Cheesecakes may sound intimidating to make, but they’re really not so scary at all! This popular, rich dessert is actually quite simple to make, if not a little time consuming. Of course, there are many potential pitfalls when making a cheesecake for the first time, including leaky pans and fallen centres – fortunately, we’re here to help you avoid them! In this article, we give you our tips on how to make the perfect cheesecake every time, by simply paying closer attention to the details.
Your Cream Cheese Should Always Be Room Temperature
Forgot to take your cream cheese out of the fridge before you started making your cheesecake? Unfortunately, you’re going to need to wait a while! We do not advise that you skip the step of making sure your cream cheese is at room temperature before you use it, as this can make a big difference in the end result.
Life, Love and Sugar explains why cream cheese used needs to be at room temperature in order to create a successful cheesecake:
“This one is really all about making sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well and will leave you with a lumpy mess, so it needs to be room temperature. In a pinch, take the cream cheese out of the foil wrapping, cut into smaller sections and heat for about 15 seconds at a time until softened.”
Don’t Over Or Under-Mix Your Batter
Mixing your cheesecake batter is a step that needs to be paid close attention to. While you do not want to overmix your batter, it’s also essential to remove any lumps to ensure that your cheesecake sets properly. Overmixing your batter can incorporate too much air, causing the cheesecake to rise too rapidly in the oven and then fall, resulting in those frustrating cracks.
Jessie Oleson Moore of Craftsy.com explains how paying close attention to little details in the recipe will also help ensure that your batter is the perfect consistency:
“The secret behind perfect mixing ultimately comes down to having your proper mise en place. Making sure that the cream cheese is properly softened, your eggs are at room temperature and the other ingredients are pre-measured and ready to go will help you can create a smooth but not overworked cheesecake batter.”
Add the Eggs in Last
While this may go against everything you think you know about baking, adding in the eggs last is a requirement in baking cheesecake. Keeping the air out of your cheesecake is integral to avoiding cracking in the oven and incorporating the eggs too early is often the cause of this.
Taste of Home explains what occurs in a cheesecake when eggs are added in too early, or over-mixed into the batter:
“You can whip together the cream cheese and sugar together as long as you like (or at least until smooth and fluffy) without causing any issues with your batter. However, be mindful with the eggs in any cheesecake recipe. Add them in last and beat just until combined. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling which causes cracks.”
If you’re looking for more recipe inspiration or you want to see where you can enjoy a delicious piece of cheesecake from your favourite restaurant, check out our list of all restaurants to compare food menus.
