Making the Perfect Cheesecakes

No holiday is complete without dessert, and a lot of people cringe about the thought of creating a beautiful showstopper. On the contrary, dessert doesn't always have to be as complicated as the notoriety it's managed to gain. Practice certainly makes perfect, but for the self-taught home baker who dreams of whipping up desserts now and then, buying ingredients for practice and constantly churning out baking attempts just isn't practical. There are easy ways around the death-defying art of pastries and desserts. One of the easiest desserts to make is, in fact, one of the most American creations there are: cheesecake.

Who can't smile after ending a meal with the silkiest, creamiest, homemade cheesecake? Contrary to its name, a cheesecake isn't actually a cake to the truest sense of the word, but a custard. There are endless variations of cheesecakes, depending on the different flavor combinations and texture you want. Some can contain sour cream, others have yoghurt, while still others simply have cream, milk, chocolate, cake layers, liquor, fruit purees, or even silky tofu or other cheeses (like fromage blanc, ricotta, mascarpone, goat cheese) usually in combination with cream cheese. Cheesecakes can also either be baked or no-bake, depending on your preference. Of course, the easier alternative is the no-baked one, as you only have to leave it in the refrigerator to chill and set. The more challenging and elegant cheesecakes are, of course, the elusive baked kind. A lot of home bakers deal with so much frustration when baking cheesecakes and some of the more common problems are overbaked cheesecakes and cracked centers. Making a classic American cheesecake is really a cinch, and here are a few tips:

1. Always use the freshest ingredients.

This seems to be common sense, but most of us tend to scrimp on ingredients to try to save up a few extra bucks, only to end up with an unappreciated dessert creation. If you want to hear those satisfying "oohs", "aahs" and grunts of pleasure from your guests, be sure you use the right ingredients. The quality of your ingredients will shine through your cheesecake. From experience, nothing beats Philadelphia cream cheese for cheesecakes. If you're using chocolates, be sure to use a good brand and variety, because it'll be the star of your cheesecake. Higher quality liquor will also be much more flavorful than bland, cheap varities. If you're topping your cheesecake with fruits, you can either cook your own topping from fresh fruits or canned pie filling also works fine.

2. Come up with an interesting crust.

Some people may like cheesecake without a crust, but it's tantamount to scrimping on flavor. A lot of cheesecakes I've tasted have very bland crusts that simply serve to hold the cheesecake and wouldn't have made much difference in taste if they weren't even there. Take full advantage of the crust because it can add a wonderful dimension of flavor to your cheesecake. If you're using a graham crust, you can pack it thicker than usual, up to a third of an inch thick even, so you can actually "taste" the crust. Even better, incorporate lots of chopped nuts into it, whatever you can find, like hazelnuts, walnuts, almonds, or pistachios. A dash of cinnamon also adds a wonderful flavor to the crust.
3. Use a bain marie.

A lot for people are overwhelmed by water baths. But really, what's so complicated about allowing your springform pan to bake inside a larger pan half-filled with water? A bain marie is a water bath, and it helps control the temperature of the oven. Oven heat is dry, and the bain marie will moisten up the dry air, allowing your cheesecake to bake slowly and gently, so that you come up with a creamier, richer cheesecake. When using a springform pan, cover the bottom and sides of the pan with aluminum foil to keep water from seeping into your crust. Gently place this inside a larger pan (without leaks, of course). Put the pans inside the oven and while holding the over door ajar, pour some hot water into the larger pan until just enough up the sides of the springform pan that has cheesecake batter. Pouring hot water makes it faster because your preheated oven won't have to heat up the water anymore, so that your cheesecake cooks faster and more evenly. Pouring it into the pan while already in the oven minimizes spills.

4. Use a springform pan.

A springform pan has a detachable bottom that makes it easier to remove your baked cheesecake-crust intact-from your pan.

5. Use a low baking temperature.

Cheesecakes usually end up forming cracks when cooked in high temperatures. Low baking temperatures allow the custard to cook slowly and gently, minimizing cracks. Usually, a temperature of 200F is ideal for most cheesecake. This is adjustable, depending on the other ingredients you put into your batter. Don't worry that the low baking temperatures make for longer baking times. A perfect cheesecake is worth the wait.

6. How can you tell if your cheesecake's done?

A cheesecake will gradually set after baking, so by the time it's already done, it shouldn't be as firm as a chilled cheesecake. Instead, shaking the pan a bit will give you a gentle jiggle in the center of the cheesecake. It wobbles, but it should be firm. Most of us worry that the batter is still underbaked so we allow it to stay longer in the over, but once your cheesecake is stiff and firm, with no jiggles when moved, then it's overbaked. When cooled and chilled, a perfect cheesecake gradually loses its jiggle and sets firmly.

7. Cool your cheesecake in the oven.

When your cheesecake is done, don't take it out of the oven just yet. Hold the oven door ajar and leave your cheesecake inside (still in the bain marie) for thirty minutes up to an hour (the more cooled, the better). This will allow the cheesecake to cool gently, because if you take it out of the oven, it will have sudden contact with cold air that might cause it to develop cracks. Cooling gently will avoid these problems.

8. Unmolding your cheesecake

Don't release the springform pan straight away; this can sometimes tear up parts of your cheesecake. When it's cooled, take it out of the over and run an offset spatula through the sides of the cheesecake to release it from the pan. When you're sure that none of the cheesecake is sticking to the pan, gently release the sides of the springform pan.

9. Be patient when chilling your cheesecake.

Of course you're excited to get a taste of that cheesecake! But cheesecakes are best served chilled, and most cheesecakes even develop flavors better when chilled overnight. Be patient and allow the cheesecake to chill thoroughly, for three hours at least. Your patience will certainly pay off when you get a taste of your perfect homemade cheesecake!