Add eggs last, one at a time, and gently mix them in until just combined. If you're one of those people who loves cookie dough straight from the batter bowl, there's even a cheesecake for you — Chocolate Chip Cookie Dough Cheesecake. Home Test Kitchen Cooking with Gear & Gadgets. | Photo by Meredith, Making swirls in the cheesecake before baking. How to create a lump-free cheesecake batter: The texture of the finished batter should be smooth and glossy. This No Bake Cheesecake recipe combines graham cracker crumbs and pecan sandies cookies to create the crust. Just keep in mind that you’ll have to consider how different sized pans will affect the cooking time. You can serve it straight from the base of the springform, too, but it's easier to cut (and won't damage your knife and pan) if the base is removed. An evenly thick, pre-baked crust that covers the pan seam. Use the tip of a paring knife or a wooden skewer to pull lines out from the center like spokes on a wheel, or create a free-form swirl pattern. Repeat the dip-and-dry method with each cut. One way to guard against batter leaking out? It's not just for the Fourth of July! | Photo by Meredith, Bring ingredients to room temperature before mixing. However, springform pans are notorious for leaking. They include two parts: the base and a removable ring that forms the sides. Beating, however, traps air in them, which makes batter puff up like a soufflé during baking — and fall and crack afterward. Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. This allows you to cut the dessert into square or rectangular bars instead of into pie slices. (It's worth it to get a good quality springform pan, like this $20 Amazon best-seller.) The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps. If you make a purchase using the links included, we may earn commission. If your springform recipe calls for you to bake it for 45 minutes, start checking the pie pan cheesecake after 25 minutes. Handled correctly, eggs give cheesecake its structure and silken texture. Get the scoop on making cheesecake without a springform pan. You could also bake the cheesecake in an aluminum foil pan and cut … Dip a long, thin knife in hot water to warm it, wipe dry with a towel, then slice. All it needs is some time to chill in the refrigerator. Prefer a more patriotic cheesecake? Bite-size cheesecakes are a great way to serve cheesecake without having to slice it up, and they're just right for a dessert buffet when you have several desserts to try. Preheat the oven but reduce the baking temperature called for in your recipe by 25 degrees, as glass conducts the heat differently than metal. Next, mix the crumbs with butter, following recipe directions. Pour over crust. This water bath method bakes the cake very gently, so it won't darken, curdle, or crack. Springform pans are great for bakes that can’t be inverted, like cheesecakes and quiches. Alexa is a writer who believes there’s always room for ice cream. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. For a better slice: A Tip for Freezing Cheesecakes: To avoid damaging delicate cheesecakes when you wrap them up for the freezer, pop them in the freezer briefly, unwrapped, just to firm them up a bit. Cheesecake batter is basically a custard. If you don’t have one, try the Taste of Home springform pan. Allow the cheesecake to cool completely before cutting it into bars. | Photo by Meredith, Dip a thin knife in hot water and wipe the blade after every slice. With mini cheesecakes, you generally don't have to worry about the tops cracking when you bake them. Eating cheesecake is a sensory experience: Texture is everything. If you’re craving cheesecake but don’t want to deal with substituting the pans, try our ultra-easy cheesecake pie, these adorable mini cheesecakes or one of these nontraditional cheesecake recipes. A Web Experience brought to you by LEAFtv, Can You Bake a Cheesecake in a 9-by-13 Pan. These cheesecakes have a more cake-like texture. | Photo by Meredith, Preparing a water bath for baking cheesecake. While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped. You can do a lot with cheesecake, including making fun mash-ups with other desserts. Gail began writing professionally in 2004. You don’t need a springform pan for your cheesecake. The batter will set without curdling. Whether you're making an Italian-style cheesecake with ricotta cheese or a classic New York cheesecake with cream cheese, don't skimp on the fat content. And with these easy tips, you can make cheesecake at home that rivals anything you can order in a restaurant. Their soft, melt-in-your-mouth texture and crumbly buttery crust can make cheesecakes tricky to cut and serve. Unbuckle pan and remove band when cheesecake is still very cold. After baking your cheesecake in a springform pan, you can easily remove the ring to reveal your cake and make it easier to slice and serve. Credit: Give it a swirl and bake. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. Use any cheesecake recipe you wish; however, you may need to divide the cheesecake batter between two small glass pans. If you want to use a graham cracker crust, try this recipe for. The filling stars cream cheese, mascarpone cheese, and fresh whipped cream. Pour on top of cheesecake. The outer 2 to 3 inches should not move, and the middle should wobble ever so slightly, like Jell-O. Carefully transfer to a preheated oven and bake according to your recipe, until center jiggles when you bump the pan from the side. In other words, if the pan is shallower, the cake will cook faster. Each product we feature has been independently selected and reviewed by our editorial team. Because pie pans are shallower, your cheesecake will bake more quickly, and you will likely have to dramatically reduce baking time. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. There’s no need to adjust the baking temperature, especially when you know how to tell when a cheesecake is done. Let the crust cool completely. Like so... No time to bake? As Alton Brown puts it, “A cheesecake needs a springform like a fish needs a bicycle.” In other words, yes! Gently stirring eggs into other ingredients sets the unfurling process in motion. Eggs are another factor in the texture of your cheesecake. The cheesecake mixture goes on top. Use a straight-sided glass or measuring cup to tamp the crust evenly against the pan. Here's how to bake cheesecake in a water bath: It's common to overbake cheesecakes because, while they might look underdone, they are actually done when the center is still wobbly.