I admire the method of baking in a water bath, and it’s definitely a way to ensure the the cake cooks gently. We chose all heavy cream, a gingersnap crust, and blueberry jam swirl. Pour this creamy, dreamy mixture into the baked crust-don’t worry if the crust isn’t totally cool yet. Add the eggs one at a time, blending completely between additions. Add your 1 1/2 cups of additional “stuff” and blend again, until completely combined. Pulse until the cream cheese is totally smooth and light. Meanwhile, wash out the food processor, then add your room temperature cream cheese and the sugar and pinch of salt. Set the springform on a baking sheet (for ease of lifting and moving later, when you add the filling) and bake for 10 minutes, until just turning golden around the edges. Dump these crumbs into a 9- or 10-inch springform pan and use your hands or the base of a measuring cup to pack them in evenly and firmly. You’ll start by making the crust: Pulse whatever you’re making your crust from in the food processor until finely ground, then pour in the melted fat and the sugar and pulse again until moist and crumbly. (No one will notice, by the way.) Part of the reason these appear is because of how sensitive cheesecake is to changes in temperature: The steadier and least disturbed its temperature is (which means start with room temperature ingredients, baking the cheesecake at a low temperature or in a water bath or both, accounting for carryover cooking, and cooling the cheesecake slowly), the more likely it is you’ll have an unmarred cheesecake. The second reason is that if you’ve made cheesecake before (or eaten a homemade cheesecake before), you probably know that they’re prone to cracking-deep, angry fault lines that appear in its surface either while baking or once removed from the oven, signaling that it’s overbaked. The first is that cream cheese that isn’t at room temp will have stubborn lumps even when you beat it well. I really mean it! This isn’t one of those situations where you “cream the butter at room temperature,” but really, it’s so cold outside, you kind of have to mash it with your hands before you can even get your mixer’s beaters into the bowl. Now that you’ve gotten all the hard stuff figured out, you can focus on the process, which is the easy part.įirst, make sure the ingredients that will go into your cheesecake’s filling are at room temperature.
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