Cheesecake is such a staple dessert worldwide, and I’m pretty sure you will find no one who doesn’t know it and the numerous tastes and endless flavors it can come in. Tasting cheesecake is one thing, but making it is another story. With these Tips For Best Cheesecakes, we’ve got you covered!
I absolutely love cheesecake and its thick creamy texture that makes every bite taste like heaven.
The Perfect Slice Of The Perfect Cheesecake
A cheesecake that is so perfectly layered and cuts so smoothly is both appealing to the eye and to the mouth, but be warned of the extra drooling that may come your way.
Looking at how perfect some cheesecakes stand on a windowsill can seem quite intimidating to make, but once you’ve made your very own homemade cheesecake the first time, it will not seem so hard and actually not that scary to make.
Best of all, the more you make, the less time it takes you and the more of an expert you become! And of course, the added cheesecake to enjoy.
Top Tips For The Ideal Cheesecake
There are a few tips and tricks I’ve picked up in my years of cooking that will make things easier for you in terms of quantities, additions, and storage.
1 – Adding a little flour
Flour makes all the difference in a cheesecake because it contains starch. This gives your cheesecake a creamier texture and helps to prevent any cracks. A bonus for looks and taste!
2 – Getting the perfect cheesecake batter
The one thing to definitely consider and pay attention to is the mixing of the batter and the speed you are mixing. Both over mixing and mixing the batter at a high speed add more air, which causes more cracks.
Having air bubbles in the batter can rise to the surface when cooking, creating cracks and craters. If the bubbles rise too much or too quickly, your cheesecake may also fall back and crack.
3 – Keeping your cream cheese at room temperature
Keeping your cream cheese at room temperature makes sure that your cheesecake ingredients mix well, combining into a smooth texture and your end result cheesecake isn’t lumpy.
If the cream cheese is cold, it tends to be too firm and not mix well. The cheesecake will be very lumpy on the inside. Choosing really good cream cheese is what you want for the texture to be on point.
Mix And Match Your Fruits For The Best Cheesecake
Top Tips For The Ideal Cheesecake.. Continued
4 – A spring-form pan
5 – A water bath for your cheesecake
Using a water bath in the process of making a cheesecake is a little tedious and I know a few of my friends try to avoid this step. But a few minutes spent here make a big difference in the outcome of your cheesecake.
A water bath helps the cheesecake bake more evenly, by keeping the sides of the cheesecake from baking quicker than the middle. It also generates enough steam to keep the cheesecake from drying out and cracking.
6 – When to check on your cheesecake
Putting your cheesecake in the oven at the right temperature allows the buildup of good, hot and steamy air needed to bake your cheesecake just right.
If you open up your oven mid-baking, all the air will escape, changing the overall temperature and causing your cheesecake to bake unevenly. Something very deadly for a cheesecake!
7 – Cooling your cheesecake
You will know your cheesecake is ready when the edges and a few inches in are well set with a jiggly middle. It is now time for the cooling process. This is done gradually and starts off by leaving the cheesecake inside the oven for a good 30 minutes.
Following this, open the door of the oven halfway and let the cheesecake cool for a little longer. This helps with cooling but also allows the cake to finish baking and avoids cracking.
Prepping Is The Way Forward
Handy Tips For Best Cheesecakes
If you are looking to make a gluten-free cheesecake, instead of using flour, you can use cornstarch, which works just as well. With cornstarch, you will need half the amount of flour you would normally use.
The best way to use your cream cheese is to cut them into smaller sections and heat them for approximately 15 minutes until softened. This gives you the ultimately creamiest cheesecake ever.
Full fat means more cream and more cream means better taste! Consider using full fat cream cheese for the best cheesecake outcome.
By skipping the water bath stage, you will be left with a cheesecake that falls in the middle, has many cracks, and browns too much around the edges. Making time for this extra step will give you the ideal cheesecake you are looking for, and makes all the difference.
Also, after your cheesecake has cooled, run a knife around the edges to make sure it doesn’t stick to the sides!
Frequently Asked Questions (FAQs)
Yes! Keeping your cream cheese at room temperature is ideal to ensure that all the ingredients combine well together.
No, generally spring-form pans do not need to be grease proofed. With cheesecake, it’s actually better ungreased, so the batter rises higher by clinging onto these ungreased sides.
This is a gradual process. Once your cheesecake is done in the oven, leave it in for 30 minutes to cool then open the oven door halfway for another 30 minutes before taking it out.
The centre will come out of the oven jiggly, with the edges of the cheesecake well set. As the cheesecake cools, the jiggly centre will start to firm up, turning into a moist and creamy cake.
The longer the better! Cheesecake takes a relatively long time to chill, up to 4 to 6 hours, helping it to cool and set completely.
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