Questions and Answers – How To Cut Cheesecakes
Question:
I saw your site and have a question. How is the best way to cut cheesecake and not make a mess of it????? Thanks for your time.
Answers:
One trick to cutting cheesecake neatly is keeping the knife (a very sharp knife) in use clean and smooth. To do this, fill a tall container with hot tap water deep enough to cover the blade of your knife. If no container is available, hold the knife under hot tap water. Dip the knife into the hot water, then wipe it on a clean towel before making every cut. The constant dipping and cleaning will prevent chunks of cake from the previous slice from depositing on top of the next slice.
Some people prefer to cut cheesecake using unflavored dental floss. For a 10-inch cheesecake, cut off about 18 inches of unflavored dental floss, wrap the ends firmly around your fingers and press firmly through the cake and into the crust. Let go of one end of the floss and pull it through the cake at the bottom. Repeat for remaining slices.
Check out all of Linda’s tips and hints on baking cheesecakes:
Baking Cheesecakes Ahead of Time
2 Responses to “How To Cut Cheesecakes”
Arleen olivo
My cheesecake isn’t firm enough to cut cleanly. What is causing this?
Linda Stradley
It sounds like you undercooked your cheesecake.
How to tell when cheesecake is done cooking: The cheesecake is done when the center is almost set, but jiggles slightly when gently shaken. For a perfect cheesecake, use a cooking thermometer and take it out of the oven when the cheesecake reaches an internal temperature of 150 degrees F. at the center to avoid over baking. The temperature should not exceed 160 degrees F. Eggs curdle at 175 degrees F. There will also be residual (carry over cooking) heat from the cheesecake. Great cooks use a cooking thermometer as their guide – NOT a clock.
When the cheesecake is done cooking, reaches 150 degrees F., turn the oven off. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set. Remove from oven and let cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).
Check out How To Bake A Perfect Cheesecake.