A cheesecake should be relatively hassle free, but problems do arise from time to time. Over the years, we have been asked the following questions.
“What is the easiest way to make crumbs for my crust?”
Many people use a food processor; we don’t bother. We use a sturdy zippered plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next scab. If we’re in a rush, we just use packaged graham cracker crumbs instead of crushed crackers.
“I have lumps on my cheesecake. How can I avoid them?”
The lumps are most likely from globules of cream cheese in the batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar until completely combined. The sugar crystals will go through the cream cheese and break down the globules. In the heat of the oven, the sugar will melt even more, breaking the pieces.
If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate mixes with the cold batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above the melting point. With the mixer running, drizzle the hot chocolate into the batter. With the hottest chocolate, it will disperse before settling.
“I bake my cheesecake for the time specified in the recipe and the center is still soft. What am I doing wrong?”
You’re probably not doing anything wrong. Bake times in recipes are always estimates and can be affected by the temperature in your oven (calibrated temperatures are rarely correct), the depth of the batter, whether the pan is light or dark (dark pans bake faster), how cold the dough is. and other factors. Don’t worry about time and bake until done. (See next question).
“How do I know when my cheesecake is done?”
There are three ways. You can gently shake the cheesecake. If only the center keeps shaking, it’s done. This is not very accurate, but with practice you can improve with this method.
The most common way is to drive a knife into the dough about an inch from the center. If it’s done, it will come out clean.
The most accurate way to tell when a cheesecake is done is with an instant read thermometer. Stick the probe in the center of the cheesecake and see what it reads. A cheesecake is ready when the internal temperature reaches 170 degrees. That’s when the proteins in eggs coagulate.
“How do I keep my cheesecake from breaking?”
A cheesecake top without a crack seems to be the ultimate measure of success. It should not be like that. A crack does not affect the taste. Many cheesecakes are covered and the topping covers the cracks.
There can be several reasons for the cracks:
– Too much air incorporated into the filling can cause cracks.
– Too much baking time will over bake the filling and is a common cause of cracking.
– Uneven cooking may be a cause. If you are using light gauge reflective trays, consider switching to heavier gauge dark trays.
– Too high a heat can cause cracks. Consider baking at 325 degrees instead of 350 degrees.
– If your cheesecake cools down too quickly, it may develop cracks. Don’t let your cold cheesecake spill.
Cheesecakes with starch in the filling are less prone to cracking.
“My crusts fall apart when I try to serve my cheesecake. What am I doing wrong?”
It is the butter that acts as the mortar that holds the crumbs together. The butter should be well mixed with the crumbs. There must be enough butter, a minimum of four tablespoons per crust. The mixture should be compacted with firm pressure. We use a pastry tamper or heavy cup to compress the bottom and press down on the sides.
Always cut and serve your cheesecake cold. That way the butter is solid. If the cheesecake gets too hot, the butter melts and the crust falls apart.
You don’t need to bake a crust, but it tends to hold the crust together. Sugar melts when baking and tends to hold things in place once it cools and sets.
“I always seem to get my slices dirty when I cut my cheesecake. What’s the best way to cut a cheesecake?”
Use the proper knife, a sharp knife with a fine blade. Do not use a serrated knife, as the filling and crumbs tend to stick to the teeth.
Cut with downward pressure, dragging the knife as little as possible. After each cut, wash and dry the knife so you have a clean blade cutting into the cheesecake.
“My slices seem to stick to the base and are difficult to remove. Is there an easy way to remove the slices neatly?”
There is an easy way to make the slices slide off the bottom of the pan. Heat a damp kitchen towel in the microwave. Place the towel on the counter and place the cheesecake directly on the hot towel. In a couple of minutes, the heat will soften the butter against the base and the slices will come off easily.
It helps to have a removable mold with a soft base.