How to Bake the Perfect Cheesecake

We recently surveyed people across Britain to find out which ingredients make for the best dinner party, and when it came to the perfect dessert it couldn’t have been more clear – we LOVE cheesecake. So, we wanted to offer a few tips and tricks to ensure that your sweet treat is a show-stopping delight!

Don’t forget to share your cheesecake tips, tricks and pictures with us on Facebook and Twitter. We’d love to see what you’re whipping up!

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1. When it comes to making cheesecake, you must first decide: baked, or non-baked/chilled. Their most obvious difference is in the texture – baked cheesecake offers a dense, rich texture whereas chilled cheesecake is light and airy in texture.

It is also worth noting that non-baked cheesecake offers more opportunity for you to show off your presentation skills. These cheesecakes are easier to layer; you can mix with ganache, mousse, sponge or other deserts to create something unique and fancy!

Alternatively, you can always top your baked cheesecake with freshly chopped fruits.

 

2. Cool it: when making a baked cheesecake, it’s important to let your cheesecake cool down. Most recipes advise leaving your cheesecake in the fridge for few hours to set – we recommend a minimum of 6 hours but overnight is preferable. When it comes time to take your creation out of the fridge, leave it to reach room temperature before serving as baked cheesecake tastes best at this temperature.

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3. Whip it! For the richest baked cheesecake, you should mix the batter quickly and for a long time to make sure it doesn’t becomes lumpy – resulting in a dense, creamy texture. For a light non-baked cheesecake you should take your time and slowly mix it for a more airy texture.

 

4. Mix it up. Most cheesecake recipes call for a crushed digestive layer but if you’re feeling creative you can try alternatives such as Oreos, shortbread, ginger nuts, or Amaretti biscuits for a more unusual alternative. You could even try using pastry instead of biscuits – Whipping It Up has a great recipe you could try.

Some recipes call for a blind-baked crust while others do not. Try both, and see which you prefer – blind baking will result in a crispier crust.

 

5. Don’t crack up! Cracks in your cheesecake are a common problem (caused by changing air temperatures) which is easily avoided by cooking your baked cheesecake in a water bath. Sally’s Baking Addiction has a simple guide to creating a water bath – click here. Not opening the door while your cheesecake is in the oven and avoiding overbaking will also help avoid the dreaded cake cracks.

 

If you're looking for a delicious and easy cheesecake recipe to get your started, try A Glug of Oil's no-bake Limoncello cheesecake - click here

No Bake Limoncello Cheesecake