Baking A Blue Cheese Cheesecake: How Long Does It Take?

A 7-inch cheesecake is a smaller version of the classic dessert, perfect for small gatherings and special occasions. To make a 7-inch cheesecake, you will need to adjust the ingredient quantities and baking time accordingly.

For a 7-inch cheesecake, you should reduce the recipe by one-third. This will give you a cheesecake that is similar in height to a 9-inch cheesecake, just smaller. Here are the adjusted ingredient quantities for a 7-inch cheesecake crust and filling:

Crust:

- 1 cup (134g) graham cracker crumbs

- 2 tablespoons (26g) sugar

- 4 tablespoons (56g) butter

Filling:

- 16 oz cream cheese

- 2/3 cup (138g) sugar

- 2 tablespoons (16g) all-purpose flour

- 2/3 cup (153g) sour cream

- 1 tablespoon vanilla extract

- 2 large eggs

The baking time for a 7-inch cheesecake is similar to that of a 9-inch cheesecake. Bake the cheesecake for about 55-70 minutes, or until the center is almost set. The total bake time, including cooling, is around 2 hours and 25 minutes.

It is important to note that the oven temperature and preparation methods, such as the use of a water bath, will also affect the baking time. Additionally, it is crucial to use room-temperature ingredients and avoid over-mixing the batter to prevent cracks and ensure a smooth, creamy texture.

Graham cracker crust

A graham cracker crust is a popular base for cheesecakes. To make a graham cracker crust, you will need graham crackers, butter, and sugar. You can use a food processor or blender to grind the graham crackers into crumbs, or you can place them in a zip-top bag and crush them with a rolling pin. You will need about 12 full-sheet graham crackers to make 1 and 1/2 cups of crumbs. Once you have your graham cracker crumbs, mix them with sugar—about 1/4 to 1/2 cup should do, depending on how sweet you want your crust to be. Then, stir in melted butter. The amount of butter you use will depend on whether you are making a pie crust or a cheesecake crust; use 6 tablespoons of butter for a pie crust and 5 tablespoons for a cheesecake crust. The butter binds the crumbs together and gives the crust a delicious, buttery taste.

Once you have mixed your graham cracker crumbs, sugar, and butter, the mixture will be thick, sandy, and coarse. Try to break up any large chunks. Then, pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. Use your hands to press the crumbs down into the bottom and up the sides of the pan to form a compact crust. Do not pack the crust down too hard, as this will make it too hard. You can use a small flat-bottomed measuring cup to help smooth out the surface. If you are making a pie, it is a good idea to use a spoon to round the crust where the sides and bottom meet, as this will help prevent the crust from falling apart when you cut into it.

Once you have formed your crust, you will need to bake it. Typically, a graham cracker crust should be baked before adding the filling. The baking time will depend on the recipe you are using, but it is usually around 10 minutes at 350°F (177°C). If you are making a no-bake dessert, let the crust cool completely before filling it, unless the recipe states otherwise.

Cream cheese, sugar, and eggs

Cream cheese is the star of the show when it comes to making a cheesecake. It is the key ingredient in the filling, providing a rich and creamy texture with a tangy flavour. You'll need to use full-fat, brick-style cream cheese for the best results. For a 7-inch cheesecake, you'll need 16 ounces of cream cheese, which is two standard-sized bricks. Make sure your cream cheese is at room temperature before you begin baking.

Sugar is another important ingredient in cheesecake, balancing the tanginess of the cream cheese. You'll need to use granulated sugar, and for a 7-inch cheesecake, the amount you'll need is 2/3 cup, or 138 grams.

Finally, there are the eggs. Eggs give the cheesecake its structure and help it to set while maintaining a smooth texture. For a 7-inch cheesecake, you'll need two large eggs. It's important not to over-beat the eggs, as this can ruin the texture of the cheesecake and cause cracks. Add the eggs one at a time, mixing until just incorporated.

Bake time and temperature

The bake time for a 7-inch blue cheese cheesecake is roughly the same as for a 9-inch cheesecake. The total bake time for a 9-inch cheesecake is 1 hour and 15 minutes, followed by 30 minutes of cooling with the oven closed and another 30 minutes of cooling with the oven cracked open. For a 7-inch cheesecake, reduce the baking time by 5 minutes to a total of 1 hour and 10 minutes, and follow the same cooling procedure.

It's important to note that the baking time may vary slightly depending on the recipe and your oven. Therefore, it's recommended to keep an eye on the cheesecake to ensure it doesn't over-bake or under-bake.

The ideal oven temperature for baking a cheesecake is 325°F to 350°F (177°C). The higher temperature of 350°F is suitable for pre-baking the crust, while the cheesecake batter is typically baked at 325°F.

Additionally, it's recommended to use a water bath or bain-marie during the baking process. This involves placing the springform pan with the cheesecake in a larger roasting pan filled with hot water. The water bath ensures even and gentle baking, helping to prevent cracks and drying.

To check if the cheesecake is done, gently shake the pan. The cheesecake is ready when the outer part is set, and the inner couple of inches are slightly jiggly but not too liquidy. The top of the cheesecake should have a matte appearance rather than glossy and wet.

Cooling and chilling

Cooling:

Once your cheesecake is done baking, resist the temptation to dig in immediately! The cooling process is essential to ensure your cheesecake sets properly and maintains its smooth texture. Here are the steps to follow:

• Turn off the oven: As soon as your cheesecake is done baking, turn off the oven. Do not open the oven door at this stage.
• Crack open the oven door: After turning off the oven, slightly crack open the oven door. This step helps to gradually change the temperature and prevents sudden cooling, which can cause cracks in your cheesecake.
• Leave the cheesecake in the oven: Allow the cheesecake to cool in the oven for about an hour. This gradual cooling process is crucial to preventing cracks.
• Remove from the oven: After an hour, take the cheesecake out of the oven and place it on a wire rack or a heat-resistant surface.
• Cool at room temperature: Let the cheesecake cool at room temperature until it reaches room temperature. This step is important, as putting a warm cheesecake directly into the fridge can affect the texture and cause condensation.

Chilling:

Chilling your cheesecake is essential to achieving the perfect firm and creamy texture. Here are the steps to follow:

• Cover the cheesecake: Once the cheesecake has cooled to room temperature, cover it tightly with plastic wrap. This step helps to prevent condensation and keeps the cheesecake fresh.
• Chill in the fridge: Place the covered cheesecake in the refrigerator. It is best to chill your cheesecake for at least 4 hours, but preferably overnight. This extended chilling time allows the flavours to meld and the texture to become velvety smooth.
• Slice and serve: When you're ready to serve, remove the cheesecake from the fridge. For neat slices, dip a sharp knife in hot water and wipe it clean between each cut. Enjoy your delicious 7-inch blue cheese cheesecake!

Serving and storing

A 7-inch blue cheese cheesecake will take around 50 minutes to bake. Once your cheesecake is baked, cooled, and ready to serve, there are a few things to keep in mind.

Firstly, it is best to serve your cheesecake chilled. You can serve it with fresh fruit, crackers, or toppings like salted caramel, lemon curd, chocolate ganache, or whipped cream. If you want to add a fruit compote, it is best to add it to the top of the baked and cooled cheesecake rather than inside the cake.

If you have any leftover cheesecake, it is important to store it properly. Cheesecake should be covered and stored in the refrigerator, where it will keep for up to 5 days. To store leftover cheesecake, you can use plastic wrap, a cake carrier, or an airtight container. If you want to freeze your cheesecake, cut it into wedges, wrap the wedges in plastic wrap, and place them in a heavy-duty resealable plastic bag. Frozen cheesecake can be stored for up to 3 months. When you are ready to serve the frozen cheesecake, thaw it overnight in the refrigerator.

Frequently asked questions