How to Slice Cheesecakes and Layer Cakes

With this step-by-step guide, you'll cut clean, professional-looking slices every time.

1. We used a plain cheesecake to demonstrate. The best tip for cutting a cake cleanly is to use a hot knife for each cut. To do this, fill a tall container--a pitcher or vase works well--with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut. The constant dipping and cleaning will keep pieces of cake or smears of frosting from the previous slice from marring the next slice. Some people cut cheesecakes using cheese wire or dental floss; these cutting tools also work very well.

• Top 20 Cheesecake Recipes

2. Depending on the size of your cake, you might choose to cut it into 12 or 16 slices. If cutting the cake into 12 even slices, begin by cutting the cake into quarters, then cut each quarter into thirds. Pull the knife out from the side of the cake, rather than lifting it through the top, for a smooth cut.

3. To yield 16 slices, cut the cake into quarters, cut each quarter in half, and cut each half in half again. For twelve slices, use the numbers on a clock as your guide. For odd-numbered servings or to cut the cake in 10 slices, lightly score the surface of the cake before slicing to gauge the size of the pieces. If your knife isn't long enough to reach across the cake, start from the center and work outwards.

4. The first slice is the hardest to remove. Run a knife or spatula along the bottom of the cake between the crust and the pan before lifting the first slice upward, outward, and onto a serving plate.

5. If you're serving a plain cheesecake, you might want to garnish the slices individually. Chocolate sauces or berry purees are always popular. We placed a small amount of sour cream underneath the cake, and a dollop of good-quality strawberry preserves on top. The sweet jam and the sour cream make a delicious blend with the creamy cheesecake. 

How to Make Crumb Crusts

A step-by-step tutorial for making a classic crumb crust.

Cheesecakes, key lime pies, cream pies, and frozen pies all call for crumb crusts.

1. To make a 9-inch pie crust, we used 15 graham crackers (1½ cups crushed) and 6 tablespoons melted butter.

Graham cracker is the standard, but you can use shortbread, chocolate or vanilla wafers, or other cookie crumbs, too--the method will stay the same.

2. Break the graham crackers into smaller pieces. To turn those pieces into crumbs, you can use a food processor or blender. Pulse in short bursts until you've got coarse crumbs.

3. To make crumbs the old-fashioned way, put the graham cracker pieces in a large, heavy-duty resealable bag. (Leave a small opening in the top of the bag to allow air to escape.) Using a little pressure, roll a rolling pin over the plastic bag. Continue rolling the pin over the bag until the cookies are broken into coarse crumbs.

4. Pour the crumbs into a large mixing bowl, followed by the melted butter. If your recipe calls for added sugar, it should be mixed into the graham cracker crumbs before adding the butter. You can also add a pinch of salt to set off the sweet flavor.

5. Work the butter into the crumbs with a wooden spoon or your hands until the butter is evenly distributed.

6. Dump the mixture into a 9-inch springform pan or pie tin; there's no need to grease the pan.

7. Use your hands or a flat-bottomed glass to press the mixture evenly into the bottom and sides (if desired) of the pan. To avoid crumbs getting into the batter, press firmly to ensure the crust is well compacted.

8. Bake the crust according to the recipe instructions, usually 8-10 minutes. Let it cool completely before adding the filling.

Try these top-rated recipes for crumb crusts:

• Butter Cookie Crust
• Chocolate Wafer Crust
• Graham Cracker Crust

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