Yihao Classroom
Tips for making cheesecake
There must be a lot of friends who like to try to make smooth and soft cheesecake by themselves, but in the process of making it, everyone often encounters a common problem-why does the cheesecake always appear wet after baking, and it is especially easy to crack? Therefore, in today's baking class, the editor deliberately addresses this common problem and provides suggestions for everyone.
1. Regarding the problem of high humidity in the cake, first eliminate the operational errors. If you use a movable bottom mold, use the water bath method, and place the mold in the water, be sure to wrap the outside of the mold with tin foil. Do not wrap the tin foil when wrapping. If you break it, you can wrap it with one more layer. Secondly, see if the liquid content in the formula used is too high, if the formula is okay, see if the baking is in place. Also, take the cheese out of the freezer, warm it up at room temperature, or put it in a microwave oven for 30 seconds, don't let the cheese melt, and remember that the temperature should not be too high. If the temperature of the cheese is too high after heating in water, put it back in the refrigerator and refrigerate for a while. Third, many cheesecakes, similar to Soufflé cheese cakes and New York cheesecakes, are naturally cooled in the oven after baking, but they must be cooled thoroughly. If there is residual temperature, put them in the refrigerator and refrigerate them.
2, water bath method. The function of the water bath method is to allow hot water to keep the temperature of the oven constant to reduce the possibility of cheese cracking and make the cheese or pudding tender and smooth. We don't have to put the molds in water. You can put a container of water on the bottom of the oven to bake, so that even if you use live bottom molds, you won't be afraid of water infiltration.
3. Regarding the cheesecake cracking. When it is necessary to stir or mix the ingredients in the cheesecake, use a medium speed or even a low speed to prevent too much air from entering the ingredients. Too much air will cause the cake to crack during the baking process. After the oven has been preheated, place the cake in the oven and bake. At the same time, do not open the door of the oven during the first half of baking, otherwise it will easily crack.
4. Baking time and temperature. The general baking time of cheesecake is one hour or even longer, and the specific time depends on the quantity and the oven. The baked cake is golden brown around it, and it shakes slightly when taken out in the middle. This is the best state. Many cheesecakes are baked at low temperature, or the temperature in the first half is slightly higher, and the temperature in the second half is lowered. The freshly baked cake feels a bit half-cooked, moist but not dense, because the cheese has the best taste when it is refrigerated. Therefore, the best time to eat the cheesecake after baking and cooling is placed in the refrigerator overnight.
5. In addition, the time and temperature on all recipes are based on the time of the oven, so it's just an estimate. When we are making, we need to combine the various temperaments of our own oven to determine the baking time. Pay more attention to observation. It is recommended to keep an eye on the oven in the first few times to find out the characteristics of your own oven.
Pay attention to the above points and choose the appropriate recipe and materials. I believe everyone will be able to successfully make cheesecakes that are not as good as pastry shops.
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