Serve: Before removing the pan ring, run a sharp knife along the edges. Slice the cake onto a serving platter and slice. Serve it chilled with whipped cream and berries on the side.
Store: Lastly, store leftovers in an airtight container in the fridge for 4-5 days. To avoid a dry cheesecake, wrap it in plastic wrap if you plan on refrigerating for more than 3 days.
Recipe variations:
Crust: Skip the nuts, for a nut-free crust or use gluten-free graham cracker crumbs for a gluten-free version.
Gluten-free filling: Also, to make the filling gluten-free, skip the flour and double the cornstarch.
Citrus: As an alternative, add a pop of freshness by adding 2 tablespoons of lemon juice and some zest into the batter.
Make bars: Another option is to use a large pan and make this recipe into cheesecake bars.
Peanut butter: Also, you can replace 8 ounces of cream cheese with 8 ounces of creamy peanut butter.
Sauce: Top the cake with a fruit sauce, or stir it into the batter, try Strawberry Sauce or Blueberry Sauce.
Frequently asked questions
How to prevent cracks in a cheesecake?
First, make sure that all the ingredients are at room temperature and well combined after being mixed.
Adding flour or/and cornstarch to the cheesecake batter. Add about 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch to the batter together with the sugar.
Also, avoid opening the door oven while baking the cheesecake.
Watch it closely to avoid overbaking it. For that, keep an eye on it and when the sides are puffed and the center of the cake is just slightly wobbly, it means it’s done.
In addition, cooling it in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
Baking it in a water bath, it’s one of the most successful techniques to avoid cracks on it (more on this below).
How to bake the cheesecake in a water bath?
First, wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside will prevent the cheesecake from water leaking in.
Next, place the prepared springform pan in a large roasting pan that is deep enough to add water to it. Afterward, pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
Next, transfer the pan to a pre-heated oven and bake the cake, until the center jiggles slightly like Jell-O, and the sides are puffed and are light golden brown in color.
Keep in mind that the residual heat will cook the center of the cake even after you turn off the oven.
Also, if your cake doesn’t wobble in the center, it means it has been over-baked, and most likely will crack. Hence pay extra attention when baking.
Finally, cool it in the oven with the door slightly cracked for one hour.
How do i know when my cheesecake is done baking?
First, gently shake the pan, if the cheesecake looks nearly set and only a small area in the center jiggles slightly, it is done.
The center will firm up during the cooling time, as it will cook from the residual heat. Therefore, make sure you don’t overcook it, since it will also cook later from residual heat.
How to fix a cracked cheesecake?
There are a few easy ways to hide or fix a cracked cheesecake top, here are my favorites:
First, cool it completely and refrigerate it for at least 6-8 hours. Only when you have a COLD cheesecake on your hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too deep, imagine splitting the cheesecake in half. I would recommend using this method to fix the crack as much as possible, and after that, continue by adding some topping to it.
You will need: 1) a small offset spatula 2) hot water 3) a kitchen towel.
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