How
to Bake the Perfect Cheesecake
Cheesecakes
have stood the test of time. And well they should—they are wonderfully
decadent desserts. In this article, we’ll tell you how to make
delicious cheesecakes that are picture perfect.
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more about cheesecakes >>
We’ll give you principles to help you understand
cheesecakes. If you understand the principles, you can create your own
recipes. If you understand and practice these principles, chances are
you will make wonderful cheesecakes.
Principle #1
A cheesecake is a custard, not a cake. As a custard,
the cheesecake should be thick, rich and creamy. As with any custard,
a cheesecake relies on the proteins in the eggs to give it structure.
The proteins coagulate as the temperature approaches 160 degrees. If
it over bakes, the custard becomes dry.
Principle #2
A long, slow bake allows for a more uniform internal
temperature. Never bake over 350 degrees. We prefer a dark pan to uniformly
absorb heat, not a reflective pan.
Principle #3
Don’t over bake your cheesecake. Most cheesecakes
are over baked and they tend to be dry, not creamy. An over baked cheesecake
tends to crack. The cheesecake is baked when it is still jiggly but
not soupy. The top of the cheesecake will jiggle as a whole and the
center two inches will look softer. If the top is doing anything but
just starting to blush a golden color, you have probably over baked
the cheesecake. Do not stick a knife or a toothpick in the center. It
is not a reliable test and it may precipitate a crack.
Principle #4
Beat the cream cheese until it is soft and smooth. It’s
easier to make a smooth mixture of the cream cheeses if you start with
softened cream cheese. Take the cream cheese from the refrigerator at
least an hour before mixing. Beat the cheese with the paddle attachment,
not the whip.
Principle #5
Mix the ingredients into the cream cheese; don’t
whip the ingredients. If too much air is incorporated into the filling,
the cheesecake will puff when baked and sink as it cools. With too much
air incorporated into the filling, cracks are likely to develop.
Principle #6
Custards tend to be soft and may weep. To give your
cheesecake more structure, consider adding one to two tablespoons of
cornstarch or flour. For a creamier cheesecake, leave the starch out.
Principle #7
Cheesecakes primarily rely on eggs for the structure.
Not only does the egg mixture have to reach 160 to 170 degrees to coagulate,
but the filling must have enough eggs. In our experience, one egg per
eight-ounce package of cream cheese plus a little milk or cream is about
right.
Principle #8
Cheesecakes are
easier to remove from a pan after they have cooled slightly. Let the
cheesecake cool for ten minutes and then with a spatula or thin-bladed
knife, run the blade between the cake and the pan. If you let the cheesecake
cool for any longer than that, it may start to contract and, with the
cake stuck to the pan, crack. A nonstick pan not only makes the release
easier but may help keep the cheesecake from cracking.
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