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.
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.
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.
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.
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.
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.
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.
