Baking Cheesecake: How Long Does It Take?

Baking a cheesecake is not as hard as it seems. The key to a successful cheesecake is taking your time and not cutting corners. The baking time for a cheesecake is between 55 and 70 minutes. However, the whole process, including preparation and cooling, will take much longer.

How long to bake a cheesecake

Baking a cheesecake is not as daunting as it seems. It's all about following the steps and being patient. The baking time depends on the type of cheesecake you are making. For a classic, dense, rich, and creamy New York-style cheesecake, the baking time is between 1 hour and 30 minutes to 1 hour and 45 minutes. The oven temperature should be 325°F (177°C). However, if you prefer a lighter and fluffier texture, you can bake the cheesecake without a water bath, which will give it a denser texture.

For a classic homemade cheesecake, preheat your oven to 350°F and bake the cheesecake for a minimum of 55 minutes up to 70 minutes. The center should be almost set, and the cheesecake should wobble just a bit when gently shaken.

• Make sure your cream cheese is at room temperature before mixing, to ensure a smooth batter and creamy texture.
• Don't overmix the batter. Once the last egg is incorporated, stop mixing.
• Use a water bath to ensure even baking and prevent drying or cracking. Wrap your springform pan with foil to prevent water from seeping in.
• After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for about an hour. Then, remove it from the oven and let it cool completely at room temperature before chilling in the refrigerator.

By following these tips and timing your bake just right, you'll have a delicious, creamy cheesecake to enjoy!

How to make a graham cracker crust

A graham cracker crust is a great, simple alternative to a traditional pie crust. It can be used for pies, bars, and cheesecakes, and only requires a few basic ingredients. Here is a step-by-step guide on how to make a delicious graham cracker crust:

Ingredients:

• Graham crackers
• Butter
• Sugar (white and/or brown)

Optional Ingredients:

• Salt
• Cinnamon or other spices

Utensils:

• Food processor or blender (optional)
• Ziploc bag and rolling pin (optional)
• Bowl
• Fork
• Pie plate or springform pan
• Measuring cup

Method:

• Crush the crackers: Process the graham crackers in a food processor or blender until you have fine, sandy crumbs. If you don't have a food processor or blender, you can place the crackers in a Ziploc bag and crush them with a rolling pin.
• Add the sugars: Transfer the crumbs to a bowl and stir in the sugars. You can use white sugar, brown sugar, or a combination of both, depending on your preference.
• Add melted butter: Pour in the melted butter and toss everything together with a fork until all the crumbs are moistened and the mixture is well-combined.
• Press into a pan: Transfer the mixture to your pie plate or springform pan. Press the crumbs tightly into the bottom of the pan and up the sides, using your fingers or the bottom of a measuring cup to smooth the sides and create an even edge.
• Bake the crust: If your recipe calls for a pre-baked crust, bake it in the oven at 350°F (175-177°C) for 10-13 minutes. Allow it to cool before filling. If using a no-bake recipe, place the pan in the fridge or freezer for a few minutes before adding the filling.

Tips:

• Don't be afraid to apply pressure when pressing the mixture into the pan. It might feel too crumbly at first, but it will stick together.
• For a pie, create a rounded edge where the sides and bottom of the crust meet to prevent the crust from falling apart when you slice into it.
• You can substitute digestive biscuits for graham crackers if you don't have them available.

How to make a water bath

A water bath, or bain-marie, is a simple and effective way to ensure your cheesecake bakes evenly and achieves a smooth, creamy texture. The process involves placing the cheesecake inside a roasting pan filled with hot water and baking it in the oven. Here's a step-by-step guide to creating a water bath for your cheesecake:

Step 1: Prepare the Springform Pan

Start by wrapping your springform pan with foil. This step is crucial to prevent water from seeping into your cheesecake batter. Use heavy-duty aluminium foil and wrap it tightly around the pan, covering the bottom and sides with at least two layers of foil. If you want to be extra cautious, you can use three layers of foil or even place the foil-wrapped pan inside an oven bag.

Step 2: Prepare the Roasting Pan

You will need a roasting pan that is large enough to accommodate your springform pan. Place a dish towel at the bottom of the roasting pan. This will help prevent the springform pan from sliding around when you add water later.

Step 3: Add the Crust and Filling

Follow your cheesecake recipe to prepare the crust. Par-bake the crust according to the instructions, if required. Allow the crust to cool until the pan is comfortable to handle. Then, pour your cheesecake batter on top of the cooled crust.

Step 4: Create the Water Bath

Fill a kettle or a saucepan with water and bring it to a boil. Carefully place the springform pan with the crust and batter inside the roasting pan. Now, slowly pour the boiling water into the roasting pan. The water level should reach about halfway up the sides of the springform pan, approximately 1-2 inches deep.

Step 5: Bake the Cheesecake

Place the roasting pan with the water bath and cheesecake into the preheated oven. Bake the cheesecake according to your recipe's instructions. The water bath ensures that the cheesecake bakes slowly and evenly, preventing the top from browning too quickly.

Step 6: Cool the Cheesecake

Once the cheesecake is done baking, remove it from the oven, but leave it in the water bath. Allow the cheesecake to cool in the roasting pan for about 45 minutes. Then, transfer it to a wire rack and let it cool until it is barely warm, which can take around 2 to 3 hours.

Step 7: Refrigerate and Serve

After the cheesecake has cooled, wrap the pan tightly in plastic wrap and place it in the refrigerator until it is thoroughly chilled, which will take about 3 hours. To unmold the cheesecake, wrap a kitchen towel soaked in hot water around the cake pan for about a minute. Carefully remove the sides of the pan and slide the cheesecake onto a serving platter. Your creamy and crack-free cheesecake is now ready to be enjoyed!

How to prevent a cheesecake from cracking

Preparation

• Ensure your cream cheese is at room temperature before mixing. This will make it easier to blend your ingredients without overmixing.
• Use a springform pan instead of a standard one.
• Before adding the eggs, mix the ingredients well to ensure they are all combined and there are no lumps.
• Don't overmix after you've added the eggs. This is what holds the air in the mixture, so only mix enough to incorporate the eggs.
• Grease the sides of the pan. This will help the cake detach from the pan as it cools and shrinks, so that it does not stretch and crack.

Baking

• Avoid opening the oven door partway through baking. The change in temperature inside the oven can cause cracks to form.
• If the cheesecake still has a little wobble in the centre, it's ready. Baking it until this disappears will mean it is overbaked and cause a crack to appear on top.
• Don't overbake your cake. It may crack if it's too dry. The golden rule is that if it no longer trembles in the centre, it will set firmly in the refrigerator. Tap the pan on the sides and if the centre has firmed up like jelly, remove the cake from the oven.
• Bake your cheesecake in a water bath. This ensures that the egg proteins are gently and evenly heated, giving you the creamiest result.
• Don't bake a cheesecake until it is "done". Take the cake out of the oven while the batter still jiggles and sways (but doesn't slosh) when the pan is gently shaken. The retained heat in the batter will finish baking the cheesecake gently and perfectly.
• Check your oven. Excess heat causes cracking. If your oven runs hot, turn the dial down to compensate. Cheesecakes do best when baked between 300 and 325° F.

Cooling

• Cool the cake slowly, away from drafts. You can leave it in a turned-off oven with the door ajar, or put a large bowl or pot over the cake on the rack to create a warm, moist cooling environment.
• Once the cheesecake has reached room temperature, cover it and chill it overnight.

How to stop a cheesecake from browning

Browning is a common issue when baking a cheesecake, but there are several ways to prevent this from happening. Here are some tips to ensure your cheesecake comes out perfectly:

Use a Water Bath

The water bath method, also known as a bain-marie, is a crucial technique to ensure your cheesecake bakes evenly and slowly without browning the top. The water bath creates a moist environment that helps the cheesecake rise slowly and evenly, reducing the risk of cracks.

To create a water bath, wrap your springform pan in two layers of heavy-duty aluminium foil. Place the pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches about halfway up the sides. The water will never get hotter than 212 degrees, preventing the cheesecake from browning.

Control the Temperature

Baking your cheesecake at a lower temperature can help prevent browning. Most cheesecakes are baked at around 350°F, but you can lower the temperature to 325°F to avoid browning.

Tent with Aluminium Foil

If you notice your cheesecake browning too quickly, you can tent it with aluminium foil halfway through the baking process. This will shield the cheesecake from direct heat and slow down the browning.

Avoid Overcooking

Cheesecakes are delicate and can easily be overcooked, leading to browning. To avoid this, pay close attention to the baking time and look for signs of doneness. The top of the cheesecake should lose its shine, and the edges should be firm while the centre is still slightly wobbly.

Allow Proper Cooling

After baking, it's crucial to let the cheesecake cool properly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Then, remove it from the oven and let it cool at room temperature for a few hours before chilling it in the refrigerator.

Use Room Temperature Ingredients

Using room temperature ingredients is essential to prevent browning. Cold ingredients can cause the batter to become chunky, affecting the texture and increasing the risk of browning.

By following these tips, you can ensure your cheesecake comes out perfectly without any browning. Happy baking!

Frequently asked questions