Tips for Perfect Baked Cheesecake
Baking hints for creating a delicious homemade New York cheesecake.
Mar 31, 2008
Origins of Cheesecake
The cheesecake is a venerable invention, having graced tables since Olympic athletes were served miniature cheesecakes in 776 BC, in ancient Greece. The original cheesecakes were baked, using a ricotta-type cheese and containing a relatively high proportion of flour. With the invention of cream cheese in 1872, Continental or unbaked cheesecakes became popular, and the original baked-style cheesecake became known as the 'New York Cheesecake'. Nowadays frozen, mass-produced cheesecakes may contain no cheese at all, substituting instead a gelatine-set milk filling. However, for taste and texture, nothing can come close to a well-made baked cheesecake.
Common Problems with Cheesecakes
The most common problems that occur in homemade cheesecakes are a cracked top and a lumpy texture.
A cracked top is hardly a disaster, as it will not affect the taste or texture of the cheesecake; however, producing cheesecakes with uncracked, solid tops has become something of a litmus test for cheesecake bakers. For reasons of snobbery alone, it is worth learning how to avoid cracks!
How to Prevent Cheesecake From Cracking
Cracked tops are usually caused by too much heat or abrupt changes in temperature. 'Cushion' your cheesecake from the heat of the oven by baking in a water bath. The simplest way of doing this is by filling your pie dish or spring form tin with the cheesecake mixture, then placing the dish inside a larger, shallower pan like a roasting pan. If you are using a spring form tin, check to make sure it is absolutely watertight. A layer of tin foil around the bottom and sides may be necessary to prevent water seeping in and ruining your cheesecake. Fill the larger pan with boiling water, almost to the level of the cheesecake mixture. Cold water will retard baking times.
Once the cheesecake is cooked-it should still wobble a little in the centre, as it will continue to firm up while cooling-run a hot knife around the edge of the cheesecake. This will prevent the cheesecake from cracking as it shrinks and cools. Leave the cheesecake in the oven, in its water bath, with the heat turned off and the door ajar. Ideally it should be left until cool, but even an hour in the oven will help the cheesecake firm up without cracking. Then you may transfer it to the fridge until serving time.
If your cheesecake does crack, it is easy to disguise. Top with berries or berry coulis; chocolate, raspberry, passion fruit or caramel sauce; sprinkle with chocolate curls and shavings; or, for a more professional touch, top with a sour cream topping. Mix half a cup of sour cream with half a teaspoon of gelatine dissolved in 2 tablespoons of lemon juice. Add 2 tablespoons of caster sugar, mix well and spread carefully over the surface of the cheesecake, filling in the cracks and forming thin layer on top. Put in a very low oven for a few minutes, then cool and serve as normal.
How to Prevent a Lumpy Texture
A lumpy texture is a greater problem, as the smoothness of a cheesecake is its greatest asset! Make sure all ingredients are at room temperature before mixing. If your cheesecake recipe contains flour, sieve before adding and add separately from any liquid (such as lemon juice). A quick whirr in a blender before baking can ensure a velvety texture; otherwise, pour the mixture into the crust through a sieve.
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