Forking It!: Getting Ready for Cheesecake

Red

The next recipe I want to share this week is a Cheesecake recipe. In preparation for that, I first wanted to share tips for making a cheesecakes that I learned from my grandmother. We'll call her Nannie. Cause that is what we called her....

Dental floss can be used for cutting cheesecakes. It makes nice, smooth cuts and no “build up” like you get on a knife.

Bake cheesecakes, especially large ones, in a water bath. This helps produce a texture that is creamy almost custard-like and the cheesecake to cook evenly.
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Don’t over-beat the cheesecake filling. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

Cornstarch or flour can help keep cheesecakes from cracking as easily from over-baking. If the recipe doesn’t contain cornstarch or flour, add 1 tablespoon to 1/4 cup of cornstarch to the batter with the sugar.

Before placing the pan in the oven, gently tap the pan on the countertop to remove air bubbles that can cause the cheesecake to crack. (is there a cracked pattern here? LOL)

For smooth batter, make sure the cream cheese and eggs are at room temperature.

Don’t skimp on the cream cheese by trying to substitute low-fat or fat-free cream cheese for cheesecake. If the recipe isn’t written for low fat or fat free, they tend to make the texture of the cake rubbery or crumbly.

And yes this old wives tale is true:

Be careful not to open the oven door during the first 30 minutes of baking. Drafts can form cracks and make the cheesecake fall.