How to Make Cheesecake?

Cheesecake is a dish that is very sweet. It consists of one layer or more than one layer. The thickest layer that is the main one consists of mixture of fresh, soft cheese, sugar and eggs. In case of a presence of bottom layer, that layer consists of base made of cookies that are crushed, pastry, graham crackers and others. It is baked.

Cheesecake is many a times having sugar sweetening. It may be topped or flavored with whipped cream, chocolate syrup, nuts, fruit sauce and fruits. There are many flavors of cheesecake namely pumpkin, key lime, toffee, chestnut and strawberry.

Cheesecakes are baked in spring form pan that is leak proof. It is paired with water bath for proper distribution of heat. Due to high density of cheese cake, they continue with the baking process even sometime later than from removal from oven.

Today all cheese cakes-

  • In USA and Canada use cream cheese.
  • In Italy use ricotta.
  • In Poland, Netherlands and Germany use quark.


Information on nutrition of cheese cake-

Amount per 100 g

  • Calories-321
  • Total Fat-22g-33%
  • Saturated fat-10g-50%
  • Polysaturated fat-1.6 g
  • Monosaturated fat- 9g
  • Cholesterol-55mg-18%
  • Sodium-438mg-18%
  • Potassium -90mg-2%
  • Total carbohydrate- 26g-8%
  • Fibre -0.4g-1%
  • Sugar 22g
  • Protein-6g-12%
  • Vitamin A-10%
  • Vitamin B6-5%
  • Vitamin B12-3%
  • Vitamin D-4%
  • Calcium- 5%
  • Iron-3%
  • Magnesium-2%

It is a confectionery loved by children and people of all ages that is by one and all. You can visit places like Cunningham Road for purchase of Cheesecake. The cakes are quite heavenly. These recipes get stocked at 12 PM, so it is best to visit the above mentioned place around lunchtime to get fresh, creamy and buttery cheesecake. They are decent-tasting.


Raspberry cheesecake-

  • Crust-
  • 250 g (2 cups) chocolate crumbs of cookie finely ground (19-ounce chocolate wafers sleeved).
  • 85g (6 tablespoons) melted butter, unsalted.
  • 40g (3 tablespoons) sugar granulated.
  • Salt-1/8 tablespoon.

Raspberry swirl-

  • 170 g (6 ounces) frozen or fresh raspberries.
  • 25g (2 tablespoons) sugar granulated.


  • 905 g (32-ounces) cheese cream at temperature of room, very soft.
  • 300 g (1to ½ cups) sugar granulated.
  • Salt pinch.
  • Vanilla extract pure-1 teaspoon.
  • Large eggs-4


  • Oven is heated to 180 C. Exterior of 9 inch spring form pan is tightly wrapped in a foil’s triple layer.
  • Crust making- Together stir cracker crumbs, butter melted and in medium bowl sugar. Press mixture of crumb firmly into pan bottom and up-sides to 1 inch from pan top. Bake till set, for 10 minutes. Cool on wire rack the pan. Oven temperature is reduced to 325 degrees.
  • For swirl raspberry sauce making-Raspberries are processed with sugar in a processor of food till smooth, for 30 seconds. Puree is passed into small bowl through fine slieve.
  • Cheese cake making- Put cheese cream in bowl of electric mixer fitted in attachment with paddle. Mix on speed medium, till fluffy for 3 minutes. On speed low, mixer on, add rest one and a half cups of sugar in steady, slow steam, bowl is scraped down. Add vanilla and salt. Mix well till nicely combined. Add eggs once in a while. Pour cheese cream filling on the crust.
  • Cake baking- Cake pan is set in a roasting pan. To oven the cake pan is transferred. Bake till setting of cake, still till the cake is slightly wobbly for 60-65 minutes in centre. A toothpick is inserted in centre of cake; if it remains dry and clean then the cake is done.
  • Cake pan is transferred to rack. To room temperature let cooling of cake. Then do refrigeration. Uncovered till overnight. Before unmolding it knife is run around cake’s edge.
  • Serve the cake with raspberry sauce.