After more than 20 years, the most common questions I get are about baking cheesecakes—like how to know when it’s ready to come out of the oven, what causes cheesecake to crack, how to remove it from the springform pan, how to store it, and how long it should thaw before serving it.

In this episode, I share my tips for making cheesecake at home—from the casual and easy ways of making it in a cake pan, mason jars, and cupcake papers to the fancier springform pan for elegant slices, and mini cheesecake pans for adorable individual desserts.

If you are already a cheesecake baker, hopefully you’ll hear a suggestion or two that are helpful.

If you’ve been too intimidated to try making cheesecake, I hope this episode will give you the confidence to give it a try. Because it’s pretty simple, and unless the cheesecake comes out runny, you can always scoop it into balls, dip them in chocolate, and impress people with cheesecake pops!

And for those of you who don’t bake, it would be fun if you listen anyway because you never know when you might have an opportunity to impress someone with your in-depth knowledge of cheesecake making.

Show Notes

https://randomsweets.com/category/cheesecake/

https://randomsweets.com/you-can-make-your-own-new-york-vanilla-cheesecake-with-fresh-strawberry-sauce/

https://randomsweets.com/there-may-be-andes-mints-under-my-pillow/

https://randomsweets.com/bring-your-fork-to-the-table-white-chocolate-raspberry-cheesecake/

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