Perfect your cheesecake: Tips from baking experts
Cheesecake is the undisputed king of holiday tables. Whether classic or modern, everyone knows its taste. But how do you ensure it always turns out perfect? Experts reveal what to avoid and what to pay special attention to.
Cheesecake is one of the oldest and most loved cakes in the world. Today, it's hard to imagine holidays and family celebrations without it. This dessert is based on a cheese mass—usually made with curd cheese, although cream cheese is used in other countries. Cheesecake can be baked or chilled, with additions or in a classic version.
Discover the key to success
Although there are many variations of cheesecake—from the smooth New York style to the creamy Basque, to the traditional Cracow style—the foundation for all of them is the same ingredients: good quality curd cheese, eggs, and sugar. Pastry chefs unanimously emphasize that the most important thing is for the ingredients to be at room temperature.
This ensures a uniform mass and prevents the cake from cracking during baking. Equally important is controlling the temperature in the oven—it's best to start baking at 180°C, and after 15 minutes, reduce it to 140°C, ensuring the cake has the right structure.
Secrets of the perfect texture
A common mistake is extending the baking time when the centre seems unset. – That's actually a good sign – the experts say. Instead of overbaking, it's worth leaving the cake in the turned-off oven with the door slightly open, then chilling it in the refrigerator. This method guarantees a perfect, velvety texture.
This year, pastry chefs particularly recommend the New York style cheesecake—smooth and creamy, and the Basque style—with its charred crust and soft interior. For classic lovers, the Krakow style bake is consistently recommended—hearty, fluffy, and with an intense curd cheese flavour.
