6 Tips for Making the Perfect Cheesecake

Baking the perfect cheesecake has made many shed tears of frustration because they had no idea how to prepare one properly. You don’t have to be one of these people because we have six tips for making the perfect cheesecake. We don’t promise to make you the next Rachel Ray or one of those amazing chefs you see on the Food Channel, but at least you will know how to make a cheesecake properly.

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1. Don’t Over Bake

Okay, so the center of your cheesecake was still a little wobbly when you removed it from the oven so you decided to leave it in the oven until it became a little firm. Huge mistake. When you remove your cheesecake from the oven, it’s okay if it’s a little wobbly. It will continue to cook while it
cools on the counter. If you leave it in the oven until it’s completely firm, it will over bake and probably crack by the time you are ready to dig in to it.

2. Do Not Add in Too Many Eggs

We all know that eggs give cheesecakes their smooth, rich textures but that doesn’t mean that you should go overboard when adding them in. Too many eggs will cause the cake’s surface to crack.

3. Wait for It to Cool

A cheesecake is not something you serve while it’s still hot or warm. If you plan to serve it in the evening at a dinner party, give it at least one hour to cool on the counter and another two hours to chill in the fridge.

4. Soften the Cheese Cream

Let the cream cheese reach room temperature if you want to have a smooth, lump-free cheesecake. This is non-negotiable.

5. Whip Your Batter

Don’t be lazy. To get that super creamy cheesecake, you have to whip your batter more than you think you should. In fact, you are supposed to continue whipping it way after all the lumps have disappeared until you achieve a “satiny” texture.

6. You Need More than Cream Cheese

Cream cheese is very tasty but it needs some helpers for it to become a delicious cheesecake. You can choose to add sour cream or heavy cream to soften the cheese texture and to add some moisture. Most people prefer the sour cream because of the extra sour tang it adds to the cake. However, it’s all up to you how you like your cake.