Steaming Cheesecake: The Art Of Baking Perfection

Cooking a cheesecake in a steam oven is a great way to achieve a smooth, creamy, and evenly set dessert. The addition of humidity from the steam helps the cheesecake cook faster, brown evenly, and retain a silky texture. This method is also said to reduce the risk of overcooking and those dreaded cracks in the centre.

Steam-baking a cheesecake involves a two-step process: first, the crust is baked in a regular oven, and then the filling is added and the cheesecake is steamed at a low temperature. This technique results in a cheesecake with a dense, custardy texture and a creamy, smooth filling.

There are a variety of cheesecake recipes that can be adapted for steam ovens, including New York-style, Basque, pumpkin, and malted vanilla. The key to success is ensuring that the cream cheese and other ingredients are at room temperature and that the cheesecake is allowed to cool and chill adequately before serving.

How to make a crust for a cheesecake

Ingredients

Start by gathering your ingredients. The exact quantities will depend on the size of your pan and your personal preference, but you will need:

• Graham crackers, crushed into crumbs (about 12 full sheets or 1 and 1/2 cups of crumbs)
• Butter, melted (use 5 tablespoons for a cheesecake crust)
• Granulated sugar (about 1/4 cup, or substitute 2 tablespoons of brown sugar, or omit entirely)
• A pinch of salt

You can also substitute the graham crackers with digestive biscuits or vanilla wafers. If using digestive biscuits, you may need to add a little extra sugar, as they are less sweet than graham crackers.

Mixing the Crust

Combine the graham cracker crumbs, sugar, and salt in a medium bowl. Stir in the melted butter. The mixture will be thick, sandy, and coarse. Try to break up any large chunks.

Preparing the Pan

Grease your pan with non-stick oil spray. You can use a 9-inch springform pan or a 9-inch square pan. If desired, line the bottom of the pan with parchment paper for easier cleanup.

Assembling the Crust

Dump the crust mixture into the prepared pan. Use your hands to press the mixture firmly into the bottom of the pan and slightly up the sides. You can use a small flat-bottomed measuring cup to help smooth out the surface, but be careful not to pack it down too hard. You want the crust to be compact, but not so tight that it becomes hard and dense.

Baking the Crust

Preheat your oven to 325-350°F (177°C). Bake the crust until it is golden brown and fragrant, about 10-20 minutes. Remove from the oven and place the pan on a wire rack to cool completely before filling.

Tips

• If you don't have a food processor, you can place the graham crackers in a zip-top bag and crush them into fine crumbs with a rolling pin.
• Be sure to press the crust mixture firmly into the pan. It will feel crumbly at first, but it will stick together as you apply pressure.
• For a no-bake crust, simply chill the crust in the refrigerator for at least 2 hours before filling. This will help solidify the butter and sugar mixture.

The best temperature to cook a cheesecake

For a denser cheesecake, a lower temperature is required. For example, reducing the oven temperature to 165°F (74°C) will result in a denser cheesecake, but it will also increase the baking time. In this case, the cheesecake will need to bake for 7 hours.

On the other hand, if you prefer a lighter and less dense cheesecake, a slightly higher temperature is recommended. Baking a cheesecake at 335 °F for 12 minutes and then finishing it at 225 °F for 1 hour and 45 minutes will result in a delicious, smooth, and crack-free cheesecake.

Additionally, the addition of steam can significantly impact the texture of a cheesecake. Using a steam oven or a water bath can help create a creamy, smooth, and silky texture that is difficult to achieve with traditional baking methods. Steam cooking also reduces the risk of overcooking and cracking, resulting in a more consistent and evenly set filling.

When baking a cheesecake, it is important to note that the ideal temperature will also depend on the size of the cheesecake. For example, if you are making mini cheesecakes, a temperature of 195°F/90°C with the steam setting is recommended.

Furthermore, the type of oven you use can also impact the baking temperature. For instance, when using a Wolf CSO oven, a temperature of 400°F with the Convection Humid setting is suggested for a Basque cheesecake.

Lastly, it is worth mentioning that the baking temperature is not the only factor that determines the quality of a cheesecake. The ingredients, preparation, and cooling process also play crucial roles in achieving the desired texture and taste.

How to make a smooth and creamy cheesecake

Ingredients

• Graham crackers
• Superfine sugar
• Unsalted butter, melted
• Full-fat cream cheese, at room temperature
• Eggs, lightly beaten, at room temperature
• Lemon (juice and zest)
• Heavy cream, at room temperature
• Freshly whipped cream, for serving

Method

• Prepare the crust: Grease a 9-10 inch springform pan with nonstick oil spray. Line the bottom and sides of the pan with parchment paper. Finely grind the graham crackers in a food processor, then mix with melted butter and sugar in a large bowl until well combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust in the oven for 10-12 minutes until set and golden brown. Let the crust cool completely.
• Beat the cheese: In a stand mixer, combine the cream cheese and sugar until smooth, scraping down the sides of the bowl occasionally. Then, add the lemon juice and zest.
• Prepare for baking: Pour the filling into the cooled crust. Tap the pan gently on the counter to remove any large air bubbles. Cover the tin with foil to prevent excess moisture from pooling on top of the cakes.
• Bake the cheesecake: Transfer the cheesecake to a preheated steam oven and bake at a low temperature (around 195°F/90°C) for about 2-2.5 hours, or until the cheesecake is just barely jiggly in the center.
• Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack until it reaches room temperature. Then, transfer it to the refrigerator and chill overnight or for at least 4 hours before serving.

Tips for a Smooth and Creamy Cheesecake:

• Use room-temperature cream cheese and eggs to ensure a smooth and lump-free batter.
• Beat the cheese and sugar until smooth before adding the other ingredients.
• Avoid over-processing the batter to prevent too many air bubbles from forming.
• Baking at a low temperature in a steam oven helps achieve a smooth, creamy texture without the need for a water bath.
• Chilling the cheesecake overnight is crucial for the cake to set properly.

How to stop a cheesecake from cracking

Cheesecakes are prone to cracking, but there are several techniques you can use to prevent this from happening. Here are some tips to ensure your cheesecake remains crack-free:

Before Baking:

• Grease your pan well. Use cooking spray, butter, margarine, or shortening to grease the pan. This will prevent the cheesecake from sticking to the sides of the pan as it cools and shrinks, which can cause cracks to form.
• Mix your batter lightly and avoid over-mixing. Over-mixing can cause air bubbles to get trapped inside the batter, which can lead to cracking.
• Add the eggs last and mix them as little as possible after adding. Eggs trap air inside the batter, which can rise and cause cracks.
• Consider adding a starch such as cornstarch or flour to the batter. Starch minimizes cracking by preventing egg proteins from over-coagulating.

During Baking:

• Use a water bath. Place your cheesecake pan inside a larger pan filled with warm water. This keeps the moisture in the oven high and prevents the cheesecake from getting too hot, reducing the risk of cracks.
• Bake at a low temperature, ideally at 325°F (160°C). Extreme temperatures and drastic temperature changes can cause cracking.
• Turn off the heat early. Instead of baking for the full duration, turn off the oven after about 45 minutes and leave the cheesecake inside for another hour or until done.

After Baking:

• Do not over-bake the cheesecake. Remove it from the oven when the outer perimeter is firm, but the center is still wobbly. The center will firm up as the cheesecake cools.
• Run a knife along the edge of the pan shortly after removing it from the oven. This will prevent the cheesecake from sticking to the sides as it cools.
• Cool the cheesecake slowly at room temperature before refrigerating. A sudden drop in temperature can cause cracks.

By following these tips, you can significantly reduce the chances of your cheesecake cracking and achieve a smooth, pristine surface.

How to make a cheesecake without a water bath

Cheesecakes are a lot of work, so it's understandable that you might want to skip the water bath. The good news is that it is possible to make a cheesecake without one. The bad news is that it's less likely that your cheesecake will be perfect. Large cheesecakes baked without a water bath are more likely to overbake, resulting in a curdled texture, cracks, and lopsided tops. Smaller or shallow cheesecakes are less finicky, as they are not baked for as long.

• Use room-temperature ingredients. This will prevent lumps and ensure a smooth, creamy texture.
• Be careful not to overbeat the eggs. Overbeating can ruin the texture and cause cracks. Lightly scramble each egg before adding it to the batter, and keep the mixer on low speed.
• Don't open the oven door while the cheesecake is baking. Opening the door can reduce the temperature of the oven, slowing the baking process and potentially causing the cheesecake to sink or crack.
• Allow the cheesecake to cool gradually. An abrupt temperature change can cause the cheesecake to crack. Instead, let it cool at room temperature before moving it to the fridge.
• Use a springform pan. This will make it easier to remove the cheesecake from the pan without damaging it.
• Tap the bowl on the counter before pouring the batter into the crust to remove air bubbles, which can also cause cracks.
• Use a crisp cookie for the crust, such as graham crackers, vanilla wafers, or digestive biscuits.
• If you're worried about leaks, cover the sides and bottom of the pan with aluminum foil before pouring in the filling.
• If you want to add a topping, do so after the cheesecake has cooled. Adding a topping and then putting the cheesecake back in the oven can cause cracks.

Frequently asked questions