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I've made many awesome cheesecakes in my life, but I've also made enough that failed spectacularly enough that they taught me a few things - Like baking cheesecakes in water baths is fussy nonsense and I have no patience for them. These are my tried and true tips for a perfect cheesecake, no water bath needed.
7 tips for a perfect cheesecake every time
- Make sure your ingredients have come to room temperature before you even think of combining any of them. This includes not only the cream cheese, but also any sour cream, juice, and eggs you intend to use in the recipe. I don't advocate for leaving them out for more than 2 hours - because food safety - but long enough that they've lost their chill and are easily combined, smoothly. This helps prevent lumps in your batter and prevents the need to overbeat, which has it's own consequences.
- Do not overbeat the batter. Overbeating creates air in the batter, which will lead to a cheesecake that rises in the oven and falls as it cools. Do you ever wonder how professional bakers get flat cheesecake tops, while yours look more like a crater with a big dip in the middle? It's because they're careful not to overbeat their batter.
- Add your eggs in last, one at a time. Eggs are notorious for adding air when overbeaten, so add them in last so they don't spend any more time getting mixed than absolutely necessary. Eggs provide structure to the cheesecake but I find that most cheesecakes need 2-3 eggs max, so when I see a recipe calling for 5 or more I am always a little dubious.
- Do not open the oven door to check on the progress. I know this is a cardinal rule for most baking, but it's especially important when baking cheesecakes. The fluctuation in temperature from opening the oven and letting air in during the baking process is too much stress to put on your cheesecake and a surefire way to inhibit even baking and promote cracking. I know you may be tempted to check on the progress, but it's not a good idea to open the oven door.
- Do not overbake. Overbaking your cheesecake is an excellent way to make sure it cracks. Your cheesecake should look set on the outside and slightly jiggly in the center when you turn the oven off. It will continue to cook slightly as it cools down. I have overbaked countless cheesecakes because I was wary that the inside wasn't completely set and every single one of them cracked.
- Be patient through the cool-down process. I know when the timer goes off you might want to whip that gorgeous cheesecake out and pop it directly on the counter to cool. Afterall, you patiently waited for it to bake without opening the oven to check on it (didn't you?). So, why do you have to wait for it to cool in the oven? Try to resist taking the cheesecake out of the oven right away because you will likely impede the rest of the cooking process and end up cracking your cheesecake because the change in temperature is too jarring. After the initial bake, your cheesecake will continue to cook slightly while it's still hot. I like to turn the oven off and allow the oven temperature to drop naturally for 10 minutes, then crack the oven open slightly to vent for 30 additional minutes before finally pulling it out to continue cooling on the counter. Once it has completed the gradual cool-down process, you can wrap your cheesecake and store it in the fridge to set. I like to refrigerate for a minimum of 4 hours for a properly firm cheesecake.
- Wipe your knife between cuts for picture perfect slices. I like to run my knife under hot water briefly, then dry it before I make my first cut. Prior to each subsequent cut, I like to carefully wipe the blade down on each side. This helps prevent the inevitable crumb coating from ending up on the edges of each slice you make.
Bonus tip:
If your cheesecake DOES crack or the middle falls, don't stress - That's what topping was made for. Top your cheesecake with whipped cream, fresh preserves, or sweetened sour cream (like this Blood Orange Cheesecake) and no one will be the wiser. If all else fails, as long as it's delicious I consider that a win!
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I haven't tried to bake a cheesecake myself before. This post really helps me to overcome the hesitance.
I have been planning to make a cheesecake for quite some time as it has been a while since I made one - perfect timing and such a great recipe with valuable tips 😉 Thanks so much for sharing - my son will be a such happy bunny to see and eat this 😉
These are fabulous tips, baked cheesecakes can be so bloody tricky to master!
I've also pinned that blood orange cheesecake for when blood orange season rolls around again!
Katie xoxo
These are such great tips! I love making my Grandma's cheesecake recipe but have definitely been guilty of not always starting with room temperature ingredients and probably over-baking! I have a feeling my next cheesecake will be my best, thank you!
Cheesecake is one of those desserts that many back away from because while it is simple, it can easily go disastrously wrong. This is quite a useful post with great tips.
Cheesecake is my favourite dessert. I am always wary to order it in restaurants though, as there is nothing worse than a cheesecake with a soggy base or bland topping! I must try all of these!
So many great tips! It's all about those little details. Now I'm suddenly in the mood for cheesecake, so this will come in handy! 😀
I am always so scared to make cheesecake at home. I have heard about how difficult it is to make, I just haven't tried. Maybe now equipped with these tips I can succeed in making it!!
I’ve never made a cheesecake before and I am surprised to discover that you need to put so much care into it! I’ll have to save this post for future reference.
Ok, I'll expect you to my house by morning to make me a cheesecake as now I am hungry looking at your pics. Great tips! Thanks for sharing.
It's been a while since I made a cheesecake. But I love baked cheesecake, and your tips for making the perfect one are so helpful! I'll keep them in mind when I make one over the holidays!
This is so informational. I love how you explained WHY and not only WHAT, because then it's much easier to understand. Especially about the eggs. Great post.
Great tip for the cheesecake. I have been guilty of serval of your no-no tips.
These are such helpful, well-thought tips. I never realized just how much work goes into making a cheesecake perfect, and now I'm going to appreciate them so much more!
Some really useful tips in this list! I've tried making cheesecake with cold cream cheese and it just didn't beat together with the rest of the ingredients well at all. Gotta be room temp!
Room temp is best for even mixing! Hope you have a beautiful bake in your future!
What a bunch of great tips for perfect cheesecake. I love that you explained each tip out so in-depth and clearly. Your post answers any questions I've ever heard about cheesecake. What a great post!
Thank you! I think making a beautiful cheesecake should be simple, so I hope my tips help!
This is such an essential list of tips for making great cheesecakes! When I first started making cheesecakes, I had a really hard time following rule #5 - don't over-bake. I was always certain the center wasn't going to set up when I took it out, and sure enough, I'd bake it too long and get a nice deep crack right down the center as it cooled. It took me way too many cheesecakes to learn my lesson! 🙂 Once I got comfortable with taking a jiggly-centered cheesecake out of the oven, I had no more cracks. (Same is true for pumpkin pie!)
Same! So many over-baked cheesecakes in my past. I'm glad you enjoyed the post!
Great tips! I've certainly made some of these mistakes over the years! Sometimes my impatience gets the best of me and I want to hurry things along. Slow and steady wins the race with baking every time!