How To Decorate Cheesecake With Strawberries

How do you decorate the top of a cheesecake?

Cheesecake toppings – This is what you are hear to find out, right? The best thing about cheesecake toppings is that they are so adaptable. A great way to use up what you have. Decorating a cheesecake can be a fun and creative way to add some flair to your dessert.

• Whether you’re making a cheesecake for a special occasion or just for a sweet treat, decorating it can take it to the next level.
• Fresh fruit, chocolate shavings, whipped cream, and caramel sauce are all popular options for decoration for cheesecakes.
• You can also get creative with your toppings by using crushed cookies, nuts, or even edible flowers.

It’s important to choose toppings that complement the flavour of your cheesecake and enhance its overall presentation. So, use these ideas as suggestions and match them to your cheesecake flavour. You can even create designs with your toppings.

Create a swirl pattern with the chocolate or caramel sauce. Use a piping bag to pipe whipped cream into decorative shapes, such as rosettes or stars. Arrange fruit toppings in a decorative pattern, such as a flower or a heart shape.

If I am making this for someone’s birthday, then I will personalise it to them. I will use a mixture of their favourite fruit and their favourite chocolate bars all chopped up. This kind of birthday cake alternative has always gone down well. Instead of berries, why not go for a tropical twist? We like mango, pineapple and passionfruit added, with a little coconut sprinkled on top. • It’s best to decorate your cheesecake just before you are going to serve it, as this prevents the toppings from making it soggy. • If you are making your own cheesecake, allow it to set for 6-8 hours before decorating. • Remember to keep the overall look of the cheesecake in mind when creating designs.

When should I decorate my cheesecake?

Download Article Download Article Cakes are delicious enough on their own, but you can take things to the next level by decorating them. Some decorations, such as a light dusting of cocoa powder, won’t affect the flavor too much. Other decorations, such as strawberries and whipped cream, can make your cheesecake even tastier! Some decorations, such as a chocolate ganache topping, can be combined with others, such as powdered sugar stencils.

4 cups (800 grams) strawberries

Glaze

• 2 tablespoons (15 grams) cornstarch
• ¼ cup (60 milliliters) water
• 1 jar (12 ounces/340 grams) strawberry jelly, seedless
• 3 tablespoons (45 milliliters) orange-flavored liqueur or lemon juice
• Red food coloring (optional)

Whipped Cream

• ⅔ cup (160 milliliters) heavy whipping cream
• ⅓ cup (40 grams) powdered sugar

• ¾ cup (180 milliliters) heavy cream
• 12 ounces (350 grams) milk chocolate or semi-sweet chocolate chips
• 2 tablespoons (30 grams) butter
• 12 ounces (375 grams) fresh raspberries (optional)
• Powdered sugar, for dusting (optional)

¼ cup (25 grams) cocoa powder (or powdered sugar, cinnamon, dehydrated fruit, etc.)

1. 1 Take the cake out of the pan shortly before you plan on serving it. It is best to decorate this cake just before you plan on serving it, so plan accordingly.
2. 2 Consider spreading a thin layer of jam or curd on top of the cake. Although not necessary, this will give the cheesecake extra flavor. It will also give the strawberries something to stick to. Advertisement
3. 3 Cut the strawberries into thin slices. Use a paring knife to chop off the stems first, then to cut the strawberries into ⅛ to ¼-inch (0.32 to 0.64-centimeter) thick slices. Leave one strawberry whole for the center.
   • You can also choose to leave the strawberries whole.
4. 4 Arrange the strawberries on top of the cheesecake in overlapping rings. Staring from the edge of the cake, arrange the strawberries side-by-side, with the pointy ends facing out. Keep setting down the strawberries in rings, overlapping each one slightly, until you reach the center of the cake.
   • If you are using whole strawberries, place the strawberries stem-side down onto the cake. You won’t be able to overlap them.
5. 5 Prepare the whipped cream topping. Whip the heavy whipping cream using an electric mixer or handheld beater until it starts to thicken. Add the powdered sugar, and continue to mix it until it forms stiff peaks.
   • You can also use a food processor fitted with whisks for this step.

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6. 6 Use a piping bag fitted with a star-shaped decorating tip to pipe the frosting around the edge of the cake. It’s okay if the frosting overlaps the strawberries a little. If you have any frosting left over, consider piping more “starts” around the base of the cake.
7. 7 Prepare the glaze. Stir together the cornstarch and water in a small saucepan using a whisk. Add the jelly and cook over medium-high heat until the jelly has dissolved and the mixture thickened. Be sure to stir continuously.
8. 8 Take the glaze off the heat, stir in the liqueur/lemon juice and let it cool. If you want to give the glaze a more vibrant color, stir in some red food coloring. You can speed up the cooling process by placing the saucepan into an ice bath (a large pot or sink filled with ice) or by sticking it into the fridge.
9. 9 Pour the glaze over the cake. You can pour it just over the strawberries, or extend it past the frosting and let it spread down the sides of the cake.

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1. 1 Take the cake out of the pan a few hours before you plan on serving it. Loosen and remove the sides of the springform pan. The chocolate ganache will need a few hours to cool and set, so it is best to decorate this cake 2 to 4 hours before you serve it.
2. 2 Heat the heavy cream and the butter in the microwave. Pour the heavy cream into a heat-safe mug, then add the butter. Cook it in the microwave for 2 minutes, stirring it every 30 seconds.
   • If you don’t own a microwave, heat the heavy cream and butter in a small saucepan until both melt.
3. 3 Pour the heavy cream over the chocolate chips. Place the chocolate chips into a bowl, then pour the heavy cream over them. You can use milk chocolate or semi-sweet chocolate for this.
4. 4 Let the mixture sit for 30 seconds, then stir it with a whisk. Keep stirring until the chocolate has melted and the mixture is smooth. Be sure to scrape the bottom and sides of the bowl often.
5. 5 Let the mixture cool, then pour it over the top of the cheesecake. Let the mixture cool for about 15 minutes first so that it can thicken. Next, pour the mixture evenly over the top of the cheesecake.
6. 6 Arrange fresh raspberries on top, if you’d like. You can also add other types of berries too, such as blueberries and black berries.
   • Sift some powdered sugar over the top of the berries for that final touch.
7. 7 Put the cheesecake into the fridge for 2 to 4 hours before serving it. This will allow the chocolate ganache to cool and set.

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1. 1 Find a stencil. You can cut your own stencil, or use a pre-made one, such as a doily or a piece of lace. The stencil should be a little bit wider or larger than your cake so that you will have something to lift it up with.
2. 2 Choose your powder. Popular choices include powdered sugar, cocoa powder, and powdered, dehydrated fruit. Choose something that will contrast nicely with your cheesecake. Cocoa powder will show up the best on plain cheesecake, but powdered sugar will show up nicely on a chocolate ganache-covered cheesecake.
   • You can create an ombre design by using three batches of cocoa powder. One batch is pure cocoa powder, while the other two have varying amounts of powdered sugar mixed into them.
3. 3 Sift your powder onto a sheet of wax paper. Hold a fine, mesh sieve over a sheet of wax paper. Pour your chosen powder into it, then tap it to sift the powder onto the wax paper. Carefully discard any clumps.
   • If you are using more than one powder, sift the powder onto separate pieces of wax paper.
   • If you don’t have any wax paper, you can use a plate instead.
4. 4 Place the stencil down onto the cake. Gently press it against the surface of the cake so that it sticks.
5. 5 Sift the powder over the cake. Place the powder back into the sieve. Hold the sieve over the cake, and gently tap it to sift your powder over the stencil. You can use as much or as little powder as you want. Keep in mind that if you use too thick of a layer, the design is more likely to “smudge.”
   • If there are bits of the stencil that are curling up, hold them down.
   • If you are creating an ombre design: dust one third of the cake with pure cocoa powder, dust the next third with your cocoa powder and sugar mix, and the final third with your powdered sugar and cocoa mix.
6. 6 Grab the edges of the stencil, then carefully lift it away. Hold the stencil as flat as you can so that the powder doesn’t fall back onto the cake. Once the stencil is out of the way, dump the excess powder into the sink.
7. 7 Finished.

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Add New Question

• Question Is it okay to decorate a cheesecake with fruit the day before serving it? Mr. Pinnapple Community Answer Yes, as long as the fruit you are decorating with stays the same color. Try organizing it, so it can set well.
• Question Can they be decorated? Yes. You can really decorate anything, but don’t overdo it, because it is meant to taste like cheesecake, and not frosting or other things.
• Question Can I use fondant to decorate the top of a cheesecake? No, fondant does not do well for decorating cheesecake. You should use fresh fruit instead.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

• It doesn’t matter how many berries you use to decorate your cheesecake. It’s all up to you!
• Don’t put too much icing on the cheesecake. Less is more.
• You can use a store-bought cheesecake or a homemade one.

Show More Tips Advertisement

• Paring knife
• Butter knife or offset cake decorating spatula (optional)
• Electric mixer
• Piping bag
• Star-shaped decorator’s tip
• Small saucepan
• Small whisk

• Microwave (or stove)
• Heat-safe mug (or small saucepan)
• Mixing bowl
• Whisk
• Refrigerator
• Fine, mesh sieve

• Stencil
• Fine, mesh sieve
• Wax paper or plate

Thanks to all authors for creating a page that has been read 31,919 times.

How long should cheesecake cool before topping?

Practice Patience Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating, to ensure the perfect velvety smooth texture.

What do you cover cheesecake with?

We’ve got the answers for just how long cheesecake lasts at room temperature. Updated on September 28, 2022 There is nothing like a decadent slice of classic New York-style cheesecake to finish off a meal. Whether it’s homemade or from your favorite bakery, it’s of course best enjoyed chilled and served right out of the fridge.

But does cheesecake go bad if left out? Sorry to break it to you, but the answer is yes. Whether you made it yourself or took home leftovers from dinner, we don’t recommend eating cheesecake that’s been left out for a long period of time. Creamy foods made with eggs and milk such as pumpkin pie, custard pie, and cheesecake must first be safely baked to a safe internal temperature between 150ºF and 160°F.

Then, they must be refrigerated after baked and cooled to room temperature (about 1 hour) to set. Eggs and milk have high protein and moisture content. So when baked goods such as cheesecake are left at room temperature, conditions are ripe for bacteria to multiply.

Note: It’s not necessary to refrigerate most other cakes, cookies, or bread unless they have a perishable filling or frosting. According to the USDA’s Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration. Kritsada Panichgul Related: How to Tell if Cheesecake Is Done Without Ruining the Surface While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it’s best to not risk illness by consuming it.

When you have cheesecake that’s already baked and chilled, the absolute max time you could let it sit out to avoid the USDA’s “danger zone” is two hours. Save yourself the stress of wasting that by putting it in the fridge as soon as everyone’s grabbed a slice or it’s cooled enough after baking to chill.

1. If you’ve been practicing to perfect a rich and creamy homemade cheesecake, it’s important to know exactly how to store your cheesecake so it stays fresh.
2. Since cheesecake can absorb other odors, wrapping it correctly is key to ensuring the best flavor possible.
3. We recommend wrapping it in plastic wrap and then placing in a storage container.

Use our Test Kitchen’s complete guide to making cheesecake to know the proper times and temperatures for every step of the process.

Should I cover cheesecake when setting in fridge?

Should cheesecake be covered in the refrigerator? – Absolutely. Either store the cheesecake in a plastic container or add layers of plastic wrap to surround and protect that cheesecake taste. The important thing is that you cover the entire cheesecake so that it doesn’t dry out or take on the smells of other things in the fridge.

Is it better to make cheesecake the night before?

Not chilling long enough – There is nothing harder for cheesecake lovers than waiting for your baked cake to chill before slicing into it! For the best and tastiest results, place your baked cheesecake in the refrigerator for at least four hours, but overnight is best. You can’t rush perfection, so keep this double chocolate espresso cheesecake chilling until it’s set,9 / 12 Taste of Home

Can I decorate a cheesecake the day before?

Can I Decorate a Cake 2 Days in Advance? – Yes, you can. It’s best practice to decorate the cake as close to the day of serving as possible, but it will also store well in the fridge. If the icing or frosting has any perishable ingredients, we recommend storing the cake in the fridge to keep it as fresh as possible.

What happens if you don t let cheesecake cool before refrigerating?

Why Should You Cool A Cheesecake? – Cheesecakes are baked desserts that are usually served cold. The egg and flour in the cheesecake filling need to be cooked. Hence it’s baked. But it’s never a good idea to put hot food in refrigerators. You can shock the fridge, which can damage it.

1. The food can also become spoilt if you do this.
2. So you must let the cheesecake cool completely before putting it in the fridge.
3. There are several ways you can do this.
4. Some recipes tell you to let the cheesecake cool for an hour in the oven when it’s turned off.
5. You can also keep the oven door open.
6. This will allow the temperature to reduce gradually.

If there is an instant change in the temperature, you could lose the texture of the cheesecake. After one hour, you can set the cheesecake on the counter for another 1-1.5 hours to let it come to room temperature. If you’ve baked the cheesecake in a springform pan, then leave it in the pan till it’s fully cooled.

1. Otherwise, you run the risk of having a crumbled disaster.
2. If your house is prone to flies or other critters, cover the cheesecake with a slightly propped open cake cover.
3. Don’t forget to refrigerate the cake after 2 hours.
4. If you leave it out for too long, the cake could spoil as it is mostly made with cream cheese.

If you don’t want to wait around for the cheesecake to cool, you can serve it while it’s still warm. But be prepared for it to taste slightly different in texture than what you’re used to. Refrigerate the cheesecake for 6-24 hours. Ideally, the cheesecake is cool when you serve it.

• You can also freeze your cheesecake if you’re short on time.
• But before you do, make sure you wrap the cheesecake fully in cling wrap.
• This will prevent freezer burn and ice particles from forming on the cake.
• You can serve the cake after 1 hour if you’ve frozen it.
• Cutting into a cheesecake too soon is one of the biggest mistakes.

The cake will still be runny and the crust soggy at this point. Patience is key when it comes to baking cheesecakes.

Can I leave cheesecake in springform pan overnight?

5. Don’t Overbake –

An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won’t be completely firm when done. The easiest way to make sure you don’t overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it’s done. If the whole cake ripples and jiggles you know it needs a little more time to bake. Quick tip: Your cheesecake will do its entire cooling process inside the springform pan. Don’t attempt to remove it from the pan until it’s been refrigerated overnight.

Can I leave a cheesecake out overnight to cool?

Conclusion – So you’ve gone and baked a cheesecake from scratch – yippee. Just make sure you know what to do with it afterwards. After baking, you need to give your cheesecake 1-2 hours to come to room temperature, and then chill it in the fridge. Do NOT leave it out for more than six hours, or overnight.

Can I make a cheesecake 2 days in advance?

Cool and creamy cheesecakes are a rich, filling dessert that feed a crowd. So, usually no other dessert is needed. Best of all, cheesecakes can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. Cheesecakes can be covered and refrigerated for up to 3 days.

For even more convenience, bake a cheesecake weeks in advance and freeze it! Here’s how: Place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap in plastic wrap and place in a heavy-duty resealable plastic bag. Freeze for up to 2 months. Defrost whole cheesecakes in the refrigerator overnight.

Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving.

Should I put foil over my cheesecake?

Originally published January 3, 2012 at 3:00 pm Updated January 3, 2012 at 5:01 pm Tips on cooking cheesecake. McClatchy Newspapers Q: When you bake a cheesecake in a springform pan, why do you wrap the pan with foil? Won’t the seal on the pan keep it from leaking? Also, how do you remove the metal bottom of the springform pan? A: Most cheesecakes are custards at heart, and custards need slow, gentle heat.

So they are often baked in a water bath. Wrapping the two-part springform pan in foil is insurance to keep water from getting in. Even if the cheesecake isn’t baked in water, the pans have been known to get warped or slightly bent, which can let them leak. Wrapping the pan is easier than cleaning the oven.

To get the cheesecake off the pan bottom, first cool the cake completely and remove the outer ring. Then chill the cake. When it is very firm, you should be able to slide a metal spatula, such as a pancake turner or an icing spatula, under the crust from several angles to loosen it and slide the chilled cheesecake off the pan and on to a serving dish.

Does cheesecake need to be brown on top?

I’m here to show you how to prevent cracks in cheesecake! Holiday baking is right around the corner, and cheesecake is a very popular dessert during the holidays. Do you bake a delicious creamy cheesecake, but end up frustrated because it cracks on top? Allow me to show you the tips and tricks for fixing this problem! I don’t know about you, but cheesecake always makes an appearance on my dessert table during the holidays. The flavor and type might change for each holiday but there is always cheesecake. Don’t get me wrong, a cheesecake with cracks can taste just as delicious as cheesecake without cracks, but after working so hard to make a delicious cheesecake, you probably want to show it off. How to prevent cracks in cheesecake is easier than you might think! What’s the secret in preventing cracks in cheesecake? I have a few easy tips and tricks to share with you, but my #1 tip is to use a water bath! BAKING CHEESECAKE IN A WATER BATH or Bain-Marie What is a WATER BATH? A water bath is simply a pan of hot water that’s placed in a hot oven to produce steam for a moist baking environment. Water baths are used for cheesecakes and custard type fillings that are egg heavy and get baked in an oven. What’s THE PURPOSE of a water bath?

• Cheesecakes love a humid baking environment. A water bath creates moisture in an otherwise dry oven.
• Cheesecake batter is heavy from eggs, and eggs need a humid environment to keep them from drying out.
• Cheesecakes need to rise slowly and evenly, so they don’t crack on top, and the steam from the hot water helps them to do just that.
• A perfectly baked cheesecake should not brown on top. The water bath ensures that the cheesecake will bake evenly, and the top will not brown before the rest of the cheesecake is done.

HOW TO BAKE A CHEESECAKE IN A WATER BATH

1. Use a springform pan. Prepare your favorite crust recipe and press it into the pan.
2. Wrap the pan securely with heavy-duty foil, making sure it comes at least two thirds up the outside of the pan. Make sure there are no holes in the foil. You can use a double layer of foil if you’re worried about it leaking.
3. Pour the batter into the pan.
4. Place a large pan, (much larger than the springform pan) in a preheated oven. I use a half sheet cake pan, but you can also use a roasting pan, or any pan that is at least 2 inches deep and quite a bit bigger than the springform pan. NOTE: If you don’t have a pan big enough to hold the cheesecake, place a pan of water on the lowest oven rack, and place the cheesecake on the rack above it. The steam from the water will still do its work.
5. Fill the pan with about 1 1/2 inches of boiling hot water.
6. Gently transfer the springform pan to the water bath.
7. Bake the cheesecake!

As you can see in the picture above, this cheesecake is done. The water pan started out with 1 1/2 inches of water and now it’s down to about 1/4 inch of water. That means there was a lot of steam produced during the baking time. MORE TIPS ON HOW TO PREVENT CRACKS IN CHEESECAKE

• Bake the cheesecake at a low temperature of 325 to 350 degrees, no higher.
• Bake the cheesecake on the lowest oven rack
• Don’t overbake the cheesecake. Over baking a cheesecake will also cause cracks. Bake the cheesecake until the edges are firm, but the center is still slightly jiggly. The cheesecake should not brown on top. If it starts to have slight brown spots, turn off the oven.
• Cool the cheesecake slowly! Once the cheesecake is baked, turn off the oven and open the oven door, leaving it slightly ajar. Allow the cheesecake to cool in the oven for 1 hour before removing it.
• Recipe ingredients! Check your recipe! A good cheesecake should be moist and creamy, not dry. Don’t use simply eggs and cream cheese in your cheesecake. A good cheesecake recipe should have something besides cream cheesesomething such as sour cream or heavy cream, for added creaminess and moisture. I love to use sour cream for a bit of tang and added moisture. If you use cream cheese and eggs and nothing else, your cheesecake will be dry and will probably have several cracks on top.

Now that you know how to prevent cracks in cheesecake, go try your hand at baking a perfect cheesecake before the holidays get here! I like this article by Alice Medrich from Food52 WHY CHEESECAKES CRACK, Check out these cheesecake recipes Creamy New York Cheesecake Marbled Pumpkin Cheesecake There may be affiliate links in this post.

What can I put on top of a cheesecake to cover cracks?

How to Fix a Crack in Your Cheesecake – Taste of Home Unfortunately, once you’ve got a crack in your cheesecake, you can’t exactly mend it; it’s there to stay. Luckily enough, imperfect cheesecakes still taste great and you can disguise the cracks pretty easily. Catherine recommends topping your cheesecake with fresh whipped cream,

What should the top of my cheesecake look like?

HOW TO TELL IF CHEESECAKE IS DONE? // GUIDE AND TIPS Written by [email protected] | Last Updated: March 1, 2021 Cheesecakes are the perfect desserts that anyone wouldn’t miss on the table. Its delicious, soft, creamy, melt-in-the-mouth feeling is excellent to make your mood better after an exhausting day.

1. After all, there are a lot of choices—the famous New York cheesecake, Ricotta (non-cream cheese) cheesecakes, Japanese “Cotton” cheesecake, Vegan, regular cheesecakes, and no-bake cheesecakes.
2. Nowing how to bake a cheesecake can take you on a great advantage because you have all the control over the ingredients you’re going to use.

It also depends on your preference how much amount you’re going to bake, the method you’re going to use, and how many toppings you’ll put on your dessert. However, due to the dairy content of cheesecakes, even professional bakers get it tricky. Of course, we would want to avoid a too soft and runny undercooked cheesecake or a dry and cracked overcooked one. Knowing the methods of determining a right-baked cheesecake is undoubtedly one skill that can bring you to be a master chef among your group of friends.

Before tackling various methods on determining a well-done cheesecake, there are several factors that you must first consider before baking—your definition of the word “done.” You see, all of us have parameters in our heads, and it can vary depending on what kind of cheesecake you want to make and the texture you’re aiming for.

Aside from these factors, some cheesecake recipes instruct for a water bath (which you can overcook too) and will require more ingredients that’ll make it harder for the “I’m done!” appearance to be seen from your eyes. Here are some methods that can help you check whether your cheesecake is undercooked or overcooked:

The Cheesecake Jiggle Test, It’s the traditional way of checking a well-baked cheesecake, and it can be done in multiple ways. Its key point is the jiggles on the center of your cheesecake ; this will let you know that it’s perfectly done. The first method is to get a spoon and open the oven door, gently but firmly tap the pan or the cheesecake itself and see if it wobbles. A perfect cheesecake will wiggle slightly, while an undercooked one will ripple noticeably. Another method is to get the pan itself while wearing gloves and give it a gentle shake. Pressing with Finger, Using your clean hands, placing your finger in the middle of the cheesecake, and carefully pressing can give you an idea if it’s ready for cooling and serving. A cooked cheesecake is firm to touch, while if there’s a residue left on your finger or it sinks on the cheesecake, then it’s undercooked. Pop it in the oven for another ten minutes until it becomes firm to touch. Check its Appearance, Another professional way of determining a well-cooked cheesecake is to look for its appearance. The top of a cheesecake should have a pale ivory color, Otherwise, it can be overcooked. It’s also best to remember that a soft and creamy cheesecake needs to come out from the oven with a pale top. The exterior of the cake shouldn’t be sticky or glossy for you to look at. Get Temperature, For beginners and primarily for accuracy, checking the dessert’s temperature is more approved. Looking for jiggles takes a trained baker eye or a keen eye, but you only need a good thermometer for this method. Additionally, cheesecake usually consists of custard which doesn’t show its appearance on the exterior. Now to check for the internal temperature, put the thermometer halfway through the center of the cake. It should be done in temperatures between 150 to 155 °F, The only downside of this method is it can leave your dessert with a hole on top. Toothpick Test, Rather than worrying about what a thermometer hole can cause to the cheesecake’s top, you can use a toothpick instead. This is also useful for people who don’t have a cooking thermometer. Evaluation and observation skills for this method are needed. Stick most of it into the cheesecake and wait for a few seconds before pulling it out. If it feels wet and dripping liquid, it’s undercooked, but a too dry one can indicate an overcooked one. You can repeat this method various times so remember to prick on the same hole again.

If you happen to bake an undercooked cheesecake accidentally, here are some tips to fix it before serving it in front of your loved ones or customers (it can also ease the anxiety):

Cool, As recipes often indicate, a cheesecake needs to cool down first before serving. It should typically sit in the fridge for 4-5 hours or until a whole night (8 hours). Sometimes, an undercooked cheesecake is missing its cooling time, so it’s better to let it rest and let the fridge handle it. Slow Cooking, If your cheesecake still looks undercooked after it has been on the fridge, you can still pop it into the oven. That means it’s time to simmer it with your range in a low temperature until it gets to the right temperature. At best, it shouldn’t take longer than 15-30 minutes, but it is safe to keep watch on your cheesecake every five minutes. Water Bath, Some cheesecake recipes involve a water bath in the procedure, but it can also remedy an undercooked cheesecake. To do this, fill a large pan with hot water, where you will place your baking pan wrapped in foil. It lets the cheesecake bake evenly while avoiding cracks. Use Creativity, Some mistakes can’t be remedied, and it’s easier to turn them into something else. Try freezing your cheesecake and dip it with chocolate syrup; you can also put toppings on it like a regular cheesecake.

As making a cheesecake can be therapeutic, it can also be the one that leads you to therapy. Knowing its ins and outs before practicing it would save you much time and ingredients (even expenses) beforehand. Keep your research on the background and remember some of these critical points to avoid ruining your scrumptious homemade cheesecake:

Never use a knife, A knife can cause cracks in the middle of your cheesecake which you may not see as appetizing. It’s also never a recommended tool to determine its doneness because it can’t give an accurate result, especially for a cheesecake with sour cream in its ingredients. Mix and handle gently, A gentle hand is a nourishing hand; using it to hold your cheesecake can guarantee its quality. Otherwise, it can be ruined if you test your cheesecake using non-gentle gestures like hitting the pan hard. Remove it with care, When transferring a cheesecake from an oven to a fridge, it requires removal, and you need to be gentle with it to avoid cracks and unwanted damages on the cake’s surface. For this, let the cheesecake cool and use a spatula or thin-bladed knife between the cake and pan. (Tip: A nonstick pan can make things easier)

Nobody gets it on the first try, or even on the second one, or the third, but the practice still makes perfect. Mistakes in baking your cheesecake can teach you a lot about the future desserts you’re going to bake. It’s also never too risky to experiment on flavors, dips, and toppings.

How do you brown the top of a cheesecake?

How to Make New York Cheesecake – Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here’s a quick recap:

1. Pre-Bake the Crust: Flour adds some extra body to this classic graham cracker crust. Pre-bake the crust until fragrant, then let it cool while the filling is prepared.
2. Make the Cheesecake Filling: Mix together classic cheesecake ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs) into a wonderfully smooth filling.
3. Bake Low and Slow: Pour the filling over the crust and bake at 200 degrees F until it reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.
4. Brown the Top: Increase the oven temperature to 500 degrees F and pop the cheesecake back in for a few quick minutes to get that classic browned top.
5. Chill: This is a must! Let the cheesecake cool to room temperature (about 3 hours) and refrigerate for at least 6 hours, but overnight is best.

Can I cover the top of my cheesecake with foil when baking?

For the Crust –

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F, Set a kettle of water to boil.
4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
9. Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.