How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

-Hi, it's Miranda with, and today I'm gonna show you how to make one of my favorite desserts, cheese cake. This creamy, delicious dessert is certainly a favorite of everyone, and there are so many things that you can do with it, either serve it clean, top it with fruit, nuts, or chocolate, the options go on and on and on, if there's a really great easy basic recipe. I have our ingredients all laid out there. We're gonna start with 3 eggs, likely beaten, three 8-ounce packages of cream cheese, softened. A third of a cup of sugar an additional 1 cup of sugar, 1 ½ cups of Graham crackers, crushed, 2 table spoons of all-purpose flour, 1 teaspoon of vanilla, ½ cap of milk, and 1/3 cup of melted butter. So we're gonna start by making our crust. So, I have a medium and a large mixing bowl. Here, we're gonna start with medium, and we are going to add the yummy Graham cracker in here with the third of a cup of sugar. And then just kinda give that a nice little stir, because what is cheese cake without that delicious cream cracker crust, and one you could certainly buy it. If you needed to save a little extra time just for the filling in, this extra step is well, well, worth it. So that's all combined and let's add in melted butter now, delicious. I'm just gonna mix this together. [Unk] until everything is incorporated. So we are going to make our Graham cracker crust. I'm popping this in here, and we're just gonna press it down. I'm just gonna use my fingers and you're gonna push it down and make sure it's evenly distributed along the bottom of the pan and then also about 2 inches up the sides of the pan. So you wanna give a nice base for the filling so just play with this. Okay, so this is what your Graham cracker crust is going to look like, really beautiful. It's gonna smell delicious. The next step is to get either 2 pieces of 12 x 18 inch heavy duty aluminum foil or if you don't have aluminum foil that is that wide, you're going to do what I did, or if you have a springform pan that's thick, a little bit thicker. You are going to have 4 pieces. What we're doing is creating a water tight seal here because we're actually going to be submerging this in a roasting pan with hot water and then baking it that way. So I don't wanna cover the top, I'm just creating this air-tight seal for the sides. So let's get this up. Okay. And then we can just kind of like fold it down. You might wanna just fold it over the sides just to be safe. You want this to be totally water proof. Okay, so keep going until you're completely sealed in. So we're all set with this. Let's put this to the side because [unk] super yummy part, which is the filling. So I have an electric hand mixer here. This is gonna save your arm and we are gonna start by putting in the cream and cheese, the sugar, yum, yum, yum, flour and vanilla, all in this large mixing bowl. And I'm gonna mix it together until combined on like medium speed here. Now we are going to mix in the milk, but first let's just give it a little toss around the sides, and lets add in our milk. [Unk], and then in go our eggs. This looks pretty good. Okay, beautiful. Now, we are just going to pour the mixture into our little yummy crust here, so just pour this on in. Now my oven is pre-heated 375 degrees. This is what it's going to [unk]. Beautiful. Alright. Smooth that up. If you made a mess like me that's okay. Okay, just wipe off the edges. Alright. So smooth it out. How pretty this looks. Indulgence. Okay. We'll give it the little quick clean up here and then we'll move on to the next step. Okay, so the next step is to give our cheese cake a little water bath. It's going to cook in this little water bath, and we are going to achieve that by using a large roasting pan, so large enough that you're springform pan can set inside of it, and then tall enough so that you can pour hot water in that will reach about halfway up the sides of your springform pan. Now, cooking this in a waterbath does 2 things. One, the active moisture is going to help prevent cracking, which happens on a lot with cheesecake. It's also going to conduct the water so this like cooks more evenly and more gently. I'm going to pour my water in first. My hot water because I don't wanna take the risk of you know spilling any water into the cheesecake. So, I've already premeasured this. I know that it will reach about halfway up, and just be gentle so you don't burn yourself. Okay. Beautiful. It's bath time. Not for you, for the cheesecake. Okay. Alright. Set this in. Gently now. How perfect that is. It's like a little tiny cheesecake boat. How fun is it. I feel like it's like bath time of our kids, and Like, this is better than any bath I ever had. I don't know about you. Okay, so now we're gonna pop it in the oven with again pre-heated at 375 degrees. If you have an 8-inch springform pan, you're going to cook it for 40 to 45 minutes. If you have a 9-inch, it's going to cook for 35 to 40. Essentially, we want the edges to be firm, but if you jiggle that, the middle might kind of like jiggle a little bit. You want to jiggle it just a little bit and then once that happens, we're going to turn off the oven and we are now going to remove the cheesecake. We are going to remove the cheesecake in the oven. Turn the heat off for one hour, and then we'll see you back at halfway. Okay, so we are back with our delicious baked cheesecake. So baked in the oven, I turned off the heat, let it hang out there for an hour with the heat off. Took it out, let it cool for about 10 minutes. Then the next step was just to take this little knife and kind of loosen the edges like so. Let it cool for another 30 minutes and now I'm ready to remove this springform pan. It looks very exciting, so [unk] please. You're going to unsnap this, and just lift. Look how beautiful. So we're all done with that part. We're still gonna let this cool completely so on this wire rack, let it cool completely then we're gonna cover it and chill for at least 4 hours before serving so let's come back with this nice and chilly in 4 hours and we're ready to eat. Okay, so my cheesecake has chilled for 4 hours. I'm dying to eat it. This is going to be so delicious. I wish you could just even smell it like just this whole process of making it has just been driving me crazy wanting to eat it, but I've waited so that I can show you what it looks like when it's all nice and chilled and ready to serve. This is gonna be so so tasty because after all, nothing beats homemade, especially, homemade cheesecake. And there you have it, now you know how to make cheesecake. Thanks for watching, and for more great recipes and savings, visit us at
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