Successful Cheesecakes (Baking Tips)

By Hklbrries

There's something irresistible about cheesecake. Rich, creamy, and satin smooth, it is one of the best-loved desserts of all time. The techniques for making luscious cheesecakes are simple to master. Follow the instructions carefully, pay attention to the details, and even if you're a novice baker you can make an impressive cheesecake on the very first try.

Preparation. Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cake will have a smoother texture.

Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. Regular whipping beaters incorporate too much air into the batter, which can lead to cracks in the finished cake. Also, if too much air is worked into the batter, the cake will be less creamy. If you must use regular whipping beaters, set the mixer at low or medium-low speed so only a minimum amount of air is whipped into the batter.

Fold in whipped cream and beaten egg whites with a wire whisk or a rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.

Cream Cheese. Cream cheese comes in many different varieties. Always use regular cream cheese for cheesecakes, unless the recipe says otherwise.

Base Ingredients. Cheesecake bases are generally made from cookie crumbs mixed with softened or melted butter. Although many recipes call for graham cracker crumbs, almost any cookie will do, including cream-filled sandwich cookies. To crush the cookies, either grind them in a food processor fitted with the metal blade, or place them in a plastic bag and crush them with a rolling pin.

What Went Wrong? Cracks in the surface can occur because cheesecakes release a considerable amount of steam while they bake and during cooking time. Too much steam released too quickly causes the cheesecake to crack. Extremes of temperature can also lead to surface cracks. That is why baking temperatures for cheesecakes are relatively low, and bakers are warned not to set cheesecakes in cold or drafty places to cool. If possible, cool the cheesecake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar. Deep cracks mean the egg white structure has collapsed. The cheesecake will be wet, more like a pudding than a cake. Shallow cracks often occur despite all efforts to prevent them. Accept them as part of a cheesecake's home-baked charm or cover them with fruit.

Grease the bottom and sides of a 10-inch springform pan. Combine the crumbs with butter and sugar and press evenly into the bottom and up the sides of the pan. In warm weather, refrigerate the pan until ready to use.

Use the paddle attachment of an electric mixer to beat the cream cheese smooth before adding any other ingredients. Regular whipping beaters can lead to cracks in the surface of the finished cake.

To ensure the batter has no lumps and no ingredients stuck to the bottom of the bowl, stop the mixer several times while making the batter and scrape down the paddle and sides of the bowl.

Pour the batter into the prepared pan and set the pan on a baking sheet. Bake as directed. Cover with aluminum foil partway through baking if the top browns too quickly.

The finished cheesecake will have a dull, not shiny, finish. The center should be soft, but it should not wobble. Run a knife around the sides of the cooled cake to loosen it from the pan.

Release the spring and remove the pan sides. Leave the cake on the pan bottom for serving. Decorate with fresh fruit or sour cream, or serve plain.

Ingredients

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Preparation

Step 1

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