Here are the tips I promised earlier this week 🙂
Like me, many of you have had a few cheesecake disasters… disasters that have kept you from attempting this delightful yumminess. I received lots of emails asking me to share my tips for making the perfect cheesecake. A girl’s gotta help her sisters out so here you go.
Tips for Making a Perfect Cheesecake
- Make sure all ingredients are room temperature before you begin.
- Beat cream cheese until smooth and creamy before adding additional ingredients. Overbeating can cause cheesecakes to crack. If you beat the cream cheese before adding the rest of the ingredients, you won’t have to beat as much later. You do want your batter to be light and fluffy, but don’t just beat for several minutes thinking that will do the trick. Beat as directed in recipe – no more.
- Add 3-4 tablespoons all-purpose flour to your batter. Flour helps keep cheesecake from cracking and it doesn’t alter the texture. It also makes sure your cheesecake doesn’t puff in the center while baking and then sink a little in the middle. You will end up with a perfectly smooth and flat top without the darker brown, raised edge.
- Bake in a water bath! This is the final tip for making sure your cheesecake doesn’t crack. (Don’t over mix batter; add flour; and use a water bath.)
- Prebake crust for 6 minutes before adding filling. This ensures a crispy, sturdy graham cracker crust.
- Cook at a lower temperature for a longer period of time. For that smooth, creamy texture and a lovely professional-looking appearance, begin at 375 degrees for 20 minutes then reduce temperature to 250 degrees and continue baking for 1-2 hours, depending on actual recipe and the size of your ban.
- Don’t over bake. You want the center to be slightly jiggly. It will continue to set up as it cools and as it sits in the refrigerator. Trust me.
- When cheesecake is done, turn off the temperature but leave in the oven for 30 minutes with a 4-inch crack in the door.
- Don’t remove the ring from the springform pan until the cheesecake has been refrigerated for several hours. You want to let the cheesecake cool completely on a wire rack. Then loosen the ring but don’t remove it. Cover loosely and place in refrigerator for several hours.Then you can remove the ring.
- If you follow these tips, you will end up with a perfect cheesecake. However, if the dog accidently raises the oven temperature when you aren’t looking and you end up with a crack or with brown edges and a sunken middle – don’t stress. That’s what whipped cream is for. Just put a layer of whipped cream over your cooled cheesecake before serving.
When setting up your water bath, make sure the water level is lower than the foil wrapping the springform pan. If you get water inside the foil, the bottom edges of the crust will be soggy and you will end up with something that looks like this when you try to remove it from the pan. Oh yes I did! It tasted wonderful, though. Ya gotta keep a sense of humor 🙂