Cheesecake is a delicious and very elegant dessert. It carries that classic smoothness and creaminess that we all love. But many people find baking a perfect cheesecake a daunting process as perfecting it seems so hard to do. If you still want to learn baking the perfect cheesecake, the only thing you need to master is getting it creamy. The following tips will help you get the way to baking a perfect cheesecake.
My first cheesecake was so much fun. I made one with a pastry base, but it wasn't really successful, and I haven't managed a really good and smooth batter. So I took much care in the cooling by following temperature settings precisely and allowing the cake to set as it cools. Although my meek cheesecake was surrounded with cracks, one thing made it tastier - chilling it for 24 hours. I wowed everyone with an improved texture and stronger cheese flavor. Of course I hid the cracks with a topping.
So for the creamiest, tastiest and cheesiest cheesecakes to indulge in, always begin with a good cream cheese as it has the highest fat content for the smoothness that you desire. Top it with fresh fruits like berries, shredded coconut or orange slices rolled in sugar. But whether you want your cheesecake light and airy or dense and rich - always make it creamy!
- Make a good batter. See to it that all ingredients are at room temperature before you begin mixing. Make sure you have thoroughly mixed cheeses and eggs together until they are creamy before mixing in other liquid ingredients or creams. Go for the best cream cheese. Use cottage cheese, Swiss or the old favorite cheddar cheese.
- Mix it correctly but don't over mix. When you're using an electric mixer, combine just until the mixture turns creamy and all lumps are gone. Excess air that is incorporated into the mix by too much beating creates bubbles in the batter that can cause cracking, the most common problem about homemade cheesecakes. I would say manual mixing is not easy but I've been successful mixing batters by hand.
- Cook it slowly. Baking a perfect cheesecake requires low temperature. If you heat it up or cool it down too fast, your cake will likely get cracks. Once cooked, turn the oven off but leave the cheesecake inside to go completely cold. It helps prevent cracks from forming. The same goes for cooling; allow the cheesecake to completely cool before removing from the tin. Remember that cheesecakes do not like temperature swings.
My first cheesecake was so much fun. I made one with a pastry base, but it wasn't really successful, and I haven't managed a really good and smooth batter. So I took much care in the cooling by following temperature settings precisely and allowing the cake to set as it cools. Although my meek cheesecake was surrounded with cracks, one thing made it tastier - chilling it for 24 hours. I wowed everyone with an improved texture and stronger cheese flavor. Of course I hid the cracks with a topping.
So for the creamiest, tastiest and cheesiest cheesecakes to indulge in, always begin with a good cream cheese as it has the highest fat content for the smoothness that you desire. Top it with fresh fruits like berries, shredded coconut or orange slices rolled in sugar. But whether you want your cheesecake light and airy or dense and rich - always make it creamy!
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