How To Make Cheesecake

Cheesecake is a timeless dessert that balances creamy richness with a subtle tang. Whether you’re craving a classic New York‑style slice or a lighter, no‑bake version for a summer gathering, this guide walks you through every step. Chef Anna Olson’s approach—step‑by‑step, with a focus on texture and flavor—provides a reliable foundation for homemade perfection.

Choose Your Cheesecake Style

There are two main categories to consider:

Classic Baked Cheesecake – A dense, silky filling that rises into a golden crust. Ideal for special occasions.
No‑Bake Cheesecake – A lighter, mousse‑like dessert that sets in the fridge. Perfect for quick parties or when you want a versatile base for toppings.

Both styles share core ingredients: cream cheese, sugar, eggs, and a buttery crust. The difference lies in the cooking method and final texture.

Ingredients for a Classic 18 cm Cheesecake

Below is a proven recipe that delivers a rich, creamy, and perfectly tangy result. Feel free to adjust the size if you need a larger or smaller cake.

120 g biscuits (plain or digestive)
60 g melted butter
400 g full‑fat cream cheese, softened
120 g granulated sugar
200 g sour cream (or 100 g Greek yogurt for a lighter option)
2 large eggs
1 tsp vanilla extract
Optional: lemon zest or a splash of lemon juice for brightness

Equipment You’ll Need

18 cm springform pan
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Oven set to 160 °C (320 °F)
Water bath setup (baking dish, water, and oven rack)

Step 1: Prepare the Crust

Crushing the biscuits into fine crumbs creates a smooth base. Combine the crumbs with melted butter and press the mixture firmly into the bottom of the springform pan. Use the back of a spoon or a flat glass to create an even surface. Chill the crust for 15 minutes to set.

Step 2: Mix the Filling

In a large bowl, beat the softened cream cheese until silky. Gradually add sugar, mixing until no lumps remain. Blend in the sour cream, vanilla, and any optional citrus zest or juice. Finally, add eggs one at a time,