Adding Cinnamon to Crumb Base
Tips for Making a Perfect Cheesecake
Cheesecake is a slice of intense creamy goodness, even more so if it is homemade cheesecake.
I am going to give some tips for making a perfect cheesecake no matter what recipe you are using.
For a graham cracker crust, add a dash of cinnamon to the mixture. I’m all about layered flavors in food.
Cream Cheese should be at Room Temperature
Make sure your cream cheese is at room temperature before starting.
It will end up clumpy and hard to mix if it is cold.
Use a Springform Pan
Have the right size springform pan available.
I am using a pan I purchased in Williams Sonoma which was made in Germany. Springform pans allow for the easy release of the sides of the pan.
Bake Cheesecake in a Water Bath
Place a pan larger than your cheesecake pan in your oven and fill it with about a half inch of water. Wrap the bottom of your cheesecake pan in two layers of aluminum foil and place directly in the water bath.
This extra moisture while baking will help prevent the cheesecake’s top from cracking. Nothing is more frustrating than to take the time to make a cheesecake and then the top cracks.
Cheesecake with Aluminum Foil Bottom
Paper Napkin Placed over Cooling Cheesecake
Upon removing the hot cheesecake from the oven, place a paper napkin over the top while it cools. This also keep the moisture in and helps to prevents the top from cracking.
Remove paper napkin when cheesecake is cool to the touch and then refrigerate.
Enjoy your cheesecake!