Tips for making a Perfect Cheesecake

Have you considered making a cheesecake for Christmas dessert?  Cheesecake is one of the most popular desserts in America. Tomorrow, I’ll share a cheesecake recipe with you but today, Id like you to consider these tips for making a perfect Cheesecake.

If you’ve ever tried to make a cheesecake, you know that there are a couple of places that it can go wrong:

First up is LUMPS.  No one likes to bite into a solid piece of cream cheese in their dessert.

To solve the lump problem:
1)  Bring your cream cheese to room temperature (soft) before beginning to “cream”.
2)  NEVER ADD LIQUIDS to cream cheese until it is perfectly smooth.
To achieve great results:
1) Beat the cream cheese until it it smooth,and creamy.
2)  Only after the cream cheese is smooth and creamy, add sugar(s) and continue to cream until there are no lumps.
3)  Then gradually add room temperature eggs to the mixture, scraping down the sides.
4)  Then you can add all other ingredients.

If the mixture is smooth going into the pan, it will be smooth when baked.

The second issue is CRACKING.  Over-baked cheesecake cracks in the center, leaving a not so presentable dessert.

To prevent cracking:
1) Bake your cheesecake in a hot water bath*
2) Bake in a low temperature oven (275-300 degrees).  This is a gentler approach which allows the cake to bake slowly and unless you over-bake, you’ll have no cracks.

*To create a hot water bath, place your cheesecake pan in a larger deep pan.  Fill with hot water at least 1/2 way up the sides of the cheesecake pan.

ONE MORE THING: It’s not necessary to use a spring form pan, in fact, I NEVER use a spring form pan and have a beautiful cheesecake every time.  Just use parchment circle on the bottom of any 3″ deep cake pan.   After baking and refrigerating over night, warm the pan on the stove burner for a few seconds, run a knife around the edges to release.  Flip the cheesecake over onto a flat plate, remove the parchment paper and flip back over onto a serving platter.  Don’t worry, if the cake is really cold,  and baked properly, it will flip over easily without breaking or cracking.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 23, 2010, in baKING Tips and tagged . Bookmark the permalink. Leave a comment.

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