Serving cheesecake to your guests looks elegant and indulgent. It makes you feel overwhelmed and seems to be complicated but it’s actually nothing to fear. You just have to follow our instructions carefully and you are good to go!
To make it simpler for you, we have got you some tricks and techniques which you can use to avoid lumps and cracks in your next cheesecake making session.
● Use room temperature cream cheese because cold cream cheese tends to form lumps.
● Mix all the ingredients except for the gg really well.
● Eggs hold air inside them which rises up and forms cracks so it would be better if after adding the eggs, mix the batter very slightly just so that it gets dissolved in the batter.
● Keep in mind to use a spring form pan.
■ Don’t open the oven door when the cheesecake is baking because big cracks tend to happen because of the shift in temperature.
■ Do not over bake the cheesecake. When the cheesecake is baked, you will see a 2 to 3 inch wobbly spot on the middle of the cheesecake. Also, the edges will be slightly puffed.
◆ Once the cheesecake is done, don’t open the door immediately, leave the cheesecake inside for an hour because sudden changes in temperature could lead to big cracks.
◆ Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill for 4-8 hours or overnight.