There’s nothing better than cheesecake with your Sunday coffee. The perfect bake should melt in your mouth. To prepare it, you need to follow a few tips that will make it fluffy like a cloud and not fall down. It’s time to clear up all your doubts when making this cake.
The secret to delicious is, of course, choosing the right cheese. The creaminess of the cake depends on it. Therefore, it is worth buying cheesecake curdwhich is ground, smooth and does not contain too much water.
We use fatty or semi-fat cottage cheese interchangeablybut then we have to squeeze out excess water and grind it twice using a meat grinder or potato ricer.
However, we cannot use low-fat cottage cheese because it is too crumbly. In this case, the baked goods will not come out wet enough.
We recommend adding 2 tablespoons of wheat flour or potato starch to the cheese mass. An alternative to these products is pudding powder with vanilla or cream flavor. Thanks to it, we will obtain a unique taste and aroma of the cake.
The confectioner advises that all products used for cheesecake should be at room temperature. It is recommended to remove them from the refrigerator even 3 hours before preparing the baked goods. This will reduce the risk of it falling down.
The most common mistake when making this cake is removing it from the oven too quickly. In this case, a sudden change in temperature will cause the baked product to collapse.
After baking, leave the cheesecake in the oven for 30 minutes with the door ajar. This way the temperature will slowly decrease and the baked goods will not sink.
Let’s also remember to bake this cake longer, but at a lower temperature. It is best to set the oven to 180 degrees Celsius without convection.
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