Baked cheesecake is a lovely and luscious dessert that requires some time in the kitchen. However, once you master the art of making a perfect baked cheesecake, you will want to make them all the time, and the time spent will be well worth it. But, before you make your first cake, arm yourself with some important cheesecake baking "secrets."
Instructions
1. Use regular cream cheese because low-fat cream cheese will have a rubbery texture, and neufchatel will produce a crumbly baked cheesecake.
2. Soften the cream cheese before you start to make the baked cheesecake. Let it sit at room temperature for about an hour. If you're in a hurry, put the unwrapped cream cheese in a microwave-safe dish, and microwave it for about 30 seconds, 10 seconds at a time. The cream cheese shouldn't be warm or melted, but soft enough to blend with the other ingredients without leaving lumps.
3. Allow eggs and cream to warm to room temperature before adding them to the cheesecake mixture, as well. This will help to ensure that your baked cheesecake is smooth, creamy and free of lumps.
4. Set your mixer on "Medium" when you combine the cheesecake ingredients, and don't mix on "High," which can cause the cake to crack while it bakes.
5. Allow the baked cheesecake to cool in the oven before removing it, as this will prevent the center from sinking. Just turn the oven off, and prop the door open slightly. Make sure the cheesecake is completely cool before placing it in the refrigerator, or the texture will be soggy.
6. Bake cheesecakes on the middle oven rack with a pan of water on the bottom rack. This will keep the cake from cracking on the top.
7. Chill the baked cheesecake, but bring it to room temperature before you serve it. Remove it from the refrigerator about 30 minutes ahead of time. If you plan to put a topping on the cheesecake, add it just prior to serving.
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