Cheese Cakes: Baking Time For Perfect Results

The baking time for cheesecakes varies depending on the size of the pan used. For example, a 9-inch cheesecake typically bakes for around 30 minutes, while a 4-inch cheesecake may take closer to 25-35 minutes. It's important to note that the baking time also depends on the desired consistency, as cheesecakes can range from dense and rich to light and fluffy. Additionally, some recipes recommend a water bath to ensure even baking and prevent cracking, which can add to the total baking time. When determining how long to bake a cheesecake, it's crucial to monitor the dessert carefully and use tools like a digital thermometer to ensure the desired temperature is reached without overcooking or undercooking.

How long to bake the 4 cheesecakes for

To bake four cheesecakes, you will need to adjust the baking time and temperature depending on the size of the pan you are using. Here is a guide on how to bake four cheesecakes based on different pan sizes:

• For 4-inch cheesecakes, preheat your oven to 350°F. Wrap the outside of four 4-inch springform pans with foil to prevent leakage. In a large bowl, mix together the graham cracker crumbs and melted butter. Press this mixture into the bottom and up the sides of the pans. In a separate bowl, beat together the cream cheese and sugar until light and fluffy. Then, beat in the egg and vanilla extract. Transfer the batter to the pans and bake for 25-28 minutes, or until the edges are set and brown, the center is mostly set with some wiggling, and the internal temperature reaches 150°F.
• For 6-inch cheesecakes, you can follow a similar process as for the 4-inch cheesecakes, but with some adjustments. Preheat your oven to 325°F. You will need two 6-inch springform pans, and you should wrap the outside of each pan with foil. In a large bowl, mix together the graham cracker crumbs and melted butter. Press this mixture into the bottom and up the sides of the pans. For the filling, beat together the cream cheese, sugar, and flour until just smooth. Then, mix in the vanilla, lemon zest, lemon juice, and salt. Finally, add the eggs one at a time, mixing until incorporated. Pour the batter on top of the crusts and place the pans in a roasting pan with a water bath. Bake for 50-60 minutes, or until the outer two to three inches look slightly puffed and set, but the inner circle still jiggles when you gently shake the pan.
• For 7-inch cheesecakes, follow a similar process as for the 6-inch cheesecakes, but with a few adjustments. Preheat your oven to 350°F. You will need two 7-inch springform pans, and you should wrap the outside of each pan with foil. In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press this mixture into the bottom and up the sides of the pans. For the filling, beat together the cream cheese, sugar, and flour until just smooth. Then, mix in the vanilla extract, lemon zest, and lemon juice. Finally, add the eggs one at a time, mixing until incorporated. Pour the batter on top of the crusts and place the pans in a roasting pan with a water bath. Bake for 55-60 minutes, or until the cheesecake is just set and slightly wobbly in the center.
• For 9-inch cheesecakes, preheat your oven to 350°F. You will need two 9-inch springform pans, and you should wrap the outside of each pan with foil. In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press this mixture into the bottom and up the sides of the pans. For the filling, beat together the cream cheese, sugar, and flour until just smooth. Then, mix in the vanilla extract, lemon zest, and lemon juice. Finally, add the eggs one at a time, mixing until incorporated. Pour the batter on top of the crusts and place the pans in a roasting pan with a water bath. Bake for 55-70 minutes, or until the outer ring is slightly puffed and set, but the inner circle still jiggles like Jell-o.

Remember to let your cheesecakes cool slowly in the oven with the door cracked for about an hour before removing them from the oven and water bath. Then, let them cool completely on a wire rack before chilling them in the refrigerator for at least four hours or overnight.

How to tell when the cheesecakes are done

How to Tell When Your Cheesecakes Are Done

The Jiggle Test

The jiggle test is the best way to tell if your cheesecakes are done. You don't want to see waves, ripples, or a liquid-like consistency. The outer 2-3 inches of the cheesecake should look more set and less jiggly, and the centre should be the part that jiggles. It should wobble a bit but not too much. If it looks liquidy, it's not done. If it's just set and still jiggly, it's good to go.

The Temperature Test

This method is less desirable because it leaves a hole in the top of your cheesecake. However, if you want to be sure that it's cooked, you can stick a thermometer in your cheesecake. The safe internal temperature for a cheesecake is 150ºF (65.5ºC).

Other Tips

• If you're using the water bath method, give your cheesecake an hour of standing time (turn the oven off and let the cake sit inside) to allow it to set.
• The centre will firm up as the cheesecake cools, resulting in a smooth surface.
• Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the centre than other cheesecakes.
• You can also use your hands to test the cheesecake. Use clean hands to gently touch the top of the cheesecake in the centre. If the surface is firm but has a slight give, it's done.

How to prevent the cheesecakes from cracking

Use a water bath

Baking the cheesecake in a water bath is a great way to avoid cracks. The water bath method is when the cheesecake is baked in its round springform pan, then placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.

Avoid over-mixing the batter

Over-mixing the batter can cause cracks in your cheesecake. When adding the eggs, mix them in as little as possible. The more you mix the eggs, the more air you will incorporate into the batter. This extra air will cause the cheesecake to expand and contract, which can lead to cracking.

Avoid over-baking

Over-baking is the most common culprit of cracking. When the cheesecake is done, there should still be a 2-3 inch wobbly spot in the centre. The outer ring will be slightly puffed, but the inner circle will still jiggle like barely set Jell-o. If you see any small cracks forming, move on to the cooling step.

Cool the cheesecake gradually

To prevent cracks, it's important to cool the cheesecake gradually. After turning off the oven, leave the cheesecake inside for about an hour with the door cracked open. Then, remove it from the water bath and let it cool completely on the stovetop or a cooling rack.

Use room temperature ingredients

Using room temperature ingredients is important to prevent lumps and cracks in your cheesecake. Cold cream cheese is more difficult to mix and will likely leave lumps. Make sure to mix the cheesecake ingredients (minus the eggs) very well to eliminate any possible lumps in the cream cheese.

Use a springform pan

Always use a springform pan when baking a cheesecake. This will make it easier to remove the cheesecake from the pan after it has chilled.

Keep the cheesecake away from the top of the oven

Cracks can occur when the top of the cheesecake bakes too quickly. To prevent this, move the cake down to a lower rack in the oven. The middle rack is typically the best for baking, but for cheesecakes, it's important to leave some breathing room.

Run a knife around the edge

Once you've removed the cheesecake from the oven and let it cool for about ten minutes, run a dull knife around the edge of the pan. This will ensure that nothing is sticking to the inside rim, which can cause the cake to split as it cools and contracts.

How long to chill the cheesecakes for

Chilling cheesecakes is a crucial step in the baking process. It is important to let the cakes cool completely before chilling them. Leaving the cakes out at room temperature for too long can cause bacterial growth, so it is recommended that you let the cakes cool for no more than one to two hours. However, some sources suggest that it is safe to leave the cakes out for up to four or even six hours.

After the cakes have cooled, they should be placed in the refrigerator for at least four hours or overnight. This step is important for achieving the perfect cheesecake texture. Chilling the cakes for a longer period of time will help to improve their flavour.

If you are short on time, you can place the cakes in the freezer for a short period of time to speed up the cooling process. However, it is important to note that freezing the cakes for too long can cause ice crystals to form, which can negatively affect the texture of the cakes.

How to store the cheesecakes

How to Store Cheesecakes

Storing cheesecakes is a little trickier than storing regular cakes. They cannot be stored like regular cakes because the crust can go bad, or the cheese could spoil.

Room Temperature

You can safely keep a cheesecake at room temperature for 2 to 4 hours, depending on the temperature of the room. However, the texture and flavour of the cheesecake can deteriorate at room temperature. The filling might soften excessively, and the crust could become soggy.

Refrigerator

The ideal way to store a cheesecake is in the fridge or the freezer. When covered, cheesecakes will stay good in the refrigerator for up to 7 days, but expect their flavour to change after 5 days.

To store a cheesecake in the refrigerator, first let it cool down after baking. Place the cake on a tray or plate and cover it with plastic wrap. You can also use a cake container with a lid, or a cake box.

Freezer

To store a cheesecake in the freezer, wrap the cake in plastic wrap and place it inside a large zippered freezer bag. When sealed well, the cheesecake will last around 2 to 3 months in the freezer.

To defrost the cheesecake, take it out of the freezer and place it in the fridge the day before you want to eat it. Avoid using heat to thaw the cheesecake quickly, as this can make the crust soggy.

Frequently asked questions