Andy Montoya
Baked cheesecake is a light and delicious dessert. It is notoriously difficult to bake perfectly, with many bakers struggling with issues such as cracked tops, collapsing, or leaking. One of the worst things that can happen is pulling out what looks like a perfectly baked cheesecake, only to discover that it's raw in the middle. So, how can you tell when a cheesecake is done? The secret is in the jiggle—a slight wobble in the centre of the cake indicates that it is baked.
| Characteristics | Values |
|---|---|
| Texture | Dense, creamy, rich, smooth, or airy |
| Crust | Buttery, biscuit, graham cracker |
| Toppings | Whipped cream, salted caramel, pumpkin spice, maple pecan, chocolate-Irish cream |
| Baking method | Water bath, or bain-marie |
| Baking temperature | 325°F or 160°C |
| Baking time | 50-60 minutes |
| Colour | Light golden brown |
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The wobble test
It is important to note that the wobble test is typically performed on cheesecakes that are baked using the water bath method. This method involves baking the cheesecake in a water bath or bain-marie, which ensures even and gentle baking and helps prevent cracking or drying. To use this method, place the unbaked cheesecake in a roasting pan and add boiling water to about an inch up the sides of the springform pan. The cheesecake will then be baked at 325°F until it's just set and slightly wobbly.
Alternatively, there are no-bake cheesecake recipes that are just as creamy and decadent. These cheesecakes tend to be denser and heavier, unless a gelatin ingredient is used.
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Jiggle test
The jiggle test is a simple way to check if your baked cheesecake is ready to be taken out of the oven. Once the top of the cheesecake has browned and there is very little visible movement in the centre of the cake when you jiggle the tin, you can be confident that it is cooked through. If there is still a lot of movement, it needs more time. The jiggle test is a good indicator as you want a baked cheesecake to be firm but still have a slight wobble, and this is the perfect point to take it out of the oven and let it cool.
To perform the jiggle test, simply open the oven door and gently shake the tin. You are looking for a slight wobble, a bit like jelly, but not liquidy. If it appears very liquid and there is a lot of movement, it needs more time. The size of the cheesecake will also determine how long it takes to cook through; a larger, deeper cheesecake will take longer to cook than a smaller, shallower one.
The jiggle test is a good way to ensure you do not overcook your cheesecake, which can lead to a dry, cracked, and less appealing dessert. It is a good indicator for any baked cheesecake, whether it is a classic New York-style or a fruity variety.
It is important to note that the jiggle test is not an exact science, and other factors, such as the temperature of your oven, can affect the cooking time. However, it is a good rule of thumb to ensure your cheesecake is cooked but still moist and creamy.
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Touch test
The "touch test" is one of the three foolproof tests to tell if your cheesecake is baked. The trickiest part of the baking process is knowing when it's done, as you don't want to end up with a too-soft, undercooked cheesecake or an over-baked, dry, and cracked one.
The touch test involves gently touching the center of the cheesecake to see if it's firm. The cheesecake should not appear liquid, but it should slightly wobble when gently nudged, as it will continue to cook as it cools. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done. The center will firm up as it cools, resulting in the smooth surface you want. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center than other cheesecakes.
It's important to note that the touch test should be performed with caution, as touching the cheesecake too firmly or with unclean hands can contaminate the surface or cause the cheesecake to crack.
To perform the touch test, use a clean finger or the back of a spoon to gently touch the center of the cheesecake. If the cheesecake yields slightly to gentle pressure and feels slightly springy, it's done. If the cheesecake is firm and doesn't yield to gentle pressure, it may be overbaked.
In addition to the touch test, there are two other foolproof tests to tell if your cheesecake is baked: the visual test and the doneness test. The visual test involves looking for signs of doneness, such as the edges of the cheesecake puffing slightly and turning a light golden brown. The doneness test involves inserting a knife or toothpick into the center of the cheesecake to see if it comes out clean. However, it's important to note that the doneness test may not be as accurate as the touch test, as the cheesecake batter is typically too thick for a toothpick to provide an accurate reading.
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Thermometer test
The "Thermometer Test" is a crucial step in determining whether your baked cheesecake is ready to be taken out of the oven. While it may seem like a simple task, the thermometer test requires precision and attention to detail to ensure the perfect cheesecake. Here are some detailed instructions to guide you through the process:
Firstly, it's important to understand the characteristics of a well-baked cheesecake. A perfectly baked cheesecake should have a slightly wobbly texture and a jiggly centre. This might be surprising, but rest assured that this is normal, and the centre will continue to cook and firm up as the cheesecake cools down.
Now, for the thermometer test itself:
- Invest in a reliable oven thermometer: Start by purchasing an oven thermometer that is accurate and easy to read. This tool will help you monitor the oven temperature to ensure even and consistent baking.
- Prepare the oven and cheesecake: Preheat your oven to the desired temperature, usually around 325°F (160°C) for a cheesecake. Place your unbaked cheesecake in a roasting pan or a water bath (also known as a bain-marie) to promote even baking and prevent cracking.
- Monitor the oven temperature: Use your oven thermometer to regularly check the oven temperature during the baking process. Ensure it remains consistent and stable at the desired temperature.
- Check the cheesecake's doneness: After the recommended baking time, usually around 50-60 minutes, use the thermometer to test the doneness of your cheesecake. Insert the thermometer into the centre of the cheesecake. The ideal temperature range for a well-baked cheesecake is between 150°F to 160°F (66°C to 71°C). If the temperature is within this range, your cheesecake is ready.
- Allow for carry-over cooking: Remember that the cheesecake will continue to cook even after it's out of the oven due to residual heat. This is known as carry-over cooking. So, it's essential to account for this and remove the cheesecake from the oven when it's slightly below your desired final temperature.
- Consider the type of cheesecake: Different cheesecakes, such as those made with sour cream, might require a slightly different texture. Sour cream cheesecakes, for example, tend to have a larger soft spot in the centre.
By following these steps and paying close attention to temperature, you can ensure that your baked cheesecake turns out perfectly. Remember, practice makes perfect, and with each attempt, you'll become more adept at the thermometer test. Happy baking!
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Bain-marie method
A bain-marie, or water bath, is a method used to bake a creamy and smooth cheesecake without a rubbery texture or cracks on top. The technique involves using a pan of hot water to protect the cheesecake while it bakes in the oven, ensuring an even and low temperature. Here is a step-by-step guide to the bain-marie method for baking a cheesecake:
Step 1: Prepare the Springform Pan
Start by tearing or cutting two pieces of heavy-duty aluminium foil and placing one on top of the other. Put your springform pan on the double layer of foil and shape your crust inside. If your recipe calls for a pre-baked crust, make sure to let it cool down before proceeding to the next step.
Step 2: Wrap the Pan
Carefully fold and wrap the foil around the exterior of the cheesecake pan, covering the bottom and sides. This step is crucial to prevent water from seeping into the springform pan during the water bath.
Step 3: Prepare the Water Bath
Place a dish towel at the bottom of a large, oven-safe roasting pan. You can use a cast-iron skillet or a metal baking pan, but avoid using glass. The roasting pan should be large enough to accommodate the wrapped springform pan comfortably.
Step 4: Add the Cheesecake
If you have a pre-baked crust, remove the springform pan from the roasting pan and fill the crust with the cheesecake filling. Then, place the springform pan back onto the dish towel inside the roasting pan. If you have not pre-baked your crust, you can add the filling before transferring the pan to the roasting pan.
Step 5: Add Boiling Water
Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Be cautious when handling the boiling water to avoid burns.
Step 6: Bake the Cheesecake
Transfer the roasting pan with the cheesecake into the preheated oven and bake according to your recipe's instructions. The water bath method ensures that the water surrounding the pan will never exceed 212 degrees Fahrenheit, preventing the top of the cheesecake from browning.
Step 7: Cool the Cheesecake
Once the cheesecake is baked, turn off the oven and crack open the door slightly to let some steam escape. Allow the cheesecake to cool down slowly in the oven for at least an hour. Then, remove it from the oven and let it cool completely on a wire rack before transferring it to the refrigerator to chill, following your recipe's instructions.
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Frequently asked questions
The most common way to check if a cheesecake is done is the "wobble test" or "jiggle test". You should see the cake jiggle slightly when you shake the pan, but it shouldn't ripple or appear liquidy. The surface should be firm but have a slight give. You can also check the internal temperature with a quick-read thermometer — the cheesecake is done when it reaches 150°F (66°C).
If you bake your cheesecake for too long, it may have a curdled texture or a burnt top. The eggs in the mixture may also overcook, leading to a tight texture and a higher likelihood of cracking.
If you don't bake your cheesecake for long enough, it may be unsafe to eat. It will be soft and soggy, and won't hold its shape when sliced.
To prevent your cheesecake from cracking, avoid using a toothpick or knife to test whether it's done. Instead, use the wobble test described above.
