If there is one dessert I can make without fail and triumph over all.... it's cheesecake. Ask anyone who's tried mine- believe me, they'll agree. Growing up, my Nana made the best cheesecake that I ever tasted. However, when she died, I never got her recipe. I was left with no choice but to try to re-create her legacy through practice and much trial and error. But, as luck would have it, when you're that determined, not only have I re-created what I remember tasting so fondly, I learned many tricks and tips and how to elaborate on many fun, new cheesecakes outside the New York Original.
Tips to Perfecting Cheesecake:
1.Prepare your Springform Pan!
Necessary Supplies: Springform pan, Aluminum Foil, Large Roasting Pan, Tea Kettle (or similar) for boiling water.
*Before starting anything, wrap your spring form pan on all sides with aluminum foil. Then, you will want to boil a large kettle of water for later prior to baking.
Help prevent cracking- Butter up your springform pan!
Necessary Supplies: Springform pan, Aluminum Foil, Large Roasting Pan, Tea Kettle (or similar) for boiling water.
*Before starting anything, wrap your spring form pan on all sides with aluminum foil. Then, you will want to boil a large kettle of water for later prior to baking.
Help prevent cracking- Butter up your springform pan!
This is a simple step that makes a world of difference! Simply rub butter all over the bottom and the sides from top to bottom of the springform pan. Why you ask? This steps not only helps ensure your crust won't stick to the bottom of the pan, but it will allow the cheesecake to release easily from the sides of the pan as it cools and thus prevents cracks from forming.
2. Always par-bake your cheesecake crust!
Whether you are using a graham cracker, Oreo, vanilla wafer crust, etc. you always want to par-bake your crust prior to pouring the filling over and baking. As a general rule of thumb, bake the crust at 350 in a pre-heated oven for 10-12 minutes or until it begins lightly golden.
*On a side note: Crust recipes should be done in a food processor to achieve the best texture.
2. Always par-bake your cheesecake crust!
Whether you are using a graham cracker, Oreo, vanilla wafer crust, etc. you always want to par-bake your crust prior to pouring the filling over and baking. As a general rule of thumb, bake the crust at 350 in a pre-heated oven for 10-12 minutes or until it begins lightly golden.
*On a side note: Crust recipes should be done in a food processor to achieve the best texture.
3. Soften your cream cheese completely!
Your cream cheese needs to soften to the point that you can slide your finger through it easily. If necessary, microwave it in segments to soften but allow to cool prior to mixing. if your cream cheese is not softened completely, you will end up with lumpy batter and an inconsistent texture.
*On a side note: Philedalphia cream cheese is the best to use in regards to taste and texture.
4. Separate your eggs!
It is a hidden secret that cheesecake recipes often don't indicate, but separating your eggs makes a big difference in cheesecake texture. Often, they can become heavy and dense- this may be due to other reasons beyond eggs, but, if you add just yolks to the mixture and then whip your egg whites separately and fold them in the batter towards the end, you can almost guarantee a lighter, fluffier end result.
*On a side note: A general rule of thumb is: 1 egg/1, 8oz. cream cheese
5. Place foil wrapped springform pan into a "water bath."
Once crust is complete, then place springformpan into a roasting pan. Using your boiling water, pour water halfway up sides of pan. This "water bath" will continue steaming and maintain consistent temperatures and moisture for the cheesecake as it bakes.
6. Do not under or over bake cheesecake!
As a general rule of thumb, any size cheesecake should bake no more than an hour-1 hour and 10 minutes. After the hour, the edges should be cooked but the center of the cheesecake should still move slightly when tapped.
7. Do not remove cheesecake from oven after baking time!
Leave the cheesecake in the oven and turn off the heat after the baking time is up. Open the oven door so that it is slightly ajar and allow the cheesecake to cool gradually in its water bath for another hour. Why? When you remove the cheesecake from the oven too quickly, the drastic temperature changes can cause the cheesecake "stress" by cooling it too quickly and causes cracking to occur.
8. Leave the cheesecake out to cool completely prior to refrigeration!
After the cheesecake has set in the oven with the door ajar for an hour; remove the cheesecake from the oven and its water bath. Set it on the counter by itself for another hour to cool at room temperature. After the hour, touch the sides of the spring form to ensure it has cooled completely. If it still feels warm to the touch, leave it cool longer- there is no rush to refrigerate it.
9. Run a knife around the edges of pan prior to removing ring!
Once completely cook, run a butter knife around the edges prior to releasing the ring of the spring form pan can help prevent cracking.
10. If somehow you still get cracks in your cheesecake....
Decorate the cooled cheesecake with a chocolate sauce, fresh fruit sauce, chocolate shavings, etc. and no one will know the difference!
*On a side note: Philedalphia cream cheese is the best to use in regards to taste and texture.
4. Separate your eggs!
It is a hidden secret that cheesecake recipes often don't indicate, but separating your eggs makes a big difference in cheesecake texture. Often, they can become heavy and dense- this may be due to other reasons beyond eggs, but, if you add just yolks to the mixture and then whip your egg whites separately and fold them in the batter towards the end, you can almost guarantee a lighter, fluffier end result.
*On a side note: A general rule of thumb is: 1 egg/1, 8oz. cream cheese
5. Place foil wrapped springform pan into a "water bath."
Once crust is complete, then place springformpan into a roasting pan. Using your boiling water, pour water halfway up sides of pan. This "water bath" will continue steaming and maintain consistent temperatures and moisture for the cheesecake as it bakes.
6. Do not under or over bake cheesecake!
As a general rule of thumb, any size cheesecake should bake no more than an hour-1 hour and 10 minutes. After the hour, the edges should be cooked but the center of the cheesecake should still move slightly when tapped.
7. Do not remove cheesecake from oven after baking time!
Leave the cheesecake in the oven and turn off the heat after the baking time is up. Open the oven door so that it is slightly ajar and allow the cheesecake to cool gradually in its water bath for another hour. Why? When you remove the cheesecake from the oven too quickly, the drastic temperature changes can cause the cheesecake "stress" by cooling it too quickly and causes cracking to occur.
8. Leave the cheesecake out to cool completely prior to refrigeration!
After the cheesecake has set in the oven with the door ajar for an hour; remove the cheesecake from the oven and its water bath. Set it on the counter by itself for another hour to cool at room temperature. After the hour, touch the sides of the spring form to ensure it has cooled completely. If it still feels warm to the touch, leave it cool longer- there is no rush to refrigerate it.
9. Run a knife around the edges of pan prior to removing ring!
Once completely cook, run a butter knife around the edges prior to releasing the ring of the spring form pan can help prevent cracking.
10. If somehow you still get cracks in your cheesecake....
Decorate the cooled cheesecake with a chocolate sauce, fresh fruit sauce, chocolate shavings, etc. and no one will know the difference!
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