Andy Montoya
Cheesecake is a rich and decadent dessert that can elevate any occasion. The process of making a cheesecake can be challenging, but the end result is worth it. The key to a great cheesecake is in the texture—it should be light, creamy, and free of cracks. Achieving this perfect texture requires attention to detail, from the ingredients used to the baking process. The most important ingredient is cream cheese, and full-fat brick-style cream cheese from a top brand is best. Other ingredients include eggs, sugar, sour cream, and butter. The baking process is equally important, with a low baking temperature and a water bath contributing to the desired creamy texture. Allowing the cheesecake to cool gradually before chilling is also essential to prevent cracks. With the right ingredients and techniques, anyone can bake a delicious cheesecake that's sure to impress.
How to bake the best cheesecake
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F (160°C) or 350°F (175°C) |
| Pan type | Springform pan |
| Pan preparation | Grease the pan with butter, or non-stick baking spray, and line the bottom with parchment paper |
| Crust ingredients | Graham crackers, sugar, brown sugar, and butter |
| Crust preparation | Combine crust ingredients and press into the bottom and up the sides of the pan. Bake for about 10 minutes, then let cool completely |
| Filling ingredients | Cream cheese, eggs, sugar, sour cream, heavy cream, cornstarch, vanilla, and salt |
| Filling preparation | Use a hand mixer to mix the filling on low speed until just combined. Do not over-mix, as this can cause cracks. Fold in the eggs at the end to eliminate excess air |
| Baking | Do not open the oven door during baking. After baking for an hour, turn off the oven and let the cheesecake sit inside for another hour |
| Cooling | Let the cheesecake come to room temperature gradually before chilling. Avoid abrupt temperature changes. Refrigerate for at least 4 hours or overnight before serving |
| Toppings | Chocolate sauce, caramel sauce, fruit sauce, fresh berries, sautéed apples, whipped cream, chocolate ganache, or raspberry sauce |
| Storage | Cheesecake can be stored in the refrigerator for up to 3 days or frozen for up to 2 months |
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What You'll Learn
Choosing the right ingredients
The most important ingredient in a cheesecake is cream cheese. It is essential to use cream cheese and not a substitute. The best cream cheese is the brick-style variety, which comes in bricks rather than tubs. Philadelphia brand is a good option, but you can use your favourite. Cream cheese with fewer additives tends to be harder to incorporate into the batter, so be prepared for some small lumps. These will melt into the cheesecake as it bakes.
Another key ingredient is butter. Unsalted butter is best, but salted butter will work. Combine the butter with graham cracker crumbs and sugar to make the crust. Press the mixture firmly into the bottom of the springform pan. A firmly packed crust will bake up thick and won't crumble when sliced.
Cornstarch is also important, as it helps to prevent cracking. Sour cream is another ingredient that can be added to cut through the richness of the cheesecake.
Finally, you will need granulated sugar. It is not recommended to reduce the amount of sugar in the recipe.
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Preparing the crust
To make the crust, you will need graham crackers, butter, and sugar. You can also add brown sugar for extra flavour. Finely grind the crackers in a food processor, or use a rolling pin to crush them into crumbs. You can also use vanilla wafers or vanilla Oreos for the base.
For a 9-inch cheesecake, you will need 1 and a half cups of graham cracker crumbs, 2 tablespoons of sugar, 1 tablespoon of brown sugar, and 7 tablespoons of melted butter. Combine the dry ingredients, stirring well, and then add the melted butter. Use a fork to combine the ingredients until the crumbs resemble wet sand.
Next, prepare your pan. Spray the sides of a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper. Pour the crumbs into the pan and press the mixture firmly into the bottom and about an inch up the sides. Make sure the crust is tightly and firmly packed.
Finally, bake the crust for about 10 minutes, then let it cool completely before adding the filling.
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Mixing the filling
The filling is the star of the cheesecake, so it's important to get it right. First, set out your cream cheese, sour cream, and eggs 30 minutes before making the filling to bring them to room temperature. This will ensure that your filling has a smooth, creamy texture.
Next, add the cream cheese to your stand mixer or large bowl and stir until smooth and creamy. Be careful not to over-beat the cream cheese, as this will incorporate too much air into the mixture, which can cause cracks in your cheesecake.
Once the cream cheese is smooth, add in the sugar and stir again until the mixture is creamy and well-combined. Again, be careful not to over-mix. Pause occasionally to scrape down the bowl and ensure that all the ingredients are fully incorporated.
Finally, gently fold in the eggs. It's best to add the eggs in last and mix just until they are combined. The longer you mix the eggs, the more air is incorporated into the batter, which can cause cracks during baking and cooling. Instead of using a mixer, try using a silicone spatula to gently fold in the eggs and avoid adding too much air.
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Baking and cooling
Baking a cheesecake is a delicate process, and there are several steps to follow to ensure the best results. Firstly, preheat your oven to a temperature between 325°F and 350°F (160°C) to (175°C). The exact temperature will depend on your oven and the recipe you are following.
Once your oven is preheated, it is time to bake your cheesecake. Place your cheesecake in the oven and let it bake for around 30 minutes. Keep an eye on it to ensure it does not burn or overcook. Some recipes suggest baking uncovered for 30 minutes, then adding loose foil on top and baking for an additional 20 minutes. This helps to prevent the top of the cheesecake from burning.
After baking, it is crucial to let your cheesecake cool gradually. An abrupt temperature change can cause the cheesecake to crack, so avoid moving it directly from the oven to the fridge. Instead, find a warm spot, such as on top of your oven, and let it cool gradually as the oven cools down. This pre-chilling cooling period can take around one to two hours.
Once the cheesecake has cooled gradually, it is then recommended to chill it further. Refrigerate your cheesecake for at least one hour, and preferably overnight, before serving. This helps the cheesecake set and ensures a better texture. Remember to let your slices come to room temperature for 15 to 30 minutes before serving for maximum flavour.
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Storing and serving
Cheesecakes are best stored and served cold; their rich, creamy texture is at its best when the cake is chilled. It is important to let your cheesecake set and chill thoroughly before serving, and this process can take time, so plan ahead. Once your cheesecake is baked and cooled to room temperature, chill it in the fridge for at least 4 hours, but preferably overnight. This setting time improves the texture and makes the cheesecake easier to slice.
When storing your cheesecake, keep it in an airtight container or well-wrapped in plastic wrap to prevent it from drying out or absorbing flavours from other foods. It will keep in the fridge for up to 5 days. For longer storage, you can freeze your cheesecake. Wrap it tightly in plastic wrap and then foil, and label it with the date. It will keep well for up to 2 months. Defrost it overnight in the fridge and then let it sit at room temperature for about 30 minutes before serving.
To serve, use a hot, clean knife to slice the cheesecake. Dip the knife into hot water, and then wipe it dry before making each cut. This will ensure neat slices and prevent the topping or crust from crumbling. You can also use unflavoured dental floss for a very neat cut. Place the floss under the cheesecake, bring it up through the cake, cross it over the top, and pull it through.
Cheesecakes are best served chilled, so if you have been storing slices in the freezer, ensure they are defrosted and chilled before serving. You can serve your cheesecake plain, or with a variety of toppings and sauces. Fresh fruit, fruit compote, chocolate sauce, caramel sauce, or a simple dusting of cocoa or icing sugar are all great options. For a truly impressive dessert, serve your cheesecake with a side of freshly whipped cream and some decorative cookies or biscuits on the side.
Your cheesecake will be a rich and indulgent dessert, so small slices are best. You can serve it as part of a larger dessert selection or as a stand-alone treat. It pairs well with fresh, tart fruits, so consider serving a fruit salad on the side, or a fruit-based dessert wine to cut through the richness.
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Frequently asked questions
For the best results, bake your cheesecake in a water bath. This makes the cheesecake extra creamy and helps to prevent cracks.
The ideal oven temperature for baking a cheesecake is around 350°F (160-177°C). However, the exact temperature may vary depending on your oven, the colour of your springform pan, and the temperature of your ingredients.
The bake time for a cheesecake can vary between 50 and 75 minutes. Check your cheesecake after 50 minutes and add time as needed. The cheesecake is done when the outer ring is slightly puffed, but the inner circle still jiggles like barely set Jell-o.
To prevent cracks, avoid drastic temperature changes. After turning off the oven, leave the cheesecake inside for an hour to cool gradually. Then, let it cool at room temperature before chilling it in the refrigerator. You can also use cornstarch as insurance against cracking.
