Homemade Cheesecake Tutorial 🍰: Golden Tips for Beginners

Cheesecake is one of the most popular desserts in the world — elegant in appearance and wonderfully smooth in taste — and that’s why so many people love it. But the real question is: Is making cheesecake at home difficult?

The answer is: Not at all, as long as you know the basics!
In this article, you’ll learn a complete and simple step-by-step guide to making homemade cheesecake — from choosing the right ingredients to mastering essential techniques.

If you’d like to know where cheesecake came from and what types it has, make sure to check out our previous article:
“Complete Guide to Cheesecake: History, Types & Professional Preparation.”

Why Make Homemade Cheesecake? The Benefits Compared to Store-Bought Versions

Making cheesecake at home is not only enjoyable and creative, but often even tastier and healthier than the ready-made versions. Here are some solid reasons to start making it yourself:

✅ 1. Full control over the ingredients

You choose the quality and type of all the ingredients — from cream cheese to biscuits and cream. This means:

• No preservatives
• No extra sugar
• Easily adjustable for special diets (low-sugar, gluten-free, etc.)

✅ 2. Fresh and customizable flavor

Homemade cheesecake is always fresh and aromatic. You can create your own flavors by adding chocolate, fruits, coffee, or unique spices.

✅ 3. More affordable

A single slice of cheesecake in a popular café can be expensive — while at home, with the same cost, you can make a full cheesecake for several people.

✅ 4. A fun and rewarding learning experience

It’s not just a baking skill — making your own cheesecake gives you confidence and a great feeling of accomplishment, especially when others compliment the taste!

✅ 5. Adjustable to your personal taste

Sweeter or tangier? Creamier or lighter? Baked or no-bake? Everything is customizable. You can make versions like New York cheesecake, chocolate cheesecake, or simple refrigerated cheesecake exactly the way you like.

Essential Ingredients for a Delicious Homemade Cheesecake

Cheesecakes are popular because you can make them with simple and accessible ingredients. Here are the basic components needed for most recipes:

🧀 Cream Cheese

The base of the filling. Use high-quality, unsalted cream cheese for a smooth and creamy texture.

🍪 Plain or butter biscuits

Used for the crust. Digestive biscuits, Marie biscuits, or butter cookies work well. You can also use chocolate biscuits for a different flavor.

🧈 Butter

Melted butter holds the crushed biscuits together and gives the crust structure.

🍶 Cream

Used to make the filling lighter and creamier.

🥚 Eggs (for baked cheesecakes)

Essential for structure in baked or New York-style cheesecakes. Not needed in no-bake versions.

🍋 Vanilla & Lemon Juice

Improves aroma and balances the flavor of the cream cheese.

Sugar or powdered sugar

For sweetness. Powdered sugar mixes more easily in no-bake recipes.

Important Ingredient Tips

• Bring cream cheese and cream to room temperature before mixing.
• Crush the biscuits very finely for a smooth crust.
• Butter should be melted but not hot.
• If using sweetened whipping cream, reduce the sugar.

Step-by-Step Guide: How to Make a No-Bake Cheesecake (Perfect for Beginners)

No-bake cheesecake is one of the easiest types — perfect if you don’t want to use an oven. Let’s go through the simple steps:

🔸 Step 1: Prepare the Biscuit Crust

You’ll need:

• 1.5–2 cups crushed biscuits
• 80–100 g melted butter

How to make it:

1. Crush biscuits in a food processor or with a rolling pin.
2. Add melted butter and mix until the texture resembles wet sand.
3. Press the mixture firmly into a springform pan.
4. Chill for 15–20 minutes until set.

🔸 Step 2: Make the Creamy Filling

Ingredients:

• 300 g cream cheese
• 200 ml cream (breakfast or whipping cream)
• ½ cup sugar or powdered sugar
• ½ tsp vanilla
• 1 tbsp gelatin
• 4 tbsp cold water
• 1 tbsp lemon juice (optional)

How to prepare:

1. Soften gelatin in cold water for 5 minutes, then melt over steam (double boiler).
2. Beat cream cheese with sugar until smooth.
3. Add cream, vanilla, and lemon juice.
4. Add the cooled gelatin and mix thoroughly.

🔸 Step 3: Assemble and Chill

• Pour the filling over the crust and smooth the top.
• Tap the pan gently to release air bubbles.
• Refrigerate for 4–6 hours (preferably overnight).

🔸 Step 4: Decorate and Serve

You can decorate with:

• Fresh fruits (berries, kiwi, banana)
• Chocolate or caramel sauce
• Cookie crumbs or grated chocolate

Get creative — the topping is entirely up to you!

Common Mistakes in Making Homemade Cheesecake & How to Avoid Them

❌ 1. Cracked Surface

Reason: Overmixing, high temperature, or sudden temperature changes.
Solution:

• Do not overbeat.
• Use a water bath (for baked cheesecakes).
• Cool slowly with the oven door slightly open.

❌ 2. Runny or unset filling

Reason: Undercooking or removing too early from the fridge.
Solution:

• Bake at a low temperature (150–160°C).
• Chill for at least 6 hours.

❌ 3. Dry or overly firm texture

Reason: Overbaking or using cold ingredients.
Solution:

• Stop baking when the center is slightly jiggly.
• Bring all ingredients to room temperature.

❌ 4. Soft or soggy crust

Reason: Too much moisture or water entering from the water bath.
Solution:

• Measure butter accurately.
• Wrap the pan with foil if baking.
• Pre-chill or prebake the crust.

❌ 5. Cheesecake sticks to the pan

Solution:

• Use parchment paper.
• Run a warm knife around the edges before unmolding.

❌ 6. Off-flavors or metallic taste

Solution:

• Always use fresh, high-quality cream cheese.
• Store cheesecake in an airtight container to avoid absorbing fridge odors.

Frequently Asked Questions About Homemade Cheesecake

1. Why does my cheesecake crack?
Usually due to high temperature, overmixing, or removing it from the oven too quickly.

2. Why is the filling too runny or too firm?
Runny = undercooked or cold ingredients.
Too firm = overmixing or overbaking.

3. Can I make cheesecake without an oven?
Yes — refrigerated (no-bake) cheesecake is perfect for beginners.

4. What cream cheese should I use?
Unsalted baking cream cheese is best. Labneh or mascarpone can work if smooth and salt-free.

5. How do I remove cheesecake from the pan without damaging it?
Chill overnight and loosen the edges with a warm knife.

6. How early can I prepare cheesecake?
Make it 1 day in advance.
Stores 3 days in the fridge and 1 month in the freezer.

7. How should I decorate cheesecake without ruining it?
Wait until it’s fully chilled.
Use fruits, chocolate, caramel, or whipped cream — avoid watery toppings.

🍰 If You’ve Fallen in Love With Cheesecake…

If you’re excited to go from beginner to pro, the Arsa Academy Cheesecake Course is designed exactly for you.
You’ll learn all the essential techniques — from ingredients and baking tips to decoration and professional finishing.