Baked cheesecake sets through eggs and controlled heat. No-bake cheesecake sets through chilling and may use whipped cream, gelatine or another stabilizer. Use a recipe designed for the chosen method rather than removing the eggs from a baked version.
Baked and no-bake styles
Baked cheesecake sets through eggs and controlled heat. No-bake cheesecake sets through chilling and may use whipped cream, gelatine or another stabilizer. Use a recipe designed for the chosen method rather than removing the eggs from a baked version.
Build a smooth filling
Bring cream cheese to the temperature directed by the recipe and mix until smooth before adding other ingredients. Scrape the bowl thoroughly. Once eggs are added, excessive beating can incorporate air and encourage cracks.
Bake gently
Some recipes use a water bath; others rely on a low oven and gradual cooling. Protect a springform pan carefully if it sits near water. A cheesecake is usually ready when the edge is set and the centre moves slightly as one mass.
Cool in stages
Sudden temperature changes can contribute to cracking, though cracks do not make a cheesecake unusable. Follow the recipe for oven cooling, room-temperature cooling and refrigeration. Do not refrigerate a very hot pan in a way that warms other foods.
Store and serve
Cheesecake requires refrigeration. Chill fully before releasing the pan and slicing. Use a clean warm knife for neat cuts, and return leftovers to refrigeration promptly.