Methods of Making Cheesecake

From rich baked to light no-bake recipes, each method has its own flavour, texture and technique. Understanding these methods will help you achieve consistently delicious results.

Baked cheesecake is rich and creamy, made by blending cream cheese, sugar, eggs, and flavourings, then baking the mixture slowly in the oven. It is often baked on a biscuit or pastry base and may be cooked in a water bath to prevent cracking. Once baked, the cheesecake is cooled gradually and chilled before serving to allow the flavours to develop fully.

Tips for success
Use room-temperature ingredients to avoid lumps.Mix gently once eggs are added to prevent excess air, which can cause cracking.Bake at a low temperature for a smooth, creamy texture.A water bath (bain-marie) helps prevent cracks and promotes even baking.  See our guide to baking a cheesecake in a water bath (INSERT LINK HERE)Let the cheesecake cool gradually in the oven with the door slightly open, then at room temperature before popping in the fridge to set overnight.

Indulgent Baked Chocolate Cheesecake Recipe | Dr. Oetker
Baked Vanilla Cheesecake with Blueberry Compote Recipe | Dr. Oetker
Baked Strawberry and Clotted Cream Cheesecake Recipe | Dr. Oetker

No-bake cheesecakes are made by using cream, butter or a setting agent like chocolate. This is set in the fridge overnight. It is a has a smooth, creamy, mousse-like consistency. This is easy to prepare and ideal for warm weather, no-bake cheesecake is often finished with fruit, chocolate, or sauces for added flavour and decoration.

Whip cream to soft peaks before folding to keep the texture light. Folding carefully will prevent any air from being knocked out of the cream, allowing for a firmer, better set.Chill for at least 4–6 hours, preferably overnight.Use full-fat cream cheese for full setting.Gelatine or agar-agar can be added for extra stability in warm conditions.

No-Bake Biscoff Cheesecake Recipe | Dr. Oetker
No Bake Chocolate Cheesecake Recipe | Dr. Oetker
No-Bake Oreo Cheesecake Recipe | Dr. Oetker

Set cheesecake is a lot like no bake cheesecake, however it is set with gelatine not a setting agent, unlike a no-bake which is set with cream, or another setting agent like chocolate. The gelatine is used to allow for a firmer set and is often used to set cheesecake which uses extra liquid like lemon juice or alcohol.

Dissolve gelatine fully to avoid grainy texture.Allow melted gelatine to cool slightly before mixing in.Do not over-set—too much gelatine makes the cheesecake rubbery, using the right amount of gelatine is key to success. 

Lemon Ricotta Cheesecake Recipe | Dr. Oetker
Strawberry Cheesecake Recipe | Dr. Oetker
Ultimate Fruity Ombre Cheesecake Recipe | Dr. Oetker

This type of cheesecake is light and airy and combines cream cheese with the texture of a sponge cake. It is made by folding whipped egg whites into a smooth cream cheese batter, which creates its fluffy, cloud-like structure. The cheesecake is baked gently, often in a water bath, allowing it to rise softly while remaining moist and tender. Japanese cheesecake is less dense than traditional cheesecakes and is typically served plain or lightly dusted with icing sugar.

Whip egg whites to soft peaks, not stiff, of its too stiff it will change the texture of the cheesecake.Fold carefully to avoid deflating the mixture, you need to keep the air in the cheesecake to keep its fluffy texture.Bake in a water bath for an even rise, and to create a creamy, moist texture.Cool slowly to prevent shrinking, cooling too quick will make the cheesecake shrivel up and collapse in the middle. 

This type of cheesecake is a rustic and intensely flavoured dessert baked at a high temperature until the top becomes deeply caramelised and almost burnt. Unlike traditional cheesecakes, it has no base and embraces cracks and uneven edges which is part of its character. The inside remains rich, smooth, and creamy. Simple in ingredients but bold in taste, Basque cheesecake is often chilled before serving to enhance its soft, custard-like centre.

Line the tin generously with butter/margarine and baking paper.Don’t worry about cracks—rustic appearance is part of the style.Chill before serving for the best texture and intense flavour. 

Choosing the right method of cheesecake, depends on the finish you would like. For a softer, creamier cheesecake, no-bake would be the best option. For a more intense caramel flavour, the burnt cheesecake is a good choice. 

Is it better to bake or not bake a cheesecake?
This depends on the texture outcome you want on the cheesecake as a baked cheesecake will give you a rich dense texture and a no-bake cheesecake will give you a light, airy mousse-like consistency.

What is the secret to making the best cheesecake?
Always use double cream or whipping cream, this will give it the best chance of setting. Make sure you use a full fat cream cheese; this will also provide a good set to the cheesecake and add a better flavour. Make sure you use room temperature ingredients, to prevent the batter from being lumpy. Don’t over mix, this will make the cheesecake less airy and can stop the cheesecake from setting. For a baked cheesecake, always use a water bath for even baking, and to add moisture to the cheesecake. 

What are the 4 ingredients in cheesecake?
Cream cheese, cream, sugar (icing or caster), for a baked cheesecake, eggs and for a no-bake cheesecake a setting agent like chocolate, Biscoff or gelatine.


What is the difference between New York style cheesecake and regular cheesecake?
The main difference is the ingredients and texture. New York cheesecake is mainly made from cream cheese, cream and eggs. It has a very dense, rich, and ultra-creamy texture with a noticeable tang. It is always baked and typically tall, firm, and smooth, with clean slices. Regular cheesecake, is often lighter and softer, made by incorporating ingredients like milk, ricotta, mascarpone, or whipped cream, and it may be baked or no-bake. As a result, regular cheesecake tends to be less rich and less dense than New York–style cheesecake, with a milder flavour that is often paired with fruit.

New York Cheesecake Recipe | Dr. Oetker
Baked Strawberry and Clotted Cream Cheesecake Recipe | Dr. Oetker
 

Check out our other handy baking tips on How to Make a Perfect Cheesecake Base OR How to Make a Water Bath for a Cheesecake?