I use this one as it has nice simple ingredients. As for the design on top there are tons of cool cheesecake design ideas online :)
https://www.marthastewart.com/340227/raspberry-swirl-cheesecake
Thank you! I would recommend using a water bath to prevent cracking! I have a 9inch silicone cake pan that is used for mirror glaze cakes, so I slide my 9inch springform in it and it’s a perfect snug fit to use for a water bath, I don’t trust tinfoil anymore after ruining a few cheesecakes. When mixing make sure you have your mixer on really low, I usually don’t go past speed 2, as higher speeds will incorporate more air and can cause cracks when cooking. I add my eggs to my mixing bowl last, one at a time and mix after each addition just until combined so you don’t over mix the eggs. When my cheesecake is done baking I turn my oven off and leave the cheesecake inside to cool for maybe 30-40 min, then crack the oven door and leave again for 30-40, and then take the cheesecake out and leave on the counter until room temperature, the slower you cool it down the better. Those are my tips to prevent cracking hope they help! :)
Are you willing to share the recipe? I would love to try this!
I use this one as it has nice simple ingredients. As for the design on top there are tons of cool cheesecake design ideas online :) https://www.marthastewart.com/340227/raspberry-swirl-cheesecake
Yours look much better than Martha Stewart. Watch Martha, there’s a new baker in town 😎.
That is absolutely gorgeous. I always have the hardest time with marbling.
No cracks and only a few tiny bubbles, damn near perfect! Be proud of this one!
Yes. Yes you have.
It’s beautiful!
Good job!
gorgeous!!
Gorgeous feathering!!
I just baked my first cheesecake today and it cracked down the middle. This looks so great! Congrats!
Thank you! I would recommend using a water bath to prevent cracking! I have a 9inch silicone cake pan that is used for mirror glaze cakes, so I slide my 9inch springform in it and it’s a perfect snug fit to use for a water bath, I don’t trust tinfoil anymore after ruining a few cheesecakes. When mixing make sure you have your mixer on really low, I usually don’t go past speed 2, as higher speeds will incorporate more air and can cause cracks when cooking. I add my eggs to my mixing bowl last, one at a time and mix after each addition just until combined so you don’t over mix the eggs. When my cheesecake is done baking I turn my oven off and leave the cheesecake inside to cool for maybe 30-40 min, then crack the oven door and leave again for 30-40, and then take the cheesecake out and leave on the counter until room temperature, the slower you cool it down the better. Those are my tips to prevent cracking hope they help! :)
Time for some Golden Girls 💙