Question 1

HOW DO YOU PREVENT CHEESECAKE FROM CRACKING?

Accepted Answer

There are a few different ways to keep a cheesecake from cracking, but the most important thing to remember is to reduce any abrupt changes in temperature. When your cheesecake is done baking, turn the oven off and crack the door. That way, the cheesecake slowly comes down in temperature. After about an hour, you can remove the cheesecake from the oven and allow it to cool on the counter until it is completely cooled. Only once it is completely cooled can you place it in the fridge to chill (ideally) overnight.

Question 2

CAN I USE ORANGE JUICE INSTEAD OF LEMON JUICE IN THIS CHEESECAKE?

Accepted Answer

Yes, you can replace the lemon juice with orange juice and orange zest in this recipe to create an orange blueberry cheesecake. However, since oranges are significantly sweeter than lemons, you won't get that tangy punch. If you want to use oranges, I recommend using la combination of lemons and oranges for the best balance.

Question 3

WHAT HAPPENS IF YOU ADD TOO MUCH LEMON JUICE TO CHEESECAKE?

Accepted Answer

If you add too much lemon to a recipe that contains milk or cream, it could curdle. Since you are using full fat cream cheese and full fat sour cream, your cheesecake mixture should not curdle here. The other issue with adding too much lemon juice is making it too tart. Be sure you're measuring the lemon juice exactly as outlined in the recipe below.

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