Making Cheesecake Filling Article -
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How to Make Cheesecake Filling

A step-by-step tutorial for making this creamy, elegant, and delicious dessert.

1. We used the recipe for Chantal's New York Cheesecake.

A note about using cream cheese: Do not substitute spreadable or reduced-fat cream cheese for the solid block of cream cheese;  your cheesecake might not set properly.

2. Cream the cheese with an electric mixer until it is soft and contains no lumps. If you don't have an electric mixer, use a wooden spoon.

    3. Whisk the flour and sugar together to prevent flour lumps. If the recipe you are following calls for additional dry ingredients (such as salt or cocoa powder), stir them into the sugar and flour mixture as well. Pour this mixture into the cream cheese and scrape the sides of the bowl with a rubber spatula to incorporate the ingredients and prevent lumps from forming.

      4. Add the eggs one at a time, scraping down the bowl after each addition. Stir in flavorings and any other liquids. The mixer should be on a low speed to limit the amount of air incorporated into the mixture. 

        5. If too much air is whipped into the mixture, the cheesecake will puff up while baking and sink in the center, the texture may be grainy, and air bubbles will mar the surface of the cheesecake.

          6. The texture of the finished batter should be smooth and glossy. Carefully remove the bowl from the mixer. Don't scrape batter on the mixer's paddle into the smooth filling: batter on the paddle and at the very bottom of the bowl may contain lumps of cream cheese. If your filling does contain lumps, you can pass it through a sieve or pulse it in a food processor to smooth the batter.

            7. Fold in candies, chocolate pieces, or fruit with a spatula or wooden spoon before pouring the mixture into the prepared pan. Pour the batter into a springform pan lined with a crumb crust, or into muffin tins lined with foil or paper liners for individual cheesecakes. To make a marble filling, pour a fruit or chocolate sauce over the cheesecake filling in a spiral pattern. Use the tip of a paring knife or a wooden skewer to pull lines out from the center like spokes on a wheel, or create a free-form swirl pattern.

              8. Bake the cheesecake as directed. For instructions on baking cheesecakes in a water bath, see Baking Cheesecake, Step by Step. For more information and cheesecake recipes, see our Perfect Cheesecakes article.

              Nov. 5, 2009 7:52 pm
              I am relatively new to making cheesecakes, however, I have made several and I have never used full fat cream cheese and all of my cheesecakes have come out great. I don't know if it is because: 1. I am at a high altitude 2. I haven't bothered to do a water bath 3. I haven't made a plain NY cheesecake, they have all been flavored of some sort (chocolate orange, coffee, etc.) Any ideas? Now I am worried. LOL I guess I'll just have to try a plain cheesecake to see, maybe I am just not picky enough to tell that it isn't right. They all seem to taste good. :)
              Nov. 8, 2009 5:46 pm
              I just had the experience of my life -- Pumpkin Praline Cheesecake - served at Enzo's Pizza in Tucker, GA - That's why I'm looking for a recipe to make my own! It'll be a first for me. Also heard of a couple in Charlotte, NC making Banana Pudding and Sweet Potato Pie cheesecakes.
              Donna Long 
              Nov. 15, 2009 7:03 pm
              I have never made a cheesecake before, but I will now that I have these tips to help me along. Many thanks
              Feb. 3, 2010 7:34 am
              I really appreciate getting these tips too. This sure gives me more knowledge to bake. Thank all of you so much.
              Feb. 13, 2010 1:13 pm
              I have a recipe where you simply use cupcake "papers", you put vanilla wafers in the bottom, then you use your favorite cheesecake recipe and put some on top. Then you bake for just a few minutes. Take out and cool, then top with cherry and blueberry pie filling. So thank you, I will try this recipe!!!!
              Mar. 12, 2010 6:17 am
              I am excited to try making a cheesecake but i don't have a 9" spring form pan, and from the looks of the amount of cream cheese i don't think it will fit in my 8", i am hesitate to half the recipe because i am not sure if you can easily half the Chantal cheesecake
              Mar. 24, 2010 8:53 pm
              I really appreciate all the great tips and tutorials!
              Mar. 29, 2010 5:04 pm
              sweethooth07 - I made Chantells Cheesecake using an 8 inch pan and it turned out great. You will have a little extra batter, as well as a little extra graham cracker mixture which you can put in the bottom of cupcake liners and top with the extra filling. Bake it in muffin tins and you have mini cheesecakes! Good luck
              Apr. 9, 2010 6:23 am
              jeng925 loved your suggestions for the extras! I'm an experienced cook and have often used reduced fat cream cheese for this dessert, but have not bothered with a recipe calling for so much cheese.
              Jul. 8, 2010 12:17 pm
              I love this recipe I've used it now about five -six different times and its really great and everyone I've it for loves it.. Its a big hit for our family and friends....Thanks so mnuch for sharing this recipe and tips.
              Sep. 25, 2010 3:33 pm
              Saw a question about flourless cheese cake. I worked for a major cheese company for many years - had several national commercial cheesecake manufacturers as customers. (lots of samples - didn't help the waist line, but was sure fun and educational!) best cheese cake filling- just 5 ingredients: cream cheese, sugar, eggs, vanilla and lemon juice/zest. cream cheese till fully smooth, add sugar, blend thoroughly. add eggs one at a time but only blend just till fully incorporated. add vanilla and lemon juice and zest. Pour in to crust of your choice (prebaked simple scratch graham cracker crust). This cake is the heavy NY style, not the chiffon or airy type. It is THE TRUE CLASSIC. (PS. I probably just divulged trade secrets, but there were no measurements so ; )
              Oct. 22, 2010 8:04 pm
              I have made many New York cheese cakes. Working in a Bakery in N.Y. Iwill try this recipe, and see how it comes out. Thanks .
              Oct. 31, 2010 9:14 pm
              Would really love to make a new york style cheesecake witha pumpkin layer on top in a springform pan. Tjhe double layer pumpkin cheesecake recipe is great but not as high or thick as I'd like. Can anyone give me a tip ( measurement of ingredients) to use the Chantal recipe and add the pumpkin layer? Thanks, muriel buckley
              Nov. 8, 2010 3:11 pm
              @mubuckley100, I make an excellent pumpkin chesecake by simply halving my favorite cheesecake cake recipe and pouring my favorie pumpkin pie recipe on top and baking in a water bath. Turns out great!! Last year I did "butter Rum" flavor on the bottom and then the pumkin and decorated it with pralines(candied pecans) when cool, it was well...WOW!
              Dec. 1, 2010 11:32 am
              all of these cheesecake recipes call for home made grahm cracker crust and spring form pans. my mother used to make home made newyork style cheesecakes in the pre made 9inch crusts, although we cannot find the recipe anymore.... can i still use the pre made crusts with cheescake recipes?
              Dec. 21, 2010 1:58 pm
              I have never made a cheese cake you have to bake. It sounds yummy, I think I'll try it. I do however have a great cheese cake recipe that you refridgerate after mixing and poured into a pre-made crust or homemade crust that is delightful!
              Dec. 22, 2010 2:07 pm
              I tried this recipe, and it turned out fantastic. I used the recommended "Chantel's New York Cheesecake" for ingredients and bake time. I left it in the oven for 6 hours, put it in the fridge overnight, and by breakfast time, it was the best cheesecake I've ever had!
              Dec. 24, 2010 5:49 pm
              This is the first time i make cheese cake. I didn't have a spring pan. I used 3 small pans and cook them for 1 hour. They all came out wonderful. I'll be better prepare next time. Thank you so much for all your help. Mary M Garcia of Poteet Tx.
              Feb. 11, 2011 12:44 pm
              I would like to use this to make mini cheesecakes in my multi heart form pan. Kind of like cupcakes with papers. Would the cooking time still be 1 hour?
              Feb. 14, 2011 7:59 am
              I made Chantal's NY cheesecake, and followed these instructions. It turned out beautiful - no cracks until I tried to remove it from the spring form pan. I would like to stress - only use a mixer to cream cheese and sugar -do not use a mixer for any other part of the recipe. Also, be sure to line the bottom of the spring form pan with parchment before adding the graham cracker crumbs. The only trouble I had was getting my cheese cake to release, that's when it cracked. One other thing, I used a 9 1/4" pan and one cup of graham cracker crumbs wasn't enough, so I doubled that part. My husband isn't a big sweets eater, and even he said how good it was! These instructions are great, follow them to the letter and you can't go wrong.
              Mar. 7, 2011 5:50 am
              You can use reduced fat or even fat free cream cheese or a combination and it will be OK as long as you follow the recipe but the richness won't be there. Best bet is half of it as fat-free and the other half reduced fat cream cheese. You can also make a no-bake with 2 8oz bars of softened cream cheese (reduced fat is OK but not fat free) a box of sugar-free raspberry jello and 1 cup of boiling water. Melt the jello in the water and set aside. Beat the softened cream cheese until fluffy and add until fluffy and with the beaters running, add the hot jello mixture and add it all to the cream cheese and then beat in a tsp of vanilla extract if you feel like it. Pour into a graham crust and chill until set, about 2 hours. Slice and serve!
              Mar. 31, 2011 9:34 am
              I make a similar recipe and add not only lemon zest, but lime and orange. Then I swirl apricot filling through with a knife and it is to die for!!
              Apr. 13, 2011 7:02 am
              I haven't ever used a full fat cream cheese in my cheesecakes & they come out great!
              Apr. 20, 2011 4:06 pm
              I'd like to make cupcakes w/a creamcheese filling..anyone have a suggestion? thanks!
              Jul. 19, 2011 8:34 pm
              Nov. 30, 2011 7:57 pm
              What is the best product to use to grease the pan with? I was wondering if I should use butter, crisco or could I use cooking spray. Do you flour the pan also or just grease it? This is my first cheesecake. Wish me luck!!
              Dec. 18, 2011 7:41 pm
              Marie Calender's used to make a sour creme apple pie that came across like cheesecake filling on the bottom and apples on the top. Every time I try to make it the apples settle into the bottom. What can I do to keep the layers separate?
              Dec. 19, 2011 12:56 pm
              In response to the question about the flourless cheesecake: 2 8oz cream cheese and 1 3 oz cream cheese -beat til fluffy. Gradually add one cup sugar. Beat in 2 tsp lemon zest (or dried lemon zest) and 1/4 tsp vanilla. Beat in 3 eggs - one at a time. Bake on the prepared graham cracker crust that's cooled for 1 hour in a 9 " springform pan. NOTE: i follow the directions to the "bath" and leave in oven (turned off with oven door cracked) for a hour and cool overnight, etc. The lemon and vanilla can be measured towards one's preference. This is a classic cheesecake that my family loves.
              Jan. 1, 2014 2:15 pm
              I want to find the apple, carmel topping for a cheese cake. I saw it on here, but can't seem to find it now? James F
              Jan. 1, 2014 2:24 pm
              If you are making cheese cake, try using a food prosseser, to mix the ingredients. It makes a much smoother cheese cake and you can just clean it afterwards. It is so much better than the mixer! James F
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