The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say. Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done.
You can tell if a cheesecake is done by checking the internal temperature with a quick-read thermometer. Stick the probe halfway into the cake—a baked cheesecake should read 150ºF. However, testing cheesecake this way can mar the finish on top. You worked hard to create this cake, so we don’t blame you if you don’t want to go poking holes in it.
How to tell if cheesecake is perfectly baked?
To actually tell if a cheesecake is perfectly baked, we need to shake it. Yes, you read that right. Shake it in the pan to see how much jiggle it has. You are looking for a small jiggle in its center.
What color should cheesecake be when done?
The top of a cheesecake should have a pale ivory color. Otherwise, it can be overcooked. It’s also best to remember that a soft and creamy cheesecake needs to come out from the oven with a pale top. The exterior of the cake shouldn’t be sticky or glossy for you to look at.
What does it mean if your cheesecake is jiggly?
If the “jiggling area” of your cheesecake is a lot bigger, it means that your cheesecake is still undercooked and raw in the middle. It’s also very likely that it’ll break when you try to remove it from the pan. So leave it in the oven for 5ish minutes and check again.
Can you cook a cheesecake too long?
Overbaking. While every home cook wants to make sure their cheesecake has set, be wary of leaving it in the oven too long. You don’t want to wait until the center is set, according to Taste of Home’s prep kitchen manager Catherine Ward. “It doesn’t need to be firm,” she says.
How do you tell if a cheesecake is undercooked?
With a clean hand, place your finger in the middle of the cheesecake and press gently. If it feels firm then it is cooked perfectly. If your finger sinks and there is a bit of batter residue left on your finger then your cheesecake is still too soft and you have an undercooked cheesecake.
Should cheesecake be brown on top?
The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan.
Can you put an undercooked cheesecake back in the oven?
Even without a water bath, you can simply put your cheesecake back in the oven, even after it has already been in the fridge. In order to do that, set your oven to a low temperature and let the cheesecake slow-cook to the right temp. Come back to check every 5 minutes. It shouldn’t take more than 15-30 minutes.
How long should cheesecake cool before going in fridge?
The best thing to do instead is to let the cheesecake cool for about one to two hours before refrigerating it. This will help maintain the quality of the cake. However, cheesecake should not be left out for too long.
How do you know when a cheesecake is set in the fridge?
Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.
How long should a cheesecake cool?
Your cheesecake needs plenty of time to chill out and set before slicing. Perry recommends giving it one hour on the counter, and at least two hours in the fridge.
Does cheesecake set as cool?
This jiggly center is perfectly okay because the texture of the cheesecake will firm up when cold, usually overnight in the refrigerator until it’s completely cold and chilled through or for at least 6 hours after cooling on a wire rack.
How do you make a perfect cheesecake?
– 3 tablespoons butter – 5 ounces brown sugar – ¾ teaspoon cinnamon – ⅓ cup cream
How to tell when your cake is done?
How can I tell if a cake is done?
How to know when your cake is done: 1. The edges of the cake pull away. Usually a cake has finished cooking when the edges of the cake pull away from the side of the tin. You should be able to see a gap between the cake and the tin. 2. ‘Springy to the touch’.
The Easiest Way To Tell If Cheesecake Is Done
It can be difficult to determine when to remove a cheesecake from the oven, therefore today we will explore how to determine when a cheesecake is done. It’s safe to say that baked cheesecake is one of my top favorite desserts, but it may be simple to under or overcook it – and even burn it!
How Can I Tell if Your Cheesecake is Done?
As it might be difficult to determine when a cheesecake is done baking, we will talk about how to tell when a cheesecake is done baking. It’s safe to say that baked cheesecake is one of my favorite desserts, but it’s also simple to under or overcook it – and even burn it!
- The idea of touching something that has been baking in the oven for a long period of time may seem counter-intuitive.
- It is, however, an excellent method of determining when your cheesecake is done!
- Lightly push down on the middle of the cake’s surface using clean, dry palms.
- You want to have the impression that it is solid yet still has some give to it.
- If your fingers sink into it with little resistance or come out with batter on them, it will obviously require additional time.
Please be patient!
Check the Center Temperature
- This is not only the most exact technique of determining if cheesecake – or, in fact, anything else you bake in the oven – is done, but it is also the most precise.
- Once the center has reached the proper temperature, it is time to remove it from the oven!
- Cooking using an instant-read cooking thermometer is the only method to do this.
- It has to be ″immediate″ since a few minutes might be the difference between properly cooking something and scorching something completely.
- The temperature you want to obtain in the center of a cheesecake is 150 degrees Fahrenheit (66 degrees Celsius).
What are your thoughts?Is it true that this piece of advice made making cheesecake easier?Try them out on this New York City cheesecake recipe and let us know what you think in the comments!Do you think this article is interesting?Please share this with your Facebook friends.
How to Tell if a Cheesecake is Done
- In terms of determining if cheesecake – or, in fact, anything else you bake in the oven – is done, this is the most exact way.
- However, it is also the most specialized.
- As soon as the center has reached the proper temperature, it is time to remove it.
- The only way to accomplish this is with the assistance of an instant-read cooking thermometer..
- Since a few minutes might mean the difference between properly cooking something and burning something, it must be ″instant.″ It is recommended that you bake cheesecakes at 150 degrees Fahrenheit (66 degrees Celsius) or higher in the center.
Do you have an opinion?Were these tips helpful in making cheesecake more manageable to make?Try them out on this New York City cheesecake recipe and let us know what you think in the comments below.Like what you’ve read so far?Inform your Facebook friends about this page.
- 1 Get a cooking thermometer that can be read instantly. Choose an instant-read thermometer if you don’t want to have to wait several minutes as the thermometer detects the temperature. After each usage, be certain that it is well cleaned. It is necessary to calibrate your thermometer on a regular basis to ensure that it provides correct readings. For this, fill a small saucepan halfway with water and bring it to a boil on the stovetop. Take the temperature of the water, which should be 212 degrees Fahrenheit (100 degrees Celsius).
- If the temperature reading on an analog thermometer is inaccurate, turn the hex bolt at the bottom of the thermometer to calibrate it. If you want to calibrate a digital thermometer, follow the manufacturer’s instructions.
- The temperature should be checked in the center of the cake.
- The edges of your cake may be warmer than the center, so check the temperature in the centre to see whether it’s ready to be served.
- Do not insert the thermometer all the way down to the bottom of the pan; instead, insert it halfway through the cake batter.
- Keep in mind that inserting a thermometer into the cheesecake may cause it to crack, so attempt to test the temperature just once rather than several times to avoid damaging the cake.
- If you need to test it more than once, insert the thermometer into the same hole that you used the previous time to reduce the likelihood of shattering the thermometer.
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- 3 Look for a temperature of 150 degrees Fahrenheit (66 degrees Celsius). When the middle of the cheesecake hits 150 degrees Fahrenheit (66 degrees Celsius), the dessert is done! Removing it from the oven and placing it on a wire rack to cool entirely is recommended. Check to see whether it is done after approximately 5 minutes and if it is not, put it back in the oven for another 5 minutes before checking again. Continue until you reach a temperature of 150 degrees Fahrenheit (66 degrees Celsius). Advertisement
- 1Gently shake the cheesecake pan to release the air bubbles. While the cheesecake is still in the oven, gently shake the pan with an oven mitt to release any trapped air. Keep your still-warm dessert from being handled too roughly as it may shatter. Simply shake the pan a tiny amount to get it moving. If you’re baking your cheesecake in a water bath, be careful not to get any water in the pan.
- 2Check to see how much the center jiggles before you bake it. A 2 in (5.1 cm) section in the middle of the cheesecake may jiggle slightly when the pan is shaken when the cheesecake is done. If there is a huge, jiggly region, or if liquid breaches the surface of the cheesecake or sloshes over the borders of the pan, the cheesecake has not reached the proper cooking temperature. Bake the cheesecake for another 5 minutes or so before removing it from the oven and testing for doneness again.
- Expect a greater amount of jiggling from sour cream filling than from cream cheese filling. If you utilized a significant amount of sour cream in your cheesecake, it will jiggle more than a cheesecake that is predominantly made of cream cheese or ricotta in the filling. A huge soft spot will be present in the center of the cheesecake, so watch for slightly golden and puffed-up borders to signal when the cheesecake is finished baking. Additionally, keep in mind that the core of the cheesecake will continue to cook and firm up slightly as it cools. If you continue to bake the cheesecake until the middle is solid and does not jiggle, you will have baked it for an excessive amount of time.
- 1Wash and dry your hands thoroughly. To avoid contaminating the cheesecake, thoroughly wash your hands with warm water and soap before handling it. 2Use one finger to touch the middle of the cheesecake, rinsing your hands thoroughly to eliminate any soap residue and drying them entirely. 1 or 2 fingers should be used to gently touch the surface of the cheesecake in the middle. Don’t push yourself too much! You want to check the doneness of the cake in the centre of the cake rather than on the edges.
- 3Look for a solid surface on which to rest your hand. If the surface of the cheesecake has a little give to it but still feels solid, the cake is finished baking and ready to serve. The cake has to be baked for a longer period of time if your finger sinks into the cake or comes away with batter on it. It should be baked for a further 5 minutes before being checked again. Advertisement
- 1Look for a small amount of puffing and browning around the edges of the pan. When a 12 inch (1.3 cm) ring around the border of the cheesecake begins to brown and bubble up slightly from the pan, the cheesecake is finished baking and cooling. The filling should still be light in color, rather than golden in appearance. Allowing it to continue to cook will result in it being over cooked.
- 2Check for firmness around the edges of the filling before serving. If the borders of your cheesecake are still wet rather than set and solid, your cheesecake is not yet finished. When your cheesecake is perfectly cooked, just the centre 2 inches (5 cm) should still be jiggly rather than hard.
- 3 When the surface is no longer shining, remove it from the oven. When the surface of the cheesecake is no longer shining, the cheesecake is finished! Before removing the cake from the oven, check to see that the entire cake, including the soft center, has lost its sheen and is no longer shiny. Some bakers like to let the cheesecake in the oven to cool completely. Continue to bake the cake for 1 hour at a low temperature with the door slightly ajar (approximately 1 inch/2.5 cm) at the bottom. Then remove the pan from the oven and, if using a springform pan, remove it from the water bath. Allow the cheesecake to cool fully before removing it from the springform pan.
- Question Add a new question Question I’m not sure I’m comfortable performing the warm bath and wrapping aluminum foil around the pan. Will the other stages and concepts be successful if this is not done? Answer from the Hungry Bites Community Yes, even if you do not utilize the waterbath method, you may determine whether or not a cheesecake is done using the methods described above. By using a water bath, you can ensure that your cheesecake bakes more evenly since it avoids the borders from browning too quickly and the middle from staying undercooked.
- Question What is the best way to tell when a cheesecake is done if it is a no-bake, set in the refrigerator cake? Rachel Lyon is a member of the Student Community Answer With cheesecakes, depending on the variety, it is typically good to remove them if they have formed a skin on the outside and are hard in the inside. It is difficult to over-chill a cheesecake that has been stored in the refrigerator. I’d suggest give it a couple of hours.
- Questions Is it better to freeze the cheesecake in or out of the spring form pan when freezing the cheesecake? Freeze the cheesecake in the springform pan until it is firm.
Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. While your cheesecake is baking, try not to open the oven door too often. As a result, the temperature may be lowered, resulting in an unevenly cooked cake.
Advertisement Poking a cheesecake with a toothpick or a knife will not determine if it is done. It will not provide you with an accurate assessment, and it may also cause a break in the filling material.
About This Article
- Summary of the Article When a cheesecake is done, place an instant-read cooking thermometer halfway into the center of the cake to check the temperature.
- When the middle of the cheesecake reaches 150 degrees Fahrenheit, remove it from the oven.
- Instead of using an oven mitt, gently shake the cheesecake pan while it is still in the oven if you don’t have access to a cooking thermometer.
- Only a 2 inch region in the center of the cheesecake will jiggle somewhat after the cheesecake is completed cooking; however, a sour cream cheesecake will wobble more than one made largely with cream cheese or ricotta.
- Continue reading for more helpful hints from our Baker reviewer, including how to tell if a cheesecake is done just by looking at it.
Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 240,169 times.
The Easiest Way to Tell If Your Cheesecake Is Done Baking
- When it comes to dessert, nothing beats a slice of creamy homemade cheesecake to round off a delicious dinner.
- However, if you’re unfamiliar with the process of baking the decadent dessert, determining when the cheesecake is done might be a little difficult.
- We’re going to share some of our tried-and-true strategies for making a properly baked cheesecake every single time.
- Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.
- If you make a purchase after clicking on one of the links on this page, we may receive a commission.
When preparing cheesecake from scratch, as is the case with most baking recipes, a great deal of science and accuracy are necessary.The most difficult aspect of the procedure is figuring out how to tell when the cheesecake is finished baking.The last thing you want after dedicating baking therapy time to making a cheesecake is a cheesecake that is overly mushy or undercooked and will not maintain its shape when cut.It’s particularly disheartening when a lovely New York-style cheesecake is overbaked and becomes dry and broken as a result of this.We’d still eat it joyfully, but we recognize that it’s disappointing to be in this situation.
With the help of our Test Kitchen, you’ll learn how to check the doneness of a cheesecake without getting either of these unfavorable results.You’ll soon be well on your way to making creamy, delicious, flawlessly cooked cheesecake every time you make it.Photograph courtesy of Kritsada Panichgul Our Step-by-Step Guide to Making the Perfect Cheesecake is here to help you.
How to Tell if Cheesecake Is Done
- The key to determining whether a cheesecake is done is to jiggle it.
- You want to know what jiggle is.
- Shake the cheesecake gently to distribute the ingredients (wearing oven mitts, of course).
- If the cheesecake seems to be virtually set in the middle with only a small circle in the center jiggling slightly, it’s finished baking.
- You might be concerned that a runny centre indicates uncooked cheesecake, but this is completely safe and typical.
As the center cools on a cooling rack ($9, Target), it will firm up and become smooth, giving you the flawless surface you desire.When checking the doneness of a cheesecake, do not use a knife.When testing a cheesecake with a knife, it is possible to cause a crack in the top; also, this approach does not provide an appropriate test for cheesecakes produced with a considerable amount of sour cream.Cheesecakes prepared with sour cream will bounce a little more and will have a larger soft area in the center than cheesecakes made with cream cheese.
Coconut-White Chocolate Cheesecake
Friends have urged to me on several occasions that I submit my masterpiece to a magazine since it is so excellent. Make sure not to overmix the batter in order to achieve the optimum texture. Jamie Harris of Danville, Illinois, sent in this message. Recipes may be obtained by clicking here.
Chocolate Chip Cookie Dough Cheesecake
In order to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the young girl in me, I made this recipe. The tanginess of the sour cream balances out the sweetness of the dish. Everyone who has tried this delectable cookie dough cheesecake has raved about it. “I’m from Kewaskum, Wisconsin,” says Julie Craig.
This decadent dessert is every bit as delectable as the campfire nibble that served as inspiration for it. It’s a delicious way to enjoy a summertime favourite at any time of the year. This item is so popular with our four-year-old daughter that she has requested it for her next birthday! Cary, North Carolina resident Robin Andrews
Layered Turtle Cheesecake
After getting a request for a particular turtle cheesecake and being unable to locate a suitable recipe, I devised my own recipe. Everyone is pleased with the outcome, and this cheesecake continues to be a popular dessert at the coffee shop where I work now. — Sue Gronholz, of Beaver Dam, Wisconsin, is the author of this article.
Caramel Fudge Cheesecake
It’s difficult to say no to this decadent chocolate cheesecake, which has a fudgy crust, crunchy nuts, and a gooey coating of caramel on top. In order to develop this version, I merged many recipes to produce a dessert that appealed to both the chocolate and cheesecake enthusiasts in my family. The writer, Brenda Ruse, of Truro, Nova Scotia
Peppermint Cheesecake on a Stick
Surprise your guests with a festive holiday treat they won’t forget: dipped cheesecake wedges that can be eaten without a fork. I’ve heard my kid joke that he wants to quit his work so that he can sell them whenever he gets one. — Maria Morelli lives in Kelowna, British Columbia, Canada.
At the time, I worked as a nurse, and my coworkers and I shared recipes on a regular basis at lunch breaks. This rich and creamy cheesecake was one of the most delicious gifts I got. Georgiann Franklin, from Canfield, in the United States
No-Bake Blueberry Cheesecake
Try this delectable cheesecake from Ken Gallagher of Hastings, Nebraska, for a light and airy treat on a hot summer afternoon. Because it does not include eggs, it is lower in weight while being extremely creamy and delicious. Ken Gallagher of Hastings, Nebraska, provided this response.
Bittersweet Chocolate Cheesecake
I’m a great-grandmother, and this dish is a favorite of my entire family. My niece gave me this recipe, which I’m sharing with you. It has a strong chocolate flavor. —Amelia Gregory, of Omemee, in the province of Ontario
Triple Berry No-Bake Cheesecake
I’ve made a lot of cheesecakes and have enjoyed them all, but they’re typically time-consuming to make, which is a shame. When I first tried this dish, my husband said that it was even better than the baked ones, and I couldn’t help but agree with him. —Joyce Mummau from Baltimore, Maryland.
Creamy Tiramisu Cheesecake
The fact that I’ve baked a lot of cheesecakes and enjoyed them all is a testament to how time-consuming they can be to prepare. When I first tried this dish, my husband declared it to be superior to the baked versions, and I couldn’t disagree more! —Joyce Mummau, from Baltimore, Maryland.
Red Velvet Cheesecake
This cheesecake is festive and oh, so delicious; it will quickly become a staple on your holiday dessert table. The red velvet filling is laced with cocoa and baked in a chocolate cookie crumb crust before being topped with cream cheese icing and served. Carole Dively, of Chapin, South Carolina. —
Chocolate-Topped Strawberry Cheesecake
Christmas-themed and ridiculously delicious, this cheesecake will quickly become a staple on your holiday dessert table this season. It is baked in a chocolate cookie crumb crust with a red velvet filling that has been spiked with cocoa and topped with cream cheese icing. Carole Dively, of Chapin, South Carolina.
Mocha Truffle Cheesecake
This decadent treat was inspired by a period in which I couldn’t get enough cheesecake or coffee, so I made it myself. Its brownie-like crust and creamy mocha layer were both delicious and satisfying. The fact that it may be prepared ahead of time makes it excellent for get-togethers. Shelley Dormady of Great Falls, Montana contributed to this article.
My unusual baklava cheesecake, garnished with sugared cranberries and rosemary sprigs, offers a stunning presentation for workplace parties and other special occasions. In the city of New Orleans, Louisiana, Aryanna Gamble says
Peanut Butter Cup Cheesecake
I promised a friend that I would bring dessert to a Christmas gathering, so I attempted this recipe. I’m confident you’ll agree that it tastes as bit as good as it looks! — Dawn Lowenstein of Huntingdon Valley, Pennsylvania, is a writer and artist.
Pineapple Pie with Coconut Cream
Pineapples and coconuts can be found in abundance across the South Pacific, which is why we accentuate their flavors in this creamy chilled pineapple pie topped with coconut cream. Divine! — Karen Naihe lives in Kamuela, Hawaii with her family.
Double Chocolate Almond Cheesecake
This cheesecake is easy to make—but it’s definitely not easy to wait till the next day to enjoy it! The recipe comes from a buddy with whom I used to work. • Darlene Brenden, from Salem, Oregon
Honey Pecan Cheesecake
Cheesecake is very delicious on special occasions such as birthdays and holidays, and this particular cheesecake is especially delicious around Christmas. It took first place in our annual church bake-off, which was held this year. The writer, Tish Frish, of Hampden, Maine
We look forward to eating this cheesecake every year when the cranberries are picked, and my family does as well. The writer, Nairda Monroe, of Webberville, Michigan
Luscious Almond Cheesecake
On the occasion of my wedding shower 11 years ago, a relative presented me with this recipe as well as a set of springform pans. It turns into a delectable cheesecake. The cake was such a hit with my son Tommy that he has already requested it for his birthday cake this year. Brenda Clifford of Overland Park, Kansas, contributed to this article.
Pineapple Upside-Down Cheesecake
My mother used to make a delicious pineapple upside-down cake, but I prefer something a little creamier. It looks just like her cake, but it is much more delicious when made as a pineapple upside down cheesecake. Mariann McGinnis, who lives in the California town of Citrus Heights
Chocolate and Raspberry Cheesecake
You’re going to fall in love with this delicious delight. Each smooth slice is topped with a generous helping of luscious raspberries. Yes, it is possible to enjoy cheesecake without exceeding your calorie limit. — Test Kitchen for Taste of Home
Salted Caramel Cappuccino Cheesecake
I lived in Seattle for 16 years and developed a serious addiction to coffee! To cope with the fact that I had to migrate across the nation, I developed this cheesecake with the tastes of salted caramel, coffee, and espresso to brighten my spirits on the days when I miss Washington. Julianne Merriman, of Cold Brook, New York
Very Vanilla Slow-Cooker Cheesecake
This cheesecake is bursting with flavor thanks to the addition of cinnamon and vanilla, and cooking it in the slow cooker results in a velvety, smooth texture that’s impossible to resist. • Krista Lanphier, a resident of Milwaukee, Wisconsin
One Mother’s Day, I created this sweet and luscious cheesecake with graham crackers, chocolate, and marshmallows as a gift for my mother. It was a big hit with her! Kurt Anderson of Minong, Wisconsin, provided this statement.
Simple Turtle Cheesecake
I used a prepackaged cheesecake and homemade ganache and caramel sauce to make an almost immediate dessert that was delicious. It always helps to make stressful vacations seem a little less chaotic. • Laura McDowell, of Lake Villa in Illinois.
Lavender Honey Cheesecake
The aroma of lavender is one of my favorites, and the addition of edible flowers elevates this cheesecake to one of the most magnificent I’ve ever tasted. You may add lavender honey in this recipe to give it a more floral flavor, but the lavender flavor is still fairly noticeable even without it. – Julie Palmer, of Lafayette Hill, Pennsylvania —
Peppermint Chip Cheesecake
Cheesecakes are one of my favorite desserts to prepare, and I regularly give them as presents or donate them to charitable organizations. This is one of my favorite recipes to make at home. Gregg Ely of West Lafayette, Indiana, sent in this message:
White Chocolate Pumpkin Cheesecake
Make cheesecakes is something I enjoy doing and I usually give them away as presents or donate them to charitable organizations. This is one of my favorite recipes to make at any time of the year. Gregg Ely of West Lafayette, Indiana, sent in this note:
Apple Brandy Cheesecake
If you like apple pie, you’ll like this cheesecake as much as I do. Throughout the filling, there are pieces of apple, and a cinnamon-brown sugar streusel provides a wonderful topping for this magnificent dessert. Marianne Platt lives in Sequim, Washington.
Our family enjoys cheesecake, but I wanted to serve something a little more nutritious this time. I came up with this lighter version that I use for both special occasions and everyday cooking. —Diane Roth from Adams, Wisconsin.
No-Bake Oreo Cheesecake
What could possibly go wrong with Oreo cookies and cheesecake? For my wedding, I baked 20 of these crowd-pleasing sweets in a variety of sizes, and they were a huge hit. Camduff, Saskatchewan resident Leanne Stinson contributed to this article.
Amaretto Ricotta Cheesecake
Why was this treasured recipe passed down to me by a family member? There’s an excellent reason for it. It’s definitely a keeper! The combination of amaretto and ricotta results in a wonderfully unique dessert. The author, Isabel Neuman of Surprise, Arizona
Pink Grapefruit Cheesecake
Is it possible to make cheesecake in a slow cooker? Yes, this is correct! I tried a few different approaches before settling on a slow-cooker version of this traditional dessert. Try it out and see how it works for you. You will be astounded by the outcome! • Krista Lanphier, a resident of Milwaukee, Wisconsin
Chocolate Malt Cheesecake
Chocolate malts were a favorite of my mother-in- law’s, as were cheesecakes. Can you guess who gave me this recipe to use? I’m sure you can. When I make this recipe, I sometimes use pretzel crumbs instead of graham cracker crumbs. Despite their appearance, they produce a delicious crust! Rewey, Wisconsin, resident Anita Moffett writes:
When I was growing up, we had a farm where we grew some of the components for this pumpkin cheesecake. The pumpkins we grew in our vast vegetable garden were used to make handmade butter and loads of sour cream, which we manufactured from the milk from our dairy herd. The author, Evonne Wurmnest, of Normal, Illinois
Frozen Chocolate Cheesecake Tart
I originally served this delectable dessert to a group of guests during a dinner party. They were blown away by the rich flavor and look of the dish. My husband stated that it was the nicest dessert he had ever had in his whole life, and I agreed. She is Heather Bennett from Dunbar, West Virginia.
Roasted Banana & Pecan Cheesecake
We always have bananas on hand, but with just the two of us in the house, they generally ripen before we have time to consume them before they go bad. This makes them ideal for roasting and baking into a cheesecake with a nutty crust, as demonstrated here. Pennsylvanian Patricia Harmon from Baden expressed her gratitude for the opportunity.
Refrigerator Lime Cheesecake
When I served this at a Father’s Day celebration, everyone raved about how delicious it was. When you serve this excellent dessert, I guarantee that you will receive many praises. — Cher Anjema lives in Kleinburg, Ontario, Canada.
Island Crunch Cheesecake
- Inspirational ideas can come from a variety of sources, and they frequently strike when we least expect it.
- I adore baking cheesecakes for family and friends, and I came up with this recipe after indulging in ice cream while on vacation.
- I hope you enjoy it as much as I do.
- This cheesecake, which is flavored with pineapple and coconut, will transport you to an idyllic tropical paradise.
- Omaha, Nebraska resident, Ellen B.
Contest-Winning Blueberry Swirl Cheesecake
Recipe for blueberry cheesecake, which I frequently cook for family gatherings, is my all-time favorite recipe. — Cathy Medley of Clyde, Ohio, is a writer.
Cinnamon Apple Cheesecake
This creamy dessert is elevated by an eye-catching topping of cinnamon-spiced apple slices and a handmade oat-and-walnut crust that is sure to impress. — Emily Ann Young of Edmond, Oklahoma, is a writer.
Chocolate Truffle Cheesecake
Those who enjoy the flavor of chocolate will find this to be the perfect cheesecake for them. Every mouthful of creamy goodness melts in your tongue. As a result of its appearance and ease of preparation, this dessert is one that I turn to whenever I want to provide a tasty treat to my family, friends, or coworkers. “I’m from Cumberland, Maine,” Mary Jones says.
Cheesecake with Berry Sauce
This rich and creamy cheesecake has become a family tradition, and I’ve even sent it to my daughter as a special gift for her birthday. It’s a delicious dessert that can be enjoyed at any time of year because it uses frozen seasonal berries. • Jeanette Volker, from Walton, Nebraska
How to Tell When a Cheesecake is Done (5 Easy Ways)
- Verify for a jiggle in the middle of the cake, touch it to make sure the batter doesn’t adhere to your finger, check that it has reached 150°F, tap it, or look for a brown edge around the perimeter of the cake with a dry surface to determine when your cheesecake is done.
- My name is Angie, and I am a cake enthusiast and self-taught baker with more than ten years of expertise in the creation of cheesecake.
- I am well-versed in the art of baking and cake decorating, and I take pleasure in simplifying the process and making it more accessible to everyone!
- In this post, I will demonstrate five easy methods for determining when a cheesecake is done, as well as address any further concerns you may have about the subject.
- Let’s get this party started!
First Things First: Define “Done”
- When we bakers say something is ″done,″ we are referring to the fact that it has been fully baked and is safe to consume.
- The degree of doneness in baking may be evaluated in a similar way to how we judge doneness in cooking.
- Our judgments of the degree of doneness might vary based on what you are baking and the texture you are attempting to produce.
- Classic cheesecakes should have a firm and velvety overall texture, with a creamy, almost custardy middle, in order to be considered classic.
- What we don’t want is a cheesecake that is lumpy or broken.
5 Ways to Tell When a Cheesecake is Done
Here are five basic approaches that I’ve tried and found to be effective in determining when a cheesecake is done.
1: The Shaky Shake (More Like a Jiggle)
- Make a very gently jiggle of the cheesecake pan while wearing oven gloves and while the dessert is still baking in the oven.
- This is a little spot in the center of your cake that’s around the size of a babybel cheese, with a jiggle in the middle.
- You should now take your cheesecake out of the oven and cool it completely.
- The core of the cake does not need to be overcooked; simply allow the leftover heat from the pan to take care of the remainder.
- It is possible that your cheesecake is still undercooked and uncooked in the centre if the ″jiggling region″ is significantly larger than normal.
When you try to take it out of the pan, it’s extremely possible that it’ll break as well.So put it in the oven for about 5 minutes and then check it again.
2: A Gentle Touch
- I’m sure you won’t be able to resist this one!
- Before you begin, make sure that your hands have been well disinfected.
- To make a little tap on the surface of your cheesecake, use a finger or two to touch the middle of your cake.
- Your cake should not stick to your fingers and should have a small firmness to it when you press it with your fingers.
- It is possible that your fingers will become coated in moist batter if your cake is not finished baking yet.
It’s as simple as continuing to bake it for a few more minutes and checking it again.
3: Take Its Temperature
- With a thermometer, you can check the interior temperature of your cake, which is perhaps the most foolproof way of all.
- Keep in mind that you should be testing the temperature of the cake exactly in the middle since that is the section that takes the longest to cook.
- In order to obtain the most accurate temperature reading, you should insert your sharp metal stem halfway into the baking sheet.
- When the temperature reaches between 150 and 155°F, you’ll know it’s finished.
- What you’re thinking is, ″Wouldn’t I wind up with a hole in my cake?″ I understand your concern.
The answer is, of course, you absolutely would.If you are concerned with the appearance of your cake top, you should stick to one of the other four ways described above.
4: Hit it
The shake is quite similar to the shake, except that it requires even less effort. If you don’t want to reach into the oven with your hands, a wooden spatula or any other long oven-safe device will work just as well. See whether the middle has the same babybel-sized jiggle as the outside, and you’ve got yourself a thoroughly cooked cheesecake.
5: The Look
- Look at your cheesecake from the bottom of its heart; it should tell you how much longer it needs to be baked.
- Of course, this is a joke.
- Look for a golden brown edge that has a slight puffing up at the corners.
- It is important to note that the inside of your cake should still be a delicate ivory color, otherwise the cake may become overdone.
- Look for a matte finish as well; when your cake is finished, the outside layer should not be sticky to the touch.
Here are some other questions you could have about the subject. I’ll try to respond to them as briefly as possible here.
How to tell if my cheesecake is undercooked?
If the center of your cheesecake is still moist and the borders are completely unbrowned, you’ve undercooked it.
Is cheesecake still jiggly when done?
When the cheesecake is finished, it should be jiggly just in the very center of the cake.
Can you overcook a cheesecake?
It is possible to overcook a cheesecake. An overcooked cheesecake will be cracked, and the texture will be gritty and dry rather than smooth and velvety, as opposed to a properly cooked cheesecake.
Should a cheesecake be brown on top?
What you should be searching for isn’t necessarily brown per per, but rather a golden brown border around the edges.
Wrapping It Up
- Cheesecakes can be difficult to make and need a significant time investment.
- Because the ingredients are often expensive, and because they take a long time to bake in the oven, they are not recommended for everyone.
- Nothing is more depressing than realizing that all of the effort you put in and all of the deliciousness you prepared went to waste.
- Because I’ve had such consistent success with these procedures, I strongly advise you to do not just one, but preferably all of these tests to ensure that you receive the perfect cheesecake every time.
- Fill in the blanks with what works for you in the comments area below.
I am a self-taught baker who enjoys experimenting with different recipes.As a side hustle, I began my own home baking company.I’ve been baking for more than ten years and have a passion for it.I was born in Hong Kong and have lived in Canada for a significant portion of my life.If you ever need to find me, I’m most likely to be found in the kitchen, whisking away furiously.
How do you tell if my cheesecake is done?
- What is the best way to detect whether my cheesecake is done?
- What is causing my No Bake Cheesecake to be runny?
- Should my cheesecake have a jiggly texture?
- Is it necessary to bake my cheesecake with a pan of water in the oven?
- Should the top of the cheesecake be browned?
- Is it possible to overbake cheesecake?
- What caused my cheesecake to bubble up?
- Is it better to store cheesecake in the fridge or the freezer?
- Is it necessary to cover my cheesecake in the refrigerator?
- It is safe to place a warm cheesecake in the refrigerator
- Is it necessary to let my cheesecake cool in the oven?
- Is it necessary to let my cheesecake in the oven to cool completely?
- Is it okay to leave the cheesecake out overnight to cool down?
- Is Mascarpone a cream cheese or a ricotta cheese?
How do you tell if my cheesecake is done?
The key to determining whether a cheesecake is done is to jiggle it. You want to know what jiggle is. Shake the cheesecake gently to distribute the ingredients (wearing oven mitts, of course). If the cheesecake seems to be virtually set in the middle with only a small circle in the center jiggling slightly, it’s finished baking.
Why is my No Bake Cheesecake runny?
Cheesecakes frequently suffer from the problem of too much moisture being added to the cake itself, causing it to become runny. This is due to the cream cheese that is used in the recipe. As a result, many cheesecakes are baked, as they contain eggs and other components that help to make the cake thicker in texture.
Should my cheesecake be jiggly?
How jiggly do you want your cheesecake to be? It should, at the very least, wobble somewhat (you can see in our video). A cheesecake that has been underbaked will have noticeable ripples and jiggles. To make the perfect cheesecake, wiggle it gently rather than jiggling it vigorously.
Should I put a pan of water in the oven with my cheesecake?
Cheesecakes are made with eggs and require only a low heat to be properly baked. Place a baking rack in the center of the oven put the cheesecake in the center of the middle oven rack to bake. Place a small pan filled with water on the lowest rack of the oven and bake for 30 minutes. The water will also aid in reducing the likelihood of cracking on the top of the cheesecake.
Should cheesecake browned on top?
It is not necessary for the cheesecake to brown at all in order for it to be thoroughly cooked; nonetheless, when the cake is properly baked, the surface of the cheesecake should lose any sheen. This will allow the cheesecake to shrink as it cools, reducing the likelihood of it cracking. (Allow the cheesecake to cool completely on a wire rack at room temperature before serving.)
Can you overbake cheesecake?
Cheesecake is a custard, and custards are prone to becoming overcooked. Overbaked cheesecake will crack and have a dry and gritty texture due to the overbaking. When cooked fast at a high temperature, egg proteins become fairly rigid and tightly coiled, yet when cooked gradually at a low temperature, egg proteins can become silky-smooth and creamy in texture.
Why did my cheesecake puffed up?
The primary and most common reason for many cheesecakes to crack is due to the batter being overmixed. It will puff up as it bakes because the trapped air in the cheesecake will expand as it bakes, causing the cheesecake to expand as it bakes. It is inevitable that the cheesecake will collapse and break when it is removed from the oven.
Do you put cheesecake in the fridge or freezer?
It is possible to store the cheesecake in the refrigerator for up to 5 days. If the product has been opened, it is preferable to store it in its original container, firmly wrapped in plastic wrap if it has not been. Keep your cheesecake in the freezer until the night before you plan to serve it for the best results.
Should I cover my cheesecake in the fridge?
You want the cheesecake to be wrapped as securely as possible to prevent air from getting into it. It is possible to keep the cheesecake from drying out in the fridge or freezer if it is wrapped properly. In addition, it will protect the flavor of the cheesecake by preventing outside scents from being absorbed into the cheesecake.
Is it OK to put a warm cheesecake in the fridge?
- It is not recommended to place a heated cheesecake in the freezer or refrigerator to cool down.
- It should be allowed to cool gently, as a heated cheesecake is more prone to sweat in the fridge.
- Remove the cheesecake from the oven and place it on the counter to reheat until it is slightly cold, just above room temperature, before serving.
- Return any leftovers to their proper storage location in the refrigerator.
Should I let my cheesecake cool in the oven?
Many recipes recommend allowing the cheesecake to rest for approximately an hour in the oven with the door cracked before transferring it to a cooling rack to cool entirely on the counter. It should also be refrigerated for at least four hours, preferably overnight, before slicing and serving in order to get the ultimate velvety smooth texture.
Should I leave my cheesecake in the oven to cool?
Cooling Cheesecake Once the cheesecake is done in the oven, simply turn the oven off and crack open the door. Leave the cheesecake inside for about 1 hour.. Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or overnight (my preferred length of time) (my preferred length of time).
Can I leave cheesecake out overnight to cool?
The answer is no, you shouldn’t leave cheesecake out overnight since it will almost certainly spoil. Cheesecake should not be left out for more than six hours at a time and should be kept refrigerated at all times after making it.
Is Mascarpone a cream cheese?
What Is the Meaning of Mascarpone? Mascarpone, also known as Italian cream cheese, is a creamy, spreadable cow’s milk cheese with a high proportion of butterfat that is popular in Italian cuisine.
HOW TO TELL IF CHEESECAKE IS DONE? // GUIDE AND TIPS
- Cheesecakes are the ideal sweets that no one would want to be without on their dessert table.
- When you have a long, stressful day, nothing beats the delightful, silky, creamy, melt-in-your-mouth feeling that this dessert provides.
- Indeed, there are several options, including the well-known New York cheesecake, Ricotta (non-cream cheese) cheesecakes, Japanese ″cotton″ cheesecake, Vegan cheesecakes, normal cheesecakes, and no-bake cheesecakes, among many more.
- Knowing how to bake a cheesecake may give you a significant advantage over the competition since you have complete control over the ingredients you choose to incorporate.
- It also relies on your preferences as to how much you want to bake, what method you want to use, and how many toppings you want to place on your dessert, among other things.
Cheesecakes, on the other hand, are difficult to make, even for experienced bakers, because to the high dairy content.Of course, we’d want to avoid a cheesecake that’s too soft and runny from being undercooked, as well as a cheesecake that’s too dry and cracked from being overdone.Having an understanding of the ways for identifying a well baked cheesecake is surely one ability that will elevate you to the status of master chef within your circle of acquaintances.
Determining a Well-Done Cheesecake
- Several criteria must be considered prior to baking in order to determine whether or not a cheesecake is properly done before confronting various techniques of assessing whether or not a cheesecake is properly done. As you can see, we all have criteria in our thoughts, and they might change based on the type of cheesecake you want to make and the texture you want it to have. Aside from these considerations, some cheesecake recipes call for cooking in a water bath (which might result in overcooking), while others call for extra ingredients, which makes it more difficult to notice the ″I’m done!″ look with your naked eye. Checking your cheesecake for undercooking or overcooking can be accomplished in several ways. Here are some examples: The Jiggle Test for a Cheesecake It is the conventional method of determining if a cheesecake has been properly cooked, and it may be accomplished in a variety of methods. Its most important feature is the presence of jiggles in the center of your cheesecake, which will indicate that it is perfectly done. Whether the cheesecake does not wobble, the first technique is to open the oven door with a spoon and gently but firmly tap the pan or the cheesecake itself to check if it wobbles. A perfectly baked cheesecake will have a small wiggle to it, however an overcooked cheesecake may ripple significantly. Other methods include getting the pan itself and shaking it gently with your hands covered in rubber gloves.
- Finger is being used to press the button. Using your clean hands, gently poking your finger into the center of the cheesecake will give you an indication of whether it is ready to be cooled and served. A properly cooked cheesecake is firm to the touch, however an undercooked cheesecake leaves a residue on your finger or dips into the cheesecake, indicating that it is undercooked. Replace the baking sheet in the oven for another 10 minutes, or until it is firm to the touch.
- Examine the way it appears. Another expert method of judging whether a cheesecake has been properly baked is to examine its appearance. The top of a cheesecake should be a delicate ivory hue to complement the rest of the dessert. The alternative is that it will be overdone. It’s also important to note that a soft and creamy cheesecake should be served with a pale top when it comes out of the oven. When you look at the outside of the cake, it shouldn’t be sticky or shiny to your eyes.
- Get the current temperature. Checking the temperature of the dessert is more recommended for novices and for those who want to be precise. Searching for jiggles requires a professional baker’s eye or a sharp eye, but for this approach, all you need is a reliable thermometer that works. Additionally, cheesecake is typically made out of custard, which does not emerge on the outside of the cake as it should. After that, insert a cake thermometer halfway through the center of it to check for internal temperature. It should be carried out at temperatures ranging from 150 to 155 degrees Fahrenheit. The main disadvantage of this procedure is that it may result in a hole in the top of your dessert
- this is known as the Toothpick Test. Instead of being concerned about the damage a thermometer hole may do to the cheesecake’s top, you may use a toothpick to make the hole. For those who do not have access to a cooking thermometer, this is a good alternative. This strategy necessitates the use of evaluation and observation abilities. Insert the majority of it into the cheesecake and let it to sit for a few seconds before removing it. A piece of meat that feels moist and dripping with fluids indicates that it is undercooked, whereas a piece that feels excessively dry indicates that it is overdone. You may repeat this process as many times as you like, but remember to puncture the same hole each time.
Make the Undercooked Palatable
- Here are some suggestions for repairing an undercooked cheesecake before serving it in front of family, friends, or clients (which may also help to alleviate any anxiety you may be experiencing): Cool. As many cheesecake recipes state, a cheesecake must be allowed to cool completely before serving. A usual refrigerator storage time is 4-5 hours, or until the next day’s preparations are completed (8 hours). The fridge is more than capable of handling an undercooked cheesecake
- thus, it is best to let the cheesecake cool completely before serving.
- Slow Cooking is a technique used to prepare food over a long period of time. Alternatively, if your cheesecake still appears undercooked after several hours in the refrigerator, you may bake it in the oven. That implies it’s time to simmer it on a low heat setting on your range until it reaches the desired temperature. It should take no more than 15-30 minutes at the most, but it’s important to check on your cheesecake every five minutes to make sure it doesn’t overcook.
- Bathe in water. Some cheesecake recipes call for the use of a water bath during the baking process
- however, a water bath may also be used to correct an undercooked cheesecake. Fill a big pan halfway with boiling water, into which you will lay the baking pan, which has been covered in aluminum foil. It allows the cheesecake to bake evenly while preventing cracks from forming.
- Make use of your imagination. Some mistakes are unavoidable, and it is often preferable to transform them into something else. If you want to make a frozen cheesecake, try dipping it in chocolate syrup before serving
- you can even decorate it like a regular cheesecake.
- Just as preparing a cheesecake may be soothing, it can also be the catalyst that propels you into seeking treatment. Prior to practicing, it would be beneficial to be familiar with the process and know what components to use (and even how much to spend). Keep your research in the background and keep some of these important ideas in mind to prevent damaging your delicious homemade cheesecake: Never cut yourself with a knife. A knife might generate cracks in the centre of your cheesecake, which you may not consider to be tasty in the first place. A cheesecake’s doneness should never be determined by using this method since it cannot provide an accurate result, especially when the cheesecake has sour cream in its components.
- Handle the mixture with care. If you use a soft touch to hold your cheesecake, you can be sure that it will be of high-quality and will last longer. In any case, if you test your cheesecake with non-gentle movements, like as banging the pan hard, it might be damaged
- remove it with caution from the pan. When moving a cheesecake from the oven to the refrigerator, it must be removed carefully in order to avoid cracks and other undesirable damages to the cake’s surface. Allow the cheesecake to cool completely before moving it between the pan and a spatula or thin-bladed knife to finish the job. The use of a nonstick pan may make things a lot simpler.
- Nobody ever gets it right on the first attempt, or even on the second, or even on the third, but practice does make perfect in this case.
- The mistakes you make while baking your cheesecake might teach you a lot about the sweets you’ll be making in the future.
- It’s also never too dangerous to try out new tastes, dips, and toppings on your pizza.
- The ability to recognize the most difficult aspect of cheesecake making requires patience and endurance, which can only be achieved through practice.
- Start by viewing this video: More Pastry Techniques and Recipes: How to Make a French Tarte Tatin.
Is there anything better than homemade cheesecake? If you avoid these common cheesecake mistakes, you can make sure yours is perfect.
FactoryTh/iStock/Getty Images 1 / 12 1 / 12 Plus
- While every home chef wants to ensure that their cheesecake has set before serving it, be cautious of keeping it in the oven for an excessive amount of time.
- According to Catherine Ward, the prep kitchen manager at Taste of Home, you don’t want to wait until the center is ready before starting.
- According to her, ″it doesn’t have to be firm.″ To ensure that your cake is ready to serve, simply do this easy wobbling test.
- 2 out of 12 Photograph by matka Wariatka / Shutterstock
Using cold ingredients
- When components like as eggs, butter, and cream cheese are cold, they will not mix as smoothly as they would if they were warm.
- In a pinch, drop the eggs in a dish of warm water or use our tip for fast softening butter to make them more manageable.
- 3 / 12 / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / Images courtesy of iprogressman/iStock/Getty Images Plus
Mixing by hand
- There is nothing better than a creamy cheesecake that has just been pulled from the refrigerator.
- Make sure to use a hand mixer to achieve that smooth consistency; this is the brand that our Test Kitchen recommends.
- This will ensure that all of the ingredients are well blended.
- Despite the fact that many recipes ask for mixing the filling by hand, you may end up with a lumpy, bumpy dessert as a result.
- That’s not what you want for a lovely red velvet cheesecake, would you?
4 out of 12 courtesy of Shutterstock / Chalermsak
While a hand mixer should be used to properly blend the cheesecake, overmixing will result in a cheesecake that is overly soft. To ensure that your cheesecake maintains its shape, never mix it for longer than the recipe calls for and avoid using appliances such as a blender or food processor, which might prevent it from setting properly. 5th of December, Taste of Home
Not greasing the pan
Cathryn advises that ″you should grease the pan regardless of whether it is nonstick.″ It’s possible for a crack in your cheesecake to form if any of the cake adheres to the side, cools, and contracts—something we strive to avoid at all costs. 6th of December, Taste of Home
Not using a water bath
- Even if the recipe does not specifically state that a water bath should be used, do so!
- Every single cheesecake recipe tested in our Test Kitchen was baked in a water bath.
- A water bath is just a pan filled with boiling water into which you place your cheesecake pan.
- The hot water aids in baking the cake more uniformly and creating a moist environment for the cheesecake, which helps to prevent cracks from forming.
- 7th of December, Taste of Home
Assuming leak-proof pans are actually leak-proof
- When using a water bath, you must take care that no water leaks into the pan throughout the cooking process.
- Yes, many springform pans claim to be leakproof, but you never want to take the chance of ruining a perfectly baked cake.
- As an alternative, Catherine offers covering the pans in aluminum foil before placing them in the water bath or placing your springform pan into a little bigger standard cake pan before baking.
- Both approaches are effective and will keep your cake dry.
- Photo credit: Shutterstock / ag1100 on 8/12/12
Not chilling long enough
- There is nothing more difficult for cheesecake enthusiasts than having to wait for their cooked dessert to cool before cutting into it!
- Placing your cooked cheesecake in the refrigerator for at least four hours and preferably overnight will yield the most flavorful and satisfying results.
- Keep this double chocolate espresso cheesecake chilled until it’s set because excellence cannot be rushed.
- 9th of December, Taste of Home
Not baking your crust
When making a cheesecake, always bake your crust first before adding the cheesecake filling. Even though the recipe does not specify that the crust should be baked first, it is recommended that it be done so for around 10 minutes. This will keep it ideally crispy and ready to be filled with a delectable topping. 10 out of 12 Photograph courtesy of Shutterstock / Mangpink
Opening the oven door
- The middle of your cheesecake may sink if you open the oven door too soon after it has been baked.
- Opening the door too frequently will increase the amount of time it takes to cook, but it is difficult to determine how much time it will add.
- Try to hold off on peeping until your cake is almost finished.
- Everything you do should be directed at preventing this delicious grasshopper cheesecake from being ruined!
- 11th and 12th Photograph courtesy of Shutterstock / ffolas
Skipping the springform pan
- Cheesecakes are delicate little beings with sensitive souls.
- In order to successfully remove an undamaged cheesecake from a cake pan, you should purchase a springform pan for your masterpiece.
- Once your cheesecake has cooled, gently remove the outer ring, making sure that the raised side is facing up on your cake.
- What if you do not have a springform pan?
- Instead, try creating these simple cheesecake bars!
Taste of Home on December 12th
Slicing without a care
- Following all of your efforts in creating a stunning cheesecake, you don’t want to just dig straight into the dessert and slice it up!
- Dip a knife in hot water before cutting a piece of cheesecake (or any other type of cake, for that matter) to achieve the cleanest slice possible.
- After that, dry it off and slice it.
- The heated knife will cut neatly, resulting in beautiful slices.
- This technique may be used with any type of baked item.
The original publication date was June 14, 2018.
Complete Guide: How To Tell If A Cheesecake Is Undercooked
- Cheesecake, how I love you.
- It’s always a hit with