master-cooks | The Oven Hack To Guarantee A Moist Cheesecake Every Single Time

Achieving a moist cheesecake can sometimes be challenging, but there's an oven hack that can help guarantee perfect results every time. The key lies in creating a steamy environment within the oven, which helps prevent the cheesecake from drying out or developing cracks. Start by preheating your oven and preparing a water bath. This involves placing a large roasting pan on the lower rack of the oven and filling it with hot water. The steam generated from the water bath will maintain consistent humidity levels, ensuring a smooth and creamy texture. Before placing the cheesecake in the oven, wrap the outside of the springform pan with aluminum foil to protect it from any potential leaks. This step is crucial to prevent the water from seeping into the cheesecake. Position the cheesecake on the middle rack above the water bath, allowing it to bake evenly. Throughout the baking process, resist the urge to frequently open the oven door, as this can cause temperature fluctuations that might affect the final outcome. Once baked, turn off the oven and let the cheesecake cool gradually inside, further minimizing the risk of cracks. With this simple yet effective technique, you can enjoy a perfectly moist cheesecake every time.

Here's exactly how to assemble a water bath for your cheesecake

Creating a water bath for your cheesecake is a straightforward process that only requires a few extra items, such as a roasting pan and aluminum foil. Start by thoroughly lining a springform pan with aluminum foil to prevent any water from seeping in. Some people suggest using a crockpot liner for added protection. Prepare your cheesecake mixture as you normally would and pour it into the lined springform pan.

Next, take a roasting pan that is deep enough to hold several inches of water and place the springform pan with the cheesecake in the center. To create the water bath, carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Using a kettle with a good-sized spout makes this step easier. Once everything is set, place it in the oven and bake according to your recipe. Your cheesecake is ready when the center gently jiggles when shaken.

Avoiding the dreaded soggy crust

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The water bath method does come with some risks, particularly the possibility of water leaking into the springform pan, which can leave your graham cracker cheesecake crust damp and mushy.

To prevent this issue, be careful not to overfill the roasting pan. However, if your crust does end up soggy, don’t worry! There’s a chance to fix it.

After the cheesecake has completely cooled and you’ve removed the springform pan, turn the entire cheesecake upside down onto a cookie sheet so the bottom is facing up. Use a knife to trim away any soggy sections of the crust, then broil it for a few minutes to help dry it out. If a large portion of the crust is wet and you’re left with a soggy mess, you can create a new crust from scratch and attach it to the original cheesecake using melted chocolate ganache as a binder. Broil it for a few minutes to meld everything together, and your cheesecake will be as good as new.

The Oven Hack To Guarantee A Moist Cheesecake Every Single Time

Here's exactly how to assemble a water bath for your cheesecake

Avoiding the dreaded soggy crust

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