![]() ![]() This is what gets you that beautiful, crack-free top. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Baking and Coolingīaking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. You want to ensure the cheesecake batter is lump-free before adding in the eggs. Also, be diligent in scraping the sides of the bowl. Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Then before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible. ![]() Then, stir in the eggs last and mix until they are just incorporated. How do we do this? Crack all four eggs into a bowl and whisk with a fork before adding them into the cheesecake batter. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. When eggs get whipped, they hold that volume. When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues: Air Bubbles There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. Y’all, their cheesecakes looked just as good as mine did with no cracks! looked great. Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. But Seriously, This Is The *BEST* Cheesecake Recipeįriends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! I am thrilled to be sharing this recipe with you today. ![]()
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