Q1: What are the absolute most important secrets to a perfect, crack-free cheesecake?

There are three main secrets! First, make sure all of your dairy ingredients and eggs are at room temperature . Second, do not over-mix the batter , especially after you add the eggs. And third, you must bake the cheesecake gently and cool it down slowly. The combination of baking it in a water bath and letting it cool down slowly in the turned-off oven is the ultimate, foolproof method for a beautiful, flawless, crack-free top.

Q2: What is a water bath (bain-marie), and do I absolutely have to use one?

A water bath is simply a pan of hot water that you place your springform pan into before baking. It creates a very humid, steamy environment in the oven and provides a gentle, even heat that is perfect for delicate custards like a cheesecake. Yes, it is highly recommended for the absolute best, creamiest, and most crack-free result.

Q3: How do I know for sure when my cheesecake is done baking?

The key is the "jiggle." A perfectly baked cheesecake should not be completely firm all the way through when you take it out of the oven. The outer 2-3 inches of the cheesecake should look set and matte, but the very center (about a 3- to 4-inch circle) should still have a distinct wobble or jiggle , similar to a pan of Jell-O. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the cheesecake cools.

Q4: Why did my cheesecake turn out lumpy?

A lumpy cheesecake batter is almost always caused by using cream cheese that was still cold . If the cream cheese is not fully softened to room temperature, it will not be able to blend smoothly with the sugar and other ingredients, and you will be left with small, unpleasant lumps. Be sure to let your blocks of cream cheese sit out on the counter for at least 2-4 hours before you begin.

Q5: How do I get perfect, clean slices of my cheesecake?

The secret to clean slices is a well-chilled cheesecake and a hot, sharp knife . Use a long, thin knife. For each slice, dip the blade of the knife into a pitcher of hot water, wipe the blade completely dry with a paper towel, and then make one clean, decisive cut. Repeat this process of heating and wiping the knife for every single slice.

Perfect & Creamy Cheesecake Recipe (Foolproof!)

The Best Perfect & Creamy Cheesecake Recipe (Foolproof!)

A classic, rich, and creamy baked cheesecake recipe. The dessert starts with a simple, homemade graham cracker crust that is pre-baked until golden. The smooth filling is made with room-temperature cream cheese, sugar, sour cream, and eggs, and flavored with pure vanilla extract. To ensure an even bake and prevent cracks, the cheesecake is cooked in a springform pan placed in a water bath (bain-marie). It is then cooled slowly in the oven and chilled for at least 8 hours to fully set.

Author: Grace
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes (includes oven cooling time)
Total Time: 11 hours 40 minutes (includes all cooling/chilling)
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch of fine salt
For the Cheesecake Filling:
Four 8-ounce packages (32 ounces total) cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Instructions

Position an oven rack in the middle of the oven and preheat to 325°F.
Make the Crust: Brush a 9-inch springform pan with some of the melted butter. In a bowl, stir together the remaining butter with the graham cracker crumbs, sugar, and salt. Press this mixture into the bottom of the prepared pan.
Bake the crust for 15 to 18 minutes, until golden brown. Let it cool.
Once cooled, wrap the outside of the springform pan with a large sheet of heavy-duty foil. Place the wrapped pan in a larger roasting pan.
Make the Filling: In a large bowl with an electric mixer, beat the room-temperature cream cheese and sugar on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined.
Mix in the eggs by hand, one at a time, until just combined. Be careful not to overmix.
Pour the batter evenly over the cooled crust and smooth the top.
Bake the Cheesecake: Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath.
Bake for about 1 hour and 20 minutes, until the outside of the cake is set but the center is still slightly loose.
Turn the oven off and leave the cheesecake in the oven with the door closed for another hour.
Remove the cheesecake from the water bath to a cooling rack. Run a knife around the edge and let it cool completely to room temperature.
Cover the cheesecake and refrigerate for at least 8 hours, or overnight.
Before serving, run a knife around the edge again and unlock the springform pan to unmold.

Notes

Using room temperature ingredients, especially cream cheese and eggs, is crucial for a smooth, lump-free cheesecake filling.
Do not overmix the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to puff up and crack during baking.
Baking the cheesecake in a water bath (bain-marie) provides gentle, even heat and moisture, which is the key to a creamy texture and a crack-free top.
The slow cooling process and long chilling time are essential for the cheesecake to set properly.
The article mentions a ‘Cook’s Note’ for the crumbs, but the note itself is not provided.

Find it online: https://www.eatswithsoul.com/creamy-cheesecake-recipe/

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