The Perfect Cheesecake: Baking Time And Temperature Secrets

Baking a cheesecake is a delicate process that requires patience and precision. The first step is to prepare a water bath by wrapping a springform pan in foil and placing it in a roasting pan filled with hot water. This ensures even baking and prevents cracks. While the oven preheats to 325-375°F, a graham cracker crust is baked for 10 minutes and then set aside to cool.

The filling is then prepared by mixing cream cheese, sugar, and other flavourings like lemon juice, vanilla, and sour cream. Eggs are added one at a time and the mixture is poured into the springform pan. The cheesecake bakes for about 1 hour to 1 hour and 45 minutes, until the centre is almost set but still wobbly. It is then cooled in the oven with the door ajar for an hour before being chilled in the refrigerator for several hours or overnight.

The result is a rich, creamy, and decadent dessert that can be enjoyed plain or with various toppings such as fruit compote, chocolate ganache, or whipped cream.

The importance of a water bath

A water bath is a crucial step in baking a cheesecake. Also known as a bain-marie, it is a simple yet effective technique that involves placing a pan of hot water in the oven, which then surrounds the cheesecake pan. This method ensures that the delicate cheesecake batter bakes evenly and gently, resulting in a creamy and crack-free dessert.

The water bath creates a moist atmosphere that prevents the cake from drying out and helps maintain a consistent oven temperature. The water surrounding the cheesecake pan ensures that the filling bakes slowly and evenly, without browning the top. This is especially important for cheesecakes as they are prone to cracking and benefit from a gentle and even bake.

To create a water bath, you will need a large, deep dish, such as a high-sided roasting pan, and hot water. Fill the pan with hot water to about an inch high, as the cheesecake pan will displace some water. Always use hot water to maintain the desired oven temperature and prevent extending the bake time. It is also crucial to protect your cheesecake from water leaks by wrapping the pan in foil or placing it inside a slightly larger cake pan.

By using a water bath, you can ensure that your cheesecake turns out perfectly. It is a simple technique that makes a significant difference in the final product, resulting in a gorgeous, crack-free, and evenly baked cheesecake.

How to prevent cracks

Cheesecake is a delicious dessert, but it can be tricky to bake. One of the most common issues is cracking—those unsightly splits that can ruin the presentation of your cake. Luckily, there are several techniques you can use to help prevent this from happening.

Use Room Temperature Ingredients

Using room temperature cream cheese and other ingredients will make them easier to mix and reduce the likelihood of lumps forming in your batter. Cold cream cheese, in particular, is more difficult to mix and can leave lumps.

Don't Overmix the Batter

The more you mix the batter, the more air you incorporate. This extra air can cause the cheesecake to expand and rise, and then contract and crack as it cools. So, mix your ingredients until they are just combined, and be careful not to overmix once you've added the eggs.

Always Use a Water Bath

Baking your cheesecake in a water bath is one of the best ways to avoid cracks. A water bath helps the cake bake more evenly and provides a moist atmosphere that prevents it from drying out and cracking. To create a water bath, wrap your springform pan in foil, place it in a larger high-sided pan, and fill the larger pan with boiling water. Then bake as normal.

Keep the Cheesecake Away from the Top of the Oven

Cracks can also form if the top of the cheesecake bakes too quickly. To prevent this, place your cheesecake on a lower rack in the oven, leaving some breathing room between the top of the cake and the oven's heating element.

Don't Overbake

Overbaking is a common cause of cracking. Cheesecakes are done when the center is still slightly wobbly and jiggly. If the center is completely set, it's overbaked, and cracks are likely to form.

Run a Knife Around the Edge

After removing your cheesecake from the oven, let it cool for about ten minutes, then run a dull knife around the edge of the pan to ensure that nothing is sticking to the inside rim, which can cause the cake to split as it cools.

Let it Cool in the Oven

Sudden changes in temperature can also cause cracks, so it's best to let your cheesecake cool slowly. After turning off the oven, leave the cheesecake inside with the door cracked open for about an hour. Then, remove it from the oven and let it cool to room temperature before chilling it in the refrigerator.

The best cream cheese to use

The best cream cheese for a cheesecake is the brick-style cream cheese, not the spreadable version that comes in tubs. It is important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture.

For a tangy, creamy spread, Philadelphia cream cheese is a good option. It has a very soft, smooth texture. If you're looking for a cream cheese with a mild flavor, try Dutch Farms Original Cream Cheese. This cream cheese has a firm but spreadable consistency and will blend nicely into savory recipes and dips.

Prairie Farms cream cheese is the firmest option and works well for no-bake desserts as it helps the dessert maintain its shape. If you're looking for an affordable option, Great Value cream cheese from Walmart is a good choice. It's smooth, spreadable, and perfect for stirring into any recipe.

How to tell if your cheesecake is done

The Jiggle Test

This is the best method to check if your cheesecake is done. It takes a bit of practice to get used to the right amount of jiggle. You want the outer 2–3 inches of the cheesecake to look more set and less jiggly, and the centre to be the part that wobbles a bit, but not too much. If it looks liquidy and has a sloshy wiggle, it’s not done. If it’s just set and still jiggly, it’s good to go.

The Touch Test

You can tell if a cheesecake is baked by using your hands. Gently touch the top of the cheesecake in the centre. If the surface is firm but has a slight give, it’s done.

The Temperature Test

This method is not ideal as it will leave a hole in the top of your cheesecake. However, if you want to be sure that it’s cooked, you can stick a thermometer in your cheesecake. The safe internal temperature for a cheesecake is 150ºF. This method is great if you're planning on topping your cheesecake, as the hole won't be visible.

How to store your cheesecake

Storing your cheesecake correctly is key to ensuring it stays fresh and delicious. Here are some tips on how to do it properly:

According to the USDA, cheesecake should not be left out of the fridge for more than two hours. Other sources suggest that up to six hours is fine, but this depends on the temperature of the room, as the cheesecake could warm up more quickly in a warmer environment. To be safe, it's best to stick to the two-hour guideline and get your cheesecake back in the fridge as soon as possible. If you need to travel with it or keep it out for longer, consider freezing it and letting it thaw during the journey.

Yes! Cheesecake is one of the best desserts to make in advance as it doesn't dry out or spoil quickly if stored correctly. In fact, it's recommended to make cheesecake a day in advance to allow it to firm up in the fridge.

How to Store Cheesecake in the Fridge

Ideally, cheesecake should be eaten within four to five days of making it. However, this can vary depending on the ingredients used. For example, a cheesecake with fruit may spoil more quickly. To store your cheesecake in the fridge, follow these tips:

• Wrap it: Cover your cheesecake with a layer or two of plastic wrap to prevent it from drying out or absorbing other smells from the fridge. If you have decorations or toppings that might be affected by the plastic wrap, place a few toothpicks around the cheesecake to keep the wrap off.
• Use a cake carrier: Place your cheesecake in a cake carrier or cake storage container that is tall enough to accommodate any toppings.
• Slice and store: If you've already served the cheesecake and have leftovers, slice it and place the pieces into an airtight container in the fridge.

Yes, cheesecake freezes quite well and can be frozen for up to three months. It's best to freeze it without any toppings, as they may get affected during the freezing and thawing process. Here's how to do it:

• Firm it up: Before wrapping your cheesecake, place it in the freezer for an hour or two to let it firm up. This will help avoid any imperfections when wrapping.
• Wrap it well: Wrap your cheesecake in a layer or two of plastic wrap, followed by a layer of foil, and even a ziplock bag for extra protection. You can also place it in an airtight container if you have room in your freezer.
• Label and date: Before placing it in the freezer, don't forget to label your cheesecake with the date so you know when it was frozen.

How to Thaw Frozen Cheesecake

When thawing a whole cheesecake, remove it from the freezer while still wrapped and place it in an airtight container in the fridge to thaw overnight. Avoid thawing it at room temperature, as this will cause condensation to form, making your cheesecake damp or even soggy. If you notice any imperfections after thawing, try using a warm offset spatula to smooth them out gently, or add your toppings and decorations.

For individual slices, you can follow the same procedure as above or gently heat the slice in the microwave at 50% heat.

Frequently asked questions