It’s no wonder that preparing cheesecakes may be daunting. Discover ways to make it easier.
The thought of your cake denting in the centre, cracking, or having a leaking pan might make you want to never cook another cheesecake again, but we’re here to tell you that you don’t have to!
After you’ve mastered the skill of creating homemade cheesecakes, you’ll realize it wasn’t such a huge issue after all, just a bit time-consuming. We’ve compiled a list of 10 simple tips and strategies to help you produce excellent cheesecake every time.
The secret is to be patient and confident enough to bake. That being stated, let’s get right into the useful hints and suggestions, shall we?
- 1. Use Room Temperature Cream Cheese
- 2. A Little Cornstarch or Flour Goes a Long Way!
- 3. For Taste, Add Some Sour Cream
- 4. Avoid Over-Mixing and High-Speed Mixing
- 5. The Inevitable Use of Water Bath
- 6. Making Your Water Bath Leak Proof
- 7. Invest In a Reliable Springform Pan
- 8. Absolutely NO Peeking!
- 9. Let Your Masterpiece Cool Naturally
- 10. Embrace the Cracks, Let Go of the Stress!
- Final Thoughts
- Does the toothpick trick work for cheesecake?
- How do you turn out a cheesecake?
- What is the water trick for cheesecake?
- What does adding more eggs to cheesecake do?
- Should I tap cheesecake before baking?
- Why do you put a water bath in a cheesecake?
- How long do you let cheesecake sit after baking?
- How long to leave cheesecake in springform pan?
- Do you chill cheesecake covered or uncovered?
- Why do you put lemon juice in cheesecake?
1. Use Room Temperature Cream Cheese
Making sure your cream cheese is at room temperature is a great way to ensure that your cheesecake turns out perfectly.
If you’ve been experiencing issues with a lumpy cake or difficulty mixing the ingredients, it’s because your cream cheese was too stiff.
When you’re pressed for time, take the cheese out of the foil and chop it into smaller pieces. Heat them for approximately 10-15 seconds at a time until done.
When purchasing cream cheese, it is recommended to choose full fat varieties. The higher the fat content, the creamier your cheesecake will be, and it will also assist to give your cheesecake the correct texture.
Here are some healthy cream cheese substitutions you may try!
2. A Little Cornstarch or Flour Goes a Long Way!
While creating a cheesecake, a little amount of flour or cornstarch may make a big impact. The starch will assist to keep the proteins in the eggs from becoming too firm. As a result, your cheesecake will have a creamier texture and will be free of cracks.
Similarly, if you’re seeking for a gluten-free substitute, cornstarch may help! Just remember to use half the amount of flour and you’ll be fine.
After you’ve tried this trick, you’ll never make a cheesecake again without it. This little change may make a big impact, because who doesn’t want their cheesecake to be creamy and devoid of cracks?
3. For Taste, Add Some Sour Cream
This does not guarantee that your cheesecakes will be excellent, but we feel that adding a tangy flavor to the creamy texture of a cheesecake enhances the taste.
If you don’t want to use sour cream, you may simply substitute Greek yogurt. The only difference will be in the taste. If you haven’t tried this tip before, now is the time to do so and experience how it tastes.
4. Avoid Over-Mixing and High-Speed Mixing
High-speed mixing or over-mixing your batter will just add air to it, which is not what we want when preparing a cheesecake. Too much air in the mixture may generate fractures in your cake that resemble craters on the surface of Mars or the moon.
Why It Doesn’t Work
For example, large air bubbles may rise to the surface of the cake, causing fractures or small craters. Since air causes the cake to rise, having a cheesecake that rises excessively is not a good idea.
It rises too rapidly or too much, causing cracks and falling directly in front of your eyes. Thus, while you’re adding eggs, don’t forget to mix in the components on low speed.
Another reason why your cream cheese should be soft and at room temperature is to ensure that it is soft and pleasant. Stiff cream cheese will simply need you to mix more until the lumps are removed, which is time-consuming!
5. The Inevitable Use of Water Bath
This is something that many of us would want to avoid at all costs, yet it is an important suggestion. We advise you to overcome your worries and embrace the notion of baking a cheesecake in a water bath!
There are several advantages to utilizing a water bath, and you’ll understand why after you’ve tried it. To begin, the water bath will aid in the generation of steam, which will prevent your cheesecake from cracking and drying out.
Second, it prevents the edges of your cheesecake from baking faster than the center. The water bath aids in the uniform baking of the cheesecakes and prevents craters from forming.
If you decide without using a water bath, expect a cheesecake that has dents in the centre, has browned too much around the edges, and has cracked.
6. Making Your Water Bath Leak Proof
It’s not a nice feeling to find a soggy crust cheesecake after putting in so much work to make it. Springform pans are very handy, but they might be untrustworthy when it comes to baking cheesecakes.
Sadly, each springform pan is unique, and many of them leak.
How to Make Your Pan Leak Proof
Hopefully, your pan will not leak. Here are a few tips to help avoid the leak and guarantee a successful cheesecake-making experience every time:
First, make sure you have a well-fitting springform pan. Next, double (or treble if you choose) cover the cheesecake pan in heavy-duty foil. You may wrap more and go higher than 2 inches if you like.
If you don’t have any foil on hand, use a heat-safe slow cooker liner to prevent any water leaks. After the cake is safely within the liner, pull and knot the excess plastic snugly beneath the top lip of your springform pan.
7. Invest In a Reliable Springform Pan
Well, we know we chewed our springform pans in the last tip, but the detachable sides of the pan are still necessary for baking cheesecakes. It is essential in making your cake seem flawless when you have finished baking it.
If you’ve made cheesecakes before, you already know how important these pans are. All you have to do is experiment until you discover one that works just for you.
8. Absolutely NO Peeking!
There will be no peeping. As you open the oven door to check on the cheesecake, all the nice steamy air will escape. Because of the quick temperature shift, your cake may bake unevenly or fall in the center.
Overbaking a cheesecake, like overbaking a custard pie, may cause it to fracture in sections. Check to see whether the borders and the interior few inches of your cake are well set or not to determine if it has cooked to perfection. Don’t be concerned if your insides feel jiggly; this is a healthy indication!
9. Let Your Masterpiece Cool Naturally
After you’ve determined that your cheesecake is done, it’s time to begin the chilling process.
Everyone has their own way for cooling cakes, but to ensure a flawless cheesecake, leave the cake in the oven with the door closed for around half an hour.
After 30 minutes, open the oven door halfway and allow the cake to cool further. This handy tip allows the cake to cool slowly, finish baking to perfection, and avoid cracking.
To prevent adhering to the sides, run a knife along the edges before placing it in the fridge. You may also just shake the cake from side to side to release the borders.
10. Embrace the Cracks, Let Go of the Stress!
Lastly, if you follow all of the suggestions and still wind up with cracks in your cheesecake, don’t worry! In the end, what counts is the flavor. Just top it with some delicious chocolate ganache, fresh fruits, jams, or plain old-fashioned whipped cream.
Similarly, if you’re creating cheesecakes for a party, we recommend baking them ahead of time and storing them in the fridge. By putting your cake on a baking sheet, you may keep it for up to three days or even longer.
They will freeze until hard. Then cover them in heavy-duty plastic wrap and place them in the fridge to defrost. That’s all! Your cake will remain fresh and undamaged regardless of when your gathering occurs. So don’t worry about it too much; you’ve already nailed it.
Finally, we’d like to emphasize that we hope our recommendations help you not only prepare your cheesecake but also make it flawless every time. Cheesecakes may seem to be time-consuming, but they are delicious and well worth the effort.
We hope you can prepare the tastiest cheesecakes and wow your friends and family. Please remember to share the love with your other baking mates. So, get out there and start thinking about utilizing water baths!
Does the toothpick trick work for cheesecake?
When testing a cheesecake with a knife or toothpick, you may cause a crack in the top. This approach does not provide a reliable test for cheesecakes created with a substantial quantity of sour cream since a clear result at the tip of the knife is not obtained.
How do you turn out a cheesecake?
Make sure your cheesecake is completely cooled overnight. Loosen the band from the pan; gently slide a big knife or metal spatula under the bottom of the cheesecake to release it. Next, using two or three big pancake turners, gently transfer the cake to the dish.
What is the water trick for cheesecake?
A bain marie, or water bath, is merely a pan of boiling water that covers your fragile cheesecake while it bakes in the oven. This procedure not only prevents the cheesecake from cracking on top, but also assures that the cheesecake is smooth and creamy.
What does adding more eggs to cheesecake do?
Eggs provide a smooth and creamy texture to custards and cheesecakes, but don’t overdo it. In fact, using too many eggs in a recipe will result in the dreaded “cheesecake canyon” on the surface.
Should I tap cheesecake before baking?
Cheesecake is a custard, thus it will not be totally solid when finished. Giving it a little wiggle is the simplest technique to ensure you don’t overbake it. Use a wooden spoon and gently tap the cake pan on the side. If the cake is done, it should wobble slightly in the middle.
Why do you put a water bath in a cheesecake?
A water bath is a pan of warm water that surrounds the cheesecake pan. It functions as a heat buffer, allowing your custard to bake slowly and evenly. If you want to be fancy, you may refer to a water bath as a bain-marie.
How long do you let cheesecake sit after baking?
Several recipes recommend leaving the cheesecake in the turned-off oven with the door cracked for approximately an hour before allowing it to cool fully on the counter. It should also be refrigerated for four hours, preferably overnight, before slicing and eating to get the right velvety smooth texture.
How long to leave cheesecake in springform pan?
Remove the cheesecake from the pan once it has cooled overnight, at least 12 hours. This will guarantee that it is strong enough to withstand breaking. 9. Chill the cheesecake in the refrigerator overnight before removing it from the springform pan bottom.
Do you chill cheesecake covered or uncovered?
Since cheesecake absorbs various scents, properly wrapping it is critical to guarantee the finest taste possible. We suggest covering it with plastic wrap and storing it in a container.
Why do you put lemon juice in cheesecake?
The first reason to use lemon juice into cheesecake is for taste. Lemon is a versatile fruit whose tart, acidic flavor can enhance the flavor of sweet desserts such as cheesecake. Think of it as a taste enhancer! Also, the zesty scent of lemon may make your cheesecake smell great.