8 Mistakes Everybody Makes When Baking Cheesecake
Is there anything better than homemade cheesecake? Be sure to keep yours light and smooth by avoiding these eight common cheesecake mistakes.
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Using Cold Ingredients
When ingredients like the eggs, butter and cream cheese are cold, they won’t blend as smoothly. In a pinch, place eggs in a bowl of warm water or use our trick for softening butter quickly. This turtle cheesecake is just as good as it sounds, but only when made when the right ingredients at the right temp!
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Mixing by Hand
There is nothing better than a smooth cheesecake fresh out of the refrigerator. To get that smooth consistency, make sure to use a hand mixer to ensure that all the ingredients blend perfectly. While many recipes call for mixing the filling by hand, you could be left with a lumpy, bumpy dessert. You wouldn’t want that for a stunning red velvet cheesecake!
Overbaking Your Cake
While every home cook wants to make sure their cheesecake has set, be wary of leaving it in the oven too long. (This super-cute vintage kitchen timer can help keep you on track.) Make sure the center of your cheesecake still looks soft and jiggly, as it will harden as it cools. Waiting until the cheesecake is completely set in the oven will cause it to dry and crack.
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Overmixing the Filling
While cheesecake should be thoroughly mixed with a hand mixer, mixing it too much will result in a super soft cheesecake. To help your cheesecake keep its form, never mix longer than the recipe instructs and avoid tools like a blender or food processor, which can prevent it from setting.
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Not Chilling Long Enough
There is nothing harder for cheesecake lovers than waiting for your baked cake to chill before slicing into it! For the best and tastiest results, place your baked cheesecake in the refrigerator for at least four hours, but overnight is best. You can’t rush perfection, so keep this double chocolate espresso cheesecake chilling until it’s set.
Taste of Home
Not Baking Your Crust
Always prebake your crust before filling it with the cheesecake filling. Even if the recipe doesn’t call for baking the crust first, place it in the oven for about 10 minutes. This will keep it perfectly crispy and ready for a delicious filling, like this white chocolate raspberry mousse.
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Opening the Oven Door
Opening the oven door too soon can cause the center of your cheesecake to sink. Opening the door too often will lengthen your cooking time, but it’s hard to predict by how long. Try to wait until your cake is almost ready before peeking. After all, you wouldn’t want anything to ruin this heavenly grasshopper cheesecake!
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Skipping the Springform Pan
Cheesecakes are delicate little souls. It’s nearly impossible to lift an intact cheesecake out of a cake pan, so invest in a springform pan for your creation. Make sure the raised side is facing up, and once your cheesecake has cooled, gently remove the outerpan.
Don’t have a springform pan? Try making easy cheesecake bars instead!