How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

Let’s talk about cheesecake. About how it’s, like, the best dessert ever.

How, when done perfectly, it’s creamy, rich, tangy, velvety, and slightly sweet. But how do you make a cheesecake that does all these things? What’s the secret? Or secrets?

Well. I’m breaking it down for you. Let’s talk about how to make the perfect cheesecake!

WRAP IT UP

First off, it’s super important to tightly wrap your springform pan with tin foil. This will prevent leakage, and act as a double insulation for your cheesecake.

        

MAKE A KILLER CRUST

My secret to creating a crust that’s almost as good as the cheesecake itself? I add in ground almonds. They impart a subtle nuttiness, and add a great texture to the graham cracker crust so that it doesn’t feel like, well, just graham crackers and buttah.

         

BREAK AND PACK

Ever wondered how to get those perfectly even walls of graham cracker crust for your cheesecake? I do what I call the break and pack method. Once your crust is well combined, break it into your springform pan so it looks like unpacked wet sand. Then, using your fingers in a light patting method, create a ring around the outside of your crust (see below!). Then begin to pack your crust down.

Doing it this way ensures that your crust is, like, ready to go before packing it all down. No more un-even

        

USE ROOM-TEMP INGREDIENTS

This is paramount to creating a creamy cheesecake with no lumps. To make the perfect cheesecake, you must use all room temp ingredients. This means room temperature cream cheese, eggs, and sour cream. Because of this, you won’t have to beat your cheesecake batter for as long, which means less air in your batter, which means a creamier cheesecake.

SCRAPE IT, SCRAPE IT BABY

Scraping down the sides of your bowl will help to incorporate all the bits that your mixer shoved up against the walls of your bowl. This will ensure a more even batter, every time.

        

STRAIN YOUR BATTER

Another trick to perfect cheesecake is straining your cheesecake batter through a fine mesh strainer. This will remove any remaining lumps that would otherwise affect the texture of your cheesecake. We want every last bite of our cheesecake to be smooth AF, so this step ensures that!

TOP IT WITH SOUR CHERRY SPREAD

Is there anything better than topping a creamy cheesecake with a tart cherry spread? I don’t think so. It’s an iconic pairing, and one that will make your cheesecake glisten in the sun (literally). My current favorite is DeLallo’s Sour Cherry Spread. It’s the perfect size for 1 large cheesecake, and I just love the ease of putting it on top of my finished cheesecake and calling it a day! 🙂

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

AND FINALLY…

…using a great cheesecake recipe is a pretty big deal in making the perfect cheesecake. But that’s why you’re here now, isn’t it?

I tested this recipe 3 times to make it the perfect consistency, and I could not be more pleased with how it came out. It’s so insanely creamy without being tooooo decadent. Long story short, it’s perfect. Just perfect.

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

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How to make the Perfect Cheesecake

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you've got to follow these tried and tested steps.

How to make the perfect cheesecake: to get that luxuriously smooth cheesecake baked to perfection, you’ve got to follow these tried and tested steps.

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 5 hours 30 mins
  • Yield: 1 cheesecake 1x
  • Category: cheesecake
  • Method: baked
  • Cuisine: american
Scale

Ingredients

for the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely ground almonds
  • 1/3 cup light brown sugar
  • 10 tablespoons melted butter

for the cheesecake::

  • 32 oz full-fat cream cheese, room temperature
  • 1 1/2 cups full-fat sour cream, room temperature
  • 1 cup powdered sugar
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 tablespoons flour
  • 1 jar DeLallo Sour Cherry Spread

Instructions

  1. Preheat oven to 400°F. Grease a 9-inch springform pan with oil. Tightly wrap pan with tin foil. Set aside.
  2. In a large bowl, combine the graham cracker crumbs, finely ground almonds, and brown sugar, stirring to combined.
  3. Stir in the melted butter. Mixture should resemble wet sand.
  4. Using your fingers, break up mixture into prepared pan. To create an even crust, create an even layer of crust using about 2/3 of the mixture, then scatter the remaining mixture around the edges, creating a lip. Firmly pack crust into pan, pushing it up the sides just slightly.
  5. Bake for 10 minutes, until the crust just starts to become fragrant. Remove, turn heat down to 325°F, and allow crust to cool slightly while you create your filling.
  6. In a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 2 minutes. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing.
  7. Add in the sour cream, powdered sugar, honey, and vanilla, beating 1 minute longer.
  8. Add in the eggs, one by one, beating until fully incorporated. Remove bowl from stand mixer and sift 3 tablespoons of flour into batter.
  9. Sift the entire batter through a fine mesh strainer over the prepared crust in order to remove any remaining lumps. Bang pan on counter 5 times to remove any air bubbles.
  10. Place cheesecake into a water bath, then place water bath into 325°F oven. Bake for 1 hour 10 minutes. The cheesecake will be just lightly golden, but should still look fairly pale. It will be jiggly, but will continue to cook as it cools.
  11. Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more.
  12. To serve, top with 1 jar DeLallo Sour Cherry Spread!

Keywords: step by step, smooth, silky, thick, how to

This post is sponsored by DeLallo. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

16 comments

Susan
Reply

Thank you Sarah! These tips will make the perfect cheesecake. A little extra time and attention to details make the difference! Another lovely topping for cheesecake is to heat fruit spread in a saucepan on low. Then pour it over your cheesecake and let it artfully drip over the sides of the cheesecake!

Della
Reply

I had given up on making cheesecakes, however after reading your blog, posting it on Pinterest I am going to make a cheesecake. Thank you for the step by step instructions and pictures. I think just maybe I will make the best cheesecake I have ever made. Thank you! I love cheesecakes.

2pots2cook
Reply

Now I understand why it did not work as it should have. It is all about these details…… thank you so much !

Diana Lopes
Reply

Damn, that does look perfect! I’m craving for a cheesecake now, will sure make this (step by step, hahah)

Teri c
Reply

Made this last night and just had to say this recipe is the best. Followed exactly and made own sour cherry sauce. Super creamy and delicious! Thanks for a treasure of a share!

Mary Ann | The Beach House Kitchen
Reply

Love the step by step photos Sarah! Looks delicious!

Matt Robinson
Reply

This is so helpful, I love cheesecake!!

naomi robinson
Reply

I always love a good cheesecake like this, but that topping is making this EVERYTHING!

Natasha @ Salt & Lavender
Reply

Love how thorough this guide is! And of course that cheesecake is just perfect.

Leigh Ann
Reply

My hubby’s favorite dessert is cheesecake, can’t wait to make this for him!

Jennifer Farley
Reply

This is beautiful!

jeanne gee
Reply

Hello, I made this cheesecake, my first ever, and my dad said it was the best he had ever eaten in his life.
Quite a compliment, indeed.
Thank you for your recipe and guidance, you allowed me the pathway to offering this gift to my dad!

Cheers!

Sofi | Broma Bakery
Reply

That is so amazing! We’re so happy you’re day enjoyed it! Happy baking 🙂

Terri B.
Reply

Hi, looks great, some great tips. I am a baker from way back. A couple things wouldn’t Wondera flour help alot more with the lumpy issue. Also when removing it from the oven, do you remove it from the water bath for that hour or not? Heard two different things?

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