7 Pro Tips For Baking The Perfect Cheesecake At Home
- Author: Rima Ghosh Published: 30th August, 2019
As per Wikipedia, the definition of cheesecake is, “it is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake”. Baking a cheesecake is not actually like a cakewalk and it involves skills that require to be acquired over a period of time. This article is all about sharing some of the PRO or secret tips for baking that perfect cheesecake at home.
Check Out These Valuable Tips And Bake That Perfect Cheesecake At Home
Suitable Temperature:
The right kind of temperature is what you need to maintain all through this process of baking a cheesecake. Right from the sour cream to sugar, cream cheese to the crust or eggs – everything should be at room temperature. If not, the result won’t be as smooth as expected from the pictures. A slight change in temperature would lead to lumps and thus the result won’t be enjoyable.
Thin Crust:
The crust for a cheesecake is minimal but plays an important role for holding the fluffy, even, and creamy textured cheesecake on it. Plus, it also allows a contrast in taste. Always make a fine powder of the cookies, crackers, or nuts – whichever crust you are using.
No Lumps Policy:
To avoid lumps, one needs to make sure all the ingredients are kept at room temperature. The cream cheese can be taken out from the refrigerator at least 30 minutes before the mixing process starts. This will soften the cream cheese and there will be no lumps while blending it. Those who want a cheesecake with eggs must remember that no eggs should be added until a lump-free batter is at hand.
The Right Pan:
A springform pan is the best one for baking a cheesecake recipe because it has removable sides. The removable sides will make the cheesecake to come out of the pan easily post-baking.
The Correct Greasing of Pan:
The bottom of the springform pan must be greased well because that will help the crackers to stick well. Along with the bottom the sides of the pan must also be greased. Generally, it is said that melted butter or cooking spray is good for greasing the pan. But lining the bottom and sides of the pan with non-stick aluminum foil will be a better option because in this process there won’t be any extra work of cleaning the pan after baking.
Moisture In Cheesecake:
Generally, it is seen that cracks are quite a common challenge in a cheesecake. But this article has PRO tips as stated earlier. So, to prevent the lip-smacking cheesecake from cracking, one needs to put a pan of water in the oven while the baking pan is inserted. The water-filled pan inside the oven will keep on providing the required moisture while the cheesecake is being baked. And thus, the result will be better.
Poking Is No Fun:
Cheesecake doesn’t like poking at all. For other regular cakes – the general way to check if the baking is done or not is by poking knife at the center. But that cannot be done for a cheesecake. A thermometer is a replacement here which needs to be inserted at the center of the cheesecake and if the temperature is 150 degrees Fahrenheit – then, it is the sign of completion. Another fun but interesting way to check a cheesecake is to shake it a bit. In case the edges are firm but still wobbly – then it is done perfectly.
Finally, any cheesecake recipe required a proper cooling method. So, once the cheesecake is done, one needs to cool it completely and then proceed towards refrigeration at least for 2 hours before serving. While refrigerating the cheesecake, one must not forget to cover it completely with a foil or plastic wrap. If these above-mentioned tips are maintained – the resultant cheesecake would be a treat to remember forever.