Tips for a Perfect Cheesecake

Do you want that perfect cheesecake? Here are tips to help you make a perfectly baked cheesecake every time.

1. First, take your cream cheese, butter and eggs out of the refrigerator 20 minutes before starting so they are at room temperature.
2. Do not overbeat your cheesecake batter.
3. Do not over bake. Remove your cheesecake from the oven before it looks done.

   NOTE: The center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.

4. Use a springform pan. The one I use most often is the 9”. Most recipes call for 8”, 9” or 10” springform pans.
5. To prevent cracking as the cheesecake cools, which gets you closer to that perfect cheesecake, immediately run a spatula or thin knife around the edges, pressing it against the wall of the pan to loosen the top immediately upon removing from the oven.
6. You do not need to bake the cheesecake using a water bath if the batter has a starch in the recipe such as flour or cornstarch.
7. Use the following water bath method if your recipe does not have a starch in it.

• First, fill your springform pan with your cheesecake ingredients.
• Wrap aluminium foil around the sides and bottom of the springform pan.
• Place the springform pan into a larger deep baking pan (approximately 3 inches deep). This gives the pan with the cheesecake ingredients in it plenty of room.
• Place both pans in an oven that has been preheated. Pour very hot water into the larger pan filling it approximately halfway up the sides of the pan. I would use a teakettle for this.
• Bake the cheesecake as directed.
• When the cheesecake is done baking, remove the springform pan from the water bath pan and set it aside. This is so you can remove the larger pan with the water in it from oven.

  NOTE: Remember to be very careful! The pan will be extremely hot.

• Leave the aluminium foil on the sides and bottom of the cheesecake pan. You will not be removing the foil until after the cheesecake has chilled completely in the refrigerator.
8. Do not cool your cheesecake in the oven unless the recipe you are using specifically calls for it.
9. THIS IS VERY IMPORANT! Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough and help to avoid it from cracking.
10. To remove the cheesecake from the springform pan bottom, place the cheesecake in its pan, with the sides still on it, over a burner set at low heat and turn the cheesecake every 10 seconds until the entire bottom is warmed.

    What this does is soften the butter in the crust. This in turn helps release the cake from the pan.

11. Remove the cheesecake from the springform pan sides. This should be very simple since you already took a spatula or thin knife around the edges when it first came out of the oven.

    Use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion.

12. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

Whether you spell it cheesecake or cheese cake, I hope these steps will help you to have a great experience making your perfect cheesecake.

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