Chef's Secret: Making Cheesecake? Here's What You Shouldn't Do

To create a successful cheesecake, according to chefs, you need five basic things that many people are unaware of, which is why their cake often doesn't turn out 'like in restaurants.' So what are the five basic mistakes we're making with cheesecake? Here they are:

1. Quality Ingredients Are the Foundation

• Professional chefs know that the taste of cheesecake depends mainly on the quality of the ingredients. Using rich and high-quality cream cheese, fresh eggs, and real vanilla extract creates an excellent base for a cake with perfect texture and flavor. Avoid cheap substitutes to ensure an impressive result.

2. Correct Mixing Technique

• Overmixing the batter can introduce air into the cake, causing it to crack during baking. Chefs recommend mixing just until the mixture is smooth and uniform, using a mixer at low speed or a wooden spoon.

3. Use a Water Bath

• To keep the cheesecake moist and prevent cracks, chefs bake it in a water bath. Place the cake pan inside a larger pan filled with boiling water. The steam maintains an even heat and ensures a soft and creamy cake.

4. Slow Cooling is Key

• After baking, chefs suggest leaving the cake in the turned-off oven with the door slightly open for an hour. Slow cooling prevents sharp temperature changes, which may cause cracks. Afterwards, it's recommended to chill the cake in the refrigerator overnight to stabilize the flavors and texture.

5. Creative Flavor Enhancements

• Chefs add layers or special toppings to enhance the cheesecake. A berry sauce, a layer of salted caramel, or cookie crumbs can add depth and interest to the classic flavors. Additionally, using liqueur like amaretto or Kahlua can upgrade the taste and give a unique aroma.

A perfect cheesecake is an art where the combination of correct techniques and quality ingredients makes it a winning dessert. Try these secrets the next time you make a cheesecake and enjoy a restaurant-quality result.