My cheesecakes always develop cracks across the tops. What causes that?
Too much air entrained in the batter is usually what causes cracks in the tops of cheesecakes. To avoid this, don’t over mix. Whisk the eggs before adding them to the batter and mix on low speed just until blended. If there are other ingredients to add, mix them in with a spatula.
How do I tell when my cheesecake is done?
There are two ways to tell if your cheesecake is done. The most foolproof is with a knife or spatula. Slip it into the center of the cheesecake. If it is done, the knife will come out clean.
Sticking a knife in the cake mars the top surface with a cut. With experience, you can tell when the cheesecake is baked with the “jiggle test”. The cheesecake will be almost set when you try to jiggle it. We suggest using the knife test for your first few cheesecakes and jiggle the cake. By observing how a baked cheesecake jiggles, you’ll soon be able to tell without the knife.
What is the best way to remove the pan so that it does not stick?
Immediately after removing the cheesecake form the oven, place it on a wire rack to cool. Let the cheesecake set in the pan for about ten minutes then loosen the crust from the pan with the edges of a thin-bladed metal spatula. After about forty-five minutes, remove the ring. It should fall away easily form the cheesecake. Allow the cheesecake to finish cooling. Chill thoroughly before cutting.