Making cheesecakes is easy but, making them creamy and without cracks…well that may be another story. With a couple of tricks, you can make the perfect cheesecake! I’m going to tell you How to Make a Creamy Cheesecake and Without cracks! I’m also going to tell you how to cool your cheesecake quicker so you can serve it faster.
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How to Make a Creamy Cheesecake Without Cracks!
Look at how creamy this Lemon Cheesecake looks? You can tell by the picture that this is a creamy cheesecake! It’s full of lemon flavor too because I used fresh lemon juice and lemon zest using a zester which is a best seller on Amazon. Nothing beats a homemade, from-scratch cheesecake!
It’s so easy to make too. Just follow these little tricks and you’ll have the perfect looking and tasting cheesecake!
How to Make a Creamy Cheesecake
With this super easy trick, you can make a creamy cheesecake. Beat the cream cheese for about 2 minutes with or without the remaining cheesecake ingredients. Beating the cream cheese longer will make the cheesecake creamy. Yep…it’s that easy!
It’s really easy if you’re using a Kitchen Aid mixer too because you can walk away and do something else. This Kitchen Aid Mixer is a best seller on Amazon. Need I say more? I love my Kitchen Aid mixer! LOVE IT! Don’t procrastinate in getting one because you’ll wonder why you didn’t do it sooner if you love cooking and baking.
How to Make a Cheesecake Without Cracking
When you’re baking your cheesecake on 325F (no higher,) put a pan full of water on the second rack. This will put some moisture in the oven while the cheesecake is baking. Don’t over bake the cheesecake. If it starts browning, it is probably in there too long.
Also, make sure your first rack is in the middle of the oven. You don’t want it too close to the top or it could cause browning or even burn your cake.
Then, when the cheesecake is done baking, just turn the oven off and crack the door about 2 inches. Allow the cake to cool slowly in the oven. Leave it in there about thirty minutes. Then, let it cool almost completely on the counter before moving it to the refrigerator.
How to Quickly Cool the Cheesecake
If you want to cool it quickly to serve it, following the cooling steps above, you can place it in the freezer after it’s been in the refrigerator for about an hour. Leave it in the freezer for a couple of hours and it should be cold enough to eat. These instructions are for a small cheesecake containing 16 oz of cream cheese.
- Bake the cheesecake at 325F according to recipe directions with a pan of water on the second rack.
- Turn oven off when done baking.
- Open oven door two inches and let slowly cool for 30 min.
- Place on counter for 30 min.
- Move cheesecake to the refrigerator for 1 hour.
- Move cheesecake to the freezer for one-two hours.
You’re cake should be cool enough now to serve to your guests. A large cheesecake will take longer.
Now you know how to make a creamy cheesecake without cracks! Your next cheesecake will be perfect! Give these tips a try.
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Great tips! 🙂