What’s more frustrating than spending hours making a beautifully creamy cheesecake, only to discover afterward that it has curdled? So, why did my cheesecake curdle in the first place? There are luckily only a few reasons this happens, all of which are very preventable. It can curdle because you are using bad techniques, overmixing the … Read more
Do you have a cheesecake that’s been sitting in the fridge for a few days, or maybe even weeks? Do you actually know how to tell if that cheesecake has gone bad? It is sometimes very hard to tell whether or not your baked goods are still fine. Especially when you have put a lot … Read more
Freezing cheesecake is easy; it’s defrosting it that’s the hard part. Today, we’re going to walk through how to defrost cheesecake using the most efficient methods out there. As we all know, cheesecake is a labor of love and requires a lot of patience to make. After putting in many hours of work, even days, … Read more
Cooling a cheesecake properly is where a lot of good bakes get ruined at the very last step, so it is worth doing right. The short version: an hour in the switched-off oven with the door propped open, then the counter until it reaches room temperature, then the fridge for at least four hours, ideally … Read more
Honestly, this is one of the best things about cheesecake, we tell people this constantly when they are stressing about a holiday or a party coming up. It is basically built for getting ahead of schedule, more than most desserts we deal with. So, two to three days ahead in the fridge, no problem at … Read more
The wobble test is the one we trust most, and once you have done it a couple of times it stops feeling like guesswork at all. How Do You Actually Do It? Now, nudge the pan gently, a light shake or a tap on the side of the rack works, and watch the middle. You … Read more
Yes, cover it, and we would not skip this step. An uncovered cheesecake picks up fridge smells and dries out at the edges within a day or two. So, plastic wrap pressed right against the surface works well, especially once you have already cut into it. For a whole, uncut cake, we would use a … Read more
So, this is one of those questions where the answer is really just one word, block. Full-fat block cream cheese, not the tub or spreadable kind, and the difference matters more than people expect. Why Block Beats Tub Here Now, tub cream cheese is whipped with air folded in, and often has more water and … Read more
A layered cheesecake takes more patience than a regular one, we will not pretend otherwise, but the payoff is worth the extra steps. Two Ways To Build The Layers So, one method splits the batter itself into portions, adding a different flavor or a bit of food coloring to each, chocolate on the bottom, vanilla … Read more
So, not straight out of the oven, and honestly not straight out of the fridge after just an hour either, that is the mistake we made the first few times we tried this. A cheesecake needs to cool all the way to room temperature on the counter first, then it needs real time chilling, at … Read more