Since we are on the topic of Cheesecakes (one of my favorite things to bake) here are some of the pitfalls that go along with the making of a “perfect “cheesecake.
Cracking on the surface – This is caused either by over beating the batter or over baking which causes too much moisture to be lost as the cheesecake bakes.
To prevent cracks:
– Only beat the ingredients at low speed, so not to incorporate a lot of air into the batter; and just beat until smooth.
-Bake only until firm – the cheesecake should still wobble a bit when the pan is shaken and the middle should still look a little wet. Once it cools the cheesecake will firm up and be the correct consistency.
If all else fails – just add a fruit topping to cover up the crack – who is to know – it will still taste great.
Cheesecakes should not made be eaten right after baking – they need to cool completely and be refrigerated for several hours or overnight, so the flavors blend and the texture becomes nice and firm.
To freeze a cheesecake – place a cooled cheesecake on a baking pan and freeze uncovered until firm. Remove the cheesecake from the freezer and wrap in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months.
Thaw the uncovered cheesecake in the refrigerator overnight.
Good Luck!
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