Cheesecake has always been my favorite dessert. Largely because my grandmother made an outstanding, thick and flavorful cheesecake. There are good ways to make one and bad ways. Most often, the biggest challenge bakers face is having a large crack that forms down the center when they are baking it. There are a number of things you can do to minimize, and remove, the reasons for causing your cheesecake to crack.
Here are some great tips to ensure you make the perfect cheesecake for you and your family:
The right ingredients will make all the difference. Never use those plastic containers you find at the grocery store. Use the solid boxes of cream cheese, the soft ones. If you buy any cream cheese in the tubs, the manufacturers whip air into it and it just won’t taste the same. Also, be sure to use cream cheese that has the highest fat content.
Make sure all your ingredients are ready to be used at room temperature to ensure that all the ingredients blend together, avoiding the possibility of a lumpy cheesecake.
Make sure to not over beat the ingredients. Mix everything very thoroughly but overdoing it can cause your cheesecake to have that infamous crack that we are working to avoid.
Use the old-fashioned springform pan, it is the best best pan for baking cheesecakes. Because these have side panels that are removable, it will allow you to remove your cake without damaging it. Further, always make sure to grease the bottom so when you press your graham cracker mixture into the bottom, it will not stick.
Keep your cheesecake moist but baking it with a pan of water in the oven. This will generate moisture by way of steam and will keep your cheesecake from drying out. Put the water on the lower rack and the cheesecake above it, this way the steam rises and keeps it moist.
Follow these simple steps and you will have a perfect cheesecake that you and your family will enjoy.