Tips for successful cheesecakes

Wednesday, August 26, 2009

Life is too short to not eat cheesecake. Here's how to produce perfect results every time.

Preparation

Make sure all ingredients are at room temperature. This makes them mix easier and the finished cake has a smoother texture.

Combine cream cheese or ricotta cheese with the eggs thoroughly BEFORE adding any liquid extracts, heavy cream or sour cream. You cannot remove lumps after the liquids have thinned the batter.

A paddle attachment on a stand mixer is ideal. Regular beaters add too much air and that can lead to cracks in the finished cheesecake. It also makes your cheesecake less creamy. If you have to use beaters, mix on low speed so a minimum amount of air is added.

Fold in whipped cream or beaten egg whites with a whisk or rubber spatula gently and slowly to not deflate whipped ingredients.

Always use regular cream cheese for cheesecakes unless the recipe specifically calls for a different variety.

Almost any cookie (including cream filled sandwich cookies) make a good base. To crush, grind them in a food processor with a metal blade or place them in a plastic bag and crush them with a rolling pin.

Always have cracks in your cheesecake?

Steam and extreme temperatures cause cracks in cheesecakes. To minimize them bake at low temperatures and don't open the oven while baking. Cool them away from cold or drafty places. If possible, cool in a turned off oven using a wooden spoon to keep the door slightly ajar.

Deep cracks mean that the egg white structure collapsed and your cheesecake will be more like pudding. This can be avoided by mixing your ingredients slowly and gently.

Shallow cracks occur often and should be accepted. You can frost the top of your cheesecake or cover it with fruit if the appearance bothers you.

Step by step guide for making perfect cheesecake

1. Grease the bottom and sides of a 10" springform pan. Press the crust evenly into the bottom and up the sides. In warm weather, refrigerate the prepared pan until you're ready to use it.

2. Using a paddle attachment, beat the cream cheese until it is smooth before adding any other ingredients.

3. From beginning to end, stop the mixer several times and scrape the sides and bottom of the bowl and the paddle to ensure there are no lumps.

4. Pour the batter into your prepared pan and set it on a baking sheet. Bake as directed in the recipe you are following. You can cover it loosely with foil partway through if the top is browning too quickly.

5. Your finished cheesecake should have a dull, not shiny, finish. The center should be soft but not wobble when you shake it.

6. When the cheesecake is COMPLETELY cooled, run a knife around the sides to loosen it.

7. Release the spring and remove the sides of the pan. Leave the cheesecake on the pan bottom to serve.

8. Top with fresh fruit, sour cream, chocolate or leave it plain.

A serving of creamy cheesecake is one of life's little pleasures ♥

1 of my favorite chefs had this to say....:

Coco said...

I want some right now. I love cheesecake.

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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