Cheesecake Tips

  • A spring form pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.
  • Do not use fat-free or light cream cheese (unless noted otherwise) or cheesecakes will not set up firmly.
  • Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.
  • Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
  • For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.
  • Bake your cheesecake slowly - at 325ยบ F to avoid over-baking. Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
    • Another baking method: After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature; then refrigerate, which you will need to do for another 6 hours at least.
  • Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.
  • Cool the cheesecake on a wire rack away from drafts.
  • After cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the spring form pan clamp. Carefully remove the side of the pan.
  • Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

Preventing Surface Cracks

The most common complaint is cracking that develops through the middle of the cheesecake during or after baking.

To prevent surface cracking, bake the cheesecake in a water bath which will allow the cheesecake to cook more slowly and evenly:

  1. Take heavy aluminum foil, and wrap it around sides and bottom of your spring form pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
  2. Place your spring form pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan that it will fit into easily. Note: The larger pan should be at least 2-3 inches in depth.
  3. Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
  4. Bake cheesecake as directed. When cheesecake is done, remove spring form pan from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.
  5. Remove aluminum foil from sides and bottom of pan after your cheesecake has cooled completely in the refrigerator at least 4 hours or overnight. Carefully remove the side of the pan.