So proud of how this cheesecake turned out! No cracks, no extreme browning, and minimal shrinking! Yay! 😀
I love cheesecake; both the baked and no bake types. But making cheesecake look pretty hasn’t always been the easiest for me. The first time I made a no-bake cheesecake I stuffed up using the gelatine and the cheesecake was this gluggy mess. The first time I attempted to bake a cheesecake? The taste was ok but appearance wise, it was a hot mess. It’s been a goal of mine to one day present a cheesecake that looked like the pictures I’ve seen in cookbooks, so I’m rather proud of how this morello cherry cheesecake has turned out 🙂
There are a lot of blogs, books and websites out there that have you doing all sorts of stuff to prevent undesirable things happening to your beloved cheesecake as it cooks. Stuff like triple wrapping your springform pan in foil, having hot but not boiling water gently poured into a deep dish that goes halfway up the pan, pressing a skewer into the middle of your cheesecake to make sure it is at this temperature before it’s done… and while it may work for some people, it feels a little excessive to me personally. I didn’t do any of the things mentioned above, and I think my cake turned out rather lovely still!
Despite my preference of baking a cheesecake fuss free, there are a few preparations I think are necessary to take. The following bolded tips come courtesy of philly.com.au. from the inside of their cream cheese cardboard packaging!
- Avoid over beating the cream cheese, and don’t beat the cream at a high mixing speed. Both instances cause for too much air to be mixed into the batter, and this is what causes cheesecake to puff up in the oven and then collapse when cooling.
- When baking your cheesecake in a gas oven, place the tray on the lowest shelf. Here, the heat is slightly cooler which will help with achieving an even bake.
- When baking your cheesecake in an electric oven, place the cheesecake on the centre rack, but still clear of heating elements.
- For those using a fan-forced setting, lower the cooking temperature by 20° C/F.
- To provide a moist baking environment for the cheesecake, place a small bowl of hot water on the bottom of the oven. The steam from this bowl of water will help prevent the cake from burning and the cake crumbs from drying out. This is the equivalent of covering the pan with foil and submerging the tray in hot water.
- Avoid over baking. A cheesecake is done when the edges of the cheesecake has begun to puff up and the centre is still a little jiggly.
It’s important that a cheesecake has plenty of time to bake; most recipes will tell you to bake the cake for at least 50 minutes, some of the fancier cakes require up to an hour and a half. Don’t think that by increasing the temperature, you can speed up the cooking time! For this cheesecake, the oven was set to 140° fan-forced.
The original recipe called for chocolate biscuits as well as chocolate, but I decided to make it a little less rich.
For those who don’t have a blender to crumb the biscuits for the base, or are too lazy to take it out to use (hello), then placing a handful of biscuits into a ziplock bag before breaking them down with a rolling pin works wonderfully too.
Again, if you’ve got any questions about this recipe or anything else I’ve got up on my blog, then please feel free to leave a comment or send me an email! 🙂
MORELLO CHERRY CHEESECAKE
Modified recipe from taste.com.au
- 250g plain sweet biscuits
- 125g butter, melted
- 2 x 250g packets cream cheese, softened
- 2/3 cup caster sugar
- 3 eggs
- Approx. 350-400g morello cherries or stoneless black cherries in light syrup, drained
- Preheat oven to 160°C (320°F)/140°C (284°F) fan-forced. Grease a 23cm/9 inch (base) round springform pan. Process biscuits until mixture resembles breadcrumbs. Add butter and stir quickly to combine well. Press mixture over base and up sides of prepared pan. Refrigerate while making filling.
- Halve cherries to make sure all stones are really gone. On a medium speed, use an electric mixer to beat cream cheese and sugar together until smooth. Add eggs, 1 at a time, beating after each addition, until combined. Be careful not to over-mix. Fold in the cherries, leaving a few for decoration (if desired).
- Pour mixture into prepared pan, smoothing out the top if necessary. Place the pan on a baking tray that will help catch possible leaks. Place a small bowl of hot water either on the bottom of the oven or on the baking tray. The steam from this bowl of water will help prevent the cake from burning and the cake crumbs from drying out.
- Bake for 1 hour or until just set. The sides of the cheesecake should be slightly puffed but the centre still wobbly when shaken gently. Cool in oven with door slightly ajar. When cooled, cover and refrigerate overnight or until chilled. Top with remaining cherries or whatever you like!