How To Make A Cheesecake With Pictures

Surrounding the pan with aluminum foil will prevent water from leaking into the pan if you end up preparing a baked cheesecake, but this step is not necessary if you plan on using the crust for a no-bake cheesecake. Place an 18- by 18-inch (46- by 46-cm) square of aluminum foil beneath the springform pan. Fold the sides of the foil around the pan, doing so gently to prevent yourself from ripping the foil. Repeat this procedure using a second sheet of aluminum foil with equal dimensions. Crimp the foil around the edge of the pan. Note that a springform pan is necessary. This pan is designed so that the sides can be separated from the bottom, making it easier to remove your cheesecake after it is done.

Alternatively, you could crush the graham crackers by pulsing them in a food processor or blender. This may actually allow you to achieve finer crumbs in a shorter period of time. Transfer the crumbs to a large bowl when done.

You could stir the butter into the crumbs using a wooden spoon, but your hands will do a more thorough job. Just make sure the wash them, first. If using salted butter, skip the salt.

Leave roughly 2 inches (5 cm) of crust along the edge of the pan. The remaining cup can be used to fill in any holes in the crust that form as you pack the crust or after you remove the finished cheesecake from the pan. Use your hands to pack down the crust. Alternatively, you could use a metal measuring cup to get a smooth, even crust by packing the crumbs down with the bottom of the cup. [1] X Research source

Note that you do not need to cool the crust if you plan on using it for a baked cheesecake.

If possible, use a stand mixer with a paddle attachment. The cream cheese should become smooth and creamy when done. Let the cream cheese sit out at room temperature for 30 to 60 minutes prior to use to soften it up. Softening the cream cheese will allow it to become fluffier once you beat it.

For best results, allow the eggs to sit out at room temperature for 10 to 30 minutes prior to use.

Give the sides of the bowl a final scrape and beat the filling once more to incorporate anything scraped from the sides.

Smooth the top of the filling using a rubber or silicone spatula.

Prepare 2 quarts (2 liters) of boiling water. You may not need all of it, though. The water should not be high enough to leak over the top of the springform pan and into the batter. Sitting the cheesecake in a hot water bath will reduce cracking. Without the hot water bath, the cheesecake filling is likely to form deep, unsightly cracks in the top as it solidifies.

This is a gentle cooling cycle that also helps prevent the cheesecake from cracking.

You could also chill the cheesecake overnight.

The cream cheese must be at room temperature when you use it; otherwise it will not be fluffy enough after you beat it. Let the cream cheese sit out at room temperature for 30 minutes before use.

Scrape the sides of the bowl with a rubber or silicone spatula in between additions to make sure that all of the cream cheese and condensed milk gets mixed.

Give the sides of the bowl a final scrape.

Make sure that the crust is completely cool before adding the filling. Otherwise, you may have trouble cooling the filling properly.

Similarly, you could bake mini black-bottom cheesecakes by replacing the graham crackers with chocolate wafer cookies and baking the desserts in muffin tins.

For an even richer variation, make a brownie cheesecake by replacing the bottom crust with a layer of baked brownie. You can use this altered crust with a standard filling or a chocolate filling. You could also bake a white chocolate cheesecake, instead. Just like chocolate cheesecake uses semi-sweet chocolate in the filling, white chocolate cheesecake uses white chocolate in the filling.

Make your treat even more elaborate by turning it into a turtle cheesecake. The addition of pecans and chocolate chips can completely transform a caramel cheesecake into something even sweeter.

Alternatively, make a simple raspberry coulis, a classic sauce to top a plain cheesecake.

Make a Butterfinger cheesecake, instead. Crushed Butterfinger candy bars are mixed into the filling and sprinkled on top of the finished cheesecake.

Finish Christmas dinner with a Christmas cheesecake. You can either prepare an eggnog and fruitcake cheesecake or a gingerbread cheesecake. Polish off Thanksgiving dinner with a pumpkin spice cheesecake or cranberry cheesecake. Finish any holiday meal with a chilled banana pudding cheesecake or a baked Bailey’s cheesecake.