Baking Cheesecake, Step by Step

By:   Allrecipes
 
The way a cheesecake is baked is the key to its perfection.

Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle, or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

Preheat your oven to the temperature recommended by the cheesecake recipe you are following.

HINTS:

1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
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2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
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3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
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4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.
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5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
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Perfect Cheesecakes


Lumpy cheesecakes, cracks in the surface, sunken middles: these can all be avoided by learning a few simple techniques.
 Baking Cheesecake
Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly.
  • At this stage, residual heat will "carry over" and the center will continue to cook.
  • Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center.

    • After chilling, the once-wiggly center should firm up just fine.

Baking in a Water Bath

Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature.  This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack.

Putting the Cheese in Cheesecake

 
Whether you're making an Italian-style cheesecake with ricotta cheese or a classic New York cheesecake with cream cheese, don't skimp on the fat content. Reduced fat and nonfat cream cheeses contain fillers that may prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block.

Mixing Matters

 
  • The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
  • Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
  • Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
  • If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.
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    All About Texture

     
    Eating cheesecake is a very sensual experience: texture is everything. Some recipes contain a small amount of starch, such as flour or cornstarch. These cheesecakes have a more cake-like texture. Cheesecake recipes that do not contain flour are intended to be luxuriously smooth and dense.

     

    Chill
     |
     
    A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert. For more in-depth tips on making and serving cheesecakes, see our photo tutorials: Making Crumb Crusts, Making Cheesecake Filling, and Slicing Cheesecakes and Layer Cakes.

     

    Slicing Cheesecakes and Layer Cakes
    By:   Allrecipes
    A step-by-step guide for cutting cakes into clean, professional-looking slices.
    Although cutting and serving a cheesecake or frosted layer cake is quite straightforward, these tricks can give you bakery-perfect slices.
     
     
     
    1. We used a plain cheesecake to demonstrate. The best tip for cutting a cake cleanly is to use a hot knife for each cut. To do this, fill a tall container--a pitcher or vase works well--with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut. The constant dipping and cleaning will keep pieces of cake or smears of frosting from the previous slice from marring the next slice. Some people cut cheesecakes using cheese wire or dental floss; these cutting tools also work very well.
    2. Depending on the size of your cake, you may choose to cut it into 12 or 16 slices. If cutting the cake into 12 even slices, begin by cutting the cake into quarters, then cut each quarter into thirds. Pull the knife out from the side of the cake, rather than lifting it through the top, for a smooth cut.
    3. To yield 16 slices, cut the cake into quarters, cut each quarter in half, and cut each half in half again. For twelve slices, use the numbers on a clock as your guide. For odd-numbered servings or to cut the cake in 10 slices, lightly score the surface of the cake before slicing to gauge the size of the pieces. If your knife isn't long enough to reach across the cake, start from the center and work outwards.
    4. The first slice is the hardest to remove. Run a knife or spatula along the bottom of the cake between the crust and the pan before lifting the first slice upward, outward, and onto a serving plate.
    5. If you're serving a plain cheesecake, you may wish to garnish the slices individually. Chocolate sauces or berry purees are always popular. We placed a small amount of sour cream underneath the cake, and a dollop of good-quality strawberry preserves on top. The sweet jam and the sour cream make a delicious blend with the creamy cheesecake.

    Making Crumb Crusts

    By:   Allrecipes

    A step-by-step tutorial for making a classic crumb crust.

    While cheesecake does not require a graham cracker crust, it's definitely the standard for this classic dessert. Key lime pies, cream pies, and frozen pies also call for crumb crusts. You can use shortbread, chocolate or vanilla wafers, or other cookie crumbs in place of graham crackers: the ingredient list may change, but the method will stay the same.
    1. To make a 9-inch pie crust, we used 15 graham crackers (1½ cups crushed) and 6 tablespoons melted butter.
    2. Break the graham crackers into smaller pieces. To turn those pieces into crumbs, you can use a food processor or blender. Pulse in short bursts until you've got coarse crumbs.
    3. To make crumbs the old-fashioned way, put the graham cracker pieces in a large, heavy-duty resealable bag. (Leave a small opening in the top of the bag to allow air to escape.) Using a little pressure, roll a rolling pin over the plastic bag. Continue rolling the pin over the bag until the cookies are broken into coarse crumbs.
    4. Pour the crumbs into a large mixing bowl, followed by the melted butter. If your recipe calls for added sugar, it should be mixed into the graham cracker crumbs before adding the butter. You can also add a pinch of salt to set off the sweet flavor.
    5. Work the butter into the crumbs with a wooden spoon or your hands until the butter is evenly distributed.
    6. Dump the mixture into a 9-inch springform pan or pie tin; there's no need to grease the pan.
    7. Use your hands or a flat-bottomed glass to press the mixture evenly into the bottom and sides (if desired) of the pan. To avoid crumbs getting into the batter, press firmly to ensure the crust is well compacted.
    8. Bake the crust according to the recipe instructions, usually 8-10 minutes. Let it cool completely before adding the filling.

    Very Berry Cheesecake

    SUBMITTED BY: JJOHN32


    "A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice."

     
     
    PREP TIME  30 Min
    COOK TIME  1 Hr 
    READY IN  1 Hr 30 Min
    Original recipe yield 1 - 8 inch springform pan 

    INGREDIENTS

    • 40 vanilla wafers, crushed
    • 6 tablespoons butter, melted
    • 2 (8 ounce) packages cream cheese, softened
    • 3/4 cup white sugar
    • 2 tablespoons all-purpose flour
    • 2 teaspoons vanilla extract
    • 1 cup cottage cheese, creamed
    • 1/4 cup cherry brandy
    • 3 eggs
    • 3 1/2 cups fresh blackberries
    • 1 tablespoon cherry brandy
    • 1 tablespoon white sugar

    DIRECTIONS

    1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
    2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
    3. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
    4. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
    5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping. 

    White Chocolate Cheesecake with White Chocolate Brandy Sauce

    "This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries."
     
     
    PREP TIME  15 Min
    COOK TIME  1 Hr 
    READY IN  1 Hr 15 Min
    Original recipe yield 1 - 10 inch cake 

    SERVINGS 12

    INGREDIENTS

    • 4 (1 ounce) squares white chocolate
    • 3 (8 ounce) packages cream cheese
    • 3/4 cup white sugar
    • 1/4 cup all-purpose flour
    • 3 eggs
    • 1 1/2 cups heavy whipping cream
    • 1/2 teaspoon vanilla extract
    • 2 cups finely chopped white chocolate
    • 2 fluid ounces brandy

    DIRECTIONS

    1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
    2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
    3. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
    4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
    5. To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

    Amaretto Cheesecake III

    "A very yummy cheesecake made with amaretto. Serve topped with fresh berries."
     
     
    PREP TIME  20 Min
    COOK TIME  40 Min
    READY IN  1 Hr 
    Original recipe yield 1 - 9 inch springform pan 

    SERVINGS 16

    INGREDIENTS

    • 2/3 cup graham cracker crumbs
    • 3 tablespoons white sugar
    • 5 tablespoons butter
    • 2 (8 ounce) packages cream cheese
    • 1/2 cup white sugar
    • 1/2 teaspoon almond extract
    • 1/4 teaspoon salt
    • 2 eggs
    • 3 tablespoons amaretto liqueur
    •  
    • 1 (8 ounce) container sour cream
    • 1 tablespoon white sugar
    • 1/2 teaspoon almond extract
    • 1 tablespoon amaretto liqueur

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
    2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
    3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
    4. Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.
    NOTES. These are recipes found on the web. I personally cannot help you with baking questions. I hope this helps. Dolores


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