Bushra Griffith
Cheesecake is a dessert made with soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses. Cheesecake may be baked or unbaked, and is usually served chilled. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer.
| Characteristics | Values |
|---|---|
| Crust | Graham crackers, walnuts, cinnamon sugar, butter |
| Filling | Cream cheese, sugar, vanilla, heavy cream, eggs, lemon juice |
| Toppings | Whipped cream, salted caramel, sour cream, raspberry sauce |
| Baking method | Water bath, oven |
| Baking temperature | 325°F-375°F |
| Baking time | 35-55 minutes |
| Cooling time | 15 minutes in the oven, 30 minutes at room temperature, 4 hours to overnight in the refrigerator |
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What You'll Learn
The importance of a water bath
A water bath is an important step in the cheesecake-making process, as it helps to ensure the perfect texture and appearance of your cheesecake. It is a simple method that involves placing the cheesecake in a roasting pan and adding a few inches of steaming water to the outer pan. This technique is also known as a bain-marie.
The water bath is essential as it helps to regulate the temperature and humidity during baking and cooling. The water surrounding the pan will never get hotter than 212 degrees, no matter how hot your oven is. This ensures that your cheesecake bakes slowly and evenly, without browning or drying out the top. It also prevents cracks from forming on the surface, as the steam from the hot water lifts the cheesecake slowly and evenly.
Additionally, the water bath helps to prevent sinking. By starting the cooling process in the oven, with the cheesecake still in the water bath, you allow the cheesecake to cool down slowly and evenly. This gradual cool-down helps to prevent the cheesecake from sinking as it cools. It is important to note that cheesecakes do not respond well to sudden temperature changes.
To create a water bath, you will need a few key items: a springform pan, heavy-duty aluminium foil, a large roasting pan, and boiling water. First, wrap your springform pan with two layers of foil, covering the bottom and sides. Then, place the wrapped springform pan inside the roasting pan and add boiling water until it reaches about halfway up the sides of the pan.
Using a water bath is a great way to ensure cheesecake success, and it is a technique favoured by many bakers to achieve that perfect, creamy consistency.
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How to make a crust
A homemade graham cracker crust is a popular choice for cheesecakes. It is buttery, sweet, crispy, crumbly, and can be made in just a few minutes. Here is a step-by-step guide on how to make a delicious graham cracker crust:
Ingredients:
- Graham crackers: You can use any brand of honey-flavoured, cinnamon, or chocolate graham crackers. If you don't have access to graham crackers, you can substitute them with digestive biscuits.
- Butter: Melted butter will act as a binding agent for the crumbs. For a cheesecake crust, use a little less butter to prevent dripping.
- Sugar: You can use granulated sugar, brown sugar, or a combination of both, depending on your preference.
Instructions:
- Grind the Graham Crackers: Start by grinding the graham crackers into fine crumbs. You can use a food processor, blender, or place them in a zip-top bag and crush them with a rolling pin.
- Mix the Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Use a fork to mix the ingredients until the crumbs are evenly coated and moistened.
- Prepare the Pan: Use an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan.
- Press the Mixture into the Pan: Pour the mixture into your chosen pan. Use the bottom of a measuring cup or a small drinking glass to firmly pack the crumbs into the bottom and gently press them up the sides to create an even edge.
- Bake or Chill: Depending on your recipe, you can choose to bake or chill the crust. If you are making a baked cheesecake, pre-bake the crust for at least 10 minutes at 350°F (177°C) before adding the filling. For a no-bake cheesecake, chill the crust in the refrigerator or freezer for at least an hour before filling.
By following these steps, you will create a delicious and crispy graham cracker crust that perfectly complements your cheesecake!
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Which ingredients to use
The ingredients you will need for a classic cheesecake are cream cheese, eggs, sugar, sour cream, vanilla, and salt. You will also need ingredients for the crust, which is usually made from graham crackers, butter, and sugar.
For the cream cheese, it is best to use full-fat blocks of plain cream cheese, not the spreadable kind that comes in a carton. It should be at room temperature, so be sure to set it out for at least two hours before you start. You will need four 8-ounce bricks of cream cheese, which is 2 pounds in total.
For the crust, you will need graham crackers, which you can buy as pre-made crumbs or make yourself by blitzing the crackers in a food processor. You will need 1 1/2 cups of crumbs, which you will combine with 7 tablespoons of melted butter and 2 tablespoons of sugar. You can also add a pinch of salt to the crust mixture.
You will need 3 eggs, brought to room temperature before you start. You will also need 1 cup of sour cream, preferably full-fat, which should also be at room temperature.
For the remaining ingredients, you will need 1 cup of sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of lemon juice.
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How to prevent cracks
To prevent cracks when making a cheesecake, there are several steps you can take. Firstly, make sure all your ingredients are at room temperature. The temperature difference can cause cracking if your batter is cold. Secondly, avoid overbeating the batter and adding too much air to it. Overbeating can cause cracks, so mix in the eggs slowly and only until they are evenly incorporated. You can also add a small amount of flour or cornstarch to the batter to help prevent cracking.
Another crucial step to prevent cracks is to bake the cheesecake in a water bath. This helps to regulate the temperature and create a humid environment, which is essential for cheesecakes as they are egg-heavy. The steam from the hot water will lift the cheesecake slowly and evenly, reducing the risk of cracks. To create a water bath, wrap the springform pan with aluminium foil on the bottom and sides, then place it in a large roasting pan filled with about half an inch to one inch of hot water.
After baking, let the cheesecake cool gradually. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool inside for about an hour. Then, remove it from the oven and let it cool to room temperature before chilling it in the refrigerator. This gradual cooling process will help prevent cracks.
If cracks do occur, you can cover them with a topping such as sour cream, whipped cream, or fruit sauce. These toppings will not only hide the cracks but also add flavour and moisture to your cheesecake.
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How to serve cheesecake
Once you've made your cheesecake, it's important to let it cool and chill before serving. First, let the cheesecake cool at room temperature for about 30 minutes. Then, chill it in the refrigerator for at least 4 hours or overnight. This will give your cheesecake that signature velvety, silky texture.
When you're ready to serve, remove the cheesecake from the pan and place it on a serving plate or stand. You can serve cheesecake in slices or as a whole cake, depending on the occasion and the number of guests. If you're serving it in slices, use a sharp knife to cut the cake into even portions. A hot knife can help you achieve clean cuts. You can run the knife under hot water and wipe it with a cloth before each cut.
To elevate your cheesecake, consider serving it with toppings or sauces. For example, a tangy raspberry sauce or a creamy sour cream topping can complement the richness of the cheesecake. Fresh fruits, such as berries or sliced peaches, also make great toppings, adding a touch of freshness to your dessert.
Finally, presentation is key. You can garnish your cheesecake with a sprinkle of crushed nuts, cookie crumbs, or even fresh herbs like mint. Adding a dollop of whipped cream or a scoop of ice cream on the side can also take your cheesecake to the next level. Don't forget to serve your cheesecake with some utensils, like spoons or forks, and napkins for your guests!
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Frequently asked questions
You will need cream cheese, sugar, butter, salt, eggs, sour cream, and vanilla extract. Graham crackers are used for the base, but you can also use Oreo cookies or Biscoff biscuits. For a lemon cheesecake, add lemon juice and lemon zest.
First, make the crust by crushing the biscuits/crackers and combining them with the butter, sugar, and salt. Press this mixture into the bottom of a springform pan and bake for 6-10 minutes. Next, make the filling by mixing the cream cheese and sugar, then adding the sour cream, vanilla, and eggs. Pour the filling into the crust and spread it evenly. Place the springform pan inside a larger pan and pour hot water into the larger pan so that it reaches about 3/4 inch up the side of the springform pan. This is called a water bath and it helps the cheesecake bake evenly. Place the cheesecake in the oven and bake for 50-60 minutes.
There are several things you can do to prevent your cheesecake from cracking. First, make sure all your ingredients are at room temperature before you start. Second, do not overmix the batter once the eggs have been added, as this will incorporate too much air. Third, avoid over-baking the cheesecake, as this can cause cracking. Finally, do not move the cheesecake directly from the oven to the fridge, as an abrupt temperature change can cause cracking. Instead, allow it to cool on top of the oven for 10 minutes, then use a knife to gently loosen the crust from the pan and let it cool completely before transferring it to the fridge.
