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What Are the Best Tips for Creamy Cheesecake?

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  • Written By: Patrick Lynch
  • Edited By: Susan Barwick
  • Last Modified Date: 21 November 2016
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To ensure a creamy cheesecake, the cook should eliminate the lumps from the batter. In addition, The cheesecake is more likely to have a creamy texture if liquids are not added until the solid ingredients have been properly mixed. It is necessary to avoid allowing air into the mix as this can lead to a cracked finished product. Cracks may also appear if the cheesecake is cooked at the incorrect temperature. The best way to know when a cheesecake is finished cooking is by checking its surface.

Making a creamy cheesecake can often be a challenge as this dessert has a tendency to become lumpy when cooked at home. Avoiding lumpy batter is one of the most important tips for creating a creamy cheesecake and can be achieved by ensuring that all ingredients are kept at room temperature. This is because cold ingredients tend not to mix as well as those kept at a higher temperature.

It is also important to ensure that the cheese and eggs are mixed prior to the addition of any liquid ingredients when making a creamy cheesecake. By ensuring that the cheese and egg mixture is creamy before any cream is added, a better texture is possible. There is also a tendency for those making cheesecake at home to add too few egg whites to the mix.

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To create creamy cheesecake, be sure to mix the ingredients thoroughly and correctly. If too much air is added during the mixing process, the cheesecake will become cracked. Hand mixing often solves this problem.

A cheesecake must be cooked at an even temperature. Allowing rapid temperature swings in the baking process will result in cracks. For best results, it is advised to allow the cheesecake to cook slowly at a relatively low temperature. Another mistake is to transfer the cheesecake from the oven to the fridge too quickly. It needs to cool down slowly or else it will crack.

It can be difficult to know when the creamy cheesecake is finished cooking as it does not rise. In general, a cheesecake is done when its surface is still reasonably soft but it does not shake like jelly in the middle. A cheesecake will also noticeably turn from shiny to dull on top when properly cooked.

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