A serving of a creamy cheesecake is one of life’s little pleasures. There is something irresistible about cheesecake. Rich, creamy, and satin smooth, it is one of the best loved desserts of all time.
The techniques for making luscious cheesecakes are simple to master. Follow the instructions carefully, pay attention to the details, and even if you’re a novice baker you can make an impressive cheesecake on the very first try.
Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cake will have a smoother texture.
Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. Regular whipping beaters incorporate too much air into the batter, which can lead to cracks in the finished cake. Also, if too much air is worked into the batter, the cake will be less creamy. If you must use regular whipping beaters, set the mixer at low or medium low speed so only a minimum amount of air is whipped into the batter.
Fold in whipped cream and beaten egg whites with a wire whisk or a rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.
Cream cheese comes in many different varieties. Always use regular cream cheese for cheesecakes, unless the recipe says otherwise.
Cheesecake bases are generally made from cookie crumbs mixed with softened or melted butter. Although many recipes call for graham cracker crumbs, almost any cookie will do, including cream filled sandwich cookies.
To crush the cookies, either grind the in a food processor fitted with a metal blade, or place them in a plastic bag and crush them with a rolling pin.
Cracks in the surface can occur because cheesecakes release a considerable amount of steam while they bake and during cooling time. Too much steam released too quickly causes the cheesecake to crack.
Extremes of temperature can also lead to surface cracks. That is why baking temperatures for cheesecakes are relatively low, and bakers are warned not to set cheesecakes in cold or drafty places to cool. If possible, cool in a turned off oven. Use a wooden spoon to keep the door slightly ajar.
Deep cracks mean the egg white structure has collapsed. The cheesecake will be wet, more like a pudding than a cake.
Shallow cracks often occur despite all efforts to prevent them. Accept them as part of a cheesecake’s home baked charm or cover them with fruit.
