Making Cheesecake with Step by Step Photo Instructions

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 recipe. Then, follow these step by step instructions with photos, to make it easier for you. 

Let's start with the crust. Most cheesecake recipes call for a cookie crumb crust. You may either purchase the crumbs or make your own. I prefer to use the...MORE food processor to turn my cookies into crumbs. While the cookies are processing, I'll drizzle my melted butter into the bowl. This way the machine will do the work in combining the butter and crumbs.

When I don't feel like cleaning the food processor, I'll put my cookies into a resealable plastic bag and push out the air when sealing the bag. I 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. You could use a fork, but I much prefer to use my hand(s).

 

Early in the day, I'll place my cream cheese in my stand mixer bowl and cover it with the lid. I'll leave it out on the counter until I'm ready to make my cheesecake. Once I'm ready, I'll begin by beating my cream cheese by itself.

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 creaming the cream cheese, this is the step where I'll add the sugar. I 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.
 

This particular recipe calls for chocolate, so I added it in this step. Your extracts are also added here.
 

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.

Please 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. I never bother with this step. Usually, once the cheesecake has cooled the cracks have disappeared. If...MORE they don't I'll either cover them up with a topping or once the cake is cut, they aren't noticeable.​
 

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.
 

Cheesecake is best-served cold. I like mine topped with whipped cream and/or some seasonal fruit. It's good plain, too.

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