Making cheesecake can have its disasters. Here are some tips to help you avoid problems.
· When preparing the recipe, follow it exactly...recipe directions are specific to the cheesecake itself.
· All ingredients should be at room temperature before beginning the mixing.
· Mix the ingredients (before adding the eggs) at medium speed then reduce speed to the slowest speed as you add each egg. If you mix the ingredients at too high a speed the cheesecake will crack.
· Do not open the oven door during the first half hour of baking. Changes in temperature can cause a cheesecake to fall or crack.
· Allow your cheesecake to cool down slowly by leaving it in the oven with the door slightly opened.
· Cheesecake tends to set so there should be some shrinkage, however if there is a lot of shrinkage, the oven was too hot. Reduce the temperature by 25 degrees the next time you bake.
· Cool completely. If you refrigerate too soon you may find puddles in the center of the cheesecake.
· Cheesecakes always need to be well chilled before serving, preferably 12 to 24 hours before cutting (the cheesecake will set to a perfect consistency during this time).
Cheesecake Recipe
Prep Time: 1 hr Total Time: 3 hrs
Crust:
2 cups of graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4-cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Directions:
Crust:
Coat the entire inside of springform pan with butter.
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter until they stick together. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
Cheesecake:
All ingredients should be at room temperature before your begin.
Beat the cream cheese until light and fluffy. Do not over mix. Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg. When all the eggs have been mixed in add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven.
Cool completely before refrigerating for 24 hours.
· When preparing the recipe, follow it exactly...recipe directions are specific to the cheesecake itself.
· All ingredients should be at room temperature before beginning the mixing.
· Mix the ingredients (before adding the eggs) at medium speed then reduce speed to the slowest speed as you add each egg. If you mix the ingredients at too high a speed the cheesecake will crack.
· Do not open the oven door during the first half hour of baking. Changes in temperature can cause a cheesecake to fall or crack.
· Allow your cheesecake to cool down slowly by leaving it in the oven with the door slightly opened.
· Cheesecake tends to set so there should be some shrinkage, however if there is a lot of shrinkage, the oven was too hot. Reduce the temperature by 25 degrees the next time you bake.
· Cool completely. If you refrigerate too soon you may find puddles in the center of the cheesecake.
· Cheesecakes always need to be well chilled before serving, preferably 12 to 24 hours before cutting (the cheesecake will set to a perfect consistency during this time).
Cheesecake Recipe
Prep Time: 1 hr Total Time: 3 hrs
Crust:
2 cups of graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4-cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Directions:
Crust:
Coat the entire inside of springform pan with butter.
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter until they stick together. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
Cheesecake:
All ingredients should be at room temperature before your begin.
Beat the cream cheese until light and fluffy. Do not over mix. Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg. When all the eggs have been mixed in add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven.
Cool completely before refrigerating for 24 hours.
No comments:
Post a Comment