How to avoid common pitfalls in baking the perfect cheesecake

Of course, there is no perfect cheesecake because everyone's idea of perfection differs. Some people prefer a light and fluffy dessert, while others dream of a rich and dense one. However, it's worth noting that specific universal rules can help you get closer to perfection.

What should you remember when preparing a cheesecake? First and foremost, pay attention to the cheese. It may seem simple, but you can still make a faux pas here. Ideally, you should make the cheesecake using full-fat or semi-fat curd cheese. Be aware that if you choose low-fat curd, the cake might dry. This type of curd needs to be ground at least twice. A good choice can be bucket cheese, but in this case, it's worth checking the ingredients to ensure that the product doesn't contain additives and thickeners.

The essential ingredient for cheesecake is eggs – you should add at least three per 2 pounds (1 kilogram) of curd since they act as leavening agents and contribute to the cheesecake's fluffiness. Depending on the recipe, you can add eggs whole or separate the yolks from the whites. The cheesecake will be more delicate if you add the whites beaten into a foam to the cheese.

Flour, potato starch, or pudding powder act as thickeners. So, remember that if you want your cheesecake to be fluffy and not collapse, you shouldn't overdo the thickeners. After baking, the cake will collapse, become brittle, and lose moisture.

The cheesecake should be baked on the middle rack, with top and bottom heating, without convection. Moreover, the oven shouldn't be opened during baking; otherwise, it will collapse and may crack. This is the mistake we most often make when baking a cheesecake. It's also crucial how we cool the cheesecake. You should do it gradually. First, cool the finished cake in the oven with the door slightly ajar for about 40-60 minutes, then at room temperature, and finally place it in the refrigerator or another cool place.