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Cheesecake tip #3: For best texture, mix the batter at low speed. For quintessential cheesecake texture - dense without being heavy - beat filling ingredients at low or medium-low speed. Beating at high speed adds air to the batter; longer, slower beating yields a pleasantly dense cake.
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2. Soften the cream cheese: Word to the wise: bring your cream cheese to room temperature before making a cheesecake. Much like using a springform pan, this is one of the non-negotiables if you want a smooth, lump-free cheesecake. 3. Don't stress over cracks: Many cheesecakes crack on the top.
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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. 16 / 21.
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When baking, let the cheesecake bake in peace for at least one hour before opening the door and turning it or checking it. As soon as my cheesecake is perfectly baked, I turn the oven off and leave the door closed for 5 minutes. Then I leave the oven door ajar. Let the cheesecake hang out in the (switched off) oven for another 90 minutes to be.
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Step 3: Bake. The best way to get a crack-free cheesecake is to use a water bath. Pop the cake pan inside a large, high-sided pan and fill it up about an inch with hot water. This will help prevent cracks and create an evenly baked cake. Bake the cake at 350ºF for 45 to 55 minutes or until the center is almost set.
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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.
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Carefully, place in oven on center rack. Check the water level a few times during baking and replenish if necessary. Bake until center jiggles when you bump the pan from the side. The outer 2 to 3 inches should not move, and the middle should wobble ever so slightly, sort of like jello. Turn off the heat of the oven.
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2) It creates steam, ensuring your cheesecake doesn't dry out and crack in the middle. 3) It helps bake the cheesecake gently and evenly. If you are using a water bath (which you should!), make sure you wrap the springform pan with foil, covering the bottom and the sides of the pan really well.
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Bake the crust at 350 F degrees for 8 minutes. Once the crust has baked, take it out of the oven and reduce the temperature to 300 F degrees. While the crust is in the oven, make the cheesecake filling. Transfer room temperature cream cheese to the steel bowl of your stand mixer.
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Keep It Moist. A dry cheesecake is prone to cracking. To prevent this, bake your cheesecake with a pan of water in the oven. This will generate steam to help prevent the cheesecake from drying out. This is similar to the way we bake a crème brûlée in a water bath—both crème brûlée and cheesecake are essentially baked custards.
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Let the cheesecake cool in the oven for about an hour. After an hour remove the cheesecake from the oven and from the water bath then set it on a wire rack to cool for another hour or so before the refigerator. This incredibly slow cooling process ensures the temperature doesn't drastically change causing cracks. 7.
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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).
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Limit it to once, as similarly to cakes, the changing temperature and pressure interrupt the rising process and cause sinking. Instead, use your recipe as a guideline and set a timer to alert you.
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Heavy cream - Pour heavy cream into a glass liquid measuring cup. Microwave in 10 second intervals until it is at room temperature. 4. Use high-quality vanilla extract (or other flavorings) When making cheesecake, I highly recommend using a pure vanilla extract, vanilla bean paste, or other high-quality flavoring.
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A water bath simply means putting your cheesecake pan into a larger pan lined with a layer of water. To prevent leaks, wrap the bottom of your springform pan (if using) with foil. Baking your cheesecake low and slow is the key here, so an alternative is reducing your oven temperature and increasing the cooking time. Do the Wobble Test.
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Aim for about 1/4 inch thickness for your crust. Bake the crust until it's fragrant and a shade darker, about 10 minutes at 325°F, or according to your recipe. Baking the crust sets it and keeps it from getting soggy or shifting when the cheesecake batter is added. Let the crust cool completely.