Q: Why is my cheesecake batter lumpy?

This happens when ingredients are too cold. It's super important to bring your cream cheese, sour cream, and eggs to room temperature before mixing. Beat the cream cheese on its own until smooth before adding other ingredients, and stop frequently to scrape the bowl. Worst case scenario, strain your batter using a sieve to remove stubborn lumps.

Q: Why did my cheesecake crack?

Cracks can form due to overmixing, overbaking, or sudden temperature changes. Mix your batter on low speed (so you don't incorporate too much air), and only mix until smooth and combined. Bake low and slow in a water bath, and try not to open the oven door until the final minutes of baking. Finally, cool the cheesecake gradually by leaving it in the oven for one hour with the door ajar. Worst case scenario, pile lots of berries on top to hide the cracks!

Q: Why didn't my cheesecake set?

It's either underbaked or hasn't chilled long enough. The centre should have a nice wobble when you take it out of the oven, but it shouldn't slosh or ripple. The cheesecake also needs at least 4 hours in the fridge to fully firm up, although overnight is best. This is definitely a "make it the day before" kind of recipe!

Question 1

Why is my cheesecake batter lumpy?

Accepted Answer

This happens when ingredients are too cold. It's super important to bring your cream cheese, sour cream, and eggs to room temperature before mixing. Beat the cream cheese on its own until smooth before adding other ingredients, and stop frequently to scrape the bowl. Worst case scenario, strain your batter using a sieve to remove stubborn lumps.

Question 2

Why did my water bath leak?

Accepted Answer

Water has a way of finding even the tiniest gaps in a springform tin. Wrap the outside of the tin in at least three layers of heavy-duty foil, being careful to avoid any rips or tears. For extra peace of mind, secure an oven bag around the outside, or place the springform tin inside a slightly larger solid-bottomed cake tin before placing it in the water bath.

Question 3

Why did my cheesecake crack?

Accepted Answer

Cracks can form due to overmixing, overbaking, or sudden temperature changes. Mix your batter on low speed (so you don't incorporate too much air), and only mix until smooth and combined. Bake low and slow in a water bath, and try not to open the oven door until the final minutes of baking. Finally, cool the cheesecake gradually by leaving it in the oven for one hour with the door ajar. Worst case scenario, pile lots of berries on top to hide the cracks!

Question 4

Why didn't my cheesecake set?

Accepted Answer

It's either underbaked or hasn't chilled long enough. The centre should have a nice wobble when you take it out of the oven, but it shouldn't slosh or ripple. The cheesecake also needs at least 4 hours in the fridge to fully firm up, although overnight is best. This is definitely a "make it the day before" kind of recipe!

Author: Emily

Crème Brûlée Cheesecake

Chocolate Hazelnut Melting Moments

Flourless Chocolate Orange Brownies (Naturally Gluten Free)

Mini Raspberry Hand Pies

How to Make Flaky Pie Crust By Hand

No-Chill Snickerdoodles (Soft & Chewy)

Chocolate Guinness Cake with Vanilla Malt Buttercream

Hot Cross Buns (Tangzhong Method)

Peanut Butter Chocolate Chunk Cookies

DIY Buttermilk Substitute

Follow on Instagram

pumpkinandpavlova