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How to make a cheesecake

Your guide to the perfect baked cheesecake starts here. Check out our tips to help you nail the biscuit base and indulgently smooth filling.

Cream cheese in a bowl

1. Soften the cream cheese

For a silky-smooth cheesecake filling, the cream cheese needs to soften before processing – if it’s hard, the filling will be lumpy. Remove cream cheese from the fridge about an hour before you begin to let it come to room temperature.

Butter being poured into a mixer with crushed biscuits

2. Don't let it crumble

The base needs to be strong enough to hold the filling and not crumble. Adding melted butter to biscuit crumbs will keep the base firm – add it once the biscuit is finely processed to ensure it’s well incorporated throughout the crumbs.

Person flattening biscuit crumbs into a cake tin to make a base

3. Make an even base

You want a nice, even thickness for your biscuit base. The easiest way to do this is by using a straight-sided glass to spread the biscuit mixture over the base and side of the pan. It allows you to spread easily and achieve an even layer.

Person swirling the cheesecake mixture

4. Give it a swirl

This cheesecake has a pretty marbled filling. For a more precise ripple, use a round-bladed knife, rather than a spoon, to swirl the mixture before baking. The knife’s thin edge will cut through the mixture easily for a more defined ripple.

Half baked cheesecake in the oven

5. Check for a wobble

For a silky filling, bake the cheesecake until it’s just set – overbaking can crack the filling. To test, gently shake the cheesecake. If the filling wobbles slightly, it’s ready. If the filling is runny, bake for a further 5 mins before checking again.

Cheesecake cooling in the oven

6. Cool it in the oven

A sudden drop in temperature can cause the cheesecake filling to crack, so don’t immediately remove it from the oven. Turn the oven off and prop the door open with a wooden spoon – this lets the cheesecake cool down gradually.