Funfetti Cheesecake Recipe with Cake Bottom | Best Cheesecake Recipe (2024)

FAQs

How to stop cheesecake base from going soggy? ›

Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Baking in a water bath is simply adding a pan of hot water to the oven while baking foods like cheesecakes that are prone to cracking from the heat of the oven. A water bath adds moisture to the oven which helps the cheesecake bake evenly without the outside getting overcooked.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Use a heavy flat bottomed glass to help you compress the crust mixture. It really needs to be packed in.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

How do you thicken a cheesecake base? ›

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

And if your cheesecake does crack ...

No problem; it's easy to cover up the damage. Let the cake cool and then chill fully. Just before serving, top with fruit (fresh or lightly cooked), whipped cream, or a schmear of sweetened sour cream.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake. Once you have 3 or 4 layers of tinfoil laid out, then place your springform pan in the certain and push the tinfoil up the sides of the springform pan.

This time, brush the inside of an already baked (or store bought) graham cracker crust with a lightly beaten egg white and pop it into the oven at about 350F 3-5 minutes to let it dry. The crust has to be cool before you brush in the egg white to ensure that it is firm enough to allow you to brush it.

You've got to par-bake it

Whether your cheesecake crust is made with graham cracker or cookie crumbs, baking it for about 10 minutes, then letting it cool before adding your cheesecake filling, is the best way to prevent what the folks over at The Great British Baking Show would call a "soggy bottom."