Use the glass or measuring cup to press the sides up the pan while it's still hot and malleable. It's like it never happened. Then, let the crust cool completely before adding in the custard. If we've said it once, we've said it a million times: Use room-temperature and same-temperature ingredients when baking.
This is especially important in cheesecake, which is all about the perfectly smooth filling. The ingredients won't combine as effortlessly if they've got a refrigerator chill. Perry lets her ingredients sit out overnight, but if you forgot to prep before bed, give everything at least two hours on the counter. And we mean everything: eggs, butter, cream cheese, sour cream.
If it was in the fridge, it needs to come to room-temperature. Really in a rush? This cheesecake is made with Greek yogurt and, yep, a graham cracker crust.
Photo: Chris Court. Many cheesecake recipes are beaten by hand or with a hand-held electric mixer. By food processing the wet ingredients, the filling becomes perfectly emulsified, without a lump or bump in sight.
Just wipe out any graham cracker crumbs from the machine before giving the filling a whirr. Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. 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. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.
Just make sure you're following a recipe that calls for those substitutions to get all your measurements right. Don't just wing it and hope for the best. Cold ingredients are a big no-no when it comes to cheesecake. 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. Nobody wants a sad, sunken cheesecake. Allow your ingredients to come to room temperature and add them in the order given in the recipe.
Adding ingredients all at once or out of order could cause your cheesecake to bake poorly. It's imperative that the cream cheese whips up a little on its own, then the other ingredients can be added in order to get a cheesecake that sets firmly and has a lovely texture. Credit: Meredith. Can you bake a cheesecake without a water bath aka bain marie? Yes, but it has a much higher risk of burning and cooking unevenly.
A water bath uses steam to slowly and evenly cook the cake, which prevents cracking and burning. Be sure to wrap your springform pan in aluminum foil as a barrier between your cake and the water bath. And, speaking of springform pans , it really is important that you use one. There's nothing more frustrating than taking special care to follow every instruction properly then not being able to remove your cake without it falling apart completely. Using a large measuring cup, pour hot water into roasting pan to 1 inch up the sides of the springform pan.
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. Bring your ingredients to room temperature beforehand so the batter will need minimum mixing.
Perhaps the jiggly center made you nervous or you accidentally forgot to set the timer, but no matter what, if you overbake your cheesecake, the egg proteins will overcook and cause cracks. THE FIX : Using a water bath see opposite page for our water bath tutorial helps the cheesecake bake at a gentle, steady temperature. As the cheesecake cools, the filling shrinks slightly, creating a tug-of-war between the filling stuck to the sides of the pan and the cheesecake center.
This will keep your cheesecake from sticking to the sides. You might have opened the oven door too soon, letting in a cold draft. Or once you removed your cheesecake from the oven, you were tempted to rush it into the refrigerator for the overnight chill. Either way, the shock of cold to a still-warm cheesecake causes cracks. Then let your cheesecake cool completely at room temperature before putting it into the refrigerator to chill overnight. Perhaps your kitchen is colder because of weather or your oven has a hot spot.
For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.
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