Andy Montoya
Cheesecake is a rich and creamy dessert with a crumbly base and delicious toppings. The most common type of cheese used in cheesecakes is cream cheese, which is usually paired with a buttery graham cracker crust. However, other types of cheese such as ricotta, mascarpone, and quark can also be used to create different flavours and textures. In addition to the cheese, other key ingredients include eggs, sugar, and sour cream. The process of making a cheesecake involves bringing the cream cheese to room temperature, combining it with other ingredients, and baking it in a water bath to achieve a smooth and creamy texture.
| Characteristics | Values |
|---|---|
| Cheese | Cream cheese, mascarpone, ricotta, quark, or sour cream |
| Base | Graham crackers, Oreos, or digestive biscuits |
| Other ingredients | Eggs, sugar, butter, vanilla, salt, cornstarch |
| Baking technique | Water bath, no-bake, or crockpot |
| Cooling | Gradual cooling to prevent cracks |
| Storage | Refrigerate or freeze |
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What You'll Learn
Cream cheese, eggs, sugar, sour cream, vanilla and salt
Cream cheese, eggs, sugar, sour cream, vanilla, and salt are the essential ingredients for a classic, rich, and creamy cheesecake. The cream cheese should be full-fat to achieve the best mouthfeel and creamy texture. Before you begin making the cheesecake, it is important to let the cream cheese come to room temperature to prevent lumps and ensure a smooth, creamy texture.
Eggs are another crucial component of a cheesecake, acting as a binding agent and contributing to the cake's velvety texture. It is important not to overbeat the eggs, as this can ruin the texture and cause cracks in the cheesecake. To prevent this, lightly scramble each egg before adding it to the batter, and keep the mixer on low speed. In addition to the three whole eggs, some recipes call for an extra yolk, which further enhances the cake's smoothness.
Sugar is added for sweetness and can also be used in the crust of the cheesecake. Graham crackers are often used as a base, and combining the crumbs with sugar and brown sugar creates a delicious, sweet crust. Sour cream is another key ingredient, adding moisture and a tangy flavour to the cheesecake. It is preferable to heavy cream, resulting in a denser and creamier cheesecake.
Finally, a pinch of salt and a touch of vanilla can enhance the overall flavour of the cheesecake. With these ingredients and careful preparation, you can create a rich, smooth, and creamy cheesecake that is sure to impress. Remember to let the cheesecake cool gradually to prevent cracks and always store it chilled in the refrigerator.
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Full-fat cream cheese
Cream cheese is a soft cheese that is mostly used in traditional American-style cheesecakes. It lends the dessert a rich mouthfeel and creamy texture. Cream cheese was developed in the 1800s in the USA and had many variants made by local dairy farmers.
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Graham cracker crust
A Graham cracker crust is a popular choice for cheesecakes. It is easy to make and can be prepared in advance. The crust can be baked or unbaked, depending on the recipe and personal preference.
To make a Graham cracker crust, you will need Graham crackers, sugar, and butter. Graham crackers are an American staple and typically come in a classic honey flavour, but chocolate, cinnamon, and low-fat versions are also available. Any flavour would work well in a cheesecake crust. You can use pre-crushed Graham cracker crumbs or crush the crackers yourself. To crush the crackers, you can use a food processor or place them in a zip-top bag and crush them with a rolling pin until you have fine, uniform crumbs. For a 9-inch pie plate or a 9-10" springform pan, you will need 1 1/2 cups (170-180g) of crumbs, which is typically about 11-12 full sheets of Graham crackers.
Once you have your crumbs, you can combine them with sugar and melted butter. The butter acts as a glue that holds the crumbs together, and the sugar crystals assist the butter in binding during baking, resulting in a crispy and crumbly texture. You can use white sugar, brown sugar, or a combination of both. The brown sugar adds a slightly richer flavour. For a 9-inch pie plate, you will need 6 tablespoons (85g) of butter and 3 tablespoons of sugar. If you are making a cheesecake crust, reduce the butter to 5 tablespoons (71g).
After combining the ingredients, press the mixture into the bottom and up the sides of your pan. Use the bottom of a measuring cup to firmly pack the crumbs. 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, cool the crust before filling it, unless specified otherwise in the recipe. You can also make the Graham cracker crust in advance and store it wrapped in plastic at room temperature for up to three days or in the freezer for up to three months.
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Baking in a water bath
Baking your cheesecake in a water bath is a great way to ensure your cheesecake turns out creamy and smooth. It also helps to prevent over-baking and cracks. The water bath method keeps the oven moist and helps moderate the heat so that the edges do not cook faster than the middle of the cheesecake.
To bake your cheesecake in a water bath, first, preheat your oven as directed in your cheesecake recipe, and adjust an oven rack to the middle or lower-middle position. Then, make your cheesecake crust according to your recipe instructions and press it into your springform pan. If your recipe calls for pre-baking the crust, bake it now. Next, wrap the pan. To do this, tear off two large pieces of aluminum foil and lay one on top of the other. Set your springform pan on top of the foil and tightly wrap the foil around the outside of the pan.
Now, fill a kettle or pot with water and set it over high heat to bring it to a boil. You need about 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Pour your cheesecake batter into the crust, following your recipe instructions. Place the entire roasting pan with the cheesecake inside onto the middle or lower-middle oven rack. Carefully pour the boiling water into the roasting pan, so the water is about 1 inch deep. Quickly shut the oven door to trap the steam inside. Bake the cheesecake as directed in your recipe.
When your cheesecake is done baking (the edges should be set but the center still jiggles slightly if you tap the pan), don't take it out of the oven. Turn the oven off and crack open the oven door so some steam can escape. Let the cheesecake cool down slowly in the oven with the door slightly ajar for at least an hour, with the water bath still in the oven. After about an hour, remove the cheesecake from the oven and the water bath, and set the springform pan on a wire rack to cool completely. Then, transfer it to the refrigerator to chill, per your recipe instructions.
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Freezing and storing
Cheesecake should be stored in the refrigerator and eaten within 4-5 days of making it. However, it can be frozen to extend its shelf life. Before freezing, the cheesecake must be allowed to cool completely at room temperature. Then, it should be placed in the refrigerator to chill overnight. The next day, the cheesecake can be wrapped and frozen.
To wrap the cheesecake for freezing, use at least two layers of plastic wrap, pressed against the surface of the cake, followed by a layer of heavy-duty aluminium foil. If you are freezing individual slices, the same wrapping procedure can be followed. However, if you are freezing slices, you may want to consider placing them in an airtight container. Before placing the cheesecake in the freezer, be sure to label it with the date.
Cheesecake can be stored in the freezer for up to 3 months. It is safe to eat after this period, but the quality will decline. To thaw the cheesecake, transfer it to the refrigerator and let it sit overnight. It is best to avoid defrosting the cheesecake at room temperature, as food should only be left out for up to 2 hours.
It is worth noting that the crust of the cheesecake may be affected by freezing. Therefore, it may be preferable to freeze cheesecakes without the crust. Additionally, if your cheesecake has toppings, it is recommended to add them after the cheesecake has been thawed.
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Frequently asked questions
The type of cheese used for cheesecakes varies depending on the style. For a traditional American cheesecake, cream cheese is the most popular option. Italian cheesecakes often use ricotta, and Italian cream cheeses like mascarpone can also be used to create a luxurious mouthfeel and creamy taste.
Aside from the cheese, a classic cheesecake recipe includes eggs, sugar, sour cream, vanilla and salt. Graham crackers are often used for the base.
To avoid cracks, it is best to let the cheesecake cool slowly. Leave it in the oven with the door ajar for an hour, then remove it from the water bath and let it cool completely on the stovetop.
Yes, cheesecakes freeze well. First, let the cheesecake cool on the stovetop and in the fridge, then wrap it in plastic wrap and foil. It will keep in the freezer for several months.
