Cheesecake is the ultimate in decadence, but the idea of making one at home can be downright frightening. There are so many steps and things that can go wrong that most home cooks steer clear. However, with a few do’s and don’ts, anyone can master this elegant dessert!
Room Temperature
DO bring your ingredients to room temperature. Let all the ingredients come to room temperature before you start making your cake if you want a perfectly smooth texture. Give everything, eggs, butter, cream cheese, sour cream, at least two hours on the counter.
All In the Crust
DON’T neglect the crust. Often, the pressed-in graham cracker crust ends up much thicker at the bottom of the cake than at the top. This slumped-down crust can be remedied by using a straight-sided measuring cup or glass to push the crust into the bottom of the pan firmly and all the way up the sides. Then, make sure you let the crust cool completely before adding the filling to the pan.
Food Processor
DON’T mix by hand. Your best friend for making a smooth and silky cheesecake is a food processor. You probably already had your food processor out to make the crust, so all you need to do is wipe it out. By food processing the wet ingredients, the filling becomes perfectly emulsified, with no lumps.
Don’t Skimp
DO use the correct ingredients. No matter what, use the full-fat cream cheese. Cheesecake is no place to skimp on calories.
Water Bath
DO use a water bath. A water bath helps cook the cheesecake gently while also creating a steamy environment so the surface doesn’t get too dry. Wrap the outside of the springform pan in a double layer of foil, covering the underside and extending all the way to the top. The foil helps protect against water leaking into the pan. Set the wrapped pan in a large roasting pan, and pour hot water into the roasting pan halfway up the sides of the cheesecake pan.
Avoid Overcooking
DON’T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.
Practice Patience
DO be patient. Cheesecake takes time, lots of time. Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…
Art of Slicing
DO master slicing. To avoid a mess when slicing your cheesecake, dip a knife in hot water and wipe it clean before every cut. Take the extra time, and your cheesecake will turn out picture-perfect.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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