Yihao Classroom
Tips for making cheesecake
Many friends love to try making smooth and soft cheesecakes themselves, but during the process, they often encounter a common problem—why do cheesecakes always seem moist and prone to cracking after baking? Therefore, in today's baking class, we will specifically address this common problem and provide some tips.
1. Regarding the issue of excessive moisture in the cake, first rule out operational errors. If using a loose-bottom pan and the water bath method (placing the pan in water), be sure to wrap the outside of the pan tightly with aluminum foil. Do not tear the foil; you can add an extra layer. Second, check if the recipe contains too much liquid. If the recipe is fine, check if the baking is sufficient. Also, after taking the cheese out of the freezer, let it return to room temperature, or microwave it for 30 seconds. Do not let the cheese melt; the temperature must not be too high. If the cheese is too hot after water bath heating, put it back in the refrigerator to chill for a while. Third, many cheesecakes, such as soufflé cheesecakes and New York cheesecakes, are cooled naturally in the oven after baking, but they must be cooled completely. If there is any remaining heat, put them in the refrigerator to chill, otherwise, they are prone to releasing water.
2. Water bath method. The purpose of the water bath method is to use hot water to maintain a constant oven temperature, reducing the possibility of cheese cracking and making the cheese or pudding smooth. We don't necessarily have to put the pan in the water; we can place a container of water on the bottom rack of the oven to bake. This way, even if you use a loose-bottom pan, you don't have to worry about water seeping in.
3. Regarding cheesecake cracking. When whipping or mixing ingredients in cheesecake, use medium or low speed to prevent too much air from entering the ingredients. Too much air will cause the cake to crack during baking. Wait until the oven is preheated before placing the cake in the oven to bake. Also, during the first half of the baking time, do not open the oven door, otherwise, it is also prone to cracking.
4. Baking time and temperature. The baking time for cheesecakes is generally one hour or even longer, depending on the quantity and oven. The baked cake should be golden brown around the edges, and the center should still be slightly wobbly when removed. This is the best state. Many cheesecakes use a low-temperature baking method, or a slightly higher temperature in the first half and a lower temperature in the second half. The freshly baked cake feels slightly undercooked, moist but not dense, because the cheese tastes best when chilled. Therefore, after baking and completely cooling, refrigerating the cheesecake overnight is the best time to eat it.
5. In addition, all the times and temperatures in the recipe are estimates based on your own oven. Therefore, they are only approximate figures. When making it, you need to combine the characteristics of your own oven to determine the baking time. Pay close attention; it is recommended to keep an eye on the oven for the first few times to understand the characteristics of your own oven.
By paying attention to the above points, choosing the right recipe and ingredients, I believe everyone can successfully make a cheesecake that is as good as those sold in bakeries.
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