Elena Adell’s cheesecake size and cooldown time

[Sussan Estela Olaya]

Hi Miguel.

Welcome to the community! We’re so happy to have you here. Don’t worry at all about asking questions , every question is welcome, and you’re actually paying attention to some very important details. I’m really glad to help you out.

Here are some thoughts on your doubts:

1. Cheesecake height:

If you’re using an 18 cm mold and your cheesecake came out taller, it could be that your mold has higher sides than Elena’s, or that the batter expanded more upward due to less evaporation. Another possible reason is the mixing: if some air was incorporated into the batter during preparation, that can also cause it to rise more.

2. Pale color of the cheesecake:

The recipe calls for 25 minutes at 170°C, which is a gentle bake intended to give the cheesecake a smooth and creamy texture — not a golden top. If Chef Elena’s cheesecake looks darker in the video, it could be for several reasons:

Her oven might have a stronger top heat function.

She may have baked it for a few minutes longer.

A helpful tip: Make sure to preheat your oven for at least 20–25 minutes before baking. That way, you’re sure it’s at the correct temperature, which leads to a better and more even result.

If you’d like a more golden top, you can bake it for an extra 5–10 minutes or slightly increase the temperature during the last few minutes — just be sure to keep an eye on it so it doesn’t overbake.

3. Chilling overnight:

Yes! It’s highly recommended to let the cheesecake rest in the fridge for at least 6 hours — ideally overnight. This allows the texture to fully set, the flavors to develop, and makes it easier to slice cleanly. Even though it’s not included in the original recipe, it’s a common and helpful step for most cheesecakes. Feel free to do it!

You’re doing a great job, Miguel. Asking questions, observing, and experimenting are key to learning in pastry. So feel free to ask anything you need that’s exactly what I’m here for.

Big hug, and I hope you keep enjoying the learning process here at Scoolinary!

Best wishes.

[Miguel Lasa]

Hi @sussan_scoolinaryteam !

Thank you so much for your response!

I wasn’t aware at all about the air-into-batter effect. It does seem fluffier than hers.

Does it have something to do with they way the ingredients are mixed? Is it something that can be prevented, like mixing everything at a slower speed or something?

As for the rest, really helpful. I’ll keep everything in mind moving forward.

Thanks!

[Sussan Estela Olaya]

Hi Miguel!
I’m glad the information was helpful for you. Yes, the amount of air in the batter has a lot to do with how the ingredients are mixed. When you beat the mixture at a high speed or for too long, more air gets incorporated, which can make the batter look fluffier and increase in volume just like you noticed.

To avoid this, especially in recipes like cheesecake where we’re aiming for a dense and creamy texture, it’s best to mix at a low or medium-low speed, just until everything is combined. It’s also a good idea to use a spatula at the end to gently stir and release any large air bubbles before pouring the batter into the pan.

You’re doing great! If you keep an eye on those little details, your results will keep getting better.
Thanks again for sharing your experience.

Take care!

[Sol Damiani]

Hey there Miguel!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I´m glad Sussan’s answer helped you.

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