Q1: What is the absolute, number one secret to a cheesecake that doesn't crack?

The two most important secrets are a gentle, humid bake and a slow cool-down. Using a water bath is the key to a creamy, even bake, and letting your cheesecake cool down slowly in the turned-off oven is the key that prevents the drastic temperature change that causes cracks.

Q2: Can I make this Christmas cheesecake ahead of time?

Yes, absolutely! Cheesecake is one of the best make-ahead desserts. You can prepare the entire cheesecake up to 3 days in advance. In fact, the flavor and the texture will be even better on the second and third day!

Q3: How do I keep my cheesecake from being lumpy?

The non-negotiable secret is to use room temperature ingredients, especially your cream cheese. Cold cream cheese will not blend smoothly and will result in a lumpy batter. Be sure to let your cream cheese, sour cream, and eggs sit out on the counter for at least an hour before you begin.

Q4: What is meringue powder, and do I really need it for royal icing?

Meringue powder is a fine, white powder made from dried egg whites. It is the modern, secret weapon for a perfect royal icing because it is completely shelf-stable, easy to use, and eliminates any food safety concerns associated with using raw egg whites. It is the key to an icing that will whip up to a beautiful, stiff consistency and will dry to a hard, matte finish.

Q5: Can I make this with a homemade sugar cookie crust?

Of course! If you have a favorite, from-scratch sugar cookie recipe, you can absolutely press that dough into the bottom of your springform pan instead of using the store-bought dough.

Christmas Cheesecake (with a Sugar Cookie Crust!)

An impressive and festive ‘Christmas Cookie Cheesecake,’ perfect as a showstopper for a holiday dessert table. This rich and creamy dessert features a from-scratch, no-bake cheesecake filling set over a chewy, baked sugar cookie crust. The cheesecake is baked in a water bath to ensure a smooth, crack-free surface. After a long chilling period, the cake is decorated with a festive red and green royal icing design on top and colorful sprinkles around the sides.

Author: Evelyn

Ingredients

For the Crust:
One 16.5-ounce tube store-bought sugar cookie dough
For the Cheesecake:
Four 8-ounce packages cream cheese, at room temperature
2 cups granulated sugar
1 cup sour cream
2 tablespoons vanilla extract
4 large eggs, at room temperature
For the Decoration:
Red and green sprinkles
One 1-pound box confectioners’ sugar (about 4 cups)
2 tablespoons meringue powder
Red and green gel food coloring

Instructions

Make the Crust: Preheat the oven to 350°F. Press the sugar cookie dough into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes, until golden brown. Let it cool completely.
Prepare for Baking: Wrap the bottom and sides of the springform pan with a large piece of foil. Place it in a large roasting pan. Reduce the oven temperature to 325°F.
Make the Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese and granulated sugar with an electric mixer until smooth. Beat in the sour cream and vanilla. By hand, mix in the eggs one at a time, until just combined.
Pour the batter into the springform pan over the cooled crust. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan (this is a water bath or bain-marie).
Bake for about 1 hour and 20 minutes, until the outside of the cake is set but the center is still slightly loose. Turn the oven off and leave the cheesecake in the oven with the door closed for another hour.
Remove the cheesecake from the roasting pan and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 8 hours, or overnight.
Make the Icing and Decorate: Whisk together the confectioners’ sugar, meringue powder, and 5-6 tablespoons of water in a large bowl. Beat with an electric mixer on medium-high speed until soft, glossy peaks form.
Unmold the chilled cheesecake. Pat the red and green sprinkles onto the sides of the cheesecake.
Transfer about 1/2 cup of the royal icing to a piping bag for outlining. Thin the remaining icing with a little water until it has a ‘flood’ consistency. Divide the thinned icing and color portions red and green.
Pipe a decorative border on top of the cheesecake with the thick white icing. Fill in the center with the thinned white icing. While the white icing is still wet, use the colored icings to create festive designs like swirls or holly.
Chill the cake for at least 1 hour to allow the icing to set.

Notes

Special Equipment: This recipe requires a 9-inch springform pan, a large roasting pan for the water bath, and piping bags.
This is a make-ahead dessert that requires a minimum of 8 hours of chilling time for the cheesecake to set properly.
Baking the cheesecake in a water bath and allowing it to cool slowly in the oven are key techniques to prevent cracking.
Do not overmix the cheesecake batter once the eggs are added, as this can incorporate too much air and cause the cheesecake to crack.

Find it online: https://cookupjoy.com/christmas-cheesecake/