July 5

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The Secret to Making Good Cheesecake!

By Karen Rutherford

July 5, 2022


In this article, you’ll learn the secret to making good cheesecake. A homemade cheesecake isn't as difficult as it may seem, it's just a bit time-consuming.

With all the secrets on how to prepare a delicious cheesecake you get from this Eggless Baked Cheesecakes Masterclass, you will keep yourself away from having problems like fallen centers, crack as well as leaky pans.

Tips to Making Good Cheesecake

As you gain confidence in baking, be sure to take your time, apply these helpful pieces of advice, and make the tastiest cheesecake ever!

Keep Your Cream Cheese at Room Temperature

The key to this recipe is to make sure that the cheesecake is not full of lumps as well as the smooth combination of the ingredients you are using. Cream cheese must be at room temperature since too-firm cream cheese won't blend well and will result in a lumpy mess.

In case you are in a rush, you can take out remove the cream cheese from its foil packaging, break it into smaller pieces, and microwave it for about 15 seconds at a time until it softens.

Include Some Sour Cream

Although this recipe doesn't always guarantee that your cheesecake bakes perfectly, I do believe the sour flavor and creamy texture that you add using Sour Cream help to create the ideal cheesecake. You can use Greek yogurt if you must replace it, but the flavor is going to be obviously different.

Use a Small Amount of Cornstarch or Flour

Making Good Cheesecake

My advice is to add a small amount of cornflour. The starch stops the egg proteins from over-coagulating, so the result is a creamier texture and helps in reducing cracks. Cornstarch can also work if you're searching for a gluten-free substitute.

Try and Use a Water Bath to get a Good Cheesecake

Most people do their hardest to avoid using a water bath but trust me, it’s well worth the additional few minutes it takes. There are a couple of advantages. The water bath firstly produces steam, that prevents the cake from drying out and breaking.

Second, the cheesecake's water bath prevents the edges from baking too quickly compared to the center of the cake. Also, it helps the cake to bake more evenly as well as prevents cracks.

Springform pan

Cheesecake Baking

You need a springform pan that is a pan with detachable sides to achieve that flawless appearance. It's just how things are. Additionally, if you enjoy cheesecake, you'll use it frequently, making it a wise purchase.

Keep the Oven Closed

You'll lose all the lovely hot, steamy air if you open the oven door during baking. The cheesecake can bake unevenly or fall in the center as a result of the temperature variation.

Cut the Edge Using a Knife

After baking, it's good to remove the cheesecake from the pan's sides to avoid cracks while cooling. First, let it cool for 10 minutes on a wire rack. Next, delicately separate the cheesecake from the pan's walls using a table knife or tiny metal spatula.

Letting the Cheesecake Cool

It's time to start the slow chilling process once your cheesecake is done baking and is firm but still a little bit jiggly. Normally, leave it in the oven for another 30 minutes with the door closed. Let it slowly cool some more and then open the oven door about halfway.

This helps prevent breaking by allowing the cheesecake to cool slowly when the baking process is done.

Best Cheesecake

Things That You Shouldn’t Worry About

Pieces of cream cheese in the batter

Sometimes you get little pieces of cream cheese in the batter that won't go away, either because your cream cheese was a little cool or because of the cream cheese itself.

Cracks

Your cheesecake may sometimes have cracks. It happens sometimes because you unintentionally overcooked or undercooled it. However, a few cracks don't mean that your cheesecake is gone or that you failed. You can just top it with something and continue.

Wrong pan size

It's alright to use the pan you have if the recipe says for a 9-inch cake but you only have a 10-inch pan. When you make the cheesecake, tweaking the pan size will change the cheesecake's height and cooking time (thinner cheesecakes will cook a little faster), but not its flavor or texture.

Finally!

So I hope that you will find these secrets useful and can make the most delicious cheesecake yourself! Although at first, they may appear a little difficult, after you learn the secrets you won't experience any problems.

Because it is so delicious, never disappoints and there are so many different options, the cheesecake will quickly become your new favorite dessert to cook.

Please share with us in the comments, which cheesecake combination is your favorite!

Karen Rutherford

About the author

Karen Rutherford is the founder and editor-in-chief at Kingdesserts. You will often find her in the kitchen trying out some new recipes. As a pâtissière and baking enthusiast, Karen has decided to share her knowledge with the internet audience and provide the best tips and recipes for baking and decorating your favorite sweets.

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