Tips for the Perfect Cheesecake

• Use room temperature cream cheese. Cold cream cheese is more difficult to mix and will typically leave lumps.
• Be sure to mix the cheesecake ingredients (minus the eggs) very well, eliminating any possible lumps in the cream cheese.
• ****IMPORTANT****Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible once they’re added.
• Always use a springform pan. This 9-inch springform pan and 10-inch springform pan are great options.
• Water bath. This is the best way to avoid cheesecake cracks. Scroll down for more details.

Baking and Cooling a Cheesecake

• DO NOT OPEN THE OVEN DOOR: Avoid opening the oven door while the cheesecake is baking. Big cracks are often caused by drafts and temperature change.
• DO NOT OVER BAKE: Avoid over baking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 to 3 inch wobbly spot in the center of the cheesecake.
• LEAVE IN THE OVEN: Once the cheesecake is done baking, turn the oven off, crack the door open , and leave the cheesecake inside for about 1 hour. Again, trying to avoid sudden changes in temperature.
• CHILL: Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or preferably overnight.

What is a Cheesecake Water Bath? Plus, How to Make a Water Bath

Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment!

WHAT IS A WATER BATH?

• Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
• The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
• The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

1. Wrap the springform pan with aluminum foil on the bottom and up the sides.
2. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

How to Avoid Sticking

If you are concerned about your cheesecake sticking to the sides of the pan, simply cut a strip of parchment paper the height of the pan, spray the ring with non stick cooking spray (this will act as glue for the parchment paper), wrap the cut paper around the ring and press to the spray to stick. Fill with cheesecake filling. THIS TECHNIQUE WORKS GREAT WHEN YOU HAVE A LOT OF SUGARY INGREDIENTS like caramel or candy bars.

How to Freeze a Cheesecake

• To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
• To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
• For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
• Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

How to Slice a Cheesecake

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