🧾What You’ll Need

Ingredients

Although this cake has several steps, the ingredients themselves are pretty simple. Take a look at these ingredient tips to help you get everything you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Pound Cake

• Unsalted butter and salt: I prefer to use unsalted butter so that I can add just the right amount of salt to the batter. If you don’t have unsalted butter, omit the extra salt. You’ll also want to use room temperature butter because it blends much more easily and helps to prevent overmixing the batter.
• Cream cheese: It’s best to use full-fat, brick-style cream cheese (avoid whipped or low fat varieties). Bring it to room temperature before mixing it into the batter.
• Granulated sugar
• Eggs: Use large, room temperature eggs (not medium or extra large).
• Vanilla extract: My absolute favorite brand of vanilla extract is Nielsen Massey. Using a high-quality extract will give your cake the best flavor.
• All-purpose flour: It’s important to measure the flour properly so that the cake doesn’t become dense or dry. If possible, use a kitchen scale for accurate weight measurements.
• Baking powder

For the Frosting

• Egg whites: For the best results, use the whites from large eggs (not medium or extra large).
• Granulated sugar
• Unsalted butter and salt: I also recommend using unsalted butter for the buttercream frosting. Salted butter will likely make it taste too salty. The butter needs to be soft but still cool to the touch.
• Vanilla extract
• Gel food coloring: I highly recommend using gel food coloring for this project because the coloring is highly concentrated and won’t water down the buttercream. I like to use Americolor brand: I used Regal Purple and Electric Purple for the purple buttercream and Leaf Green for the flower leaves.

For the Decorations

• Purple sparkling sugar: To make the textured outside coating of the sugar egg, I used purple sparkling sugar.
• Royal icing daisy flowers: Since this cake is a little labor intensive, I decided to use some premade decorations. These royal icing daisy flowers are optional, but very cute and easy to use.
• Easter candy: Use your creativity to design the cut-out Easter scene. You can use chocolate figurines, jelly beans, chocolate eggs, or any other seasonal candy you’d like.

Equipment

To get the right look, you’ll need some specialty equipment and tools. Take a look and make sure you’ve got everything you need to get started. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Football cake pan: I used a 12x8x3-inch football cake pan to make the egg shape. You’ll need to make the cake twice — once for the top of the egg and once for the bottom of the egg. To save time, you could purchase two football pans and bake the top and bottom at the same time. I recommend spraying the pan(s) well with nonstick cooking spray.
• Stand mixer: It’s best to use a stand mixer for this recipe, especially when making the buttercream. It needs to mix for an extended amount of time and your arms will be exhausted if you try making it with a hand mixer.
• Wire rack: Place the cakes on a wire rack to cool.
• Small saucepan: Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this will be your makeshift hot water bath.
• Whisk: You’ll need a whisk to whip the egg whites and sugar over the water bath.
• Cake boards: Use a cake board, trimmed to the size of the cake, to build the cake on. Having a cake board on the bottom will also be helpful when it is time to cover the cake with the sparkling sugar because it gives you something to hold on to while decorating.
• Rimmed baking sheet: For easy clean up, decorate the cake with sparkling sugar over a rimmed baking sheet to catch excess sugar.
• Piping tools: To make the panoramic scene you’ll need the following piping tools: piping bags, piping couplers, a small leaf tip, a grass tip, a small or medium open star tip to make the shell borders, and a small round tip to make the vines or pipe a message.
• Offset spatula: Use an offset spatula to frost the cake.
• Serrated knife: To shape the cakes into an egg shape and create layers, you’ll need a serrated knife. You’ll also use the knife and a spoon to scoop out an space for the panoramic scene.

💡Tips and FAQs for Success

When attempting a labor intensive cake, avoid common mistakes by reading through these tips and common questions before getting started. You’re guaranteed to make the most beautiful cake!

🪵 A Gorgeous Yule Log Cake

One dessert I look forward to baking every December is a yule log cake. Also known as a bûche de noël, this classic French delicacy traces back to the 19th century. For many families, including mine, this is a must-bake for Christmas.

Traditional yule log cakes are made from a genoise cake or springy sponge rolled around a filling, and then decorated to look like yule logs. Don’t get me wrong, I love traditional bûche de noël, but I also love experimenting! In past years I’ve played with different flavors, like this Peanut Butter Cup Yule Log, and different sizes, like these no-bake, Mini Bûche de Noël.

This recipe is also a bit different than a classic yule log–and dare I say, better!–because it uses a flourless chocolate cake that tastes more like a baked mousse in flavor and texture. It’s rolled around a sweetened vanilla whipped cream, and then covered with rich chocolate ganache and natural looking edible decorations like Meringue Mushrooms. Each bite is super light and airy; the cake practically melts in your mouth.

🧾 What You’ll Need

Ingredients

You’ll likely have many of the ingredients needed for this cake on hand, but you’ll want to plan ahead for the decorations. Check out these helpful tips as you gather your ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Chocolate Ganache

• Semi-sweet chocolate: For the best flavor, use a high-quality, flavorful semi-sweet chocolate.
• Heavy whipping cream: Gives the ganache its rich, creamy texture and flavor.
• Unsalted butter: Use room temperature butter so that it melts easily into the ganache.

For the Chocolate Cake

• Sugar: Use granulated sugar to sweeten the cake. Take note that it will be divided and used in two separate recipe steps.
• Large eggs: Make sure you use large eggs (not medium or extra large). You’ll need to separate the eggs into whites and yolks. Check out my egg separating tutorial if you need more help with this.
• Vanilla extract: A touch of vanilla extract adds depth to the chocolate flavor.
• Semi-sweet chocolate: Use a brand you enjoy to give the cake rich flavor. Make sure to chop the semi-sweet chocolate into small pieces so that it melts more easily.
• Cream of tartar: This is a crucial ingredient when making a flourless cake. Cream of tartar helps to stabilize the whipped egg whites so they form stiff peaks. When the whipped egg whites are added to the batter and baked, they give the sheet cake its soft, airy texture.
• Cocoa powder: Although not technically an ingredient for the cake, you will need cocoa powder to help prepare the pan for baking and the cake for cooling. In both cases the cocoa powder helps to prevent the cake from sticking. You can use either natural cocoa powder or alkalized cocoa powder — both will both work.

For the Whipped Cream Filling

• Heavy whipping cream: Keep your heavy whipping cream very cold until it’s time to whip it. This helps the cream to whip up faster and fluffier.
• Powdered sugar: Powdered sugar adds a bit of sweetness, and the cornstarch in the sugar helps to thicken the whipped cream.
• Vanilla extract: For flavor!
• Ground cinnamon: This is optional, but I like adding a touch of ground cinnamon in this recipe to make it a bit more warm and cozy.

To Decorate

• Meringue mushrooms: Meringue Mushrooms are a very traditional yule log decoration. Head over to the my meringue mushroom recipe and tutorial to learn how to make them! They will require some advance preparation, so if you are short on time, you can use other decorations to complete your bûche de noël.
• Other natural looking decorations: Tap into your creativity to make natural looking decorations with ingredients you have available.
  • Use cocoa powder to add texture to the log or non-melting powdered sugar for the appearance of snow.
  • Line the serving plate with chocolate shavings or green coconut shreds to make it look like the forest floor.
  • Make leaves and berries with piped frosting or a sprig of rosemary and fresh cranberries.
  • To finish the look, sprinkle chocolate rocks or other edible nature decorations around the yule log as desired.

Equipment

It’s important to have the right tools on hand when making something as beautiful as a French yule log cake! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Small saucepan: You’ll need a small saucepan to heat the cream for the ganache. This can also be useful in the chocolate melting step if you don’t have a microwave. If that’s the case, you can melt the chocolate in a heatproof bowl over a saucepan of simmering water.
• Plastic wrap: To prevent the ganache from forming a thick film as it cools, you’ll need plastic wrap to press along its surface.
• Baking sheet: It’s really important to use the correct pan size when making this cake. You need a 17×12″ (43x30cm) baking pan, at least 1″ deep. This type of pan is also known as a half sheet baking pan and is commonly used for baking cookies.
• Foil or parchment paper: I recommend using non-stick foil to line your baking sheet, or you can also use parchment paper.
• Baking spray: Sheet cakes are notorious for sticking to the pan, so I suggest spraying the foil/parchment and the edge of the baking sheet with non-stick baking spray. If possible, use a baking spray with flour already in it.
• Mixer: Although you can use a hand mixer to make this cake, it will be easier and faster if you use a stand mixer with a whisk attachment. It’s also very helpful to have a silicone spatula on hand to scrape down the sides of the bowl.
• Tea towel: While the cake cools, you’ll want to take steps to prevent it from drying out. Placing a slightly damp cotton tea towel over the cake works perfectly.
• Wire rack: To encourage faster cooling, I set my hot cake on a wire rack so that air can circulate around the entire pan.

📸 Photo Tutorial: How to Make A Chocolate Bûche De Noël

Let’s get rolling, friends! I’ll walk you through every step of this flourless yule log cake recipe with an easy to follow photo tutorial. Full instructions are included in the recipe card above.

Make the GAnache

1. Prep chocolate and butter: Chop 10 oz of chocolate into small pieces. Place it in a large bowl with 2 TBSP softened butter on top. Set aside.
2. Heat cream: Put 1 1/2 cups (12 fl oz) heavy cream in a small saucepan over medium-high. Heat until it simmers (you’ll notice little bubbles along the sides of the pan). Do not boil.
3. Mix chocolate and hot cream: Pour the hot cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is shiny and smooth.
4. Cover: Cover the ganache with plastic wrap, pressing down until the plastic touches the top of the chocolate.
5. Cool. Allow the ganache to firm up to a spoonable consistency for 1-2 hours at room temperature. Or, speed up the cooling process by placing it in the refrigerator and whisking every 15 minutes until it has a spoonable consistency. Do not chill for too long in the refrigerator – you want to be able to spread it.

Make the Flourless Chocolate Cake

1. Prepare to bake: Preheat oven to 350°F (180°C) with the oven rack in the center. Line a 17×12-inch (43x30cm) baking pan with foil or parchment paper. Spray the lined pan well with baking spray, and sprinkle a thin layer of unsweetened cocoa powder on it (to prevent sticking).
2. Separate cold eggs: Crack and separate 6 eggs into two large bowls, with the whites in one and the yolks in the other. Cover each bowl with plastic wrap, and bring to room temperature before using (about 30 minutes).
3. Melt the chocolate: Meanwhile melt 2/3 cup (4 oz) chocolate in the microwave in 30 second increments, stirring well between each, until smooth. Remove from microwave and cool.
4. Whip yolks and sugar to ribbon stage: Place the egg yolks and 1/4 cup of sugar in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until the batter falls back into the bowl from the raised whisk in a slow ribbon (about 5 minutes).
5. Add vanilla and cooled chocolate: Add 1 tsp vanilla extract and the cooled, melted chocolate, stirring by hand until just combined. Set aside.

6. Whip egg whites: In a clean mixing bowl, use a whisk attachment to beat the egg whites until foamy. Add 3/4 tsp cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 TBSP of sugar until stiff peaks form.
7. Add a small amount of egg whites: Gently fold a small amount of egg whites (about 1/2 cup) into the chocolate-egg yolk mixture.

8. Fold in remaining egg whites: Once the initial amount of egg whites is incorporated, gently fold in the remaining whites until just combined. Don’t over mix, or the batter will deflate.

8. Bake: Spread the batter into the prepared pan and bake, about 15-17 minutes, until cooked through.
9. Cool: Remove the cake from the oven and sprinkle the top generously with cocoa powder. Then cover the cake with a clean, slightly damp tea towel to keep the cake moist. Place the covered cake on a wire rack to cool to room temperature (approximately 30-45 minutes).

Make VAnilla Whipped Cream Filling

1. Make filling: While the cake cools, beat together 1 cup (8 fl oz) heavy cream, 1/3 cup (.75 oz) powdered sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon in a clean mixing bowl until the cream starts to hold firm peaks.
2. Chill: Cover the filling and refrigerate until you’re ready to assemble the cake.

Assemble the Buche de Noel

1. Spread the filling: Remove the towel from the cake and gently spread the whipped filling over the surface of the cake.
2. Begin rolling: The cake can be rolled in the pan it was baked in or on a flat surface. (If you remove the cake from the pan, use the excess foil like handles to lift it from the pan in one piece.) Gently roll the cake, peeling off the foil or parchment as you roll. Don’t worry if the cake cracks a little, this is normal. Because this cake is so mousse-y and delicate, some cracking can be expected.
3. Shape the log: Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Spread a dollop of ganache on top of the cake, then place the cut-off end on top of the cake to look like a branch.

4. Cover with ganache: Gently spread the ganache over the outside of the cake. The ganache needs to be a soft, spreadable texture, or else it will tear the cake. If your ganache is too cold, microwave it in 5-second increments just until it’s soft, like peanut butter. Once it’s completely covered, use a for or toothpick to create waves and texture in the ganache to resemble tree bark.
5. Refrigerate: If you’ve got time, refrigerate the cake for 30 minutes to firm it up slightly. If you’re in a rush, the cake can be decorated and served immediately, but it’ll be messier to cut and serve.

6. Decorate the cake: Just before serving, finish the buche de noel with edible nature decorations like meringue mushrooms, cocoa powder or chocolate shavings, candy rocks, powdered sugar, coconut, frosting or anything else that catches your eye.
7. Serve and enjoy!

💡 Tips and FAQs for Success

Avoid common mistakes and learn how to make this Bûche de Noël like a pro! Here’s everything you need to know to be successful.

💭 Variations

Want to change things up a little? Here’s some ideas to get you started.

• Flavoring: The filling is flavored with vanilla extract and a little ground cinnamon. Feel free to swap the vanilla for another flavor like almond, orange, or peppermint. Likewise, you can leave out the cinnamon.
• Chang the filling: Try using a different filling like peanut butter or raspberry. Or, add a 1/4 cup of cocoa powder to the filling to make it chocolatey!
• Toppings: In addition to the filling, you can add a layer of jam or preserves like Blueberry Sauce, Strawberry Sauce or Cranberry Orange Sauce. It would also be delicious to sprinkle the filling with a light layer of toasted chopped nuts or fresh berries.
• Decorations: If you are short on time or just don’t want to decorate, it’s totally fine to skip all the extra natural looking decorations.

Assembly and Decoration

• Orange juice: The secret to amazing orange flavor throughout the cake is making a simple syrup from orange juice and brushing it over each cake layer before frosting it.
• Semi-sweet chocolate: Chopping up a chocolate bar will give you the best flavor–I’m a big proponent of Trader Joe’s pound plus bars–otherwise, go for high-quality chocolate chips like Guittard. 
• Heavy whipping cream: I like heavy whipping cream best for the rich texture it gives to ganache, but you can use whipping cream if that’s what’s available to you. 
• Chocolate oranges: Optional but fun! They can be hard to track down in non-winter months, but you can always get chocolate oranges online if you’re committed to the theme. Otherwise, just use anything that is chocolate or orange-themed: chocolate sprinkles, orange Sixlets, mini chocolate chips, or slices of candied orange rind would all be great decorations too!
• Chocolate flakes: Whenever I use these particular chocolate flakes, people ask about them! They are real chocolate and are made by Cacao Barry. If you can’t find them, just use regular chocolate sprinkles.

Equipment

• A mixer: A MUST for making the cake batter and frosting. A stand mixer (like my trusty KitchenAid stand mixer) or a hand mixer will both work. Make sure to use a paddle blade for the cake batter, and a whisk attachment for the frosting.
• Cake pans and cardboard cake rounds: This recipe is written to use four 8″ cake pans, but you can also use four 9″ cake pans and adjust the baking time. You’ll also need four cardboard cake rounds to place under each of the layers when assembling the cake.
• Basic cake tools: Assembling and decorating will be MUCH easier if you have parchment circles, a cake turntable, an offset spatula and a silicone pastry brush.
• Piping tools: To create the rosettes around the edge of the cake, a piping bag and large closed star tip is a must. I used Ateco tip #849.
• Squeeze bottle: A squeeze bottle is a big help for getting those perfect ganache drips!
• Microplane: Use a microplane to make orange zest. A very fine grater can be substituted if you don’t have a microplane.

📸 Photo Tutorial: Chocolate Orange Cake With Orange Buttercream

Once you’ve layered and frosted the cake, use this photo tutorial to help you decorate your cake. You can find the full instructions in the recipe card above as well.

Create a Chocolate Buttercream Streak Effect

1. Remove chilled cake. Remove chilled, frosted cake from the refrigerator. It should be nice and firm on the outside.
2. Dab outside with chocolate frosting. Take a small metal spatula and dab the chocolate buttercream in small spots all around the sides of the cake.
3. Smooth outside of cake. Use a bench scraper or large metal spatula to smooth out the buttercream and create a smooth surface with subtle chocolate streaks. (You can add more orange frosting or chocolate frosting until you get an effect you love.)

Add Chocolate Drip and Buttercream Rosettes

4. Fill squeeze bottle with ganache. Use a squeeze bottle filled with chocolate glaze to make the chocolate drip around the top of the cake.
5. Squeeze and nudge ganache. Squeeze about a dime-sized amount of glaze on the top edge of the cake, and nudge it gently so it starts to slide down the side.
6. Make a dripped ring of ganache on top edge of cake. Squeeze another small circular amount of glaze right next to the first one and nudge the drip over the side. Continue this process all the way around the top edge of the cake until the edge is covered by a ring of drips. To get drips of different lengths, vary the amount of ganache squeezed in each circle and vary how much of it you nudge over the side with the bottle tip.
7. Fill in top of cake with ganache. Squeeze the remaining glaze into the center of the cake, and use a small spatula to smooth it into an even layer that joins with the outer ring.
8. Set glaze. Let the glaze set for 10 minutes in the refrigerator, or about 30 minutes at room temperature, so that it’s not completely soft and liquid when adding the decorations on top.
9. Pipe rosettes. Transfer the remaining orange buttercream to a piping bag fitted with a large closed star tip (I used Ateco #849), and pipe frosting rosettes all along the edges of the cake.

Decorate with Finishing Touches

10. Add finishing touches. Top the rosettes with chocolate flakes or sprinkles, chocolate orange slices, or any other decorations you’d like.
11. Enjoy!

🍫 The BEST Chocolate Cheesecake Recipe

There are times when you want to indulge . . . you NEED to indulge . . . and are caught in the age-old dilemma: chocolate or cheesecake? Well, that dilemma ends here and now. It’s time for chocolate lovers and cheesecake lovers to unite!

Don’t get me wrong, layer cakes are great and brownies really hit the spot — but nothing can compare with a slice of dense, chocolatey cheesecake when it comes to ultimate chocolate indulgence. How chocolatey is it, you ask? Let me count the ways:

• crisp Oreo cookie crust
• a thick, rich chocolate cheesecake filling with both cocoa and melted chocolate
• chocolate whipped cream on top
• a sprinkle of chocolate shavings, to really take it over the top!

Best of all, this cheesecake requires NO WATER BATH! You don’t have to worry about hot water sneaking into your cheesecake while it bakes – just make it and bake it!

If you love cheesecake, we have a ton of cheesecake recipes here at SugarHero, including New York Style Cheesecake, Candy Cane Cheesecake, Chocolate Peanut Butter Cheesecake, Pumpkin Spice Cheesecake, and Gingerbread Cheesecake.

🧾 What You’ll Need

Ingredients & Substitutions

Here’s what you need to know as you get ready to make this chocolate cheesecake:

(Links are affiliate links and I earn a small commission from qualifying purchases.)

• Cream cheese: This is extremely important: be sure to use full fat blocks of cream cheese for the best results. Avoid “light” and “whipped” cream cheese, and any cream cheese sold in a tub. Some of these products have additives or stabilizers that will negatively impact your cheesecake’s texture. I recommend using Philadelphia brand cream cheese when possible–I have had mixed experiences with store brands. Also, make sure your cream cheese is at room temperature before you begin. This will give you the smoothest, creamiest results.
• Cocoa powder: Since cocoa powder provides much of the chocolate flavor, I recommend using a high-quality cocoa powder. Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between very high quality but also pretty affordable since it is sold in bulk. Look for cocoa that is dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. However, you can swap in regular unsweetened cocoa powder without needing to make any other adjustments. The cheesecake will take on a lighter color and might have a lighter cocoa flavor.
• Oreo cookies: Ready-made Oreo crumbs can be difficult to find in stores, so we’ll be using about 10 Oreo cookies to make make our own crumbs for the crust.
• Espresso powder: a bit of instant espresso powder deepens the chocolate flavor (without making the cheesecake taste like coffee!). You can omit it if you don’t have it on hand.
• Semi-sweet chocolate chips: You can use chocolate chips or chopped chocolate bars in this recipe – just make sure you use a high-quality, flavorful chocolate that you enjoy the taste of.
• Cream: Heavy cream will get you the best results – the high fat content adds to the creaminess of the cheesecake. But whipping cream or half-and-half will also work. I do not recommend substituting milk for the cream.
• Eggs: You’ll want to use large eggs at room temperature. Either let them sit out for 20-30 minutes before you begin, or submerge them in a bowl of warm water for a few minutes to warm them up quickly.

Equipment

You won’t need much in the way of specialty equipment to make this decadent dessert–just a few baking basics! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Springform pan: a springform pan is a MUST for making cheesecakes. Unlike most cake pans, the sides of this pan expand so you can easily remove the cheesecake from the pan without damaging it. This recipe calls for an 8-inch pan, but you can also use a 9-inch pan to make a shorter cheesecake.
• Food processor: a food processor is another one of my must-have kitchen tools. It will make short work of chopping the Oreo cookies for this recipe, and so much more in the future! If you don’t have one, you can use a rolling pin (and some elbow grease) to crush the cookies.
• Mixer:a hand mixer or stand mixer will both work in this recipe.
• Piping bag and tip: I like these disposable piping bags (I wash them and re-use them to reduce waste!). I used large star tip for the whipped cream rosettes.
• Large knife: When you get ready to serve this cheesecake you’ll want a large knife like this 8″ chef’s knife. It will make slicing the cake a dream and create nice even cuts.

📋 Instructions

Here’s a step-by-step overview of how to make this creamy cheesecake! Full instructions are included in the recipe card down below.

Make the chocolate cookie crust

• Add Oreo cookies to a food processor and pulse until they’re in fine crumbs. Add melted butter to the processor bowl, and pulse until well combined.
• Pour the Oreo crust mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, then cool on a wire rack while you prepare the filling.

Make the chocolate filling

• Add the room temperature cream cheese bricks to the bowl of a stand mixer and mix the cream cheese for 4-5 minutes or until light and fluffy.
• Add the sugar and flour and mix until just combined.

• Add cocoa powder, instant espresso powder and vanilla. Mix until just combined.
• In a separate bowl, heat the heavy cream until hot (but not boiling). Add in the chocolate chips and allow them to set/melt for 2-3 minutes. Then whisk until smooth.
• With the mixer on low speed, slowly pour in the chocolate mixture and blend until just combined and smooth.

💭 Variations

• Make the crust with chocolate-filled Oreos for a double dose of chocolate flavor. Or, make the crust with another specialty Oreo cookie flavor.
• Drizzle with chocolate fudge sauce, caramel sauce or your favorite fruit sauce.
• Sprinkle crushed Oreos on top.
• Embellish with chocolate truffles, chocolate curls, sliced fruit or chopped nuts.
• Add chocolate chips or swirl in a couple spoonfuls of chocolate espresso sauce.
• Swirl your favorite fruity jam into the batter before you bake it.
• Serve with a delicious cup of Slow Cooker Hot Chocolate, Salted Caramel Hot Chocolate or Nutella Hot Chocolate!

💡 Tips and FAQs  

• Use cream cheese bricks. You want full-fat cream cheese bricks for the best texture. “Whipped” or “light” cream cheese won’t have the same effect. I cream the cream cheese for 4-5 minutes at LEAST to make sure it is completely smooth and there are no lumps before adding in any other ingredients. This insures you have a smooth, consistent batter.
• Use room temperature ingredients. Make sure to bring the cream cheese and eggs to room temperature before using them in the cheesecake. This ensures that everything incorporates together easily.
• Add the eggs last and don’t overmix. You want to mix only just until the yolk disappears otherwise the texture of the cheesecake will be affected.
• To check if the cheesecake is done, gently wiggle the pan. If the edges are set but the center jiggles slightly, it is done.
• Cool slowly. After the initial 50 minutes of bake time, turn the oven off but do not take the cheesecake out. Instead, crack the oven door and let it sit for another 20-30 minutes to allow it to cool down slowly. If it cools too quickly, cracks will form.
• Chill overnight. For the best results, let the cheesecake chill in the refrigerator overnight or for at least 6 hours before serving.