Cheesecake Recipes
All the very best Cheesecake Recipes you'll ever try, all in one convenient place! Baked cheesecakes, no-bake cheesecakes, peanut butter cheesecakes, Oreo cheesecakes, and even cheesecake bars. So many delicious flavors to choose from!
Mini Cheesecakes
Chocolate Cheesecakes
How to Make Cheesecake
With these helpful how-to articles, you’ll learn how to make perfect cheesecake without cracks every time.
Tessa’s Top Baking Tips
1
How to prevent cheesecake cracks
The trick to avoiding cracks in cheesecake is gentle, even baking and no abrupt temperature changes. We accomplish this by doing three things:
1. Bake the cheesecake in a water bath.
2. Turn off the oven and allow the cheesecake to cool completely in the oven.
3. Run a flexible knife around the edge of the cheesecake pan after it cools so it can release to prevent cracks.
Check out my How to Make A Water Bath for Cheesecake article here.
2
How to tell if cheesecake is done baking
Let me say this as clearly as possible… don’t over bake your cheesecake!!
The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off. That means you want your cheesecake to look dry at the edges but slightly wobbly or jiggly like Jello in the center when the baking time has ended. The internal temperature should be 140°F-150°F.
3
How to cut clean cheesecake slices
A big sharp knife is the best tool. For ultra clean slices, run the knife under hot water and wipe off between cuts.
How to Make Cheesecake
Step into my kitchen and bake these easy cheesecake recipes step-by-step with me.
Frequently Asked Questions
What’s the best pan for cheesecake?
For full-sized cheesecakes: I like this 10 cup, 9-inch diameter springform pan.
Unfortunately not all springform pans are made equally. You want one that’s heavy duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.
For cheesecake bars: this 9×13 USA Pan is my favorite for cheesecake bars.
Alternatives to graham cracker crust for cheesecake:
If you don’t have graham crackers or want to try something different, you can swap in any of these options:
Vanilla wafers
Digestive biscuits
Speculoos / Biscoff cookies
Amaretti cookies
Just be sure to use the same volume measurement as the recipe calls for.
How to prepare your cream cheese for cheesecake:
First, buy the right kind. Full fat bricks of cream cheese for baking (not for spreading on bagels) must be used.
Be sure to buy a high quality brand. Some generic brands are watery and rubbery.
The MOST IMPORTANT thing is to ensure your cream cheese is completely and totally softened to room temperature. If it’s too cold, you’ll end up with a lumpy cheesecake batter.
How long does cheesecake last?
Most cheesecakes last for 3 days in the fridge. Any longer, and the crusts will become mushy.
Can you freeze cheesecake?
Yes! Cheesecake freezes very well. You can place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.
What are the best toppings for cheesecake?
Chocolate ganache, salted caramel sauce, butterscotch sauce, whipped cream, fresh fruit, and fruit compote all pair perfectly with cheesecake.
