Cheesecake Baking Tips

These are just some quick cheesecake baking tips to help your next cake come out looking like they were baked by a professional.

When baking cheesecakes, always remember that softened cream cheese is a prerequisite and is used in most cheesecakes today.  You'll need to leave the cream cheese out at least 30 minutes before using it but it's best to let it get to room temperature.  The softer the cream cheese, the easier it is to mix.

Keep in mind cheesecakes can also be made from ricotta cheese, havarti, quark, twaróg cheese.  Although most of the recipes found here and elsewhere use cream cheese, occasionally you'll find recipes that require some of the latter.  Be sure to let them warm up also and to follow whatever other directions the recipe may instruct for using them.  For instance, if you use ricotta cheese, you're going to need to drain it if it is watery.

Don't over mix.  Your filling should be custard like as oppose to cake-like.  Add ingredients such as berries and nuts last.  To get that swirl effect if you're using melted chocolate or some sauce, pour out about a 1/3 of the batter in another bowl.  Take the rest of the batter and pour it in your crust.  Take the melted chocolate and pour it on top of the batter already on the crust.  Next take the rest of batter and pour it on the chocolate and then take a knife or spatula gently swirl the mixture and Presto!! you've got your beautiful swirl effect.

Most of the recipes also call for eggs.  This help with the consistency of the cheesecake.  And it’s best to use the large or extra large ones.  However, if you're cutting back on your cholesterol, try eggbeaters or something similar to them.  Personally I can’t taste the difference, but I know people who can tell if you used a brown egg or white one to bake.  If you're going to make a meringue, you'll need real eggs since the whites from cartons don't foam well.

You can also use low or non-fat cream cheese if very serious about cutting out the fat.  It doesn’t have the same taste, but many people find using it just as appealing.  If you want the real deal, you must use the full fat cream cheese, not the slow turned or light.

When cooking, always preheat the oven 15 - 30 minutes beforehand, 30 being better.  This insures the oven will have an ambient temperature which also helps to prevent cracking. 

And resist the urge to peak.  You want the temperature to stay as consistent as possible.  If you oven doesn't have a window, wait at least 30 minutes before you look an do it quickly.