lemon blueberry swirl cheesecake whole
Desserts, Reviews & Tips

Cheesecake Tips- All the things I wish I had known

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I will never forget the day I tried cheesecake for the very first time and fell head over heels in that single moment.

It was Christmas Eve. We were having our traditional appetizers for dinner and my mom had made a cheesecake for dessert. For some reason it freaked me out. I mean a cake made out of cheese? It felt like something was very wrong with that.

But after some persisting that ‘I would love it and it would very much be my loss if I didn’t at least try it’ I took the plunge and landed right into heaven.

At the time I couldn’t believe dessert could taste any better than that glorious slice of creamy deliciousness, and I still don’t believe it could.

Between then and now I have made too many cheesecakes to count. I’ve experimented with different textures, flavour, colours and proportions. I’ve made some seriously awful cheesecakes and some incredibly wonderful mouthfuls of perfection.

Over time I’ve learned some great cheesecake tips on how to create them perfectly every time, and am super excited to share them with you!

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts. Oreo crumb base, creamy chocolate cheesecake, perfect ganache, smothered in a delicious caramel sauce and salted peanuts.

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts

Use room temperature ingredients

It’s really important to use room temperature ingredients when making cheesecake because they incorporate better with each other. This makes the cheesecake much smoother.

No Bake Oreo Cheesecake. Crushed Oreo crust, loaded Oreo cheesecake, slathered with chocolate ganache and topped off with Oreos and whipped cream. Does anyone need more in life?

No Bake Oreo Cheesecake

Whip the cream cheese well

Whip it good! I used to use a hand blender to whip the cream cheese so I would end up never whipping it enough. Looking back it was so so sad. Chunky cream cheese.. so sad.

One year for Christmas my husband gifted me with my most cherished kitchen tool… my KitchenAid Stand Mixer! Five years later it is still the star of my kitchen, in all of it’s neon pink glory!

You want to whip the cream cheese until smooth because the smoother it is, the creamier our cheesecakes will be! However, you want to stop the machine as soon as the cream cheese is smooth because we want to avoid air bubbles.

This brings us back to point 1. Room temperature ingredients. The warmer they are, the quicker they smooth out and mix together which means fewer air bubbles.

After you pour your cheesecake batter into the springform pan, you can gently tap it on the counter to release any air bubbles that are trapped inside.

Impress your guests with this ridiculously delish Ultra Creamy Lime Cheesecake, perfect for birthdays or any other special occasion.

Ultra Creamy Lime Cheesecake

Why add cornstarch to cheesecake?

I never used to use cornstarch, but now that I’ve started I could never go back! It really helps to prevent cracking. If you don’t have cornstarch you can replace with flour in my recipes.

This Classic Cheesecake sings with creamy perfection and is topped with and easy and delicious strawberry sauce. Your guests will be singing all night long!

Classic Cheesecake with Strawberry Sauce

Grease your pan!

Grease your springform pan well! Cheesecakes shrink as they cool so if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and chunks missing! So sad.

S’mores Cheesecake. Bring in the summer with this s'mores cheesecake! Graham crumb crust, chocolate cheesecake with ganache topping, finished off with toasted marshmallows. 

S’mores Cheesecake

Water bath for Cheesecake

Water baths are amazing! They seem very daunting, believe me, before I got the hang of them I would never ever use them! Then I would always end up either baking my cheesecake for 6 hours + to avoid cracking, or end up with a cracked cheesecake! Here are detailed instructions for how to do a water bath.

First wrap your springform pan in heavy duty tin foil.

Cheesecake Tips - All the things I wish I had known. Mama Bear's Cook Book.

Fold and press the tin foil tightly to the pan.

Cheesecake Tips - All the things I wish I had known. Mama Bear's Cook Book.

Place the pan into a roasting pan and pour boiling water in until it comes halfway up the tin foil. (Not halfway up the pan)

Cheesecake Tips - All the things I wish I had known. Mama Bear's Cook Book.

The water should come up about 1/2-1 inch up the pan, but make sure the water doesn’t come near the top of the tin foil because you don’t want the water to get inside the tin foil and make the cheesecake soggy. Less is better than more in this situation.

Cheesecake Tips - All the things I wish I had known. Mama Bear's Cook Book.

Don’t over cook it!

Keep an eye on that cheesecake! You want the edges to be puffy but the center to still be jiggly! Over cooking will create extra cracking and a dry cake!

S’mores Cheesecake Parfait for Two. Graham crumbs. Creamy chocolate cheesecake. Rich ganache. Mini marshmallows. Toasted meringue. Need I say more?

S’mores Cheesecake Parfait

How to cool a cheesecake

Cooling the cheesecake slowly is very important to prevent cracking. I like to keep my cheesecake in the oven for an hour with the door propped open with a wooden spoon, then set it on the counter until it comes to room temperature before refrigerating overnight.

Lemon Blueberry Swirl Cheesecake. An epic spinoff from a classic cheesecake, blown up with blueberry lemon goodness.

Lemon Blueberry Swirl Cheesecake

I hope you found these Cheesecake Tips helpful and are now excited to test them out on cheesecakes of your own! If you ever have any questions, please don’t hesitate to email me or leave your question in the comments below.

Looking for some delicious recipes to try? Click on the cheesecake links in this post to check out some of my favourite cheesecake recipes!

Quadruple Chocolate Cheesecake. Four layers of rich, sensational, chocolate love. Oreo crumb crust. Velvety chocolate cheesecake. Intense chocolate ganache. Fluffy chocolate whipped cream. This cheesecake is not for the faint of heart.

Quadruple Chocolate Cheesecake

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