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Cheesecake is a popular dessert admired by everyone.
Several styles have been incorporated with the dish,
which made each cheesecake unique. The basic
ingredients are now being substituted with modern
ingredients to complement the modern palette.
Ever since the dawn of time, mankind has been trying
to achieve perfection in every actions that they make
- and cheesecake is no exception. Fortunately, there
are several guidelines that can help one create the
perfect and delightful treat that has been available
for several centuries.
Learn the Basics
In the United States, cheesecake has become one of the
most popular desserts. The many cheesecake
variations have also been subject to debates by
several culinary experts. There are some who like
creamy and rich cheesecake, while others favor the
dense New York style cheesecake. Furthermore, there
is the airy and light variety and the myriad of
crusts, which range from the classic graham cracker to
the Oreo cookie. The whole subject of cheesecake
perfection is confusing but regardless of the type
that you prefer, there are some secrets in baking
cheesecakes like a pro.
First off, remember to use first rate and quality
ingredients. Only opt for AA grade large eggs and
always remember that full-fat cream cheese can produce
the taste and texture that you are looking for.
Fat-free varieties of cheeses are only apt for baking
cheesecake that is chalky, soft, and slightly rubbery
inside.
Next, choose heavy cream that is pasteurized instead
of ultra pasteurized. Make sure that the sour cream
you are about to use has not actually spoiled or
soured. Moreover, make sure that all of the
ingredients are stored at room temperature before you
begin mixing, most especially the cream cheese. If the
ingredient is hard and cold, it will only create a
lumpy cheesecake and beating it to death will also not
help.
In order to achieve a creamy almost custard-like,
moist and rich cheesecake, remember to bake the cake
in a water bath, also known as a bain-marie.
Cheesecakes that are baked using this method are
insulated from the direct dry heat of the oven. Always
remember that cheesecakes benefit from the gentle even
heat a water bath can provide much like the bread
pudding, flan and crème brulee.
Lastly, the fruits are best reserved for use as
toppings since their flavors can get lost and muddled
in the cheesecake when baked together with the cake.
Plain cheesecakes topped with fresh berries finished
with liquefied preserves or cooled fruit compotes will
provide a stunning presentation and optimum taste.
Extra Helpful Tips
Always avoid on beating the cheesecake filling
excessively. Doing so would only incorporate
additional air and cause cracking on the surface of
the cheesecake. In addition to baking, make use of a
spring-form pan, with removable side and bottom. Place
the pan on a baking sheet in order to aid in avoiding
leaks in the oven.
During the actual baking process, make sure that the
cheesecake is placed on the center rack of the oven.
Do not be enticed to open the oven during the first 30
to 40 minutes as drafts can create cracks and cause
the cheesecake to fall.
Over-baking should also be avoided. Always be aware
that baking times are not always exact because of
several oven variations. Make sure that the edges are
puffed and the center slightly “jiggly” and moist;
these are the most common indications of a perfectly
baked cheesecake.
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