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Springform Pan
How To Make A Great Cheesecake!
Making a great cheesecake is easier than you might think. The secret to success lies in the seven critical factors listed below. Just follow these simple techniques for cheesecake success.
1. Use great ingredients!
Using top quality ingredients is the first step towards making a flavoursome cheesecake with a perfect creamy texture.
Cut cream cheese into cubes for faster softening and easier mixing.
To soften cream cheese before mixing, place 1 unwrapped 250 g cream cheese block in microwaveable bowl. Microwave on HIGH 15 seconds. Add 15 seconds for each additional package of cream cheese.
2. Set out ingredients
This allows ingredients to come to the same temperature before baking.
Set out ingredients on counter about 10 minutes before starting.
Try and make sure eggs and cream cheese are at room temperature - the eggs can then be beaten to a larger volume and the cream cheese will blend easily with the other ingredients.
3. Use a springform pan
A springform pan with a removable outer rim allows for easy release of cheesecake while leaving base intact.
Use a heavy-gauge pan and the size called for in recipe for even baking.
Spray sides of pan lightly with cooking spray before filling to help prevent cheesecake from sticking and cracking.
4. Preheat oven
While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake.
Bake cheesecakes on middle rack of oven unless recipe indicates otherwise.
Help prevent cheesecake from cracking by baking it in a moist oven. Place a 33 x 23 cm (or thereabouts!) baking pan half-filled with hot tap water on bottom rack of oven while cheesecake bakes on middle rack.
5. No need to over beat
Over-stirring can add too much air into batter, which can cause cheesecake to crack.
Beat in eggs, one at time, on low speed until just blended. You can also stir eggs in by hand with a spatula.
Gently and lovingly stir in flavouring ingredients, such as chocolate, fruit or nuts, at the end of mixing process or as directed in recipe.
6. No peeking
Opening the oven door while cheesecake is baking causes drafts that may lead to cracking.
Your masterpiece is done if the top is slightly puffy and set except for a small area in the centre that should still appear soft and jiggly (about the size of a twenty cent coin, perhaps?). This will set upon cooling.
Do not insert a knife to check if the cake is ready as this will cause cracking upon cooling.
When done, remove cheesecake from oven and place on wire rack.
7. Loosen immediately
To prevent cracking, immediately run a knife or thin metal spatula around edge of cheesecake to loosen from sides of pan. It's best not to unlock fastener or remove from pan right away … it's tempting but try to wait!
Cool cheesecake, away from drafts (and hungry eyes) for about an hour before refrigerating.
To remove from pan, unlatch fastener and lift straight up, away from cheesecake.
Refrigerate cheesecake for time indicated in recipe or overnight to allow flavours to blend.
About the Author
Find delicious and fun cheesecake recipes at the philadelphia cream cheese recipe site, including my personal favourite the toblerone cheesecake recipe.
I'm making an apricot cake and need a sustitute for a springform pan. Any suggestions?
it siad to use a 10" spring form pan but I can't find mine. It's a strusel kind of cake by the way if that makes a difference.
Try a Bundt pan. I've fixed a strusel kind of cake in a Bundt pan, and it worked fine. Good luck!
Ask Nancy - Springform Pans