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Cheesecakes have stood the test of time. And well they should—they are wonderfully decadent desserts. In this article, we’ll tell you how to make delicious cheesecakes that are picture perfect.
If you understand the principles, you can create your own recipes. If you understand and practice these principles, chances are you will make wonderful cheesecakes.
A cheesecake is a custard, not a cake. As a custard, the cheesecake should be thick, rich and creamy. As with any custard, a cheesecake relies on the proteins in the eggs to give it structure. The proteins begin to coagulate at 150 degrees. If it over-bakes, the custard becomes dry.
A long, slow bake allows for a more uniform internal temperature. Never bake over 350 degrees. We prefer a dark pan to uniformly absorb heat, not a reflective pan.
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Don’t over bake your cheesecake. Most cheesecakes are over baked and they tend to be dry, not creamy. An over baked cheesecake tends to crack. The target temperature is 150 degrees. The cheesecake is baked when it is still jiggly but not soupy. The top of the cheesecake will jiggle as a whole and the center two inches will look softer. If the top is doing anything but just starting to blush a golden color, you have probably over baked the cheesecake. Do not stick a knife or a toothpick in the center. It is not a reliable test and it may precipitate a crack. Sticking a thermometer probe into the cheesecake is reliable but it may start a crack.
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Slowly beat the cream cheese until it is soft and smooth. It’s easier to make a smooth mixture of the cream cheese if you start with softened cream cheese. Take the cream cheese from the refrigerator at least an hour before mixing. Beat the cheese with the paddle attachment, not the whip.
Mix the ingredients into the cream cheese; don’t whip the ingredients. If too much air is incorporated into the filling, the cheesecake will puff when baked and sink as it cools. With too much air incorporated into the filling, cracks are likely to develop.
Custards tend to be soft and may weep. To give your cheesecake more structure, consider adding one to two tablespoons of cornstarch or flour. For a creamier cheesecake, leave the starch out.
Cheesecakes primarily rely on eggs for the structure. Not only does the egg mixture have to reach a temperature to coagulate, but the filling must have enough eggs. In our experience, one egg per eight-ounce package of cream cheese plus a little milk, sour cream, or cream is about right.
Cheesecakes are easier to remove from a pan after they have cooled slightly. Let the cheesecake cool for ten minutes and then with a spatula or thin-bladed knife, run the blade between the cake and the pan. If you let the cheesecake cool for any longer than that, it may start to contract and, with the cake stuck to the pan, crack. A nonstick pan not only makes the release easier but may help keep the cheesecake from cracking. It’s much easier to remove the flexible ring of a silicone pan.
Tips from Experts
- A cooler oven is better than a warmer oven. Most recipes call for 325 degrees.
- Consider baking the cheesecake in a water bath for a more even heat. Place your cheesecake pan inside a larger pan and then add water to about the depth of the batter. You will need a leak proof pan or aluminum foil molded around the pan to protect the cheesecake from water intruding.
- Baked to 150 degrees, your cheesecake will be soft and smooth. It will firm as it chills. If you would like it less moist, add a tablespoon of cornstarch or two tablespoons of flour.
- A slow cool down after baking is best. Some bakers turn the oven off just before the cake is baked and set the oven door ajar to cool more slowly.
- Do not put a warm cheesecake in the freezer or refrigerator to cool. It should cool slowly and a warm cheesecake is likely to sweat in the refrigerator.
- Once the cake has cooled to room temperature, chill in the refrigerator, preferably overnight.
- Before serving, remove the cheesecake to the counter and let it warm until it is barely cool, just above room temperature. Return leftovers to the refrigerator. Place bowl or cake cover over the cheesecake. Since the cheesecake is high in fats, it is prone to absorb food odors in the refrigerator.
Thank you for reading & I wish you the best as you make your own perfect cheesecake!
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.