Preparing cheesecake for the holidays can be difficult. It often happens that after baking, it falls and loses its perfect shape. Many people wonder why this happens and how to avoid it. It turns out that only minor changes are enough to make the cake perfect.
Our cheesecake will come out perfect and will not fall if we remember a few important rules. First of all, by preparing it, make sure that all ingredients added to the mass are at room temperature. It’s best to take them out of the fridge 2-3 hours in advance.
In addition, when preparing, we must remember to add flour gradually and slowly, which will make it more compact. There is no point in rushing this step as it may result in the ingredients not combining as well as they should. Additionally, you should take into account the fact that the baking temperature is also very important. The lower it is and the longer the baking time, the less risk that our cheesecake will collapse.
Another aspect to pay attention to and which is crucial for the quality of our cake is the right moment to open the oven. Since the cheesecake does not like sudden changes in temperature, you cannot do it too quickly so that the dough does not fall. After turning off the oven, wait an hour before taking them out. It is best to turn off the device and leave the door ajar after 10 minutes for the remaining 50 minutes. Only after this time do we remove the form and let the cheesecake cool on the counter.
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A very important element that also affects how our cheese will look and taste is cottage cheese. Therefore, it is worth choosing products of good quality, remembering that fat or semi-fat cottage cheese is best.
Many people choose ready-made cottage cheese from a bucket, but a much better idea would be to buy traditional cottage cheese and grind it yourself. This will give the cake a velvety consistency.
We must also be careful not to aerate the mass too intensively, because Mixing too long may cause the dough to rise too much. This will later cause it to drop dramatically.
