Cheesecake is a creamy baked dessert made from cheese that is sweetened and flavored. The texture can range from airy and light to dense and heavy. Some are flawlessly smooth and moist while others have a drier and more crumbly consistency. Traditional cheesecakes are simply flavored with vanilla or lemon and topped with sour cream or berries. The popularity of this rich dessert has spawned countless variations, such as pumpkin, white chocolate, crème de menthe and apple cinnamon.

The two cheeses most often used to make cheesecakes are cream cheese and ricotta cheese. Sieved cottage cheese is sometimes used, but the resulting cheesecake lacks the creamy texture of one made with cream cheese. The cheese is mixed with eggs, liquid and flavorings using an electric mixer. To prevent cracking, do not overmix a cheesecake batter; beat just until the mixture is blended. The cheesecake is usually baked in a crust of finely crushed, sweetened graham cracker crumbs or cookie crumbs that are mixed with just enough melted butter so they hold together. Some cheesecakes have a light sprinkling of crumbs or a pastry in lieu of a crumb crust. The most familiar size is a 9-inch round, baked in a springform pan that has removable sides. Cheesecakes can be baked at a consistent temperature of about 325°F or combination of a brief time at a high temperature (about 425°F) followed by a longer time at a low temperature (about 250°F). After baking, cheesecakes must be thoroughly chilled before serving. They last for several days in the refrigerator; without toppings, they can be frozen.