Cheesecake is a sensuous delight. Its smooth, creamy texture and rich taste make it appealing to nearly everyone. But when it comes to creating this culinary delight, some people get intimidated. They believe that cheesecake is difficult to cook and prone to fail.
But baking cheesecake is really not difficult. It merely requires the right equipment, quality ingredients, and the willingness to follow the necessary steps patiently. This dessert, like any work of art, is not to be rushed.
There are four main things to avoid when making a cheesecake. Avoiding all four is easy, and you get to do it one at a time. If you avoid all four of these major issues then your cheesecake will be a total success.
But baking cheesecake is really not difficult. It merely requires the right equipment, quality ingredients, and the willingness to follow the necessary steps patiently. This dessert, like any work of art, is not to be rushed.
There are four main things to avoid when making a cheesecake. Avoiding all four is easy, and you get to do it one at a time. If you avoid all four of these major issues then your cheesecake will be a total success.
- Lumps in batter
- Air in batter
- Cracking on top
- Overcooking
EQUIPMENT
- Springform pan or other pan: While it is not strictly necessary, it is highly recommended that you use a springform pan. This is the most useful piece of equipment for successful cheesecakes, because these pans make it much easier to remove the finished cheesecake from the pan. Otherwise, it may stick to the side, crumble, or crack. Make sure that the pan is well-made, as a faulty pan can allow water or extra air into the batter. You may want to buy a set of pans, so that you will have the proper size. Make sure that the pans fit together well at the clamps, so that they are waterproof and will not leak. Wrapping the pan with aluminum foil will provide extra protection against leaking.
- Knife or plastic spatula to run around the edges of the cheesecake to release it from the sides of the pan.
- Electric mixer.
- Glass or porcelain pan large enough to hold baking pan. (if using a water bath)
Once you have your equipment, you are ready to create your masterpiece. Here is what you need to know:
TYPES OF BAKED CHEESECAKE
There are various types of cheesecake. The various styles tend to be regional, and the differences lie in the type of cheese used and slight variations in the other ingredients.
Some popular types of American cheesecakes are:
There are various types of cheesecake. The various styles tend to be regional, and the differences lie in the type of cheese used and slight variations in the other ingredients.
Some popular types of American cheesecakes are:
- New York- Style Cheesecake, which is made with cream cheese and heavy cream. It is a denser cake, and is very popular in North American restaurants.
- Italian style cheesecake is lighter than New York style and uses ricotta cheese.
- Pennsylvania –style cheesecake is made with a type of cheese called pot cheese or farmer’s cheese, similar to cottage cheese. Another type of farmer’s cheese cheesecake is usually cooked in a cake pan with fruit in order to keep cheese from spoiling, and is more like a tart than the typical style.
- Philadelphia-style cheesecake is lighter in texture than New York style, and has a richer taste. Its ingredients are generally handed down from family to family, and not easy to discover.
- Chicago-style cheesecake is made with cream cheese and, while firm on the outside, is creamier inside than New York style cheesecake.
For illustration purposes as we go through the steps of preparing your cheesecake, we will use the following recipe for New York style cheesecake.
NEW YORK STYLE CHEESECAKE
CRUST:
1 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar
CHEESE CAKE:
2 lbs. cream cheese
3/4 c. sugar
1/4 c. whipping cream
2 lg. eggs
1 tsp. vanilla
2 tbsp. cornstarch
DIRECTIONS:
CRUST:
Mix graham cracker crumbs, melted butter and sugar together and press into bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool. Cheesecake crusts are usually made with graham cracker or cookie crumbs, but crushed nuts can also be used, or if you wish to make a kosher cheesecake, matzo cake meal may be substituted. Our recipe calls for graham cracker crumbs. Now we are ready to make our filling.
A Note about ingredients:
When using cream cheese, make sure to get the full-fat type, as the reduced-fat or fat-free kind may cause your cake to be soft or even rubbery. Make sure you get the solid block of cheese, since the whipped cream cheese adds more air to the recipe when mixed and can cause bubbles or cracking in your cake.
Unless your recipe specifies otherwise, use Grade AA large eggs, at room temperature.
MIXING:
In large mixing bowl, beat together cream cheese and sugar. Beat until thoroughly mixed. Beat in the whipping cream. Stir in eggs, slightly beaten, vanilla and cornstarch, only until mixed. Pour into pan.
Cheesecakes suffer if mixed too much. Over-mixing will add additional air to the batter and can cause cracking. Ingredients should be mixed until just blended. It is best to have all ingredients at room temperature before mixing them. This is especially true of cream cheese, which will make a lumpy cake if it is cold or hard if it is cold or hard, no matter how much you beat it. To avoid this, let the cream cheese stand at room temperature for 2 hours before mixing. Unless your recipe says otherwise, beat the cream cheese by itself until it is smooth before adding the other ingredients. Make sure all the lumps are gone before you add the eggs, as it is very difficult to get the lumps out after that point. The most likely cause of air in the batter is mixing too heavily after you add the eggs. Add the eggs last, one at a time, mixing gently so that they are evenly absorbed. Scrape the sides often while mixing, especially if using cream cheese, as some of the cheese may not get mixed in.
When adding other ingredients, make sure you add them in the precise order and manner specified in your recipe.
If your batter still comes out lumpy, give it a quick spin in a food processor or, if you do not have a processor, you can try it run it through a sieve to remove the lumps, although this is not an easy task and it is much better to take the time to mix the batter carefully.
BAKING:
Bake cheese cake at 400 degrees for the first 10-15 minutes. Turn oven to 300 degrees and bake 45 minutes or more. Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill.
Our recipe calls for a springform pan. Remember, if you are not using a springform pan, be sure to line the bottom of your pan with parchment paper and grease the sides with butter. You may want to do this even if you are using a springform pan, as an added precaution to avoid sticking. If you use a regular pan, you may also need to cook your cheesecake at a lower temperature as it may not be as thick, as we discussed in the section about equipment.
Place the springform or other pan on a baking sheet to prevent the cake from leaking in the oven, if you are not using a water bath. (See below for an explanation of water baths.) Do not open the oven door during baking, as this can cause the cake to fall or crack.
Cheesecake is very prone to cracking. This is often due either to over-mixing which incorporates too much air in the batter, or to the eggs used in the baking. If the eggs are overcooked, they will get puffy and then constrict when cooling, causing cracks in your lovely cake. Cook at a steady temperature and don't rush it. If your recipe does not call for corn starch, you may want to add about a tablespoon as this will also help avoid cracking.
While our recipe does not specifically call for a water bath (placing the cake pan inside a pan of water to control the temperature), this is the best way to achieve a smoother, silkier cake with less chance of cracking. Since water evaporates at the boiling point, the water temperature stays constant, never reaching more than 212 degrees, so the cake cooks evenly rather than cooking faster at the edges than at the center.
To prepare a water bath, first cover the bottom and sides of your pan with aluminum foil to prevent water from getting into the batter. Then, place the pan in a baking dish that is at least 2” to 3” wider than it is. Glass or porcelain are better for this than metal, as they heat more evenly and will keep the water at a more constant temperature. Fill the dish with hot water about halfway up the sides of the pan, so that the cheesecake is surrounded by warm, moist heat from the very beginning. This may be especially beneficial when cooking in a gas oven, as gas ovens tend to heat less evenly and be drier.
If you do not have something large enough for a water bath, you can place a small oven-proof bowl of hot water in the bottom of the oven instead, to provide a moist atmosphere.
Turn off the heat while the cake is still wobbly in the middle. Do not let the center set before cooling. The residual heat will continue to cook your cake as it cools. Novice bakers often overcook and thus ruin the texture of their cheesecake because the cake does not look done. The middle is supposed to jiggle when you start the cooling process. You may use a digital thermometer to test for doneness, although this may leave a small hole in the top of your cake, which can be covered if you are decorating your cake. The temperature of a done cheesecake should be about 160 to 165 degrees Fahrenheit.
Run a knife around the edge of the cheesecake to loosen it as soon as it comes out of the oven. Do not remove the springform sides until after the cake is chilled.
COOLING:
Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill.
Once the cheesecake is cooked, it is important to cool it slowly. For an electric oven, cool it in the oven for at least an hour with the door ajar. if you have a gas oven, cool the cake with the door closed for at least 30 minutes or until cool to the touch, then remove it from the water bath if you are using one, and let it cool thoroughly on a rack before refrigerating. (Our recipe calls for cooling in the oven for three hours.)
In either case, refrigerate your cake, covered, for at least 2 hours. Overnight is even better. This insures that the cake will be rich, creamy, and crack-free.
After the cake is chilled, gently loosen it from the side of the springform or other baking pan with a knife or small spatula. If you are using the springform pan, slowly release the catch and remove the side as you do this. Serve the cake at room temperature, which takes about 30 minutes to achieve.
If your cheesecake does crack, do not panic. You can always cover the crack with whipped topping or fruit, or, if your cake is plain, slice the cake starting at the crack.
DECORATING:
Top cake with fruit, pie filling, or edible flowers before serving.
Do not decorate your cake sooner than 1 or 2 hours before serving. The less time there is between decorating and serving the better.
A plain cheesecake creates an excellent palate for decorating. Fruit, fruit compote, ice cream topping, and pie filling are the most popularly used toppings but your imagination is really the limit. You may ice the cake with whipped topping or with sour cream mixed with a little sugar and vanilla, and then use colored sugars, food coloring, or fruits or pie filling to create designs. You may add candies, such as jelly beans for Easter or peppermint chips for Christmas, chocolate curls, or slivered almonds or other nuts. Use edible flowers for a wedding cheesecake or other romantic occasion.
SLICING:
Dip a knife in warm water before using it to slice your cake to avoid sticking. Wipe the knife between each cut.
FREEZING:
Dense cheesecakes freeze well for up to two weeks. Lighter cakes, especially those made with fruit or cream, may become icy if frozen, so this is not recommended. So you see that with the proper equipment, quality ingredients, and patience, you, too, can wow your family, friends, and guests with beautiful and delicious cheesecakes every time.