What is Cheesecake?

주문제작케이크 Cheesecake is a delicious dessert that can be made with a variety of ingredients. The basic recipe includes a type of pastry shell and a rich custard-like filling.


Be sure to use ingredients that are at room temperature so they mix well. Over-beating eggs can create air bubbles that will result in the cheesecake cracking and deflating when baked.


The filling in cheesecake is a rich, creamy custard that is typically based on cream or milk, sugar and eggs. Other ingredients such as sour cream, vanilla extract and nutmeg may also be added to the recipe. The custard is often further stabilized with a small amount of starch such as cornstarch, flour or arrowroot.

Depending on the recipe, the dessert may be garnished with fruit, whipped cream, cookies or other toppings to add extra flavor and visual appeal. It can also be flavored with other ingredients to create unique flavors, such as lemon, chocolate or pumpkin.

A cheesecake can be prepared ahead of time and stored in the refrigerator. It is usually kept covered in plastic wrap to prevent the top from becoming dry and hard. The dessert can be frozen for several months in a sealed plastic freezer bag, but it must be thawed overnight before serving.

To ensure that the cheesecake is evenly cooked, it is often baked in a water bath. The water helps the cake bake at a lower 주문제작케이크 temperature and avoid overbaking, which can cause cracks in the top of the cake. It is important to ensure that the cream cheese, eggs and other ingredients are at room temperature before they are combined to avoid lumps. An electric mixer is typically used to beat the ingredients together, but it is crucial to use a low speed to avoid over-beating the mixture.


A cheesecake is made of a crust, a filling and topping. The crust is often made of cookies or graham crackers and may be prebaked. The filling is typically a cream cheese mixture that can be dense and rich (New York style) or light and fluffy. The topping can be as simple as a layer of fruit preserves or as complicated as a chocolate ganache.

The batter is often beaten until creamy and smooth, and it’s important to allow the cream cheese to come to room temperature before beating. This allows the cheesecake to “cream” more easily and reduces the risk of introducing air bubbles that can lead to cracking. The eggs are added one at a time, and it’s important to beat them in just until they are mixed in. Over beating will cause the cheesecake to deflate and crack.

Once the cheesecake is assembled, it’s baked in a pan. The pan is usually surrounded by boiling water, called a “water bath” or a “bain marie.” This protects the cake from overheating and gives it an even color. The water bath also helps to insulate the cake, which prevents it from becoming overly dry or cracking during baking.

Many bakers top their cheesecakes with fresh fruits, fruit preserves, whipped cream, chocolate sauce or syrups, chopped candy bars and ground nuts. Adding these toppings adds flavor and visual appeal. A fruit jelled compote is particularly nice, and it can help to hide any cracks that might otherwise mar the appearance of a cheesecake.


A cheesecake’s main layer is a mixture of soft, fresh cheese (typically New York-style cream cheese, quark, or ricotta) and eggs. Other ingredients often include a base or crust of graham crackers, pastry, or even sponge cake. The dessert can be baked or unbaked and is typically refrigerated after cooking to set the filling into a semi-rigid gel.

Some recipes use a blend of flour, cornstarch, or arrowroot starch to help stabilize the gel, while others don’t. The gel is usually thickened with sugar and flavorings, and some recipes include a small amount of gelatin to give the cheesecake its characteristic firm texture.

Mixing the filling can be done in a food processor for best results, but a hand mixer works well too. The key is not to over-mix, as this can deflate the batter and cause cracks in the final cheesecake. Using room temperature eggs, sour cream, and cream cheese helps everything combine more smoothly.

The cheesecake needs to be fully cooled and chilled before removing the springform pan ring and serving. If desired, toppings can be added before serving. For a beautiful, professional look when cutting cheesecake, it is a good idea to dip your knife in hot water between each slice and wipe it clean between slices. This also prevents the cheesecake from sticking to the knife.


Whether baked or no-bake, a cheesecake usually features a custard type filling (like New York style, made with cream cheese) layered over a base or side crust (such as graham crackers or cookie dough). Some recipes include flour or starch for a more cake-like texture, while others use whipped eggs, which creates an airy and fluffy consistency.

The recipe and ingredients vary by cuisine and region. For example, Portuguese queijadas are individual-sized cheesecakes with deeply caramelized tops and a filling made from soft, farmer’s-style quark or cottage cheese, which is similar to ricotta. A classic New York-style cheesecake uses a graham cracker crust and either sour cream or sugar mixed into the cream cheese for texture. Some recipes use gelatin for a firmer, more jelly-like texture.

For a smooth and creamy batter, the cream cheese must be at room temperature before mixing to avoid lumps. Overbeating can also introduce too much air into the batter, creating unattractive bubbles on the surface of the dessert. Some cheesecake recipes call for the addition of cornstarch or flour for a more cake-like texture, but others are luxuriously smooth and dense without any additional starch.

The batter is then deposited into the baking pan and baked until it no longer has a slight jiggle in the center. A water bath, also called a bain-marie, is often used to gently bake the dessert and prevent it from overcooking and developing cracks. After baking, the cheesecake is refrigerated until it’s completely set. Toppers like fresh fruit, fruit preserves, chocolate or caramel sauces, whipped cream and chopped candy bars are frequently used to garnish the finished product.