I made a carrot cheesecake for our dessert tomorrow. The recipe comes from my very worn copy of Cheesecake Extraordinaire by Mary Crownover. This book seems to get mixed reviews, but I have never baked a cheesecake from it that wasn't great.
A few cheesecake tips
- Plan to bake it at least a day before (I go for 2 days) you plan to serve it. It will give the flavors a chance to blend.
- Make sure you have all your ingredients at room temperature and I like to have everything measured out ahead of time too.
- Make sure you have enough time allotted to complete the cheesecake. While mixing the cheesecake doesn't take long, the baking and cooling process does.
- I like to beat the cream cheese until it's super creamy, but after I add the eggs, I place the mixer speed on low and only mix until ingredients are incorporated.
- Once the cheesecake has finished baking and is ready to cool, I run a knife between the pan and the cake so that as it shrinks while cooling, it doesn't crack the cake.
- Most all cheesecakes have fine cracks in their surface, no big deal. For ones that turn out with big cracks, add a topping. No one will ever know they're there.