Silky Yogurt Cheesecake with Orange Shortbread Crust and Chambord Honey Drizzle. This yogurt cheesecake recipe is a marvelous centerpiece for the holidays!
Contrary to modern opinion, cheesecakes are not hard to make. They just take a little time in the oven, and you need to prepare your pan properly before you start. Don't be afraid to give this a try!
The water bath: Most bakers agree, using a water bath is an extremely important step in avoiding cracks on the top of your cheesecake--but it's not foolproof. Cracks can form when the cheesecake rises or cools too quickly. Some cheesecakes are simply destined to have a crack, no matter what you do!
It doesn't effect the flavor or texture, only the appearance. So it's a good idea to have raspberries of some other garnish ready, if needed. To prepare a water bath, place a roasting pan containing 1-2 inches of hot tap water in the oven while it's preheating. Carefully wrap the exterior of your spring-form pan with foil. Make sure it comes all the way up the sides. If you don't have a roasting pan, or are afraid of water leakage
, you may place bread pans filled with hot water on three sides of the spring-form pan while it bakes. The cheesecake isn't insulated by the hot water, but it is still providing the steaming effect of a water bath.
Another step you may take to avoid cracks is to allow your cheesecake to cool slowly in the oven for 1 -2 hours after the required baking time. The slower it cools the better.
Following these two steps will provide a crack-free cheesecake over 90% of the time. Those are pretty good odds as far as cheesecakes go!