Image via WikipediaThere are very few people if any who can resist a good cheesecake. The problem is that when a cheesecake is good, it is really really good and unfortunately when it is bad, it is really really bad. Cheesecake is one of the most difficult of recipes to perfect on a routine basis. It always seems as if there is some variable that causes it to be just a bit off, ruining the enjoyment of your dessert.
The information provided below does not concern ingredients and recipes because, no matter whether you use a basic recipe or a more elaborate one, the secret to cheesecake success is in the manner of making the batter and cooking the cake. Use any recipe of your choice. I suggest that if you've tasted a cheesecake that you loved, ask whoever made it for the recipe. Most bakers are proud of their achievements and will be happy that you liked their dessert enough to ask for the recipe.
Take out all the ingredients required for the recipe of your choice, and wait until they are at room temperature. When all ingredients are at the same (room) temperature, they will blend properly and easily. Make sure the cream cheese is soft before you start making the cake.
Properly blending ingredients is essential when making cheesecake because this determines the cake's density. Not beating enough air into the batter means the cake will not rise and fall properly. Insufficient air in cheesecake batter is the reason behind cracking and indention's on the top of the finished cake. When making the batter, use the mixer's paddle attachment. If you are using a hand mixer, set it on low.
One of the problems many cooks face is that their cheesecakes come out overcooked. To avoid this, you should be aware that when a cheesecake is ready to come out of the oven, it does not look done. Actually, the cake will look quite soft and jiggly and you'll be tempted to keep it in the oven a little longer - a big mistake! Take the cheesecake out of your oven at the end of the baking time, and don't worry; the center of the cake is supposed to look uncooked.
Another key point to remember is this: Cheesecakes contract when they cool, so you must loosen them from the pan to prevent cracking. After you take your cheesecake out of the oven, run a sharp knife between the cake and the baking pan, to loosen it.
Another point to note is to cool a cheesecake on the counter, not the oven. There is no reason to continue to have a cheesecake in an oven after it is done baking. The cake itself needs to cool completely and this can be achieved much quicker outside of the oven itself. You can even cool a cheesecake in a refrigerator if you are looking for a much quicker serving time.
The guidelines above should help you produce more consistent results when you make cheesecake. As you can see, the method of making the batter, baking and cooling the cake are more important than the particular cheesecake recipe you use. If you have been trying different recipes in the hope of finding the perfect one, stop searching right now. Instead, concentrate on the tips above, and you will soon be known among family and friends for your wonderful cheesecake.
The information provided below does not concern ingredients and recipes because, no matter whether you use a basic recipe or a more elaborate one, the secret to cheesecake success is in the manner of making the batter and cooking the cake. Use any recipe of your choice. I suggest that if you've tasted a cheesecake that you loved, ask whoever made it for the recipe. Most bakers are proud of their achievements and will be happy that you liked their dessert enough to ask for the recipe.
Take out all the ingredients required for the recipe of your choice, and wait until they are at room temperature. When all ingredients are at the same (room) temperature, they will blend properly and easily. Make sure the cream cheese is soft before you start making the cake.
Properly blending ingredients is essential when making cheesecake because this determines the cake's density. Not beating enough air into the batter means the cake will not rise and fall properly. Insufficient air in cheesecake batter is the reason behind cracking and indention's on the top of the finished cake. When making the batter, use the mixer's paddle attachment. If you are using a hand mixer, set it on low.
One of the problems many cooks face is that their cheesecakes come out overcooked. To avoid this, you should be aware that when a cheesecake is ready to come out of the oven, it does not look done. Actually, the cake will look quite soft and jiggly and you'll be tempted to keep it in the oven a little longer - a big mistake! Take the cheesecake out of your oven at the end of the baking time, and don't worry; the center of the cake is supposed to look uncooked.
Another key point to remember is this: Cheesecakes contract when they cool, so you must loosen them from the pan to prevent cracking. After you take your cheesecake out of the oven, run a sharp knife between the cake and the baking pan, to loosen it.
Another point to note is to cool a cheesecake on the counter, not the oven. There is no reason to continue to have a cheesecake in an oven after it is done baking. The cake itself needs to cool completely and this can be achieved much quicker outside of the oven itself. You can even cool a cheesecake in a refrigerator if you are looking for a much quicker serving time.
The guidelines above should help you produce more consistent results when you make cheesecake. As you can see, the method of making the batter, baking and cooling the cake are more important than the particular cheesecake recipe you use. If you have been trying different recipes in the hope of finding the perfect one, stop searching right now. Instead, concentrate on the tips above, and you will soon be known among family and friends for your wonderful cheesecake.
About the Author:
Experienced contributing article writer Anya really likes giving her wealth of creative hints about home baking. Not to mention her greatest secret is literally her spot for finding cupcake recipes and chocolate chip cupcake recipe.
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