What is it about cheese cake that makes people salivate just by saying its name? Is it the fluffy cream cheese layer? The crunchy and sweet graham crust or is it the sauce/topping? In my opinion, it’s all of the above. A cheese cake satisfies many needs in one humble pie of cake… rich, sweet, crunchy, sometimes fruity and even salty.

The following are what I have learned to be the keys to a perfect cheesecake.

• Ensure the rack is in the center of the oven
• Greased, quality springform pan (do not cheap out, or your crust won’t come out!)
• This may seem like a no brainer, but USE QUALITY ingredients, do not use the cheap vanilla, especially on a plain cheesecake, use the real vanilla not artificial and if you have them, seed a couple of vanilla beans, it will boost the flavour and add nice little specs of black to the cake
• Use room temperature eggs, cream cheese and cream, they mix better when they are not cold
• Mix slowly. I am not a baker by trade and I am a guy, so I am always tempted to just put all the ingredients together, mix and bake, but to get this cake right, mix on a medium-low speed, add each ingredient slowly and add the eggs one at a time and let each mix thoroughly. There is nothing worse than lumps in your cheesecake
• Cook your cake in a waterbath. Similar to creme brulee, fill a pan or tray larger than your cake pan with hot water, put in spring-form pan and ensure water level is at least 1/2 to 3/4 the way up. This will create steam and keep the cake moist
• Cook your cake at two different temperatures – First 15 minutes at 350 degrees, the next 1.5 hours at 250 degrees
• Let the cake cool in the oven. Once the cake middle is only slightly wobbly, and the cooking time is complete, shut off the oven and let the cake cool in the oven (I wrote this twice because it is that important). This will allow the middle to set and avoid cracks due to quick changes in temperature and humidity
• Let the cake sit for at least 12 hours in the fridge, like soup, cheese cake is better the second day

As for a recipe, I tested a couple and found that the old staple, The Joy of Baking, had a great recipe, just ensure you follow my additional steps to ensure perfection

CRUST:

• 2 cups of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps, I prefer graham crackers
• 1/4 cup granulated white sugar
• 1/2 cup unsalted butter, melted (I don’t mind using salted butter, I find a little salt can really enhance the flavour, especially when paired with sweet things)

METHOD:

Pulse graham crackers or use crumbs, mix with melted butter and sugar. Press firmly into bottom of very well greased springform pan (recommend PAM’s new baking spray). Put in fridge while making the filling.

FILLING:

• 32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
• 1 cup granulated white sugar
• 3 tablespoons all purpose flour
• 5 large eggs, room temperature
• 1/3 cup heavy whipping cream, room temperature
• 1 tablespoon lemon zest (or 2 tablespoons fresh squeezed lemon juice)
• 1 teaspoon pure vanilla extract, (plus vanilla bean scraping if available)

METHOD:

Using mixer, blend cream cheese, sugar, and flour.  Beat on medium speed until smooth, this takes around 2 minutes, remember, take your time, we do not want any lumps. One at a time, add your room temperature eggs. Let each mix in fully, then repeat. Add the cream, lemon zest, vanilla extract and mix until creamy and smooth with no lumps. Do not mix too fast, use a lower speed for longer time.  Remove the crust from the refrigerator and pour in the filling.  Place the springform pan in a larger baking pan with the hot water and place in the oven.

Bake for 15 minutes at 350, then 1.5hours at 250. Once middle is only slightly wobbly, not completely set, shut off the oven and allow the cake to cool for at least an hour and a half, cool on counter on wire rack for an additional hour, then allow to rest in fridge for at least 12 hours. While this sounds like a long time and a lot of work, this recipe with these little steps will ensure a crack free, fluffy, moist cheese cake.

The topping is up to you. You can use anything from lavendar scented caramel to a simple fruit puree.

This has been “A Chef’s Help” on New York Cheese Cake.