Cheesecake Tips
Here are a few useful tips to help you make a successful cheesecake. Although a cheesecake is quite simple to make, the right techniques can help make it a success every time.
Before starting your recipe, let your eggs and cream cheese sit at room temperature for at least a half an hour. The cream cheese will be softer and easier to incorporate and the eggs will blend in easier also.
When mixing the cheesecake batter, remember that you are blending the ingredients, not whipping them.
If you mix them too quickly you will get air into the batter, then as the cheesecake cooks, the batter will continue to expand.
After the cheesecake has been removed from the oven and allowed to cool, the cake will settle and deflate causing cracks.
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Posted by Teresa Worth on February 14, 2006
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How do you prevent your cheesecake from deflating? I had all my ingredients at room temperature and did not overmix. It didn't develope cracks but it did deflate. I didn't use a water bath but had a pan of water underneath creating steam. The taste was fine but I hated that it deflated.
A couple of things could have happend, although most of the time you may not be positive why it failed.
When baking cheese cakes, the recipe assumes that you are going to use Large Eggs. If you substitute extra large eggs, you will have more moisture than the cake needed.
Another thought is by not using the water bath method the cake did not thoroughly cook. The water bath not only allows for moisture in the oven but is also conducts heat directly to the sides of your pan allowing the cake to cook more evenly.
Happy cooking!
Is is possible to make the batter in advance and refridgerate prior baking? and if so how would one go about then baking it? Straight from fridge or let it return to room temp again first? Reason... found out prior to baking springform pan had a leak, alumuninum foil was no help and it was too late last night to go buy a new pan. So I put my batter in the fridge hoping all was not wasted.
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