How to Make Cheesecake

December 28, 2023

Cheesecake should always bring joy, not stress or frustration. It should never make you cry; instead, it should be a dreamy, decadent delight. So How to Make Cheesecake should be the other thing to consider, and that is why this article is here to guide you.

To make things simple, let’s break down the entire cheesecake-making process. We’ll discuss the ingredients, using a water bath, and addressing any surface cracks. Here’s a step-by-step recipe that will guide you in creating a creamy, foolproof cheesecake that lives up to your dreams.

Key Ingredients for a Good Cheesecake

To make a good cheesecake, you’ll need complete and good ingredients as well. Here are the ingredients you’ll need:

Cream cheese: Make sure it’s full-fat cream cheese; don’t compromise on this for the best results.
Sour cream: Many cheesecake recipes call for either heavy cream or sour cream to soften the cheese’s texture and add moisture. we recommend sour cream because it gives the cake an extra tangy flavour that some people enjoy.
Eggs: You’ll need three whole eggs to bind the cheesecake together. It is also advisable to include an additional egg yolk, as it contributes to the cake’s velvety texture. If you want to simplify and don’t mind a slightly lighter texture, you can use the entire fourth egg instead of separating the yolk.

Now that we have highlighted the ingredients needed for this recipe, we will proceed to show you the right cream cheese for you to use for your cheesecake.

Choosing the Right Cream Cheese

Now, let’s dive into the discourse of cream cheese, an important ingredient in cheesecakes. Some people are loyal to Philadelphia cream cheese, which indeed yields a particularly silky and luxurious cheesecake.

However, we’ve also made delightful cheesecakes using local or generic brands. So, you have some flexibility here.

The Role of Starch

Let’s touch on the role of starch in the cheesecake batter. A small amount of cornstarch or flour serves as insurance against cracks and makes it easier to cut clean slices. However, it does alter the cheesecake’s texture somewhat.

Starch gives the cheesecake a firmer and sturdier feel, while a recipe relying solely on eggs results in a softer, incredibly creamy texture.

We’ve experimented with both methods and found both to be satisfying. Honestly, the textural difference is quite subtle; you might notice it when doing a side-by-side comparison, but it would take a true cheesecake enthusiast to distinguish them on their own.

Ultimately, choose the approach that brings you the most joy.

How to Achieve Creamy Cheesecake

To make your cheesecake incredibly creamy, you’ll want to use a water bath. Think of it as a spa day for your cheesecake, creating a gentle, steamy environment that prevents the surface from drying out. Here’s how to do it:

Wrap the cheesecake pan in foil to prevent water from seeping through any cracks in the pan.
Place the cheesecake in a larger roasting pan or baking dish.
Fill the larger pan with a few inches of water, and then put the whole setup in the oven.

Preventing Cheesecake Cracks on your cheesecake

Cheesecake cracks can be prevented by avoiding overcooking and rapid cooling. Here’s what to do:

Bake the cheesecake until the outer ring is slightly puffed and firm, while the inner circle still jiggles like a barely set Jell-O. It’s okay to have a few golden spots, but if cracks start to form, move on to the cooling step immediately.
When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour. Then, remove it from the water bath and let it cool on the stovetop. While removing it from the water bath, run a thin-bladed knife around the edge to ensure it’s not sticking to the pan, which can also cause cracks as the cake settles.

The Importance of Chilling Your Cheesecake

A cheesecake is a make-ahead dessert. After baking and slow cooling, it needs to chill in the fridge for at least four hours, preferably overnight. If you cut into it before chilling, it will have a firmer, custardy texture. But after chilling, it transforms into the velvety, creamy cheesecake we all love.

4 Things Not to Worry About

During the cheesecake-making process, there are moments when you might worry, but there’s no need to stress:

Tiny cream cheese specks in the batter: Specks of cream cheese in the batter are okay; they’ll melt as the cheesecake bakes and won’t affect the final cake.
A few cracks: Cracks can happen, but they don’t mean your cheesecake is ruined. Simply cover them with topping and continue.
Water in the pan: If a bit of water leaks into the pan, don’t fret. The crust’s outer edge may seem soggy initially, but it will set up perfectly in the fridge overnight.
Wrong pan size: Using a slightly different pan size won’t ruin your cheesecake’s flavour or texture. It may affect its height and cooking time, but that’s all.

Now, let’s proceed to make the cheesecake and highlight all the ingredients we will need.