When it comes to favorite all-American desserts, cheesecake might be second to apple pie, but it’s number one on my list. Utterly delicious and super easy to make, cheesecake isn’t technically a cake; it’s a custard baked in a crumb crust. The smooth filling is typically made with cream cheese, sugar, eggs, and vanilla, and the crust is a mixture of cookie crumbs and butter.
With the straightforward method here, you can also choose your crumb crust, flavorings, and toppings; just start with some of the combinations below (all rigorously tested in our kitchen), and then go on to create your own fabulous cheesecakes.
Serves 10 to 12
Make the crust
Cookie crumbs and butter are pressed into a springform pan for the easy crust.
Position a rack in the center of the oven and heat the oven to 375°F.
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Pulse 8 oz of your choice of cookie crumbs (see options below) in a food processor until crushed to fine crumbs. You should have 2 cups.
In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in 3-1/2 oz. (7 Tbs.) melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use your fingers or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened (this will be more obvious with lighter crumbs, but even the ginger and chocolate crumbs will darken a bit), 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Choose a cookie for the crust
graham crackers
Graham crackers
vanilla wafers
Vanilla wafers
chocolate wafers
Chocolate wafers
gingersnaps
Gingersnaps
Make the filling base
The key to a cheesecake’s perfect texture lies in a proper balance of eggs and dairy. As long as you maintain that balance, you can customize the filling by replacing some of the cream cheese with other ingredients (like ricotta, chocolate, or dulce de leche), and the cake won’t lose its rich texture.
In a stand mixer fitted with the paddle attachment, combine three 8-oz packages of room-temperature cream cheese, an add-in (see options below) OR an additional 8-oz. package of cream cheese, 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
Choose an add-in (optional)
milk chocolate
Milk chocolate: 10 oz., melted and cooled
semisweet chocolate
Bittersweet or semisweet chocolate: 10 oz., melted and cooled
ricotta
Ricotta: 1 cup
strawberry puree
Strawberry purée: 1 cup
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Blueberry purée: 1 cup
banana puree
Banana purée: 1 cup
dulce de leche
Dulce de leche: 3/4 cup
dulce de leche
White chocolate: 8 oz., melted and cooled
crème fraîche
Sour cream or crème fraîche: 3/4 cup
mascarpone
Mascarpone: 8 oz., at room temperature
pumpkin purée
Canned pure pumpkin purée: 1 cup
Flavor the filling
Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and your choice of flavorings (see options below) and spices (see options below), if using, and beat until blended, about 30 seconds. Add 4 large room-temperature eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Choose up to two flavorings (optional)
peanut butter
Creamy peanut butter: 1/3 cup
crystalized ginger
Finely chopped crystallized ginger: 2 Tbs.
instant espresso
Instant coffee: 2-1/2 tsp. (or 2 tsp. espresso powder)
lime zest
Finely grated lime zest: 2 Tbs.
lemon zest
Finely grated lemon zest: 2 Tbs.
orange zest
Finely grated orange zest: 2 Tbs.
mini chocolate chips
Mini chocolate chips: 1/3 cup
amaretto
Amaretto: 3 Tbs.
baileys
Baileys: 3 Tbs.
chambord
Chambord: 3 Tbs.
kahlua
Kahlua: 3 Tbs.
grand marnier
Grand Marnier: 3 Tbs.
Choose up to four spices for a total of 2 tsp. (optional)
ground nutmeg
Ground nutmeg (up to 1/2 tsp.)
ground ginger
Ground ginger
ground cloves
Ground cloves (up to 1/2 tsp.)
ground cinnamon
Ground cinnamon
Bake the cheesecake
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Top and serve
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping (see options below) and/or garnishes (see options below). To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Choose a topping (optional)
caramel sauce
Caramel sauce: see recipe below
chocolate ganache
Chocolate ganache: see recipe below
brulee shards
Burnt sugar: Sprinkle 2 Tbs. granulated sugar evenly over the top and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.
strawberries
Glazed fresh fruit: see recipe below
lemon curd
Lemon curd
Choose up to three garnishes (optional)
chopped nuts
Chopped toasted nuts
chocolate-covered coffee beans
Chocolate-covered espresso beans
cocoa powder
Cocoa powder (sift over cake)
crushed amaretti cookies
Crushed amaretti cookies
whipped cream
Whipped cream
confectioners sugar
Confectioners' sugar (sift over cake)
chocolate shards
Chocolate shards
pecans
Toasted pecans
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