Bushra Griffith
Cheesecake is a beloved dessert that can seem daunting to make, but with the right tools and techniques, you can achieve that perfect, creamy texture and rich flavour. The key to success is in the details: from room-temperature ingredients to mixing speeds, gradual cooling, and the right pan, there are many factors that contribute to the ideal cheesecake. With a variety of flavours to choose from, such as chocolate, lemon curd, or even Oreo, and a few simple tips and tricks, you'll be well on your way to becoming a cheesecake master.
Characteristics of a Perfect Cheesecake
| Characteristics | Values |
|---|---|
| Texture | Creamy, rich, velvety, smooth, dense, light, claggy, tangy |
| Taste | Sweet, citrusy, nutty |
| Ingredients | Cream cheese, sour cream, sugar, eggs, vanilla extract, digestive biscuits, ginger nuts, butter, salt, cornflour, lemon, almonds, graham crackers, coffee |
| Baking technique | Avoid over-mixing, use medium to low speed, use a food processor, bake at a low temperature, use a water bath, gradual cool down |
| Toppings | Fruit, chocolate, caramel, nuts |
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What You'll Learn
Preventing cracks
Cheesecakes are prone to cracking, which can ruin the presentation of the dessert. There are several methods to prevent this from happening. Firstly, avoid over-beating the mixture, as this incorporates too much air, causing the cake to puff up and then fall and crack when cooling. Instead, carefully mix the eggs and be cautious not to over-mix.
Another way to prevent cracks is to use a water bath, even if the recipe does not specify this. This method adds steam to the oven without the cheesecake sitting in the water. To do this, set the cake pan on a piece of aluminium foil and fold up the sides to prevent water from seeping in. Then, place the pan in a larger roasting pan and pour boiling water into it until it reaches halfway up the sides of the cheesecake pan.
Additionally, it is important to control the temperature and duration of baking. Do not perform a toothpick test in the centre of the cake, as this will cause a crack. Instead, look for a jiggle in the cheesecake, which will firm up after chilling. After turning off the oven, keep the cheesecake inside with the door slightly open to cool it gradually.
Furthermore, you can use insulating cake strips, which help ensure even baking. These strips prevent the outer edges from cooking too quickly, becoming over-baked, and cracking before the middle is cooked. You can also use silicone lids to wrap around the pan. Finally, to prevent the cake from sticking to the edges and creating a gash when contracting, coat the pan with cooking spray.
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Avoiding a soggy base
A soggy base can be the result of a few different factors, and there are several methods to avoid this. Firstly, ensure your springform cake tin is wrapped well with foil to prevent any leaks. Some bakers recommend a 'water bath' or 'bain-marie' method, where the cheesecake is baked in a roasting tin of water—this can help the cheesecake steam rather than bake, creating a creamy texture that doesn't crack on top. However, if not executed properly, this method can lead to a soggy base. Instead, you could try baking the cheesecake directly on a baking sheet in the oven, without a water bath.
Another crucial factor is the crust. Graham cracker crusts are notorious for becoming soggy, so it's important to toast the crumbs before pressing them into your tin. Blind-baking the crust for 10–15 minutes will help set it and create a barrier between the filling and the base. Some recipes recommend brushing the base with melted butter or a simple syrup to create a barrier that will protect the base from any moisture in the filling.
The filling ingredients and their quantities will also impact the base. Using too much cream cheese can lead to a soggy base, so be sure to accurately measure your ingredients. Over-beating the mixture can also incorporate too much air, which can lead to a cheesecake that rises in the oven and then deflates, creating a soggy texture. Try to avoid adding extra liquids to the filling, and if you're using
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Choosing the right ingredients
The ingredients you choose for your cheesecake can make or break your dessert. Here are some tips to help you select the right ones:
Dairy
The type of dairy you use is critical to the texture and taste of your cheesecake. Room-temperature cream cheese, sour cream, and butter are essential to ensure a smooth batter and creamy, dreamy cheesecake. Opt for Philadelphia cream cheese, as it is considered the best for this dessert. Additionally, ensure your dairy is at room temperature before mixing it with other ingredients. Cold cream cheese will not incorporate well and result in a lumpy batter.
Eggs
Eggs are another key ingredient in cheesecakes. Always use room-temperature eggs and add them one by one on low speed. Over-mixing the eggs will incorporate too much air, leading to deflation and possible cracking when the cheesecake is baked.
Sugar
Granulated sugar is a common choice for cheesecakes, and it is perfectly fine to use. However, if you want to experiment, you can try powdered sugar or caster sugar. Avoid adding too much sugar, as it can make your cheesecake overly sweet and take away from the tanginess of the cream cheese.
Crust
The crust is a personal preference, but a few options are available. Graham crackers, digestive biscuits, and ginger nuts are popular choices for the base. You can add a nutty twist by including almonds or other nuts. For a fruity twist, consider a lemon-flecked pastry shell.
Flavorings
Vanilla extract is a must-have for enhancing the flavor of your cheesecake. Opt for high-quality pure vanilla extract. If you're making a chocolate cheesecake, boost its flavor with coffee notes by adding instant espresso powder. Fruit-based or fruit-topped cheesecakes benefit from a citrus twist, while more intense-flavored cheesecakes are better without it.
Extras
Some additional ingredients can elevate your cheesecake. A pinch of salt enhances the flavor, and cornflour adds richness. If you want a tangy twist, try adding Greek yogurt, but be aware that it will alter the flavor slightly.
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Getting the right consistency
Another issue that can arise is cracks on the surface of the cheesecake. This can be caused by excess air getting whipped into the batter, which can happen when mixing on a high speed. To prevent this, use a medium to low speed when swirling the cheesecake batter in your mixer, and add eggs one by one on low speed. Mixing at a lower speed will also help to prevent the batter from becoming too thin. If you are using a food processor, this can also help to cut air out of the mixture.
It is also important to allow the cheesecake to cool gradually. Chilling the cheesecake too quickly can cause it to crack. After baking, turn off the oven and let the cheesecake rest for 30 minutes, then prop the oven door open and allow it to cool for another 30 minutes. Let it sit on the counter until it reaches room temperature before refrigerating.
Finally, it is important to use room temperature ingredients, such as dairy and eggs, to ensure a smooth batter. Cold cream cheese will not incorporate well and can result in a lumpy batter.
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Adding flavour
The flavour of your cheesecake is largely determined by the type of cheese you use. The most popular choice is full-fat cream cheese, which is available in a variety of brands. Philadelphia cream cheese is a popular option, but some people prefer to use off-brand alternatives. You can also use curd cheese or Greek yoghurt, but the flavour will be slightly different. To ensure your cheese is easy to mix, make sure it is at room temperature.
The other ingredients you use will also have a significant impact on the flavour. Sour cream, for example, adds tanginess and creaminess to the cheesecake. Vanilla extract is another common ingredient that can enhance the flavour of your cheesecake. If you want to add a bit of sweetness, you can use granulated or powdered sugar.
For the base, you can use digestive biscuits, ginger nuts, or graham crackers. These can be combined with butter, sugar, and a pinch of salt to create a buttery, crunchy texture. You can also experiment with adding nuts to the base for extra crunch and flavour.
Finally, you can add various toppings or mix-ins to your cheesecake to enhance the flavour. Fruit-based cheesecakes often benefit from a touch of citrus, while chocolate cheesecakes can be paired with coffee flavours, such as instant espresso powder or extracts. If you're feeling creative, you can experiment with different combinations, such as Oreo, Snickers, or strawberry shortcake cheesecakes.
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Frequently asked questions
There are a few tricks to avoid cracks in your cheesecake. Firstly, don't over-bake it. You should also avoid cooling it too quickly, instead allowing it to cool gradually. You can also add a little cornstarch or flour to the cheesecake batter to prevent cracking.
A water bath is a baking technique that involves placing the cheesecake pan in a larger roasting pan filled with hot water. The water bath ensures even, gentle baking and helps prevent cracking or drying. While it is not mandatory, it is a good way to ensure your cheesecake cooks evenly and has a creamy texture.
To get perfect slices, warm a sharp knife with hot water, dry it, and then slice. Wipe the knife between slices and rewarm as needed.
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