Used recipe from [Preppy Kitchen](https://preppykitchen.com/oreo-cheesecake/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug) and was super nervous as this was made for my boyfriend’s sister’s birthday. Luckily the ganache covered the cracks and although my piping is far from perfect, it was totally delicious so I can’t complain too much.
by julianaisabella
9 Comments
Looks delicious, great job!
Let the cheesecake sit in the oven to get back to room temperature instead of pulling it out. The heat shock causes it to crack. I think you also want to put a pan of water to keep the humidity up.
I make cheesecakes professionally on the side. Start using a water bath when doing your cheesecakes. And mix on low speed to avoid cracking and air bubbles.
You did good for a first try! Cheesecake is difficult (I’ve only had one successful attempt after about 6 in total) so the fact that it tastes good is a victory on it’s own! And you’ve decorated it beautifully to mask the cracks, it still looks amazing.
As far as tips for next time go, it looks a little over-baked to me. It should be glossy on the top, set but still jiggly while it’s hot. And you wanna leave it to cool in the oven, so it doesn’t cool and shrink too quickly. The heat-shock can make it crack and shrinking too quickly can make it basically pull itself apart.
I personally find Preppy Kitchen recipes pretty hit or miss. I’ve had an amazing lemon bar recipe but a really bad cookie recipe so 🤷♀️. My favorite cheesecake recipe so far (of all the attempts) is from [LauransLatest](https://laurenslatest.com/cheesecake-recipe/), though I did personally edit the crust slightly because I like graham cracker crust with brown sugar and cinnamon. The method in the recipe, followed exactly, produced a perfect cheesecake. Delicious, silky, smooth, dense, creamy, and well-flavored.
For a cheesecake like this, it’s pretty easy to just fold in add-ins to a normal cheesecake recipe or swap the vanilla extract for something else (like if you wanted lemon or coconut, etc.), the only cheesecake flavor I would look up a separate recipe for is chocolate because the cocoa powder can affect the texture. An oreo crust is basically the same process as graham cracker, as would any other crushed cookie. It’s only when you start from a dough or a batter for your crust that the process has to change. So finding a good recipe that works and making minor alterations for different iterations can be easier than working from separate recipes every time.
TL;DR, Great job on your first try! You did really well. I hope you find the tips I gave useful on your next cheesecake, because cheesecake is up there with macarons in terms of difficulty level and it’s taken me a little over two years of trial and error to learn how to make one correctly.
I love how you corrected the cracks 🤤
As an experienced eater, I would have to say that it looks delicious!
Mine always used to crack until I learned this helpful tip.
Cream cheese at room temp, mix all ingredients together at low speed and not for too long, after mixing add eggs, fold in gently with a spoon.
This keeps as much air out of your mixture as possible.
After baking time is finished, crack the over door open and let it sit for 30-45 mons. Looks great!
I stopped worrying about cracked cheesecakes long ago. As long as the taste and texture are spot on I am happy.