Cheesecake falling apart when cut it definitely loses its appearance. This type of problem occurs primarily when we add cheese to the cheese mass too much pudding or potato flour. The main task of these ingredients is to thicken the mass, but lack of moderation will make the cheesecake too brittle, which will lead to falling apart when cutting.
Therefore, when preparing cheesecake, it is worth sticking to it one simple rule. Already 1 kg of ground cottage cheese should be used 1 sachet of pudding (about 40 g) or 2 tablespoons of potato flour. When adding just flour, it is worth enriching it with vanilla sugar, which will give it the appropriate aroma.
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When preparing a Christmas cheesecake, it is also good to remember about other important issues. First of all – before you start preparing the mass, it is good to do it in advance take all ingredients out of the fridgeto reach room temperature. It’s worth doing this as a minimum 2-3 hours in advance.
In addition avoid mixing the ingredients for too long. Otherwise, the cheese mass will aerate too much, which will cause it to fall quickly after being removed from the oven or start to crack.
You should also remember about the appropriate baking temperature. In this case, it is better to choose around 150-170 degrees Celsius. The finished cheesecake should be cooled for quite a long time – first with the oven door closed for approximately 30 minutesand then by gradually opening the door. This method will ensure that the cake does not fall and retains its great appearance.
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