Do you love cheesecake? I certainly do!
Cheesecakes aren’t difficult to make, but following some simple tips help, lots!
1) When a recipe says have the ingredients at room temperature, it means it. Room-temperature cream cheese, sugar, and eggs will combine to make a smooth lump-free batter.
2) Don’t over-mix the batter. If the ingredients are at room temperature, the batter will smooth out with almost no effort. If the ingredients are cold and firm, no amount of beating will smooth them-you’re just beating unwanted air into the batter, which will make the cheesecake rise too much whit it is baking, only to sink dismally in the center as it cools.
3) Bake most cheesecakes in a pan of water. This helps reduce bottom heat so that the cheesecake sets without rising and developing a souffle-like texture.
4) Don’t over-bake the cheesecake. If it looks as though it has puffed a little and it has taken on a tiny bit of color, and the baking time state in the recipe has elapsed, take the cheesecake out of the oven. Yes, it will still look a little wobbly in the center – It’s suppose too!
Hope you enjoy these 4 TIPS FOR A SUCCESSFUL CHEESECAKE!
