Cheesecake Baking Methods

There are 3 methods to bake a cheesecake:

The Traditional Method:

Due to the many factors that need to be taken under consideration while baking the traditional way, this method can be very complicated. However, if done correctly, the cheesecakes turn out excellent. To attain the ideal flavor, smooth texture and devoid of cracks, the cheesecake needs to be baked at a moderate to low heat with faultless timing and slow cooling process. Cheesecakes which have crusts on all sides and bottom stand the most ability with this method as the crust kind of shields the batter.

The New York Method:

This method requires low heat. The cheesecake is initially baked at 260ºC for 15 minutes and then at 95ºC for approximately 1 more hour. The cheesecake is allowed to cool in the oven with the door partly open. Amazingly this method produces a cheesecake with a gold brownish exterior and a velvety rich center or a dry and smooth center, determined by the recipe being followed.

The Water Bath Method:

This method is exceptional for low-fat cheesecakes as they most likely turn granular around the edges. The cake pan’s exterior should be lined with heavy-duty foil and placed in another pan containing hot water, and then be allowed to bake. This method certifies a cheesecake with creamy, rich, smooth consistency in the center as well as the sides. It encourages a tender rise and little shrinkage during the cooling process. This method is very lenient, if the cheesecake is baked for an extra 10 minutes it will not compromise the cake.

All cheesecakes cannot be baked using this method, as cheesecakes with crust at the bottom tend to be not so crispy and crunchy when baked using this method.