The Best Cheesecake Recipe Tips and Techniques,
7 Steps Explain How to Make Cheesecake Like a Pro.
Having the best cheesecake recipe won't do you any good if you're using the wrong techniques.
This quick guide gives you the scoop to make sure you're cheesecake is smooth and creamy not cracked and lumpy.
1: Plan Ahead
Cheesecakes need be fully chilled before serving. Ideally you should make your cheesecake at least a day ahead.
2: Go Full Fat
I know, I said bad word in bold. But the full fat block of cream cheese is what you need if you want the best cheesecake recipe. The whipped stuff has too much air and the reduced and non fat have extra ingredients that keep your cheesecake from properly setting.
Who said cheesecake was diet food anyway?
3: Room Temperature Ingredients
Bringing your cream cheese to room temperature makes its easier to mix and that mean two things:
-Less lumps because it beats smoother.
-Less air keeping it dense with no air bubbles.
Go ahead and beat your cream cheese before you add any of the other ingredients too.
If you do get lumps than run the batter through the food processor for a second before pouring it on the crust.
Bring your eggs to room temperature as well.
4: Bake it in a Water Bath
Even the best cheesecake recipe can still be over-baked but using a water bath reduces the odds in your favor. With a water bath the cheesecake, from the outer edges to the center, can't get any hotter than the boiling water (212 F / 100 C). This means it bakes much more evenly.
5: Prepare Your Pan
Classically spring-form pans are used for cheesecake, if you use one of these wrap aluminum foil around the bottom and up the sides to keep the water from the water bath out of the cheesecake.
Or you can use an easier method. Simply bake your cheesecake in a silicone baking pan. It's solid so you don't have to worry about water seeping in and you can put the pan with your cooled cheesecake in the freezer.
Once frozen the whole cheesecake will come out of the silicone pan and you'll also have a picture perfect clean edge that you could never get from a spring-form pan.
6: Don't Over-Bake
Over-baking is what makes your cheesecake crack. It continues to firm up as it rests. So, when a cheesecake is done baking the middle is still slightly giggly.
When you're recipe says the cheesecake is done and it's still giggly turn OFF the oven and leave the cheesecake to cool for an hour. This will help it set, and keep it from sinking in the center.
7: Chill Before Slicing or Serving
After you take it out of the oven let it cool to room temperature before freezing or put your cheesecake in the fridge if you'll be serving it soon. You can also wrap up and freeze leftover slices.
If freezing let it freeze solid then wrap in plastic food wrap and place in a labeled and dated freezer bag and add it to your freezer inventory sheet.
To serve unwrap your frozen cheesecake and place it on your serving platter. Thaw in the fridge before serving.
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