How to Bake the Perfect Cheesecake

Cheesecakes are great dessert & real crowd-pleaser. I've done my share of baking cracked, lumpy, and unattractive cheesecake. These are the tips that have helped me bake a cracked free, lump free cheesecake. 

  1. To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing. 
  2. To avoid cracks on top of cheesecake, make sure you: Don't over bake the cheesecake. Since different ovens have different temperature, it's best to check for the doneness of cheesecake by jiggling the pan a little and when you have a small circle in the middle that still jiggle, cheesecake is done. The remaining of baking takes place in the heat of the oven and the dish.
    • Don't over beat the cheesecake after adding eggs. When you over beat the eggs the batter becomes fluffy, all you need to do is to mix in the eggs. 
    • After cheesecake is baked, don't remove it from the oven quickly, turn off the oven and let it stand in the oven, cracking the oven door open a little for half an houeTo check for the doneness of cheesecake, jiggle the pan a little and when you have a small circle in the middle that still jiggle, cheesecake is done. The remaining of baking takes place in the heat of the oven and the dish. 
    • Cook your cheesecake at low temperature 325°F for about 45 minutes. 
  3. Bake the cheesecake in a water bath, it creates moisture and even baking and prevents cheesecake from cracking too.  Choose a large rectangular cake pan with 2-3 inches in depth, fill half way with hot water and place the cheesecake pan in the water. Note: if you use springform cheesecake pan you must cover the bottom and the sides of the pan with heavy duty foil to avoid leakage. However, if you use a cake pan as I suggest, you don't have to worry about covering the pan. 
  4. Add a tablespoon of cornstarch to the batter. This also prevents cheesecake from cracking.

IMPORTANT: One of the myths about cheesecake is " You must use springform pan when baking cheesecake". I used to believe this too,  but I'm here to tell you that you can bake cheesecake in a regular cake pan and the result is as good as if not better than baking in a springform pan. . Here is how to do it: after filling you cake pan with the cheesecake batter, bake it in the water bath. After the cheesecake is baked and cooled, keep the cheesecake in the same pan, cover it with a with aluminum foil and place it in the freezer.  

Hope these tips help you make the best cheesecake ever ;) Happy Baking