Three of the most common reasons a cheesecake ends up sinking in the middle, or dried out and falling apart? People use cold instead of room temperature ingredients, fail to use a water bath, and skip using a springform pan. If you want a heavenly creamy cheesecake, it’s important to not only use the right equipment, follow the cheesecake recipe steps, always use room temp ingredients, but also NEVER skip that water bath if a recipe calls for one!
Bake Yourself a Creamy Cheesecake at Home
Cheesecakes come in many forms from many countries. Personally, I’ve had Italian cheesecake made with Ricotta cheese and lemon, as well as Japanese cheesecake which is more souffle-like than creamy-like. Honestly, all cheesecake is good cheesecake. But I tend to lean more towards the creamy versions, rather than dense versions – and my all-time favorite is – wait for it…… NEW YORK-style cheesecake.
But I know not everyone enjoys the same things – so this recipe collection includes the creamy cheesecake recipes made with water baths, springform pans, and room temp ingredients. But it also has a couple of “other types” for the outliers.
Water Bath New York Style Cheesecake
When a cheesecake recipe doesn’t call for a water bath, I find it suspicious….. so if I want a New York-style cheesecake Baker By Nature is my go-to choice!
No Water Bath Recipe
Listen, no water bath cheesecakes make me nervous – too many chances for sinking middles and too crispy edges. BUT, this one from one of my favorite “bakers” Preppy Kitchen, if you follow the instructions to a T, works and makes a pretty tasty and creamy cheesecake!
Japanese Cheesecake
If you want to sort of combine a lovely souffle with a cheesecake, you’ll love making and enjoying a Japanese Cheesecake – try Tasty’s recipe!
Italian Cheesecake
Most Italians probably grew up eating a more dense and citrus-y cheesecake. It’s normally made with oranges and Ricotta. Give Sip and Feast’s Italian Cheesecake.
Philadelphia Style Cheesecake
Now, if you want a cheesecake that has fewer ingredients than a New York one, then Philadelphia cheesecake is the one for you. It got its name not for where it is popular or was developed, but rather for the fact it uses cream cheese only (no cream of any kind). And, for the most part, when people think about cream cheese, they think about Philadelphia cream cheese.
The Philadelphia version is creamy, and many believe it is creamier than New York-syle – but I think the creaminess is the same. It’s just NY-style often has a firmer exterior. If you want to find out for yourself, you’ll enjoy Salty Ginger’s recipe!
Enjoy whichever recipe you choose, even if it isn’t a creamy cheesecake like I love, and if you’re in the kitchen waiting around for yours to finish baking – whip up some homemade lemonade to enjoy with your favorite slice of cake.