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10 Tips for Making the Perfect Strawberry Cheesecake

10 Tips for Making the Perfect Strawberry Cheesecake

Cheesecake is one dessert that does not fail to tantalise your taste buds, no matter how many times you eat it. Its melt-in-the-mouth texture with the surprisingly crumbly/crusty base adds to its attraction quotient. Strawberry cheesecake is an all-time favourite and in the springtime, this is one cake that every professional and novice baker will want to bake.

There are a number of variations to a strawberry cheesecake and the strawberries that are used could be plain, sugared or even oven-roasted- the result pleases on every level. So, what is it that makes a strawberry cheesecake really great? Fresh and high-quality ingredients definitely play a role. All serious bakers will use only the highest-quality and freshest products they can lay their hands on. The other factors they focus on are the texture- which has to be creamy smooth. Any kind of clumping or cracks are indications of improper mixing or baking.


Our Helpful Tips

Every step of the cheesecake baking process is crucial. Even if you have the perfect recipe, it’s important to follow all the right baking steps. Here are a few tips to help you make the perfect strawberry cheesecake:

  • Tip 1: Use a springform pan & a water bath- This pan works best since you can remove the cake very easily. The water bath will prevent cracking on the surface of the strawberry cheesecake
  • Tip 2: When you are mixing all the ingredients, ensure that you are mixing them very evenly. Before you add the eggs, make sure that there are no lumps in the cream cheese
  • Tip 3: Eggs typically bring air into the batter; so it’s best to add them in last & stir it as little as possible after adding the eggs
  • Tip 4: Don’t over beat the batter, once all the ingredients have been mixed well, simply stop stirring.
  • Tip 5: Bake the strawberry cheesecake at the suggested oven temperature with the use of a water bath. In order to avoid water-seepage, wrap the cake pan in foil just around halfway up its side. Set this springform pan that is wrapped in foil, inside a much larger pan that contains hot water. Ensure that the level of the water is not higher than the complete foil that is around this springform pan
  • Tip 6: Keep track of the baking time and avoid over-baking the strawberry cheesecake
  • Tip 7: Once you have removed the cake from the oven, carefully run a smooth knife right around the cheesecake edge. This will loosed the cake from the pan edges and it will be pulled away freely as it cools-down
  • Tip 8: If you are having difficulty with unmoulding the strawberry cheesecake, just let it sit for a little more time. Alternatively, wipe the outer surface of the tin with a very warm cloth. This heats-up the edges and you will be able to unmould the cake easily
  • Tip 9: Ensure that you give your cheesecake sufficient time to cool- this is a crucial step and the cake must be cooled away from any drafts at room temperature. Once it has cooled down completely, place the cake (in its pan), inside the refrigerator for 6-8 hours. You will find it much easier to remove from the springform pan
  • Tip 10: In most cases, surface cracking is common complaint with those who bake any cheesecakes. Apart from using a water bath and mixing and baking it correctly, you can also add some cornstarch or flour to your strawberry cheesecake. Add 1-2 tablespoons to the cake batter at the point at which you add the sugar.

Getting it Right

Baking in itself is an art but there are always some cakes that are difficult to bake, because of the kind of ingredients that are used and the texture that is required. If you are just experimenting with baking a strawberry cheesecake, follow all the baking instructions carefully and use these tips to make the process simpler and the result more desirable.

By following all these tips, you can avoid some of the pitfalls that novice bakers make while baking a strawberry cheesecake. As you go along, you can still experiment with variations and make the kind of cake you like.

Thanks for reading,
Ganache Patisserie
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