Patrick Oconnell
Cheesecake is a delicious dessert that can be made in a variety of ways, from baked to no-bake, and can be tailored to personal preferences. The process of making a cheesecake can be intimidating, but with the right tools and techniques, anyone can make a rich and creamy cheesecake. The key to a successful cheesecake is in the ingredients and their preparation, such as ensuring room temperature ingredients and avoiding over-mixing the batter. Additionally, the inclusion of a crust, typically made with graham crackers or biscuits, adds a buttery and decadent touch to the dessert. Cheesecakes can also be customised with various toppings, such as fruit compote, whipped cream, or chocolate ganache. Whether it's a classic New York-style cheesecake or a refreshing no-bake version, making a cheesecake at home is a rewarding experience that results in a delicious treat.
| Characteristics | Values |
|---|---|
| Preparation | Combine room-temperature ingredients, such as cream cheese, sugar, flour, vanilla extract, lemon zest, lemon juice, salt, eggs, and sour cream. Avoid over-mixing. |
| Baking | Place the cheesecake in a water bath or bain-marie by wrapping the pan in foil and setting it in a roasting pan with boiling water. Bake at 325°F until just set, with a slight wobble. Prevent over-baking to avoid cracks. |
| Cooling | Cool the cheesecake gradually. Leave it in the oven with the door ajar for an hour, then remove from the water bath and cool completely. Refrigerate for at least 8 hours or overnight. |
| Storage | Cheesecake can be made ahead and stored in the freezer for up to 3 months. Once baked and refrigerated, it can be stored for up to a week. |
| Toppings | Popular toppings include berry compote, whipped cream, salted caramel, lemon curd, chocolate ganache, fresh fruit, or strawberry topping. |
| Variations | No-bake cheesecakes use gelatin or citrus juice with condensed milk for body. Graham crackers or Biscoff cookies can be used for the crust. |
Explore related products
$14.98 $18.99
What You'll Learn
Crust: Graham crackers, digestive biscuits, or Oreo cookies
The crust is an important component of a cheesecake, providing a base for the dessert. Graham crackers, digestive biscuits, and Oreo cookies are all popular choices for making the crust. Each option has its own unique taste and texture, contributing to the overall flavour and structure of the cheesecake.
Graham crackers are a common choice for cheesecake crusts. They can be pulverized or used as pre-crushed crumbs to create a crisp and crumbly texture that still holds its shape. The crumbs are combined with sugar and melted butter, and the mixture is pressed into a pie plate or springform pan. The crust can be baked or left unbaked, depending on the recipe and personal preference.
Digestive biscuits are another popular alternative for cheesecake crusts, especially in regions where graham crackers may not be easily accessible. Similar to the graham cracker crust, digestive biscuits are crushed into crumbs and combined with sugar and butter. However, due to their softer texture, digestive biscuit crusts may require a slightly longer pre-baking time to achieve the desired consistency.
Oreo cookies offer a delicious twist to the traditional cheesecake crust. Regular Oreos are recommended over the Double Stuf variety to achieve the right balance of cream and cookie. Oreo cookie crusts tend to stick more than other options, so it's important to spray the pan with non-stick spray before pre-baking. Oreo crusts pair well with various cheesecake flavours, including chocolate mousse, peanut butter, and cookies and cream.
In addition to these classic choices, there are numerous other creative options for cheesecake crusts. Gingersnap cookies, animal crackers, peanut butter cookies, and even desiccated coconut can be used to create unique and tasty crusts that complement the flavour of the cheesecake. The key is to select a cookie or biscuit that enhances the overall taste experience.
Cooking Cheesy Tortellini: A Simple Guide
You may want to see also
Filling: Cream cheese, eggs, sugar, flour, lemon juice, and vanilla
To make the filling for a classic New York cheesecake, you will need cream cheese, granulated sugar, flour, vanilla extract, lemon juice, eggs, and sour cream.
Firstly, bring the cream cheese and sour cream to room temperature. This guarantees a smooth filling. Next, use a hand mixer or stand mixer with a whisk or paddle attachment to beat the cream cheese and sugar together on medium speed until the mixture is perfectly smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula to ensure the mixture is evenly combined.
Now, add the vanilla, lemon juice, and salt, and beat on low speed until just combined. Next, add the eggs one at a time, mixing on low speed and scraping the bowl as necessary. Do not over-mix. Finally, add the sour cream and mix until the batter is uniform and smooth.
To bake the cheesecake, pour the batter on top of the crust in a springform pan. Place the pan in a large roasting pan and pour boiling water into the roasting pan so that it comes about one inch up the side of the springform pan. This water bath, or bain-marie, ensures even, gentle baking and helps prevent cracking or drying.
Bake the cheesecake at 325°F until it is just set. It should not appear liquidy but will wobble slightly when gently nudged, as it will continue to cook as it cools. The baking time can range from 1 hour and 30 minutes to 1 hour and 45 minutes. Once baked, cool the cheesecake in the water bath on a wire rack for 45 minutes. Then, remove the springform pan, discard the foil, and refrigerate the cheesecake for at least 8 hours or overnight.
Jimmy Dean's Sausage, Egg, Cheese: Quick Breakfast Biscuits
You may want to see also
Baking: Water bath, oven temperature, and cooking time
Using a water bath to bake cheesecakes is a popular method. It involves placing the cheesecake in a roasting pan filled with about an inch of boiling water, creating a bain-marie that ensures even and gentle baking. The water bath method helps prevent the cheesecake from cracking or drying out. However, some bakers argue that it is messy and carries a risk of water leaking into the cheesecake pan, potentially ruining the bake. To mitigate this risk, some bakers suggest wrapping the cheesecake pan in foil or using a roasting bag before placing it in the water bath.
The water bath method is particularly useful when baking multiple cheesecakes simultaneously, as it helps moderate the temperature and ensures even cooking. It is also beneficial for ovens with inconsistent temperature control, as the water bath provides a more stable environment for baking cheesecakes.
When using a water bath, it is essential to preheat the oven to the desired temperature, typically between 300 and 350 degrees Fahrenheit, before placing the cheesecake in the oven. The ideal baking time for a cheesecake is around 1 hour and 30 minutes to 1 hour and 45 minutes. During this time, the cheesecake should not appear liquidy but should have a slight wobble when gently nudged, as it will continue to cook as it cools.
After baking, it is recommended to cool the cheesecake slowly to prevent cracking. This can be achieved by leaving the cheesecake in the oven with the door slightly ajar for about an hour, allowing it to cool gradually. Then, the cheesecake can be removed from the oven and chilled in the refrigerator for at least 8 hours or overnight before serving.
Easy Manicotti: Spinach, Cheese, and a Touch of Love
You may want to see also
Explore related products
Cooling: Gradual cooling to prevent cracks
To prevent cracks in your cheesecake, it's important to cool it gradually. Sudden temperature changes can cause cracks, so after turning off the oven, leave the cheesecake inside with the door slightly ajar for about an hour. This will allow the cheesecake to cool slowly and contract gradually, reducing the risk of cracks. Then, move the cheesecake to a wire rack at room temperature before placing it in the refrigerator.
Another way to ensure gradual cooling and prevent cracks is to use a water bath or bain-marie. Wrap the bottom and sides of your springform pan with aluminium foil. Place the cheesecake pan in a large roasting pan and fill the roasting pan with about 1/2 inch to 1 inch of hot water. The water bath provides a humid environment, which prevents the cheesecake from drying out and helps it bake evenly. It also ensures that the cheesecake rises slowly and evenly, reducing the risk of cracks on the surface.
Additionally, it's important to avoid over-mixing the cheesecake batter as you add the eggs. Over-mixing introduces too much air into the batter, and as the cheesecake bakes, the air bubbles expand and then contract as the cake cools, leading to cracks. Therefore, mix at a low speed and stop as soon as the ingredients are combined to prevent over-mixing.
By following these gradual cooling techniques and avoiding over-mixing, you can help prevent cracks in your cheesecake and achieve a smooth and creamy dessert.
Creating a Cheesy Feast: Cooking the Perfect Cheese Board
You may want to see also
Toppings: Whipped cream, fruit, caramel, or chocolate
A cheesecake is a versatile dessert that can be paired with many toppings. Here are some ideas for toppings that will complement your cheesecake:
Whipped Cream
A classic choice, whipped cream can be used to create a simple yet elegant presentation. You can make a basic whipped cream topping by beating heavy cream until stiff peaks form. For a cheesecake-flavoured whipped cream, add cheesecake-flavoured instant pudding mix and powdered sugar to the heavy cream. This topping can be made ahead of time and stored in the fridge for up to a day.
Fruit
Fresh berries, such as strawberries, blueberries, and raspberries, add a burst of colour and flavour to your cheesecake. You can also create a mixed berry compote or use fruit purees such as raspberry sauce or strawberry topping. For a unique twist, try pairing your cheesecake with a fruit dip made from cheesecake-flavoured whipped cream.
Caramel
For a rich and indulgent option, top your cheesecake with a generous drizzle of caramel sauce. You can make your own caramel sauce by combining sugar, butter, cream, and salt, or use store-bought dulce de leche. If you want to elevate your caramel sauce, consider adding a teaspoon of fine sea salt to make salted caramel. Warm the sauce in the microwave in short intervals if it has thickened, to achieve a runny consistency.
Chocolate
Chocolate and cheesecake are a match made in heaven. For a simple approach, swirl melted chocolate into the cheesecake batter or use chocolate chips. Alternatively, create a chocolate ganache topping by using dark chocolate chips or a quality dark chocolate bar. Pairing chocolate with other toppings, such as caramel or fruit, can also create a delightful combination of flavours.
Delicious Potato & Cheese Pierogies: A Cooking Guide
You may want to see also
Frequently asked questions
Not necessarily. While baked cheesecakes are common, there are also no-bake cheesecakes that use gelatin or citrus juice and condensed milk to thicken the filling.
To bake a cheesecake, first make the crust by combining crumbs from cookies or biscuits with butter and, optionally, sugar. Press this mixture into the bottom of a springform pan and bake for 10-14 minutes. Then, make the filling by mixing together cream cheese, sugar, flour or cornstarch, vanilla extract, lemon zest and juice, eggs, and sour cream. Pour the filling into the crust and bake at 325°F for 1 hour and 30 minutes to 1 hour and 45 minutes, until the cake is set but still wobbles slightly.
Bake the cheesecake at 325°F.
A cheesecake typically takes 1 hour and 30 minutes to 1 hour and 45 minutes to bake.
Using a water bath, or bain-marie, is recommended for baking cheesecakes as it ensures even, gentle baking and helps prevent cracking or drying. Wrap the cheesecake pan in foil and place it in a roasting pan or large baking dish filled with a few inches of water before putting it in the oven.
