Tips for perfect cheesecake: Avoid sinking with these tricks

Cheesecake is a favorite in many homes, especially during family gatherings and holidays. Unfortunately, despite the simplicity of the cheesecake recipe, the cake often sinks during baking. This experience can discourage even the most enthusiastic cake lovers. Before making cheesecake, learning a few reliable methods to prevent this problem is helpful.

The first step in baking the perfect cheesecake that doesn't collapse is choosing the right ingredients. The critical element here is the cheese. It's best to use full-fat cheese, which ensures the proper structure of the cake. The cheese should be thick, without visible lumps, and free of excess whey. Additionally, all ingredients should be at room temperature. Therefore, they should be removed from the refrigerator at least two hours before baking.

Eggs serve as leavening agents in cheesecake. Although some recipes recommend using whole eggs, better results are achieved by separating the whites from the yolks. Beating the egg whites to stiff peaks and gently folding them into the cheese mixture allows for a light, fluffy cake consistency. However, avoid adding too many thickeners, such as flour or pudding, as they can negatively impact the cheesecake's structure and cause it to collapse.

If you're aiming for a perfect, non-collapsing cheesecake, pay special attention to the technique of preparing the cheese mixture. Start by beating the yolks with sugar. This process should last at least 10 minutes on the highest mixer speed until you achieve a light, almost white cream. A well-beaten egg mixture is essential for a fluffy cheesecake.

Adding the beaten egg whites is another crucial step. However, remember to mix the cheese mixture only until the ingredients are combined. Mixing too long can introduce excess air, causing the cheesecake to rise too high and then collapse. Gently folding in whipped cream can also make the cake lighter and fluffier.

When pouring the cheese mixture into the mold, do so gently to avoid excessive aeration. It's also helpful to tap the mold several times on the counter to eliminate any air bubbles that might affect the appearance and structure of the cheesecake.

Once you've prepared the perfect cheese mixture, it's time for baking. There are a few key rules to follow to ensure the cheesecake doesn't collapse. The first is baking in a water bath. This involves placing the cheesecake mold in a larger dish filled with boiling water that reaches halfway up the sides of the cake mold. This ensures the cheesecake bakes evenly and retains the right moisture, providing even heat throughout.

Another important aspect is the oven temperature and settings. Bake the cheesecake at approximately 300-340 degrees Fahrenheit, using the top and bottom heat setting without convection. This allows for even baking. Avoid opening the oven door during baking, as sudden temperature changes can cause the cake to collapse. It's best to bake the cheesecake on the middle rack so that the heat reaches the entire mold evenly.

Properly cooling a cheesecake is critical to its final shape and consistency. After baking, leave the cake in the slightly opened oven for about 40-60 minutes. This allows the cheesecake to adapt to lower temperatures gradually, minimizing the risk of collapsing. Afterward, remove the cheesecake from the oven and let it cool at room temperature.

After the cheesecake has completely cooled, it's best stored in the refrigerator. However, avoid putting a hot cake in the refrigerator, as a sudden temperature change can cause the cheesecake to collapse. Cooling in the refrigerator allows for an ideal consistency, making the cheesecake firmer and easier to slice. Storing it in a cool place also extends its shelf life, allowing you to enjoy its taste for several days.