Baking Tips for a Perfect Cheesecake
Last Updated on Monday, 17 August 2009 22:28 Written by Michelle Anderson Thursday, 13 August 2009 17:14
Cheesecake - The very word conjures up visions of sublime indulgence, almost sinful in character. The richness, the excess, the smooth silky texture, the undeniable pound adding perfection.
Striving to create the perfect cheesecake is a centuries old struggle. From ancient Greece to present day chefs and home cooks alike have searched for the perfect combination of ingredients, crust and toppings.
Using a few basic techniques, you too can create cheesecakes to match any mood and occasion.
Points to remember when making a cheesecake:
- Cheesecake is a very unforgiving pastry. You can't disguise mistakes with gobs of icing or whipped cream.
- Use springform pans.
- Allow eggs and cream cheese to reach room temperature before getting started.
- Make sure the eggs and cream cheese are beaten completely smooth before adding any other ingredients, it is impossible to remove lumps after the batter is thinned out.
- If in doubt about your oven's temperature accuracy, use a lower temperature and bake longer.
- If possible, let cheesecake cool in oven after turning it off, with the door slightly open.
- Use a basic water bath when baking to minimize cracking.
- Run a knife around the baked cheesecake loosening it from the rim before cooling.
- Don't open the oven door while the cake is baking.
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