Tips for Making the Perfect Cheesecake

Few desserts are more show-stopping and crowd-pleasing than the cheesecake, especially one that is baked perfectly. The ingredients in cheesecake are pretty straightforward—lots of eggs and cream cheese in the filling and graham crackers, butter, and sugar for the crust—so you really need to pay attention to the technique.

Mastering the ultimate method is worth it, since cheesecakes are endlessly riffable in terms of flavor and presentation. You can serve this dessert year round, transitioning seamlessly from spring and summer into fall and the holiday season and back again—so use these tips to steer clear of common pitfalls and make a cheesecake that looks as good as it tastes.

Water Baths

Using a water bath is a step that most people want desperately to avoid, but – the extra few minutes it takes are totally worth it. The benefits are many. First, the water bath generates steam that helps keep the cheesecake from drying out and cracking. Second, the water bath keeps the sides of the cheesecake from baking more quickly than the middle. It helps bake more evenly, also helping prevent cracks. If you forgo the water bath, you are often left with a cheesecake that falls in the middle, browns too much around the edges and cracks. All are some of the worst culprits to a perfect cheesecake. Make the time for the extra step and you won’t regret it! The recipe for Pumpkin Cheesecake uses a water bath. The cheesecake is very smooth and creamy.

Recipes using a Water Bath

Pumpkin Cheesecake
Divine Chocolate Velvet Cheesecake

There is one cheesecake that I have made that does not use a water bath and that is the New York Style Cheesecake. According to Cook's Illustrated Test Kitchens, New York style cheesecakes are cream cheese mixtures baked without a water bath and are unique because the baking starts at a high temperature (that's quickly dropped down - 500 degrees for about 10 minutes and then at 200 degrees for 90 minutes) producing a rich interior and brown exterior.

Recipes that do not use a Water Bath

New York Style Cheesecake
Chocolate Espresso Cheesecake w/ Ganache

Another idea about water baths. Baking a cheesecake in a pan of hot water theoretically helps it cook evenly and prevents cracks, but when a method harms more than it helps, like soggy crusts, it leaves us wondering if there isn't a better way. Cook the cheesecake at a low temperature and eliminate the bath altogether. Baking at 250ºF simulates the gentle heat of the bath, without the anxiety-inducing suspense of the crust reveal.

Soggy Crusts

One of the most challenging things about making cheesecake is that the biggest blunder only reveals itself at the time of serving— presumably when guests are excitedly crowded around the dessert table. We're talking about a soggy crust, which is a heartbreaking thing; this can happen when water from the water bath seeps into the crevices of the springform pan. Wrapping the springform pan in foil is known to help, but take it a step further and use plastic wrap (which will not melt!) or slow cooker liner bags as an additional seal.

Secondly, the filling could seep into the cracker base (be sure to press the crust down firmly).

Eliminate Cracks

If you have ever broken a hot glass by running it under cool water, you unknowingly understand the (basic) science behind why a cheesecake's surface cracks. Thankfully, there are a few precautions you can take to avoid this unsightly issue.

Room Temperature Ingredients The biggest risk factor for a cracked cheesecake is a drastic change in temperature. So, make sure your cream cheese and other ingredients, such as eggs, are room temperature when you mix the filling. Also, if your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Once the cheesecake is in the oven, avoid the temptation of opening the door—just one peek could let the heat and steam escape.

Mix Gently on Low Speed. Both over mixing and mixing on a high speed add more air to a batter. Too much air in a cheesecake can cause cracks a few ways. One – big air bubbles can rise to the surface and create cracks or little craters. Two – adding air causes things to rise and too much rise in a cheesecake isn’t a good thing. It can rise too much or too quickly and then fall and crack.

Baking Temperature. Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature. There are two different baking methods that each yield very different results. Both are very good, and which to use depends on your personal preference.

For a lighter cheesecake with a toasty browned top, bake it in a three-step process.

For a dense, pale cheesecake,

Don’t peek! Open the oven door as little as possible while baking the cheesecake, especially during the first 30 minutes. Drafts can cause it to crack.

Don’t over bake the cheesecake! In addition to the other things already mentioned, over baking a cheesecake can lead to cracks, much like with a custard pie, and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. You’ll know the cheesecake has baked enough when the edges of the cheesecake are well set and the inner few inches are set but still jiggly. If the whole cake ripples and jiggles you know it needs a little more time to bake.

Run a knife around the edge. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 10 minutes. Then carefully run a table knife or small metal spatula between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Cool for an hour longer in a draft-free location.

Cool It Slow. Cheesecakes require a gradual cool down, so once your dessert is finished baking, turn off the oven and let the cheesecake rest there for 30 minutes. Afterward, prop the oven door open with a wooden spoon, and allow the cheesecake to continue cooling for another 30 minutes. Let it sit on the counter until fully room temperature (at least three hours) before refrigerating. You can run a knife around the edge to make sure it doesn’t stick to the sides. Luckily, cheesecakes are better the day after they're made, so this process should not and need not be rushed.

Your cheesecake will do its entire cooling process inside the springform pan. Don't attempt to remove it from the pan until it's been refrigerated overnight.

Don’t sweat it if your cake is cracked A crack in your cheesecake is not the end of the world. Simply use it as a starting point when cutting your first slice. Or you can cover it up. The cake is still going to taste delicious. You could make fresh whipped cream or even a tasty chocolate ganache to cover the top, or layer on jam or fresh fruit.

Chill Well Before Slicing and Serving

When the cheesecake is removed from the oven at an internal temperature of 145°F (63°C), it’s still a bit jiggly, but it will experience some carryover cooking as it rests. As soon as the cheesecake cools to room temperature, it should be covered and refrigerated for at least 8 hours—overnight is even better. If you plan ahead, freezing the cheesecake is even better. The firmer the cheesecake is, the cleaner the slices will be when served.

Ingredients

Don't Go Low-fat. While it may be tempting to cut down the fat content by choosing low-fat cream cheese or low-fat sour cream, full fat is the way to go when it comes to cheesecake. The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame.

Having your cream cheese at room temperature also makes sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well, so it needs to be room temperature. As far as cream cheese goes, the regular full fat cream cheese is going to give you the best cheesecake. More fat means more creamy. No matter how strong you are or how much elbow grease you put into the batter, your hands and a whisk just won’t get a cheesecake batter as smooth as it needs to be. Use a good hand mixer or stand mixer and you’ll be set for smooth, creamy cheesecake.

Add the eggs in last. You can whip together the cream cheese and sugar together as long as you like (or at least until smooth and fluffy) without causing any issues with your batter. However, be mindful with the eggs in any cheesecake recipe. Add them in last and beat just until combined. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling which causes cracks.

Get your crust right. One of the most common mistakes folks make with cheesecake crust is not crushing the graham crackers enough. It's best to use a food processor to get the finest texture possible. You don't want big chunks of graham cracker that will cause the crust to crumble. Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). This sets and seals the crust to prepare it for the wet batter. Make sure it's completely cooled before adding the batter.

Use a little flour or cornstarch. A little flour makes a difference in a cheesecake. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. If you are looking for a gluten free alternative, cornstarch will work too. Use half as much cornstarch as you would flour.

Add some sour cream. While this one doesn’t necessarily ensure your cheesecake bakes properly, I do think the added tangy flavor and creamy texture helps to give you that perfect cheesecake. If you absolutely must substitute it, greek yogurt is fine but the flavor is definitely a little different.

Play With Flavors

To balance out the richness of the cream cheese filling, many cheesecakes involve an acidic ingredient. Some recipes use sour cream, while others call for lemon juice. If you opt for the latter, add the zest, as well, for an even brighter lemon flavor that doesn't add moisture (which might affect the consistency of your cheesecake). Don't stop at lemon—all citrus zest does well in cheesecake for this exact reason.

While fruit-based or fruit-topped cheesecakes benefit from citrus, chocolate and other iterations with more intense flavors are best without it. Chocolate cheesecake, then, should get a boost from coffee flavors. Use instant espresso powder (as opposed to liquid coffee or espresso) to ensure your batter doesn't become too thin. Lean on extracts for the same reason—they offer maximum punch with minimal liquid footprint.