Cheesecake is a rich dessert dish made with cheese, typically cream cheese, although cottage cheese or even sour cream may be used, depending on the recipe. The texture of cheesecake is extremely rich and creamy, and the taste can range from sweet to highly tangy. In some places, cheesecake takes the form of a savory tart, rather than a dessert food. Many pastry shops sell cheesecake, which is also a featured dessert item at restaurants around the world. It can also be made at home with relative ease.

Technically, cheesecake is a pie or custard, not a cake at all. In most cases, cheesecake is made with a crumbly crust, which is often created using crushed cookies or graham crackers. Cheesecake may also be made like a custard in a large mold without any crust at all. It is typically served chilled, and may be topped with fresh fruit, glazes, or whipped cream. Allowing cheesecake to chill for a day will create a dessert with a rich, mature, complex flavor, so many cooks make it the day before it is needed.

There are a wide range of variations on cheesecake, from the dense, tall New York cheesecake to the more light, mild French cheesecake. Cheesecake may be baked with eggs, or uncooked with gelatin. As a general rule, it is made in a springform pan and unmolded for eating. Cheesecake is also very high in fat, with a luxurious texture which can only be created through a high fat content.

To make a basic crust for a cheesecake, grind up four ounces (114 grams) of graham crackers, chocolate cookies, or another cookie of choice, and combine the crumbs with one tablespoon of sugar and four tablespoons of butter to create a grainy paste. Press the dough into the bottom of an oiled springform pan, trying to distribute it evenly with the aid of a flat bottomed glass to press it down uniformly. Pre-bake the crust at 325 degrees Fahrenheit (163 degrees Celsius) for 10 minutes, until it turns aromatic and dark brown. While the crust bakes, work on the filling.

This filling is for a rich, creamy New York style cheesecake, which requires a tall springform pan. Start by blending two and a half pounds (one and 1/5 kilos) of cream cheese with one and one half to two cups sugar, depending on desired sweetness. Add a pinch of salt, two teaspoons of lemon juice, and one teaspoon of vanilla. Once creamed, add one half cup heavy cream, following with six eggs and two egg yolks.

The cheesecake filling should be dense, but still pourable. Pour it into the springform mold and tap the mold to remove any bubbles before placing the cheesecake into a preheated 500 degree Fahrenheit (260 degrees Celsius) for 10 minutes. Turn the oven down to 200 degrees Fahrenheit (95 degrees Celsius) and cook until the center of the cake is 150 degrees Fahrenheit (66 degrees Celsius). Once finished, allow the cheesecake to cool completely on a cake rack before chilling it. Unmold to serve.