A Guide to Troubleshooting Cheesecakes
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.
Additional Recipes and References
