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Cheesecake Hints




Source of Recipe


Internet


List of Ingredients




Cheesecake is a creamy baked dessert made from cheese that is sweetened and flavored. The texture can range from airy and light to dense and heavy. Some are flawlessly smooth and moist while others have a drier and more crumbly consistency.

Traditional cheesecakes are simply flavored with vanilla or lemon and topped with sour cream or berries.

The popularity of this rich dessert has spawned countless variations, such as pumpkin, white chocolate, creme de menthe and apple cinnamon.

The two cheeses most often used to make cheesecakes are cream cheese and ricotta cheese. Sieved cottage cheese is sometimes used, but the resulting cheesecake lacks the creamy texture of one made with cream cheese.

The cheese is thoroughly mixed with eggs, liquid and flavorings using an electric mixer. The cheesecake is usually baked in a crust of finely crushed, sweetened graham cracker crumbs or cookie crumbs that are mixed with just enough melted butter so they hold together.

Some cheesecakes have a light sprinkling of crumbs or a pastry in lieu of a crumb crust.

The most familiar size is a 9-inch round, baked in a springform pan that has removable sides.

Cheesecakes can be baked at a consistent temperature of 325 degrees or combination of a brief time at a high temperature (about 425 degrees), followed by a longer time at a low temperature (about 250 degrees).

After baking, cheesecakes must be thoroughly chilled before serving. They last for several days in the refrigerator and without toppings, they can be frozen.

SOME CHEESECAKE HINTS
1. Soften cream cheese thoroughly.

2. Use the size pan called for in the recipe.

3. Scrape the sides of the mixing bowl after adding the eggs so the batter that clings to the sides can be incorporated in the mixture.

4. Mix the batters on low speed.

5. Allow time for cheesecakes to cool thoroughly at room temperature before refrigerating them. Cheesecakes become firm as they cool and even firmer when chilled.

6. To prevent cracking, do not overmix a cheesecake batter; beat just until mixture is blended. Baking a cheesecake in a water bath affords added protection.

7. NOTE: An unbaked refrigerated dessert made of cream cheese, liquid and gelatin for thickening is sometimes referred to as a cheesecake.



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