Frequently Asked Questions About Cheesecake
How do you prevent your cheesecake from cracking?
The main way to prevent your cheesecake from cracking is to ensure you’re not over mixing the batter. Over mixing causes bubbles to form within the batter, that will potentially burst and crack the cheesecake as it bakes.
Also, it’s crucial not to over-bake your cheesecake and once it’s finished baking, leave it to cool in the oven for over an hour. This helps to prevent the top of the cake from blistering or cracking.
Can cheesecake be frozen?
This particular cheesecake recipe will freeze quite well, although that cannot be said for every recipe. Whether you’re keeping the cake whole or as individual slices, it’s important to wrap them in plastic wrap. Place the wrapped pieces into an air-tight container for storage.
To eat, let the cheesecake thaw in the fridge overnight. The best part? This particular cheesecake recipe is good to keep in the freezer for several months.
How do you bake a cheesecake in a water bath?
Using the water bath bake method for cheesecake will give you the most perfectly baked cake. The water creates a moist cooking environment for the eggs and dairy, and in turn it helps to produce the creamiest cheesecake you’ll ever taste! Place the wrapped springform pan into a large roasting pan.
Wrapping your springform pan in tinfoil will also prevent the cheesecake from leaking! Fill the pan with about one inch of water (no more), and bake as per the recipes instructions.
How do I prevent my cheesecake from leaking while baking?
Easy! Prior to even baking your crust, or greasing your pan – wrap the base and sides of your springform pan carefully in aluminum foil. This will prevent your cheesecake from leaking out into your water bath, while baking.
Sour Cream? In a Cheesecake?
Yes, I always use sour cream in my cheesecakes! As I’ve said before, I’m not normally a fan of super sweet cheesecakes! I’d rather a sweet but, tart filling. This way, I can save the added sweetness for my toppings of choice.
Sour cream not only adds that tartness that I love but, it also makes for that amazingly creamy, fluffy texture that you look for in a cheesecake. However, if you’re not a huge fan of sour cream, you can substitute in most cheesecake recipes for heavy cream!