Welcome to the Nourish masterclass on how to make cheesecake.

It’s the go-to showstopper pud for many a home cook, but there’s a wealth of textures, flavours and techniques out there when it comes to choosing a cheesecake. Learn the differences between five different types before trying our knockout recipes for burnt Basque, fluffy Japanese, classic New York, no-bake vanilla and Italian ricotta cheesecake.

Golden rules for any cheesecake

• Use full-fat cream cheese at room temperature. Cold cream cheese makes a lumpy filling, and low-fat versions won’t set properly.
• Don’t overbeat. Whisking in too much air makes baked cheesecakes rise, then crack as they cool. Mix on a low speed, just until smooth.
• Look for the wobble. Most baked cheesecakes are ready when the edges are set but the centre still wobbles like jelly. It will firm up as it cools.
• Cool slowly. A sudden change in temperature causes cracks, so leave baked cheesecakes to cool gradually in a switched-off oven.
• Slice with a hot knife. Dip a sharp knife in hot water, wipe it dry, and repeat between each cut for neat slices.

1. Burnt Basque cheesecake

Created at La Viña bar in San Sebastián, this crustless cheesecake breaks all the rules. It’s baked at a high heat until the top is deeply browned, almost burnt, giving a bittersweet caramel flavour that contrasts with the soft, creamy centre. The cracks and rustic, paper-lined edges are all part of its charm.

Serves 10–12 · Prep 15 minutes · Bake 50 minutes

Ingredients
• 600g full-fat cream cheese, at room temperature
• 200g caster sugar
• 4 large eggs
• 300ml double cream
• 2 tbsp plain flour
• 1 tsp vanilla extract
• A pinch of salt

Method
1. Heat the oven to 220°C (200°C fan) / gas mark 7. Scrunch up two large sheets of baking paper, then smooth them out and use them to line a 20cm springform tin, letting the paper stand well above the rim.
2. Beat the cream cheese and sugar together until smooth. Beat in the eggs one at a time, then the cream, vanilla and salt. Sift over the flour and mix briefly until just combined.
3. Pour into the tin and bake for 45–55 minutes, until the top is a very deep brown and the centre has a pronounced wobble.
4. Cool in the tin for at least 1 hour. Serve at room temperature for a gooey centre, or chill for a firmer set.
Tip: don’t be tempted to take it out early. The dark top is where the flavour is.

2. Japanese cheesecake

Also known as cotton cheesecake or soufflé cheesecake, this is the lightest cheesecake of all. Whisked egg whites are folded into the cheese mixture, and it’s baked slowly in a water bath, so it rises like a soufflé and jiggles when it comes out of the oven. It’s less sweet than other styles, with a delicate, melt-in-the-mouth texture.

Serves 8 · Prep 30 minutes · Bake 1 hour 10 minutes, plus cooling

Ingredients
• 250g full-fat cream cheese
• 50g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 60g plain flour
• 20g cornflour
• 1 tbsp lemon juice
• ¼ tsp cream of tartar
• 130g caster sugar
• Icing sugar, to dust

Method
1. Heat the oven to 150°C (130°C fan) / gas mark 2. Line the base and sides of a deep 20cm round tin (not springform) with baking paper, making the collar 5cm taller than the tin. Wrap the outside in a double layer of foil.
2. Gently melt the cream cheese, butter and milk together in a bowl set over a pan of simmering water, whisking until smooth. Remove from the heat and cool slightly.
3. Whisk in the egg yolks, then sift in the flour and cornflour and whisk until smooth. Stir in the lemon juice.
4. In a clean bowl, whisk the egg whites with the cream of tartar until foamy. Gradually add the sugar, whisking until you have glossy, soft peaks. Don’t whisk to stiff peaks, or the cheesecake will crack.
5. Fold a third of the whites into the cheese mixture to loosen it, then gently fold in the rest.
6. Pour into the tin and tap it on the worktop to release large air bubbles. Stand it in a roasting tin and pour in 2cm of hot water. Bake for 65–70 minutes until risen, golden and just set.
7. Turn off the oven and leave the cheesecake inside, with the door ajar, for 30 minutes. Lift out, peel away the paper and dust with icing sugar. Serve warm or chilled.
Tip: it will sink slightly as it cools. That’s completely normal.

3. New York cheesecake

This is the cheesecake most people picture: tall, dense and luxuriously rich, on a crunchy biscuit base. Baking it low and slow in a water bath gives it a smooth, velvety texture, and a soured cream topping adds a gentle tang.

Serves 12 · Prep 30 minutes · Bake 1 hour 20 minutes, plus cooling and overnight chilling

Ingredients
For the base
• 200g digestive biscuits
• 80g unsalted butter, melted
For the filling
• 900g full-fat cream cheese, at room temperature
• 250g caster sugar
• 3 tbsp plain flour
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 4 large eggs, plus 1 yolk
• 150ml soured cream

For the topping
• 150ml soured cream
• 1 tbsp caster sugar

Method
1. Heat the oven to 180°C (160°C fan) / gas mark 4. Line the base of a 23cm springform tin, then wrap the outside of the tin in a double layer of foil.
2. Crush the biscuits into fine crumbs, mix with the butter and press firmly into the tin. Bake for 10 minutes, then cool. Lower the oven to 160°C (140°C fan) / gas mark 3.
3. Beat the cream cheese, sugar and flour on a low speed until smooth. Beat in the vanilla and lemon zest, then the eggs and yolk one at a time, and finally the soured cream.
4. Pour over the base. Stand the tin in a roasting tin and pour in hot water to come halfway up the sides. Bake for 1 hour 10 minutes, until set at the edges with a slight wobble in the centre.
5. Mix the topping ingredients, spread over the cheesecake and bake for 10 minutes more.
6. Turn off the oven and leave the cheesecake inside, with the door ajar, for 1 hour. Chill overnight before releasing from the tin.
Tip: the overnight chill is essential for the classic dense texture, so plan ahead.

4. No-bake vanilla cheesecake

The British classic, and the easiest cheesecake to make. There’s no oven involved: a buttery biscuit base is topped with a light, creamy filling of cream cheese and whipped cream, then set in the fridge. It’s endlessly adaptable, too. Top it with fresh berries, a fruit compote or salted caramel.
Serves 10 · Prep 25 minutes, plus at least 6 hours chilling

Ingredients

For the base
• 250g digestive biscuits
• 100g unsalted butter, melted
For the filling
• 600g full-fat cream cheese
• 100g icing sugar
• 2 tsp vanilla bean paste
• Finely grated zest of 1 lemon
• 300ml double cream

To serve
• 300g mixed berries

Method
1. Line the base of a 23cm springform tin. Crush the biscuits into fine crumbs, mix with the butter and press firmly into the tin. Chill while you make the filling.
2. Beat the cream cheese, icing sugar, vanilla and lemon zest together until smooth.
3. In another bowl, whip the cream to soft peaks, then fold it into the cream cheese mixture.
4. Spread over the base and smooth the top. Cover and chill for at least 6 hours, or overnight, until firm.
5. Release from the tin and top with berries just before serving.
Tip: for an extra-firm set, run a knife around the edge before releasing, and serve straight from the fridge.

5. Italian ricotta cheesecake

Lighter than its American cousin, Italian cheesecake (torta di ricotta) uses ricotta and mascarpone for a delicate, slightly grainy texture. It’s fragrant with citrus zest and often has no base at all. It’s less rich than other styles, making it a lovely choice after a big meal.

Serves 10 · Prep 20 minutes, plus draining · Bake 55 minutes

Ingredients
• 500g ricotta
• 250g mascarpone
• 150g caster sugar
• 4 large eggs
• 2 tbsp plain flour
• Finely grated zest of 1 orange and 1 lemon
• 1 tsp vanilla extract
• 50g candied peel or sultanas soaked in 2 tbsp Marsala (optional)
• Icing sugar, to dust

Method
1. Tip the ricotta into a sieve lined with kitchen paper and leave to drain for 30 minutes.
2. Heat the oven to 170°C (150°C fan) / gas mark 3. Grease and line a 23cm springform tin.
3. Beat the ricotta, mascarpone and sugar together until smooth. Beat in the eggs one at a time, then fold in the flour, zests, vanilla, and the candied peel or sultanas, if using.
4. Pour into the tin and bake for 50–60 minutes, until golden and just set, with a slight wobble in the centre.
5. Cool in the tin, then chill for at least 2 hours. Dust with icing sugar to serve.

Tip: draining the ricotta is key. Too much moisture gives a soggy cheesecake.

Cheesecake FAQs

Why did my cheesecake crack?
Usually from overbeating, overbaking or cooling too quickly. A water bath and slow cooling in the oven help prevent cracks. If one does crack, a topping hides it beautifully.

Can you freeze cheesecake?
Yes, baked and no-bake cheesecakes freeze well for up to a month. Freeze whole or in slices, well wrapped, and defrost overnight in the fridge. The Japanese cheesecake is the exception, as it loses its airy texture.

How long does cheesecake keep?
Up to four days, covered, in the fridge.