A Step-by-Step Guide to Making the Perfect Cheesecake

Cheesecakes are always a hit, and if you've never made one before, you may wonder how to get started. Grab a cheesecake recipe that looks good to you, so you know the exact amount of ingredients you need, like this no-bake chocolate cheesecake or this no-bake cool whip cheesecake recipe. Then, follow these step-by-step instructions with photos to make it easier for you. 

The first step in making a cheesecake is the crust. Most cheesecake recipes call for a cookie crumb crust. You may either purchase the crumbs, but making your own with a food processor is incredibly easy. Get your cookies or graham crackers and butter ready.

 Completely butter the bottom and sides of a springform pan.

While the cookies are processing, slowly drizzle melted butter into the bowl. This way, the machine will do the work combining the butter and crumbs.

You can also put cookies into a resealable plastic bag and push out the air when sealing the bag. Use a rolling pin and roll it over the cookies in the bag to make the crumbs.
 

The cookie crumbs mixture needs to be pressed into the cheesecake pan. Use the bottom of a glass for a nice, uniform crust. 

 Gather the filling ingredients.

Make sure to soften the cream cheese to room temperature before beginning. Just go ahead and leave it right in the mixing bowl on the counter covered with a towel or a little plastic wrap until it has softened. 

Don't have the time to wait for your cream cheese to soften? (Check out these tips for softening cream cheese in the microwave.)
 

After beating the cream cheese, add in the sugar. Slowly pour it in while the machine is running. If you are using a hand mixer, add a little of the sugar at a time and combine.

Mix in the sour cream, lemon juice, and vanilla extract. 

Of course, not all recipes are the same, but most of them will have you add your eggs at this step. Always, add one egg at a time. Mix completely before adding the next egg.
 

More than once during the process of making a cheesecake, you'll need to scrape down your bowl. Don't forget to scrape the beaters down as well. This way you won't end up with a lumpy cheesecake.

Carefully pour or scrape your batter into the cheesecake pan. Once the batter is in the pan, use a rubber spatula to smooth the top.

Place the pan into a preheated oven. Bake for the amount specified in the recipe.

Note: Many people will tell you to place your pan in the oven with a pan full of water. Many feel the steam will help lessen the chance of getting cracks in the cheesecake. Often, once the cheesecake has cooled, the cracks have disappeared. If they don't, you can always cover them up with a topping.

Once the cheesecake is removed from the oven, allow it to cool on a wire rack for 10 minutes. Use a knife to go around the pan to loosen the cake from the pan. Place the completely cooled cheesecake in the refrigerator for at least 4 hours. Don't remove the sides until the cheesecake is cold.

Finish cooling the cheesecake in the refrigerator, uncovered for at least 3 hours.

If desired, finish your cheesecake with cherry pie filling or other fresh fruit toppings. Enjoy!