How To Make Cheesecake at Home

Supplies Used:

  • Cheesecake Factory Classic Premium Cheesecake Mix
  • Eggs
  • Butter
  • Cheese

The cake mix looked simple enough.   Add a few ingredients, whip, scrape bowl, add a few more ingredients, whip and scrape again .  .  .  yup, I think I mastered that part okay.

An 8 inch cake pan is what the box says to use.  I think a spring pan would have worked much better.   But, I followed the directions.


There was a lot of filling.  I shouldn’t have tried to use it all (mistake #2), because it did bubble over a little.  The directions said to bake until the middle jiggles just a little – what does that mean?  The box also said, do not over bake.  It was a judgement call, but I think I probably could have cooked it just a little longer.

Bring to room temperature and chill until set.  I’m not sure how long that is, but I suspect that I could have probably let it chill longer.

I wanted to put the cheesecake on my cake plate for photos.  Mistake #3.  I ran a knife around the edges like the box said – ugh, that just ripped up the sides.  I set a plate over the top, turned the pan upside down and the cake fell out onto the plate – and stuck.  I had to pry it from the plate to get it on my cake plate, which totally destroyed the top of the cake.   Spring Pan.  That’s all I can say.


So there you have it.  An ugly cheesecake.  I decided to try to fix it by added whipped cream to the top . . .

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