cheese. Lower fat versions can lead to a watery texture and may not set as well. Let all ingredients come to room temperature before mixing to ensure a smooth filling.

Avoid overbeating the eggs in a baked cheesecake. Overmixing can introduce too much air, causing the cake to rise too much in the oven and then collapse or crack on cooling.

If baking, use a water bath. Wrap the outside of the springform tin in foil and place it in a roasting tray with warm water halfway up the sides. This gentle heat helps cook the cheesecake evenly and prevents the top from cracking.

Common Mistakes to Avoid

Do not rush the cooling process. Cheesecake needs time to firm up and develop flavour. Let it cool completely, then chill in the fridge for several hours.

Avoid opening the oven door during baking. Sudden changes in temperature can cause cracks.

Do not use low-fat cream cheese unless you are following a specific lighter recipe designed for it.

Serving Suggestions

Serve slices chilled, with a spoonful of raspberry coulis or fresh fruit. For added richness, drizzle with chocolate sauce or salted caramel. A light dusting of icing sugar or a scattering of grated lemon zest also adds a lovely finish.

If making a fruit-topped cheesecake, layer the fruit or sauce on just before serving to keep it fresh and vibrant.

Variations and Dietary Options

For a chocolate cheesecake, stir in melted dark or white chocolate to the filling. For a citrus twist, add lemon or orange zest and juice. Swirl in berry purée before baking for a marbled effect.

To make it gluten-free, use gluten-free biscuits in the base. Dairy-free versions can be made with vegan cream cheese and coconut cream, though these require careful balancing to ensure they set properly.

Final Thoughts: A Slice of Satisfaction

Making cheesecake is a labour of love that rewards patience with indulgence. Whether you go for a rich baked version with a golden top or a silky no-bake version full of fresh creaminess, cheesecake is always a showstopper. Once you learn to make it yourself, you will never look at a shop-bought version the same way again. From afternoon teas to special celebrations, cheesecake brings pure joy in every mouthful.