When you think of a rich and creamy dessert chances are that you think of a tall slice of creamy white cheesecake. Cheesecakes are a favorite because of their decadent look, smooth texture and rich taste. And although most people only dare to order a slice of their favorite dessert at restaurants it is actually quite easy and rewarding to learn how to make cheesecakes. Here are a few tips broken down into "slices": the ingredients, different approaches to baking, mixing and a few general tips.
Cheesecakes are a custard - dairy and eggs. The eggs tend to be what causes some of the frustrations aspiring bakers have with making their first cheesecakes. Now keep in mind these problems don't affect the taste, but the appearance like sinking and cracking. So luckily you can still eat any failures. If cooked too hot the eggs will over-coagulate and this will lead to cracks as it cools. Overcooking or un-evenly cooked cheesecakes can also crack. Both of these problems are easily remedied.
When you add you ingredients they should all be at room temperature. Pull out the cream cheese, eggs and other ingredients up to an hour prior to baking. When adding the ingredients the cream cheese should be mixed first so that you don't over-mix the ingredients. Then the eggs should be added one at a time and the sides of the bowl scraped in between each. Additionally, to help avoid cracks, you should avoid drastic temperature differences.
Temperature differences occur during the cooking and cool-down process. During cooking opening the door and un-even cooking ovens may cause problems with the appearance of your cheesecake. Don't open your oven if possible, especially during the first 30 minutes. Cooking at lower temperatures and using a water bath may also help. A water bath adds moisture and also keeps the temperature the same around the entire cheesecake. To do this wrap the bottom of your spring-form pan with heavy duty foil to keep water out. Using a larger pan put in a small towel in the bottom then put the cheesecake pan on top. When ready fill the outer pan up 1-2 inches with hot water encircling the cheesecake. Cook following the recipe.
Quality ingredients are a must for the best flavor. Use real cream cheese and not Neufchatel - the lower milk fat content will result in a less richer taste. Use pure vanilla extract and not imitation vanilla. Since vanilla is a key ingredient in baking I actually make my own homemade vanilla extract. This results in a higher quality vanilla that is easy and cheaper to make than most imitation vanilla extracts. Using the best ingredients possible results the best end product.
Other tips you should try are lining the bottom of your pan with parchment paper. Use a knife after the cheesecake is removed from the oven to gingerly release the edges of the cheesecake from the pan. As the cheesecake cools it will shrink a little. This will help keep cracking to a minimum. After the cheesecake has cooled and refrigerated for at least 6 hours you can clean up any edges with a hot, wet knife. Using the same knife you can cut clean edges in your cheesecake by wiping it and running it under hot water each time. Add your favorite topping and enjoy.
Cheesecakes are a custard - dairy and eggs. The eggs tend to be what causes some of the frustrations aspiring bakers have with making their first cheesecakes. Now keep in mind these problems don't affect the taste, but the appearance like sinking and cracking. So luckily you can still eat any failures. If cooked too hot the eggs will over-coagulate and this will lead to cracks as it cools. Overcooking or un-evenly cooked cheesecakes can also crack. Both of these problems are easily remedied.
When you add you ingredients they should all be at room temperature. Pull out the cream cheese, eggs and other ingredients up to an hour prior to baking. When adding the ingredients the cream cheese should be mixed first so that you don't over-mix the ingredients. Then the eggs should be added one at a time and the sides of the bowl scraped in between each. Additionally, to help avoid cracks, you should avoid drastic temperature differences.
Temperature differences occur during the cooking and cool-down process. During cooking opening the door and un-even cooking ovens may cause problems with the appearance of your cheesecake. Don't open your oven if possible, especially during the first 30 minutes. Cooking at lower temperatures and using a water bath may also help. A water bath adds moisture and also keeps the temperature the same around the entire cheesecake. To do this wrap the bottom of your spring-form pan with heavy duty foil to keep water out. Using a larger pan put in a small towel in the bottom then put the cheesecake pan on top. When ready fill the outer pan up 1-2 inches with hot water encircling the cheesecake. Cook following the recipe.
Quality ingredients are a must for the best flavor. Use real cream cheese and not Neufchatel - the lower milk fat content will result in a less richer taste. Use pure vanilla extract and not imitation vanilla. Since vanilla is a key ingredient in baking I actually make my own homemade vanilla extract. This results in a higher quality vanilla that is easy and cheaper to make than most imitation vanilla extracts. Using the best ingredients possible results the best end product.
Other tips you should try are lining the bottom of your pan with parchment paper. Use a knife after the cheesecake is removed from the oven to gingerly release the edges of the cheesecake from the pan. As the cheesecake cools it will shrink a little. This will help keep cracking to a minimum. After the cheesecake has cooled and refrigerated for at least 6 hours you can clean up any edges with a hot, wet knife. Using the same knife you can cut clean edges in your cheesecake by wiping it and running it under hot water each time. Add your favorite topping and enjoy.
If you'd like to learn more about how to make vanilla then bookmark MakingVanilla.com. It's a fun way to get into baking and it also makes great gifts during the holiday season. The website is free and shows you everything there is I make money to support the website by advertising fees from Amazon. So go make a few bottles of vanilla and experience the amazing flavor of a completely pure vanilla extract!
Article Source: http://EzineArticles.com/?expert=Rusty_Stander 
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