How to Make a Perfect Cheesecake
Ugly Cracks, Springform Pans Slicing & Freezing Gourmet Cheesecakes
The most popular question, "Why did my cheesecake crack?" is usually followed by, "How do I fix the cracked cheesecake?" This article, How to Make the Perfect Gourmet Cheesecake, answers all the questions that a cheesecake lover would ask.
How to Use Springform Pans: Springform pans are the easiest to use for making cheesecakes. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Ingredients: Many a cheesecake has been ruined by using straight-from-the-fridge cream cheese and eggs. For best results, make sure all ingredients are at room temperature.
How to Mix Cheesecake Batter: A KitchenAid or Cuisinart stand mixer can take on heavy cheesecake batter with ease, but be careful not to over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
How to Melt White & Dark Gourmet Chocolate: Gourmet chocolate such as Callebaut Chocolate, Ghirardelli chocolate or Lindt chocolate are the best for this cheesecake. If chocolate chips are not available, make sure to chop the chocolate bars extra fine. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Make sure no water comes into contact with the chocolate or it will sieze up. Remove and keep warm, the chocolate can always be rewarmed later.
How to Tell When a Cheesecake is Done: Put a cake pan of hot water in the bottom of the oven. Not allcheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It's hard to tell when a cheesecake is done and it shouldn't be overbaked either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
How to Cool Cheesecakes: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil, sliding the cheesecake onto a serving platter or cardboard circle.
How to Slice a Cheesecake: Using a large, very sharp chef's knife, slice the cheescake by cutting right through it all the way to the plate or cardboard circle. Do not saw through the cheesecake. Rinse the knife off in hot water, dry and cut another slice. Repeat.
How to Fix a Cracked Cheesecake: When all else fails, and a California earthquake size fissure cracks down the center, there is still hope. Fresh fruit and pie fillings, frosting, glaze, cookie crumbs and ganache can always cover a multitude of sins and guests will never know the difference!
How to Freeze Cheesecakes: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.
Cheesecake Recipes and Delicious Reading for the Holidays:
- Pumpkin Cheesecake Recipe with Molasses Cookie Crust
- NY Style Strawberry Cheesecake Recipe
- White Chocolate Raspberry Cheesecake Recipe
- Junior's Brownie Swirl Cheesecake Recipe
- Junior's Cheesecake Cookbook
Follow these "How to Make the Perfect Gourmet Cheesecake" tips and have the sweetest holidays ever!
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