Successful Cheesecakes
I have made many cheesecakes over the years and have tried to
figure our why some come out so good and what went wrong with
the one's that didn't. Here is some of what I have learned.
* Before you begin baking, make sure all your ingredients are at room
temperature. They will mix more easily and your completed 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 works
better than the beater attachment. Regular whipping beaters, add too
much air to the batter, which can lead to cracks in the finished cake.
If you must use regular beaters, set your speed as low as possible,
so only a minimum of amount of air is added.
* Fold in Whipped cream and bean 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 comes in many different varieties, always use
regular cream cheese for cheesecakes, unless the recipe says otherwise.
* Cheesecake bases are mostly made from cookie crumbs mixed with
softened or melted butter. You can use graham cracker crumbs or even
cream filled sandwich cookies. Crush the cookies in a food processor fitted
with a metal blade or place them in a plastic bag and crush them with a
rolling pin.
* 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 to quickly causes the cheesecake to crack.
Extremes in 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 pudding than a cake. Shallow cracks
often occur despite al efforts to prevent them. Accept them as part of a
cheesecake's home-baked charm or cover them with fruit.
* The finished cheesecake will have a dull, not shiny finish. The center should
be soft, but 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 serve plain.