Chef Time!

Chef Time!

Thursday, October 2, 2014

Making The Perfect Cheesecake

Cheesecakes have been around for many years, in fact for many generations. Why? Well, they should. For they are wonderfully and deliciously decadent desserts.
Here I will give you tips that will help you make and understand cheesecakes. Once you learn these techniques, you'll be on your to making delicious cheesecakes at home.

A cheesecake is a custard, not a cake. The cheesecake should be thick, rich and creamy.

Cheesecakes are baked slow. For it allows a more uniform temperature internally. NEVER bake over 350!

DON'T over bake. If over baked, it will be dry and it will have cracks on the top. It should be baked, to where the center is jiggly but not soupy. Do not insert a knife or toothpick in the center. For this technique won't work. Remember, it's not a cake.  Besides, it will cause the cheesecake to start cracking.

Allow the cream cheese to soften at room temperature. Also when beating the cream cheese, make it nice and smooth. Same goes with the eggs, allow them to be at room temperature.

Mix the ingredients in with the cream cheese, do not whip them. For it will cause the filling to be airy and while baking, it will puff up. Then when it cools, it will collapse.

To give your cheese more structure, consider adding 1-2 tablespoons of cornstarch or flour. For creamier cheesecakes, leave the starch out.

Cheesecakes primarily depend on eggs for its structure. In my experience, one egg for every 8 ounces of cream cheese is the norm.

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