케이크주문제작 Cheesecake is a rich dessert made with cheese, often cream cheese. It is typically topped with fresh fruit or glazes.


When baked, cheesecake should be slightly puffed and the center should jiggle slightly, like Jell-O. Avoid overbaking, which can cause cracks in the cake.

To prevent cracks, mix the batter on low speed and only until completely incorporated. Also, allow the cheesecake to cool slowly, which reduces the likelihood of cracking.

What is Cheesecake?

Cheesecake is a dessert made of one or more layers of soft cheese (such as ricotta, cream cheese, Neufchatel, quark or cottage cheese), sugar, eggs and often flavorings such as vanilla or lemon zest. It may be baked or unbaked and chilled before serving. It is often molded in a springform pan, though it can also be served in a pie dish or on top of a crumb crust.

The term cheesecake is often used synonymously with cheese pie, but the latter is actually a baked custard and not a cake per Merriam-Webster’s definition (which is “a dessert that contains a filling in a pastry crust”). A cheesecake, on the other hand, is a dense, smooth, creamy dessert.

The main ingredient is cream cheese, often a whole block or two of full-케이크주문제작 fat variety. Some recipes call for low-fat cream cheese, but for the best taste and texture, full-fat is the way to go. The other essential is eggs, and for the best cheesecake, you want beaten eggs that will make the dessert rich and silky.


Cheesecake is a rich dessert that can be baked or unbaked and often includes a topping. The main layer is usually made from soft, fresh cheeses such as cottage cheese, cream cheese, quark or ricotta and can be sweetened with sugar or flavored with chocolate, fruit or other ingredients. A crust or base is usually included in the recipe and can be made from crushed cookies (or digestive biscuits), graham crackers, pastry or sponge cake.

The dessert is thought to have originated in ancient Greece and was adopted by Romans during their conquest of the country. It spread throughout Europe, where it developed into many regional recipes and ingredients.

In 1872, American dairyman William Lawrence of Chester, New York, accidentally invented the product now known as Philadelphia cream cheese when trying to recreate a soft French cheese called Neufchatel. Philadelphia is the most commonly used cheese in cheesecakes today. In America, Jewish immigrants brought the dish to cities such as New York where it developed into what we now know as New York-style cheesecake.

Basic Ingredients

A cheesecake has two or three components layered in a special pan called a springform or a solid baking pan: a crust, sometimes prebaked; a filling – usually made of cream cheese but can be cottage cheese, sour cream, or even ricotta; and an optional topping such as fruit, berries, fresh or jelled compote, ground nuts, chocolate, caramel or candy syrups, etc.

The crust can be made from graham crackers, chocolate wafers, cookies or any other cookie with an appealing flavor. To make it, grind the crumbs into finely-grated form and mix in sugar. A butter coating is often added to help the crumbs adhere to the pan.

To prevent the filling from shrinking as it bakes, many recipes include a water bath. This is a large roasting pan filled with boiling water around the springform pan. The water helps to maintain an even temperature throughout the cake and prevent it from overbaking or becoming dry. Many people also use the water bath to avoid cracking and sinking, which can happen if a cheesecake is exposed to sudden temperature changes.


Although most cheesecakes are baked, a few can be made unbaked and simply set in the refrigerator. Whether they are baked or not, all cheesecakes include a crust and a rich, creamy custard-like filling that is usually made with cream cheese but may also include cottage cheese, ricotta, quark, or mascarpone.

The crusts can be made with graham crackers, cookies (such as chocolate wafers or ginger snaps), pastry, sponge cake or even biscuits. Frequently the crusts are baked to give them a more dense and toasted flavor that complements well with the rich filling.

Almost every country has its own spin on the classic recipe using various cheeses, but most are based on cream cheese. Italians use ricotta; Greeks use mizithra or feta; and Germans make theirs with cottage cheese.

There are even cheesecakes for those who are unable to consume dairy, with vegan cheesecakes being very popular. These cakes are made with silken tofu or store-bought vegan cream cheese substitutes and are often flavored with lemon, vanilla or other ingredients. Some savory versions of cheesecake are also made, often as an hors d’oeuvre or for brunch.


While a cheesecake may be prepared in a variety of ways, it is always made with a base, or crust; a filling (savory or sweet); and a topping. The topping is usually a thick layer of sour cream, but other ingredients, such as fruit sauce or chocolate syrup, may be used.

The key to successful cheesecake is using high quality, softened cream cheese. It is also important to mix the ingredients thoroughly, scraping down the sides of the bowl often. This helps prevent lumps in the filling. It is also a good idea to use a water bath when baking the cheesecake. This helps prevent the cake from browning or cracking while it bakes and cools.

To check for doneness, gently shake the pan. If the center jiggles slightly, the cake is done. If the center is firm, it has been baked for too long. After removing the cheesecake from the oven, let it cool at room temperature for about an hour. Then chill it in the refrigerator before removing the rim of the pan and serving.