The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
PREVENTING CHEESECAKE CRACKS
Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
Use a water bath. This is essential! See below for cheesecake tips.
Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
HOW TO EASILY REMOVE THE CHEESECAKE FROM THE PAN
First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.
Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn’t very gently use a knife around the edge of the cheesecake to pop it off.
Then, you should be able to lay the cheesecake on it’s side to take off the bottom of pan and the parchment circle.
FAQ
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
You can halve the recipe to make these into cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, half the recipe, but use 16 oz of cream cheese.
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
RECIPE VARIATION
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