How to Bake a Simple Cheesecake

Co-authored by wikiHow Staff

Last Updated: December 15, 2021

The combination of a graham cracker crust and light, creamy cheese topping is divine. It's no wonder this dessert is at the top of many restaurant dessert menus. Instead of waiting for your next fancy meal on the town to enjoy a piece of cheesecake, try making one at home. This recipe is for an elegant cheesecake with a raspberry topping made from scratch.

Ingredients

Crust

2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted

Filling

2 pounds cream cheese, room temperature
1 1/3 cup sugar
A pinch of salt
1 1/2 teaspoons vanilla
4 eggs
2/3 cup sour cream
2/3 cup heavy whipping cream

Topping

12 ounces fresh raspberries
1/2 cup sugar
1/2 cup water

Method 1

Method 1 of 3:
Making the Crust

1
Prepare the pan. Cheesecake is cooked in a springform pan set in a bath of water, which prevents the cheese filling from getting dry and cracked. To keep the water from getting into the pan, wrap a few layers of aluminum foil around the bottom and sides the pan. Crimp it around the rim of the pan, making sure it is securely fastened.^{[1]
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- Be sure not to tear any holes in the foil so that water won't leak in and get the crust wet.
- If you'd prefer not to bake the cheesecake in a water bath, you can skip this step; however, the cheesecake will probably have a crack or two.
2
Blend the crust ingredients. Place the graham cracker crumbs, butter and sugar in a blender or food processor and pulse until they are thoroughly combined.

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3
Press the crust into the pan. Place the crust mixture in the pan and use the back of a spoon or your fingers to flatten it evenly across the bottom of the pan. It should rise up the sides of the pan about ¹⁄₄ to ¹⁄₂ inch (0.6 to 1.3 cm).
4
Bake the crust. Place the crust in an oven preheated to 350 degrees. Bake it for about 10 minutes, until it becomes fragrant and turns slightly darker.
5
Reduce the oven temperature. The filling should bake at a slightly lower temperature; reduce it to 325 degrees while you prepare the remaining ingredients.

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Method 2

Method 2 of 3:
Making the Filling

1
Beat the cream cheese. Place it in a bowl and use either a stand or hand mixer to beat it until it become light, fluffy and pliable.
2
Mix in the remaining ingredients. Place the sugar, salt, eggs, sour cream, and heavy cream in the bowl and continue beating until everything has been fully incorporated and the mixture is light and fluffy.
3
Heat a pot of water. If you plan to cook your cheesecake in a water bath, heat a small pot of water to boiling. Alternatively, heat a container of water in the microwave.
4
Bake the cake. Place the springform pan (still covered with water-tight aluminum foil) into a larger roasting pan. Pour the cake filling into the springform pan over the graham cracker crust. Use a spatula to spread it evenly. Finally, pour the hot water into the roasting pan so that it rises up the side of the springform pan an inch or two. Carefully pick up the roasting pan and place it in the oven. Bake the cake for 1 1/2 hours.
- If you'd prefer to pour the water into the roasting pan after placing it in the oven, that's fine, too.
- If you aren't using water to bake the cake, simply place the springform pan in the oven. Without water, the baking time is reduced; check the cake after about 45 minutes to see if it has set.
5
Let the cake cool. When the cake is set, turn off the oven and open the door a few inches. Let the cake and the oven cool at the same time; this reduces the chance that the top of the cake will crack. After an hour or so, remove the cake from the oven, cover it with aluminum foil, and place it in the refrigerator for 4 hours or overnight.^{[2]
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Method 3

Method 3 of 3:
Finishing and Adding the Topping

1
Make the raspberry topping. Place the raspberries, sugar, and water in a small saucepan. Heat the ingredients over medium heat, whisking frequently, until the mixture thickens into a sauce. Remove from heat and set aside.
2
Remove the cake from the pan. Take the cake out of the refrigerator and place it on a serving plate. Remove the aluminum foil from the sides of the pan. Run a knife around the edge of the cake to loosen it from the sides, then unlatch the pan and unwrap it.
- If you have trouble removing the sides of the springform pan without breaking up the cake, try heating the knife in hot water before running it along the sides.
3
Serve the cake. Cut the cake into slices, then drizzle some raspberry topping over each one. Serve the cake with more raspberry topping on the side.

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Community Q&A

Question

How many cups is 1 pound?

Community Answer

One pound is equal to about 16 cups. Weight is the most exact way to bake, but if you don't have a scale, make sure when measuring to make it level (if using flour or other dry ingredients), or if using a liquid measure, be sure to make it as exact as possible.
Question

Can I replace the crust with crushed tennis biscuits?

Community Answer

You can use finely crushed tennis biscuits mixed with melted butter to make pie or cheesecake crusts.