Cherry Cheesecake Tips
How do you prevent cracks in cheesecake?
There are
many reasons cheesecakes crack, but cracks are usually due to one of two culprits: a dry environment or overbaking. To make sure your oven isn’t sucking the moisture out of your cheesecake, always use a
water bath (also known as a
bain marie). Then, make sure you bake your cheesecake just until done, which can be a bit deceptive. Unlike other cakes, you want your cheesecake to still have
a bit of a wobble to it.
When you’ve removed your cheesecake from the oven, you’re not quite in the clear yet—wait 10 minutes and then run a knife around the edge of the pan, releasing the cake. As the cake cools, it will contract, and if it’s stuck to the pan, the contraction will cause deep cracks in the top.
Those steps will help you avoid some of the most common
cheesecake mistakes.
How do you cut clean slices of cherry cheesecake?
Here’s the thing: Cheesecake cuts more easily when it’s cold, but tastes better when it’s room temperature. The best thing to do is to slice your cheesecake when you take it out of the refrigerator, then let it sit at room temperature for about 30 minutes before serving. Use a long knife and make a single cut if possible. If there’s any cheesecake left on the knife after cutting a slice, clean it by dipping it in hot water and then wiping the knife dry with a clean towel before cutting the next slice.
How long will cherry cheesecake last?
Homemade cheesecake should be kept in the refrigerator, where it will keep for up to 5 days. You can also
freeze cheesecake either whole or in slices, as long as it is wrapped tightly. It’ll keep in the freezer for 1 to 2 months.
—Hazel Wheaton, Taste of Home Book Editor
Nutrition Facts
1 piece: 404 calories, 25g fat (14g saturated fat), 98mg cholesterol, 243mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 5g protein.
Total Time
Makes
