Mastering holiday cheesecake: Essential tips for perfection

Are you dreaming of a perfect cheesecake for the holidays? Just follow a few key rules, and you might be successful. The primary factor for success is choosing the right cheese and carefully preparing the mixture. The best cheese for cheesecake is full-fat or semi-fat farmer’s cheese, ground several times to guarantee a smooth texture. All ingredients need to be at room temperature, making them easier to combine and ensuring a uniform consistency.

1. A cheesecake mixture can be thickened with a bit of flour, potato starch, or sugar-free pudding mix. However, be cautious with the amount used, as too much will make the cheesecake heavy. These ingredients aren’t strictly necessary for creamy cheesecakes.
2. Eggs are an essential ingredient in cheesecake. They give it a light structure and act as a leavening agent. Well-beaten eggs are the secret to a tall and fluffy cheesecake. However, it’s important to remember that the cheesecake will rise high when you add beaten egg whites. After baking, it will naturally settle. If you want to avoid this effect, choose a recipe that doesn’t require whipped egg whites.
3. How to prevent your cheesecake from cracking? First and foremost, don’t bake it at too high a temperature. This dessert needs a stable, low baking temperature—around 150-170 degrees Celsius (300-340 degrees Fahrenheit). Avoid using convection settings and opt for the oven's upper and lower heat instead. Cool the cheesecake gradually, as it doesn’t like sudden temperature changes. Do this with the oven door slightly open to reduce the likelihood of the cheesecake collapsing.
4. The even distribution of heat and moisture also influences a smooth cheesecake surface. That’s why it’s good to bake it in a water bath. Simply place a pan filled with hot water beneath the cheesecake mold. This way, the cheesecake will bake evenly and have a perfectly smooth surface. It will also retain ideal moisture.