Buzz
Aside from the water bath, pesky cracks, long bake times, and hours of cooling, the only other problem with cheesecakes is those unsightly chunks of cream cheese that won't blend. In cakes and quick breads made with flour, a few lumps usually disappear during baking. But not with cheesecake—everything has to be blended perfectly. And it turns out, we've been misguiding you all along about how to prevent these lumps.
Traditionally, the go-to method for a smooth cheesecake is starting with room temperature cream cheese (usually 55°F to 60°F), using an electric mixer, scraping the bowl countless times, and adding liquid ingredients gradually—all in the quest to avoid lumps. But a much quicker and less frustrating approach involves using melted and warm ingredients.
Cheesecake consists of cream cheese, eggs, liquids or semi-liquids, and sugar. The ideal temperature for these ingredients (excluding dry ingredients and small amounts like teaspoons) is warmer than room temperature: between 92°F and 135°F. For the best blending, all the ingredients should be at a similar warm temperature, and this can be achieved much faster than waiting hours for your cream cheese to come to room temperature.
Cut the required amount of cream cheese into large pieces and place them in a sizable microwave-safe bowl. Microwave for two to three minutes, stirring every 30 seconds. After about a minute, you'll notice the cream cheese starting to soften. By the end, the bowl's bottom should be noticeably warm, and the cream cheese will have a soft, fluffy texture, similar to when you spread cream cheese on a too-hot bagel and it oozes out. Keep stirring until all the lumps disappear, and it becomes perfectly smooth. If any lumps remain, pop it back in the microwave for another 20 seconds.
You can heat up any liquids, including sour cream, in the same way by placing them in the microwave and stirring every 20-30 seconds until they feel warm to the touch. The ideal temperature range is 92°F-135°F, so nothing should feel too hot. If you're uncertain, use a thermometer. Anything over 144°F can start cooking your eggs, which we definitely don't want. To warm your eggs, simply place them (in their shell) in a cup of hot water for about 10 minutes, replacing the water if it cools down. The hot water will gently bring the eggs to the right temperature.
Once your ingredients are warmed and melted, mix them together following the recipe's instructions. With this method, you don't even need an electric mixer; you can easily whisk it all by hand. Not only will the ingredients blend effortlessly, but you may not even need to scrape the bowl, cutting the mixing time in half compared to traditional methods. Pour the filling into your prepared pan and use the extra time to focus on the water bath (or, if you're feeling bold, just toss it in the air fryer).
