Q1: What is the secret to a perfect, crack-free cheesecake?

This recipe uses two main secrets! First, it is baked in a water bath , which creates a very humid, steamy environment in the oven and provides a gentle, even heat that is perfect for a delicate custard. Second, it is crucial that you do not over-mix the batter , especially after you add the eggs, as this incorporates too much air which can cause the cheesecake to puff up and then crack as it cools.

Q2: Do I really have to invert the cheesecake? That seems scary!

The double-inversion technique is a classic, old-school pastry chef's trick. The main reason to do it is to create a perfectly flat, smooth top (what was the bottom of the pan becomes the top) and to create the crispiest possible crust , since the crumbs are never baked with the wet batter. However, if you are nervous, you can absolutely skip this step and simply make a classic, press-in graham cracker crust in the bottom of the pan before you bake, as described in the "Variations" section.

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

The key is the "jiggle test." 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 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: Do my ingredients really all need to be at room temperature?

Yes, this is non-negotiable for a smooth, lump-free cheesecake! If your cream cheese is cold, it will not blend smoothly and you will have small, unpleasant lumps in your final cheesecake. Cold eggs can also cause the cream cheese to seize up. To quickly bring your ingredients to room temperature, you can place the wrapped cream cheese and the eggs in a bowl of warm (not hot) tap water for about 10-15 minutes.

Q5: What is the best way to 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.

The Best Creamy & Elegant Nutmeg Cheesecake Recipe

The Best Creamy & Elegant Nutmeg Cheesecake

A classic, rich, and creamy baked cheesecake with a prominent warm nutmeg flavor. The recipe features a unique method where the crust, made from graham cracker crumbs, is applied to the bottom of the cheesecake *after* it’s baked and chilled. The smooth filling is made with a generous amount of cream cheese, seasoned with nutmeg and both vanilla and almond extracts. A key technique is baking the cheesecake in a water bath (bain-marie) to ensure an even, gentle cook for a crack-free surface and a dense, smooth texture. The cheesecake is chilled for several hours before its final assembly and serving.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 8 hours (includes chilling times)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 tablespoons unsalted butter, melted
2 pounds (four 8-ounce blocks) cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 teaspoon nutmeg
1 3/4 cups sugar
1/8 teaspoon salt
4 eggs
1/3 cup graham cracker crumbs

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Instructions

Adjust an oven rack to the lowest position and preheat to 350°F.
Thickly brush a 9-inch springform pan with half of the melted butter. Place the pan in the freezer for 10 minutes to harden the butter, then repeat with a second coat of butter.
Make the Filling: In a stand mixer with a paddle attachment, beat the room-temperature cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt.
One at a time, add the eggs, scraping down the bowl after each addition.
Pour the filling into the prepared pan. Wrap the outside of the pan in a double layer of aluminum foil.
Bake the Cheesecake: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to create a water bath that comes about 1-inch up the sides of the cake pan.
Bake for about 1 1/2 hours, until the top is golden brown and the center still has a slight jiggle.
Cool and Chill: Remove the pan from the water bath and the foil. Let it cool at room temperature for 15 minutes. Refrigerate, uncovered, for 2 hours.
Apply the Crust and Finish: Remove the sides of the springform pan. Cover the surface of the cheesecake with plastic wrap. Place a large plate over the cake and carefully flip it over.
Remove the pan bottom. Evenly sprinkle the exposed surface (now the bottom) with the graham cracker crumbs.
Place a serving plate over the crumbs and flip the cake again. Remove the plastic wrap.
Refrigerate, lightly covered, for at least 3 more hours or overnight before serving.

Notes

This recipe uses a unique reverse-assembly method where the graham cracker crust is applied to the bottom of the cake *after* it has been baked and chilled.
Baking the cheesecake in a water bath (bain-marie) is a crucial step that provides moist, even heat and helps prevent the top from cracking.
The long chilling periods are essential for the cheesecake to fully set and for the best texture and flavor.
Using a blow torch or a warm stove burner on the bottom of the pan can help release the cake if it sticks.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 400-480
Sugar: 30-40 g
Sodium: 300-400 mg
Fat: 30-38 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 35-42 g
Fiber: <1 g
Protein: 8-10 g
Cholesterol: 150-180 mg

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