Successful Cheesecakes Recipe
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Ingredients: |
Ingredients: Preparation:
Before you begin baking make 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 mixing 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 with a food processor fitted with a metal blade or place them in a plastic bag and crush them with a rolling pin.
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Directions: |
Directions:What Went Wrong?
Cracks in the surface can occur because cheesecakes release a considerable amount of steam while they bake and during cooling time. Too much steam released too quickly causes the cheesecakes 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 a cold, drafty place 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.
1. Grease the bottom and sides of a 10" springform pan. Combine the crumbs with butter and sugar and press evenly into the bottom and up the sides of pan. In warm weather, refrigerate pan until ready to use.
2. 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.
3. To ensure that 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.
4. 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.
5. The finished cheesecake will have a dull, not shiny finish. The center should be soft, but is should not wobble. Run a knife around the sides of the cooled cake to loosen it from the pan.
6. Release the spring and remove the pan sides. Leave cake on the pan bottom for serving. Decorate with fresh fruit or serve plain. |
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