How to Bake the Perfect Cheesecake
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I’m spilling all the info on How to Bake the Perfect Cheesecake. Below are tips and suggestions for baking the perfect creamy cheesecake that doesn’t crack.
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How to Bake the Perfect Cheesecake
- Make sure ALL ingredients are room temperature. Cut the
cream cheese into cubes and they’ll come to room temperature faster. - Use good, quality ingredients. I have better results using Philadelphia brand
cream cheese and realbutter . (This is not a sponsored post for PhiladelphiaCream Cheese .) - Don’t overbeat cheesecake, add eggs, one at a time on low speed until just blended.
- Cream just until smooth and no lumps are visible.
- Gently stir in any ingredients such as chocolate, fruit or nuts at the end of the mixing process.
- Bake in the oven on the middle rack with a pan half full of water on the lower rack. I fill a 9×13 casserole dish half full of water and place on the lowest rack.
- Use a heavy-gauge pan and the size recommended in the recipe. This allows for more even baking.
- Spray bottom and sides of a springform pan. This prevents sticking and cracking.
- Preheat oven. This ensures proper heat level.
- Do not over-bake. The top will change from shiny to matte when done. It will be slightly puffy except for the very center. (The center will set while cooling.) If cooked too long it’ll crack.
- Do not open the oven door while the cheesecake is baking.
- Do not check doneness by sticking a wooden pick or knife in it. This will cause cracking.
- Cool in the oven with the door open for 20 to 30 minutes, then move to a wire rack to cool completely.
- After removing from the oven, run a thin knife or spatula around the edge to loosen from the sides. Do not unlock the fastener or remove it from the pan right away.
- Cool cheesecake away from drafts.
- Refrigerate when completely cool.
- If all these tips fail and you the top does crack: top with fresh fruit, chocolate syrup, or caramel. Ah, yes, the art of camouflage!
They're really not difficult if you follow these tips. I was intimidated for a long, long time by them.
I have to give desserts away or I'll eat them. My husband and boys don't care for desserts, but they're my favorite and if they're in the house I can't say no. They're also my most favorite thing to make! So I'm constantly giving to neighbors and sending with the boys to school.
I have never baked a cheesecake. I have pinned this for when I do, great tips. thanks 🙂
That just made me hungry Paula!
Now I wouldn't consider myself a really good cook but I can darn sure follow a recipe. I do love cheesecake too but I would also eat the whole thing. I'm a pig that way. I have a tendency to overeat stuff that I don't get often so I don't keep it around. Now if I just had one or two pieces I'd be okay but I would make myself sick eating that and I would. To the last bite. Yummy girl. That looks so darn good.
~Adrienne
MY son & I made our first cheesecake on Monday. Had to skip around to a lot of websites to find all the tips you listed here. Wished we could have seen this then. LOL! But it was a success, even though I didn't get any. 🙁
Stopping by from Mop It Up Monday. Thanks for sharing! http://queenofsavings.com
I think you hit all the tips I would've shared for baking a perfect cheesecake and more! I've had success with the pan of hot water below the cake too. It works much better for me than trying to bake the cake in a hot water bath. I don't have any pans big enough to hold my 9″ cheesecake pan, and the times I've tried it, water seeps in. Great tips!
Howdy! Stopping over from Sunday Sweets (even though it is still Saturday here in the US 🙂 – your cheesecakes look delish! We have even made cheesecake in the crock-pot. YUM!
Fantastic tips. I have only mad cheese cake once. It was delicious but I did run into some issues. Thank you 🙂 I will definitely be referring to this list in future.
Oh my gosh – I *so* want a piece of cheesecake now after seeing your gorgeous photos! Thanks for these fantastic tips – I didn't know why my cheesecakes always cracked (until now!)