Cheesecake is my husband’s favorite dessert. And if it is your loved one’s favorite dessert, I’m going to show you just how easy they are to make. These come across as an intimidating dessert, but they are quite simple! While they do involve some steps, and there are things you need to keep in mind, the whole process is really easy! SaveSave Since then, I’ve done tons of reading and testing and I can attest that it is not only possible to make a cheesecake without cracks without using a water bath, it’s really simple! Here are the steps we are taking to prevent cracks:
We are adding flour to the recipe. Just a little bit of flour tossed in will help a cheesecake from cracking. The flour works its magic by preventing eggs from over coagulating (or over solidifying), which means less shrinking and less cracking. We are using a shorter baking time. The actual baking time in this recipe is a short 35 minutes. This also keeps the cheesecake from shrinking and drying out. We leave the cheesecake in the oven. Finally, we leave the cheesecake in the hot oven so that it continues to cook (slowly), while also letting it cool really slowly. This slow cooling is the final step in keeping the cheesecake from cracking.
And it works! It works so well, when I use these steps in my baking, I never get cracks in my cheesecake. So, that extra lemon curd can go in my mouth instead of in a crack. Zesting a fruit is grating off just a small amount of the skin. The skin is edible and it contains a ton of the fruit’s flavor. I like to use this zester, and I zest off until just before I see the white of the skin. If you plan on freezing your cheesecake, keep in mind that the fresher it is when you freeze it, the better it will freeze. For best results, store in an airtight container and eat the cheesecake within a month of freezing. SaveSave
