Kamil Perry
Cheesecakes are delicious, but they can be a little tricky to bake. The most common issues are cracking, sinking, or shrinking. To avoid these pitfalls, bakers recommend using a water bath, which is a roasting pan filled with just-boiled water to create steam, or a bain-marie, to ensure even cooking. After baking, it's important to let the cheesecake cool slowly by leaving it in the turned-off oven with the door cracked open for about an hour. Then, remove it from the oven and let it cool completely before chilling it in the fridge.
| Characteristics | Values |
|---|---|
| Oven Temperature | 325°F to 375°F |
| Baking Time | 75% passive time |
| Baking Style | Water bath, steam function, or bain-marie |
| Cooling | Leave in the oven for an hour, then cool on the stovetop |
| Pan | Springform, wrapped in foil or a crock pot liner |
| Avoid | Over-baking, rapid cooling, and drastic temperature changes |
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What You'll Learn
Bake in a water bath
Baking a cheesecake in a water bath is a great way to ensure a creamy, beautiful, and crack-free dessert. The water bath method is a unique way to add steam to the oven without having the cheesecake sit inside the water itself. This helps to moderate the heat so that the edges do not cook faster than the middle of the cheesecake.
To bake a cheesecake in a water bath, first, preheat your oven as directed in your cheesecake recipe, and adjust an oven rack to the middle or lower-middle position. Next, wrap your springform pan with two layers of aluminium foil, tightly covering the outside of the pan. Place the wrapped pan in a large roasting pan and fill it with enough boiling water to reach a depth of about 1 inch (2.5 cm). Then, carefully pour your cheesecake batter into the springform pan. Quickly shut the oven door and place the roasting pan with the cheesecake inside on the middle or lower-middle rack. After baking, turn off the oven, crack open the door, and let the cheesecake cool for about an hour. Finally, remove the cheesecake from the oven and water bath, and place it on a wire rack to cool completely before refrigerating.
There are a few alternative methods to the traditional water bath. One method is to place a pie plate with about an inch of water on a rack below your cheesecake. This adds moisture to the oven and reduces direct heat. Another option is to use a crock pot liner or an oven turkey bag instead of foil to prevent leaks. Simply place your springform pan in the bag, twist it loosely at the top, and put it in the water bath.
While some bakers swear by the water bath method, others argue that it is unnecessary and can be messy and dangerous. Ultimately, the decision to use a water bath depends on your preferences and the specific cheesecake recipe you are following.
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Oven temperature
The oven temperature for baking a cheesecake varies depending on the desired texture and density. For a dense, pale cheesecake, a lower temperature of 250°F (121°C) is recommended throughout the baking process. This slower and gentler heat will keep the cheesecake dense.
On the other hand, for a lighter cheesecake with a toasty browned top, a three-step process is suggested. First, bake at 450°F (232°C) for about 20 minutes. Then, turn off the oven, prop open the door, and let it vent for 10 minutes. Finally, turn the oven back on and set the temperature to 250°F (121°C) to finish baking.
Regardless of the method chosen, it is important to monitor the internal temperature of the cheesecake. The ideal internal temperature range for a perfectly cooked cheesecake is between 145°F and 155°F (63°C to 74°C).
Additionally, when the cheesecake is done, it is recommended to turn off the oven and leave the cheesecake inside for about an hour to cool slowly. This gradual change in temperature helps prevent cracking and ensures a smooth and creamy texture.
Some recipes suggest preheating the oven to 375°F and then reducing it to 325°F before adding the cheesecake batter. This temperature variation is intended to create a balance between browning and even cooking.
Overall, oven temperature plays a crucial role in achieving the desired texture, colour, and consistency of a cheesecake.
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Cooling process
When it comes to the cooling process for cheesecakes, there are several important steps to follow to ensure the best results. Firstly, it is recommended to avoid removing the cheesecake from the oven immediately after baking, as this can cause cracks in the dessert. Instead, it is advisable to let the cheesecake remain in the oven, with the door cracked open, for about an hour. This gradual cooling process helps to prevent cracks by minimising the temperature change that the cheesecake experiences.
After the cheesecake has cooled in the oven, it can be transferred to a wire rack to cool further. This second stage of cooling allows the cheesecake to reach room temperature, and it typically lasts for about 2 to 3 hours. During this time, it is important to avoid placing the cheesecake in the refrigerator, as putting warm food inside can raise the temperature of the appliance, potentially compromising other items stored within.
Once the cheesecake has cooled to room temperature, it should be placed in the refrigerator for a minimum of 8 hours or even overnight. This extended refrigeration step is crucial for ensuring the cheesecake sets properly and maintains its shape when sliced. While it may be tempting to serve the cheesecake sooner, allowing it to chill thoroughly yields the best results in terms of texture and ease of serving.
In addition to the gradual cooling process, another technique to prevent cracks in cheesecakes is to use a water bath during baking. This method involves baking the cheesecake in a roasting pan filled with water, which provides a gentle and even heat distribution. The added humidity created by the water bath further assists in preventing cracks from forming on the surface of the cheesecake.
Some bakers also recommend a technique called "plastic surgery" to address any cracks that may form during the cooling process. This involves covering the surface of the cooled but not yet chilled cheesecake with cling film and gently rubbing it smooth over the cracks. While this technique will not completely eliminate the cracks, it makes them far less noticeable.
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Preventing cracks
Cheesecakes are prone to cracking, but there are several techniques you can use to prevent this from happening. Firstly, it's important to understand that the biggest cause of cracks is overbaking. As the cake overbakes, the network of protein molecules in the eggs becomes stiff and inelastic, creating a mixture of fluid ingredients (sugar and dairy) and a stiff one (eggs). As the cheesecake rises in the oven or sinks as it cools, cracks develop. Therefore, it's crucial to avoid baking your cheesecake until the centre is completely set. Instead, use the wobble test to check if your cheesecake is done. Simply tap the side of your springform pan with a wooden spoon. If the cake ripples, it needs more time. If it wobbles slightly and moves as a whole, it's ready to be removed from the oven.
Another technique to prevent cracks is to bake your cheesecake in a water bath. This method adds steam to the oven, creating a humid environment that helps prevent cracking. To do this, place your cheesecake pan in a preheated oven, and then add a pan of hot water to the oven as well. Make sure not to open the oven door while the cheesecake is baking, as this can cause cracks. Once the cheesecake is done, turn off the oven and prop the oven door open slightly to allow the cake to cool gradually. This gradual cooling process is essential in preventing cracks, as a sudden change in temperature can cause the cheesecake to crack.
Additionally, it's important to note that every oven is different, so it's always a good idea to start with the lower end of the suggested baking time and then check on your cheesecake frequently. Baking at a lower oven temperature, such as 325°F, can also help prevent overbaking and subsequent cracking.
Finally, when mixing your cheesecake batter, be sure to mix the eggs just until they are smooth. Over-mixing can cause the eggs to release air during baking, leading to cracks in your cheesecake.
By following these techniques and paying close attention to your cheesecake as it bakes, you can successfully prevent cracks and enjoy a creamy and delicious dessert.
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No-bake alternatives
While traditional cheesecakes are baked in the oven, there are no-bake alternatives that deliver similar taste and texture without the hassle of baking.
No-bake cheesecakes are perfect for warm weather or when you don't want to turn on the oven. They are also easier to make than baked cheesecakes, as there are no eggs and no risk of under-baking or over-baking. The filling for a no-bake cheesecake typically includes heavy cream, cream cheese, and granulated sugar, which are beaten together and spread into a crust made from graham cracker crumbs, melted butter, and brown sugar. This crust is thick, crunchy, and can be prepared without baking, making the no-bake cheesecake a simple and convenient dessert option.
One key difference between no-bake and traditional cheesecakes is the use of gelatin powder in the no-bake variety. Gelatin is essential for the cheesecake to set, and it helps achieve the desired rich yet light and silky smooth texture. Without gelatin, the cheesecake may not set properly or may require more cream cheese, making it too dense.
No-bake cheesecakes are also praised for their taste and texture, with some claiming that the filling tastes like cheesecake mousse—velvety smooth and creamy. The absence of eggs in the filling makes it lighter than traditional baked cheesecakes, and the overall sweetness and texture are very similar. The preparation is straightforward, but it requires sufficient time for the cheesecake to set in the refrigerator, typically around 6 hours.
No-bake cheesecakes offer a convenient and delicious alternative to traditional baked cheesecakes, providing a smooth, creamy, and lightly sweet dessert that can be proudly served to friends and family.
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Frequently asked questions
Yes, you bake cheesecakes in the oven.
Bake a cheesecake for 50 to 60 minutes. The baking time varies depending on the size of the pan. A 10-inch pan will take 50 to 55 minutes, while a 9-inch pan will take 55 to 60 minutes.
The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles when you gently shake the pan.
Preheat the oven to 350°F or 375°F.
To prevent a cheesecake from cracking, bake it in a water bath, and cool it slowly. After turning off the oven, leave the cheesecake inside for an hour with the oven door cracked open. Then, let it rest at room temperature for another hour before moving it to the fridge.
