Delicious rich and creamy New York cheesecake with a buttery graham cracker crust.
Cheesecake is dense, luscious, and creamy. Especially when paired with the perfect buttery, crunchy crust.
All that aside, it’s amazing how many things can quickly go wrong when making a cheesecake from scratch at home.
I’ve included some troubleshooting tips to help you avoid some mistakes that can happen when baking a cheesecake.
Ingredients for Rich & Creamy Cheesecake
- Graham Cracker Crumbs
- Granulated Sugar
- Cream Cheese
- Sour Cream
- Vanilla Extract
- Lemon Zest
- Large Eggs
Other Items Needed for Baking
- Aluminum Foil
- Springform Pan
- Large Roasting Pan
Toppings for Cheesecake
- 5 Minute Baileys Hot Fudge Sauce
- 10 Minute Salted Caramel Sauce
- Blackberry Syrup
- Blueberry Sauce
- Buttery Maple Peach Sauce
- Cherry Coulis
- Chocolate Ganache
- Strawberry Coulis
- Raspberry Coulis
How to prevent bubbles on the surface of your cheesecake
One of the ways cheesecakes can have bubbles is by whipping the cheesecake filling too much. This incorporates air into the filling.
As it bakes the air bubbles rise to the surface and form some craters.
If you are afraid of air bubbles trapped in your cheesecake you can tap the springform pan against the counter so that trapped air can be forced to the surface prior to baking.
How to prevent cracks in your cheesecake
Overmixing the cheesecake filling can also cause your cheesecake to rise as it bakes and once it begins cooling it will contract. This can cause some cracks to form in the center of the cake.
Another way a cheesecake can form cracks while baking is if it dries out. A water basin helps keep moisture in the oven as the cheesecake bakes.
Once your cheesecake has baked it’s best to leave the cheesecake in the oven, turned off, with the door cracked open while it slowly cools down. The water in the oven helps maintain moisture. If it is taken directly out of the oven it can be too cool and dry and cause it to quickly crack.
Why is my cheesecake filling lumpy?
Cheesecake filling can be lumpy if the ingredients were not brought to room temperature prior to mixing. In order to properly blend, all ingredients, including the eggs, need to be brought to room temperature.
Can you freeze cheesecake?
Absolutely. In fact, many bakeries and restaurants freeze their cheesecakes. You can even buy cheesecake from the frozen aisle at the grocery store.
Cheesecake can be stored in the freezer for about 2-3 months if properly sealed. It can be stored in the refrigerator for about 7 days.
Let’s get started with the crust!
Blend your graham crackers in your food processor.
Pulsating helps the blending, or stopping and going, can help make sure all the crackers get chopped.
Once the graham crackers are finely chopped and look like sand, blend in the sugar and salt.
Add your butter next and blend. The cracker crumbs should look wet sand now – that’s perfect!
Grease your springform pan with butter on the bottom and sides. Then add strips of parchment paper.
Press the graham cracker crumbs into the bottom of the pan.
Bake the crust at 350 degrees Fahrenheit for 8 minutes. Allow it to cool on a cooling rack for 10 minutes before pouring your cheesecake filling into it.
After mixing your cheesecake filling in the mixer, pour it onto your crust.
Wrap foil around the bottom of the springform pan and place it into a larger pan. A roasting pan works perfectly.
Pour enough water into the outer pan so that the water reaches halfway up the side of the springform pan.
Bake at 325 degrees Fahrenheit for an hour and a half.
Once it is done baking, it is important to turn off the oven and crack the door open for about 30 minutes. Leaving the cheesecake inside the oven with the water lets it cool slowly without being out in the open air to cool and dry out quickly. This further prevents it from cracking.
After it is cooled I let it stay in the refrigerator for at least 8 hours, if not overnight, to fully set and chill.
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