What cheese is the best for cheesecake? What to do so that the cheesecake does not fall? These are just two of many, really many questions that you can ask yourself before starting work on the cheesecake. Especially since This cake has many names, and each cheesecake has its own laws. We have some tips for you how to make it in an almost perfect way.
Traditional cakes, although popular and willingly made, also require culinary knowledge, good recipe, skills and patience. So you certainly wonder how to make a good cheesecake. The guide not only for beginners contains such rules that will be useful to both starting adventure with baking and experienced confectioners. Because you can never learn too much. The more that in this way you can further improve the recipe for the cheesecake.
In this text you will find information about cheese, which is worth using, as well as other ingredients necessary to make a perfect cheesecake. They have a significant impact not only on the taste, but also the appearance of the cake. After all Each of us strives to bake a cheesecake that does not fall, does not break and is grown. How to do it? Be sure to read on.
Let’s start with what is most important for every cheesecake. From cheese. Some use ready -made cheesecake cottage cheese, which can be bought in large stores. Others use white cottage cheese, ground at home. And this is certainly better, though more time -consuming. The structure of the cheesecake depends on him, as well as its taste.
The ideal cake should be baked on the basis of a fried curd at least twice. However, the three -time grinding will ensure a complete lack of lumps, a perfectly smooth consistency and dough structure without any delamination. Why not cheese from a bucket? We have no influence on its consistency – it is ready and we have to cooperate with such a product. It can also often have a worse composition than ordinary white cheese.
And one more thing – when choosing a cheese, pay attention to the fat content. The cottage cheese should be semi -fat and preferably fat. Thanks to this, the dough will come out moist, uniform and really tasty. Remember that fat is a taste carrier, so it’s not worth giving up it. If you have a lean cheese at home, you can use it, although it is good to add butter to it.
The cream cheesecake will come out great on the cottage cheese, but supporters of very delicate and slightly fatty cakes, also add cream to the mass. It’s a great idea. The mass is then really extremely delicious. Do you have mascarpone in the fridge? This cream cheese will also be great as an additional ingredient for the cottage cheese. When you are preparing the Fit cheesecake version, make it on lean cottage cheese without additives. You already know what cheese is the best for cheesecake. What about the other ingredients?
Eggs are an extremely important ingredient in traditional cheesecake. Their task is to loosen the dough and give it a little more volumebinding mass and making the cake uniform. Every kilo of cottage cheese deserves at least three eggs. In this way you can be sure that the mass will not start to fall apart.
And here the question arises – how to add eggs? Some whip proteins and add yolks separately. This makes the mass more aerated and can actually help the cheesecake. This one will be grown, but the risk of falling will also increase. Eggs that you add in full are a much safer solution. The cheesecake will grow, although not as much as with beaten proteins. Thanks to this, its falling will not be spectacular, and the dough itself will come out fluffy.
Is this all to make a cheesecake? The traditional recipe also indicates that eggs (and other ingredients, i.e. cottage cheese and cream, if you use it), be at the same temperature. This is very important because it can prevent cheesecake cracking and the cheese mass dispersion. Regardless of how many ingredients you add to the dough, remove them all from the fridge at least two hours before baking to make it to warm up to room temperature.
Can you add baking powder to the cheesecake? This one is unlikely to affect the cake itself – all the more so growing. That’s why you can easily let go. Some add flour to the cheesecakes, although it is not needed. A creamy, delicate cheesecake is baked without the participation of loose semi -finished products. If you prefer more crushing desserts, reminiscent of ordinary cakes, you can add some flour. This ingredient is responsible for a compact structure, so use it in moderation.
And now the most important, i.e. the answer to the question, what to do so that the cheesecake does not fall. The baking temperature is extremely important here. It is recommended to bake the cheesecake at low temperature. The compartment is from 150 to 170 degrees. The low baking temperature protects against rapid growth, and thus also equally rapid falling during cooling.
If you decided to add beaten proteins to the mass, so that the dough grows beautifully, put it in the oven preheated to 170 degrees. After inserting the baking tray, reduce the temperature to 150 degrees. Thanks to this, the protein will cut quickly, and the dough itself will keep its shape. The risk of falling down. However, it is worth trusting the rules, because some of them may recommend baking at even lower temperatures.
Another way for a smooth and grown cheesecake is to bake it in a water bath. Just put a mold with cheesecake in a larger plate of hot water. You can also use steam power – thanks to baking with steam, the cheesecake is more moist. The level lower in the oven, insert a dish with water. Remember, however, that it would be as big or larger than a cheesecake plate.
If you want to make sure that the cheesecake will not fall, do not open the oven during baking under any circumstances. Sudden temperature differences make the dough lose its volume quickly. And one more thing – cooling the cheesecake should take place without sudden temperature changes. All you have to do is open the oven door and leave the dough inside for an hour. After that you can pull out the baking tray.
The perfect cheesecake requires practice and work. However, it is not impossible. Although it is a work of art, you can prepare for its “creation”. We hope that our advice has helped in this, and your cheesecakes will be beautiful and delicious.
Source: NowowoPuje.pl
