Grainy cheesecake texture results from overcooked eggs, causing protein contraction and moisture expulsion. To avoid this, use a water bath or bain-marie, which helps maintain even heating. Wrap the cheesecake pan with foil and place it in a water-filled dish, ensuring water reaches halfway up the pan. Lowering the oven temperature can also help, even as little as 25 degrees Fahrenheit. The cheesecake should jiggle slightly in the center and appear underbaked when done, while edges remain set but not pulling away from the pan.
The grainy texture in cheesecake is often caused by overcooking the eggs, leading to protein contraction and moisture expulsion, which can also cause cracking.
Using a bain-marie helps control the cheesecake's internal temperature, allowing it to heat slowly and evenly, preventing grainy texture and moisture leakage.
Lowering the oven temperature by even 25 degrees Fahrenheit can significantly improve cheesecake texture, and it may require a longer baking time.
To check if your cheesecake is done, jiggle the pan; it should have a slight wobble in the middle while the edges should be set.
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