The main problem that arises with baking cheesecakes is not about flavor or texture but about cracking. All things considered that is a minor problem that can be solved by adding some whipped cream and fruit.
- only use the bricks of cream cheese, not the whipped or light version.
- avoid light sour cream if your recipe calls for it as well
- use a greased springform pan so your cheesecake can come away from the pan easily
- to avoid sinking or cracking, do not open your oven while baking
- bring all ingredients to room temperature before using them (about 1/2 hour), this will make the perfect consistency
- just blend the ingredients and make sure not to overmix
- to avoid drying out, place an 8×8″ pan full of water on one of the shelves, you can also do a water bath.
- when you give the cheesecake a light shake or jiggle and if it’s firm around the edges, while still wobbling a bit in the middle then you know it’s done. I anything else happens it needs to cook more
To Fix a Cracked Cheesecake
Choosing the Perfect Cheesecake Base
The base can make or break a cheesecake so it’s important know what you’re working with and what desired result you want. Each crust can add a different flavor and texture, the choice is yours.
Here is a list of cookies and more that you can choose to make your base from:
I am including the recipe for a full 9 inch crust as well because I get asked about it all of the time.
Oreo, Graham Cracker, Corn Flake Crumbs or Digestive Biscuits
If you’re using digestive biscuits or another type of crumb then I have the perfect recipe here.
1/2 package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, or about 1 cup
Use 1 cup biscuits or crumbs and 1/4 cup butter.
Using a rolling pin, flatten biscuits into crumbs, melt the butter, and combine.
You want the mixture hold together when pressed so all of your crumbs must look moist.
Press crumb mixture into the prepared springform pan.
To bake or not to bake, that is the question of the day…I find that baking it makes the crust more stable and the final product better
If you’re not baking the crust refrigerate for at least 60 minutes to set crust.
If you’re baking it, preheat your oven to 350 degrees.
Bake for between 5 and 6 minutes. Allow to totally cool before adding cheesecake layer.
Biscoff Cookies or Speculoos
If you’re going to use Biscoff Cookies or Speculoos, here is the basic crust recipe you can follow
Full Size 9 inch Crust
1 package (8.8 oz.) or 30 Biscoff cookies, crushed, about 2 generous cups
1/3 cup salted butter, melted
Combine crushed cookies with salted butter. Add about 1/3 of a cup of butter and blend them both together until crumbs are damp. You can use up to 1/2 cup of butter for your crust if needed.
Press into pan.
Bake on 350 degrees for 8-9 minutes or if you’d like.
You don’t have to bake your crust. You can simply leave it in your fridge to set for at least 30 minutes.
If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer.
Cheesecake Decorating Ideas
There are a variety of candies and toppings that you can use and find at your local dollar stored seasonal candies at a reasonable price.
It’s important to use caution when chopping or attempting to cut certain candies or even nuts. A resealable bag filled with cookies and crushed with a rolling pin or kitchen hammer will do the trick.
Just a suggestion.
- caramel, chocolate or strawberry topping
- jam or preserves
- pie filling, store bought or homemade
- whipped cream or Cool Whip at time of serving
- fresh fruit
- your favorite kind of chocolate, white, dark, bittersweet, milk or semi sweet, chopped or shaved
- sprinkles or sparkles, inside or on top
- on each slice place a heaping tablespoon or so of icing, frosting or ganache, peanut butter, chocolate peanut butter, Nutella or flavored cream cheese spread and gently press your selected treats into it
- candies, there are too many to list but you can have lots of fun trying and using your favorites
- chocolate bars, chopped, so many to try, so little time
- cookies or cream filled cookies, chopped
- mints, crushed
- marshmallows, cut into smaller pieces or different shapes
- jelly beans
- shredded coconut
- food coloring for shredded coconut (think green grass or brown leaves) or cheesecake
- pretzels for wood
For some cool cheesecake recipes, check out the following links. If you’re a cheesecake lover like me, you’ll be in for a treat!
How to Make Ahead, Store and Freeze Your Classic Cheesecake
You can store cheesecake in the fridge, undecorated for up to 2 or 3 days before serving.
Cheesecakes can only be left out of the fridge for about 2 hours at a time, before you have to return it to ensure safety.
If you prefer your cheesecake to be room temperature just leave it on your counter until room temperature, from 30 minutes to an hour.
Allow the cheesecake to cool completely in the fridge before placing in the freezer. This is an extremely important step as the consistency will be altered and maybe.
Make sure the cheesecake is sealed in an airtight container or freezer bag. Basically, if you are in total control of your freezer then there is no need to worry. You can use a resealable bag.