The best way to cut a cheesecake

Chocolate cheesecake cut with dental floss

We finally tried using dental floss to cut cheesecake. We've done that for two different cheesecakes now, and the verdict is:

Dental floss is a lifesaver when it comes to cutting cheesecakes!

I can't believe we waited so long to try this! Normally, we used a large knife to cut our cheesecakes, and had to wash it after each slice to prevent huge clumps of cheesecake sticking to the pieces.

Not only is dental floss a faster method, it leaves the cheesecake perfectly intact and makes virtually no mess!

Chocolate Vanilla Swirled Cheesecake recipe

Here's the how-to:

1. Cut a long piece of dental floss. Too long is better than too short. Wrap the ends around your fingers/hands to get a nice firm grip. You should have an amount of floss between your hands that's equal to the diameter of your cheesecake, plus a few extra inches.

2. Holding the floss taut, cut the cheesecake first in half, then in fourths, and continue until the desired number of slice is reached.

3. Use a knife or serving utensil to remove the cheesecake from the pan to the serving plate (or to be wrapped and frozen for longer storage).

Double Chocolate Italian Cheesecake

I know this is mean, (since I still need to type up the recipe!) but I couldn't resist posting a photo of my husband's latest cheesecake success, Double Chocolate Italian Cheesecake. Just when I think my husband's cheesecakes have reached perfection, he surprises me with one I like even better than all the others. Wow. It is good. So good, in fact, that I will be sharing the recipe asap I just posted the recipe. :)

Comments

Sorry for the posts that are all gone. PLEASE feel free to reply again, we think we have the issue resolved. If I don't answer your question or have more please feel free to ask again :) We get our cheese at Aldis. It typically has a 4-6 month time before the expiration date so we put it on the bottom deck of the fridge next to the 20lbs of butter Tammy buys on sale! :P I am not sure about freezing, but it tends to have a long date. As for quality, our Aldis cream cheese is very good. BUT this can change as at times they change suppliers and different areas have different suppliers. If you cheese is too salty and has an odd texture try another brand. Philly has good overall quality, although try to get it on sale. Another important tip is bringing the cheese to room temperature. I typically do this by sticking the packages (without cardboard) on the stove top. If you don't have enough time, a little trick is put the oven on warm for 2-3 minutes, turn it off and put your cheese on a cookie sheet and let it sit in the warmed oven. Turn every 5-10 minutes and rewarm when it gets a little cool. Make sure you warm it all the way through! If you don't it won't mix well and you will either have a lot of little white specs--which show up in flavored cheesecakes like chocolate--or will overbeat. Which leads me to mixing--don't! It causes cracking and incorperates too much air, which results not only in those large cracks and unlevel top but it also can make it appear less dense. I always mix at a low setting and try NOT to overmix. As for springform pans, if your crust is inside the "groove" and below the ridge you probably have it upside down. I know... my wife pointed this out to me as I kept having the same problem. :( Just flip the pan over, and tada you can now cut through the crust with a knife or floss. When concave it is a REAL pain to get slices out. Finally, for water baths, use heavy duty extra wide (18") foil. And use more than 1 piece. 2 pieces together and then wrapped should work. Too many layers will create air pockets which are insulation which is bad. Too few and you may spring a leak! We have found using cardboard from a cereal box (about 4-6 inches worth) to cover the spring mechanism helps avoid leaks from punctures. I hope these tips and hints are helpful. I think my next cheesecake may be a peppermint patty cheesecake, an orange chocolate truffle cheesecake, or maybe something with mocha. Not quite sure :)

Yes--these are VERY helpful tips!
I'll give the Aldi cream cheese another try, too.

Meredith from Merchant Ships

I've never thought of that before. It would be interesting to try this. I have never baked a cheesecake before, but want to. I am always afraid I will mess it up. But once I try something, I want to do it again and again! I will probably be using one of your recipes for it. I have been following/reading your blog for a while now. I can't remember where I found you, but I love your blog. Thanks for sharing about this.

I have just tried cutting a cheese cake so my husband could take with him to work what a mess. I tried the knife in water bit. I feel all the work for nothing,,, Maybe cheesecake balls. LOL

Do you push straight down with the floss, or sort of saw it back and forth? How do you know that the floss is through the middle part of the cheesecake crust and that you haven't just cut the sides?

My cheesecakes are now coming out perfectly, but I still haven't been able to cut them well. I'm looking forward to the floss method and want to do it right!

My husband once used a very thin piece of wire that he took out of an electrical cord to cut my cake, and it worked perfectly! I would have to say even better than the floss. Perhaps because it is much stronger and cuts straighter. How about using a guitar string? You know, the really skinny one for the high notes? I bet that would work beautifully. Of course, you could always go out and buy an actual cheese wire cutter like the professionals use, but that would take all the fun out of finding things around the house!

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