6 Important Rules for Baking Cheesecake

Baking
on April 15, 2013
Italian-Cheesecake-Relish.jpg
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/12114_italian_cheese_new_d.jpg?w=150

Vanilla cheesecake is a blank canvas for incorporating luscious, even unorthodox details. Substitute ricotta for cream cheese, swap a rich almond crust for standard Graham crackers, infuse the filling with exotic spices, and your plain old cheesecake is suddenly avant-garde.

You can read volumes on perfecting cheesecake and follow complicated directions ranging from slow-baking at irrationally low oven temperatures to incorporating eggs by a precise method, but really a few simple rules will suffice:

  • Place the springform pan on a baking sheet as fillings can leak while baking.
  • Place a pan of water on the bottom rack of the oven while baking the cheesecake. Steam helps the cheesecake stay moist and helps keep the top from cracking.
  • To avoid overbaking, always check cheesecakes 10 minutes before the end of cooking time.
  • Remove cheesecakes from the oven while slightly “jiggly” in the center. This ensures they’ll be creamy.
  • If the top cracks, pile on fruit and carry on.
  • Use a thin-bladed knife to cut the cheesecake. Dip it in hot water before slicing.

—By Gretchen Roberts. Winter 2006 supplement

Found in: Baking
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