Newbie- Cheesecake Tips

Discussion in 'Pastries & Baking' started by grandbabycakes, Aug 21, 2012.

  1. grandbabycakes

    grandbabycakes

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    Hi everyone,

    I am new to the board though I have been a lurker for a while.  I am a home baker but I bake very regularly for blog and facebook page Grandbaby Cakes (PM me for the link) I have some questions for you regarding cheesecakes.  I have baked a few cheesecakes in my day but I had a bad experience recently.

    A. I did a water bath and my graham cracker crust was a bit soggy.

    B. I am not sure if I didn't let it cool completely but I put it in the fridge and in the morning, the entire thing was incredibly soggy.

    What are your best tips for baking cheesecakes?
     
    Last edited by a moderator: Aug 21, 2012
  2. prettycake

    prettycake Banned

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    Did you wrap the pan ( bottom portion) with two layers of tin foil b4 placing it in the pan w/ water ?  If you did,  then the water should not be able to get inside the pan and the crust will not get soggy. or wet.
     
  3. grandbabycakes

    grandbabycakes

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    I actually did wrap the bottom of the pan like that but it didn't seem to help. 
     
     
  4. ricwhiting

    ricwhiting

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    I have baked a number of cheesecakes and, at least in my opinion, the graham cracker bottom is supposed to be damp. BUT if you mean soggy then I suggest that you wrap your spring-form pan EXCEEDINGLY CAREFULLY and that you make sure that no water can possibly get in over the top. Also, please don't try to use 2 pieces of foil in order to make a larger piece. It can't work. The water POSITIVELY will find a way through. Good luck
     
  5. Iceman

    Iceman

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    Yeah.   LOL @ Myself  for when I learned this lesson.  I gotta agree with that 1-piece of foil idea. You need to drop the extra coin and buy the big roll.   Also, don't put hot stuff, or even relatively warm stuff into the refrigerator. You're asking for lots of different problems. 
     
  6. jellly

    jellly

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    I am wondering if it could also be your recipe.  Though the water bath problem is the most likely cause of a soggy cheesecake, some cheesecakes I have had (such as ricotta) do tend to be more soggy.  Make sure you bake the graham crust well before adding the cheesecake batter and let us know what type of recipe you were using.
     
  7. rbrad

    rbrad

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    if you bake your cheesecakes at 300℉ you really don't need a water bath and if you refrigerate your crust for a half hour you don't really need to bake it off. it should be completely cool before  you put it in the fridge. putting it on a cooling rack will help too.
     
  8. prettycake

    prettycake Banned

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    I also do the water bath but I never had soggy crust or cheesecake.  I use the Juniors Cheesecake Recipe (Juniors in New York)..  A lot less sourcream.  Cheesecake is always softwhen it comes out of  the oven but firms up when cold.
     
  9. petalsandcoco

    petalsandcoco

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    That may be part of the problem. I let mine cool down in the oven, open door, cool down for one hour then once cool , place in fridge to ripen.

    Always double check your measurements. When making the graham crumb, did you have the right amout of butter ? Too much can cause a problem.

    You can make it with or without a water bath, both work IMHO.
    I agree with you about refrigerating the crust. It creates a seal.

    @ Grandbabycakes: try making the cake without the bain marie, see how that works. Would you mind sharing your recipe ? And what temp and for how long did you bake the cake ?

    Petals.
     
  10. rbrad

    rbrad

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    petals ...... yeah cooling it down in the oven makes a huge difference, if i don't need the oven i'll keep the door ajar with a set of tongs after i turn off the heat.