Tips for the Perfect Cheesecake
From the ingredients you use to prepare your cheesecake until you take your first bite, there are several things you can do to make sure your cheesecake is as close to perfect as possible! These hints and techniques will help you be successful in all of your cheesecake baking attempts. For a step-by-step guide for making a basic cheesecake go to page 8.
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- All ingredients should be brought to room temperature before mixing begins. Cream cheese may be softened in the microwave by placing an unwrapped 8 oz. package in a microwavable bowl and microwaving on high for 25-30 seconds until slightly softened.
- There are three different types of cream cheese commonly used in cheesecakes. The basic and most commonly used is regular cream cheese which can be purchased in rectangle or brick style packages near the cheese section at most grocery stores. The other two types of cream cheese are reduced fat or fat free and Neufchatel cream cheese. Reduced fat and Neufchatel cream cheeses can be substituted for regular cream cheese in cheesecake recipes to reduce the amount of fat and calories in the recipe.
- Make sure to use the proper type of pumpkin in pumpkin cheesecake recipes. Make sure that if you are using purchased canned pumpkin puree that you do not buy cans of pumpkin pie filling when you need pure pumpkin puree.
- Do not over-mix the cheesecake filling. Overbeating will incorporate air into the cheesecake which will cause it to fall during baking and/or crack on the top. Beat with a mixer on medium speed only until ingredients are combined. When adding eggs always add them one at a time with the mixer on the lowest speed setting.
- Always use a spring form pan when making cheesecake. This gives it a true cheesecake shape and allows you to remove the sides of the pan without needing to lift the dessert out of the pan.
- Lightly grease or butter the inside of the spring form pan before baking. Doing this will prevent the filling from rising during baking and then falling. If you will need to remove the cheesecake from the bottom of the spring form pan, you can create a perfect round of wax paper by tracing the spring form pan and then cutting out a perfect circle tailored to your pan.
- Always place a cookie sheet or foil pan under your cheesecake just in case your spring form pan leaks during baking. Alternatively, the pan can be wrapped with foil under the bottom and up the sides.
- Cheesecakes are baked at a low heat and can be prone to cracking due to uneven baking. A water bath can help make baking more successful by both adding moisture to the oven during the baking process and it will promote even baking. The cheesecake pan can either be placed in a larger dish with a water bath or a pan of water can be placed on a rack below the cheesecake during baking.
- Resist peeking in the oven during baking! Opening the oven door during the first 30 minutes of baking may cause the cheesecake to fall or crack. Also, be careful not to bump or shake the cheesecake while it is baking and cooling. If the cheesecake does crack despite all of these tips, it can be repaired or hidden with toppings. To repair a crack use a flat knife that has been dipped in warm water to smooth and sculpt the cheesecake.
- After the cheesecake has finished baking, allow it to cool slowly. Unless the recipe directions specifically state otherwise, turn the oven off and crack open the door. Allow the cheesecake to cool to room temperature before transferring to the refrigerator. Make sure the cheesecake has completely cooled before refrigeration. If a warm cheesecake is refrigerated it will become soggy due to condensation that becomes trapped inside the cheesecake.
- Cheesecake may be stored in the refrigerator for up to 4 days. They should always be well chilled before serving for the perfect consistency and taste.
- To remove the cheesecake from the spring form pan slide a small knife around the edges of the cheesecake to loosen it. After removing the outside of the spring form pan, use two spatulas to very carefully slide the entire cake onto a serving plate.
- Cheesecake may be stored in the freezer for up to two months. It can be stored as a whole or in individual slices. Thaw overnight in the refrigerator before serving.
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