For AZDemDist6 - Cheesecake tips

[housewolf]

Cheesecake is really pretty easy and always delicious, but there are a few things that will help make a really teriffic one.

1. Combine the crust ingredients, put into a springform pan and bake (if recipe calls for a pre-baked crust)

2. Start with room-temperature ingredients (cream cheese & eggs) to eliminate lumps and make a smooth, creamy batter.

3. Start by beating the room-temp cream cheese very well until it is smooth and all lumps have disappeared

4. Add the sugar and beat on med-high or high speed for about 3 minutes to thoroughly incorporate

5. Add the eggs 1 at a time and beat on slow speed until it's well incorporated

6. Clean off your paddle/beaters several times so that all the mixture is incorporated and smooth

7. Add in flavorings and optional ingredients such as cream, sour cream, flour, fruit, etc. and stir just in lightly, pour into the springform pan & bake

8. When you take the cheesecake out of the over, immediately loosen by running a thin knife around the outside edge of the cheesecake to loosen it from the pan. Cool for about an hour and then refrigerate for a minimum of 4 hours before slicing.

Most important #1 - Keep your egg-beating to a minimum; beat just enough to incorporate the eggs. Over-beating the mixture after the eggs have been added makes the cheesecake more dry & causes it to crack.

Most important #2 - Don't over-bake the cheesecake. It's done when the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly (about the size of a silver dollar). This will set upon cooling. Over-baking is the main cause of a cheesecake cracking.

Other tips:
- Many people like to bake their cheesecakes in a water bath (bain marie). Cheesecake is basically a big custard and and baking in water bath helps prevent the outer area from over-cooking while waiting for the center to cook. With a springform pan, wrap the outside of the pan in 1 or 2 layers of heavy-duty foil before pouring the mixture into the pan. Place the filled pan in a roaster and pour in enough boiling water to come up to about half the height of the springform pan. An alternative method is to place the cheesecake on the bottom-middle rack and below it, on the bottom rack, place a pan of hot/boiling water (this method does not require wrapping the springform pan in foil).

- Some cheesecake recipes contain flour or cornstarch. Those that do are slightly dry and slightly crumbly (rather than creamy & smooth). Those recipes that do not contain a starch are more creamy and smooth than those that do.

- Some cheesecakes have only a bottom crust while others have both a bottom crust and sides. Some recipes have you press crumbs onto the sides of the cheesecake after it is baked.

- While exploring cheesecake recipes, you'll find a variety of time/temperatures. Often a recipe labelled "New York Cheesecake" is baked at a higher temperature (350F-375F or so) (or sometimes started at a high temperature and then lowered after a few minutes) and is often baked to a golden brown.

- A "creamy" style cheesecake is very smooth and creamy, does not contain flour or corn starch and is baked at a low temperature (300F), either in a bain marie or above a pan of hot water, and is baked just until set.

- Some people like to let the cheesecake cool in the oven. Turn the oven off then leave the oven door cracked open and let the cheesecake cool for an hour or so before refrigerating. Some say this helps keep the cheesecake from cracking.

- The biggest problem people have with cheesecakes is cracking. This can be caused by over-baking or over-beating the eggs. Loosening the cheesecake from the sides of the pan immediately after taking it out of the oven can help avoid cracking. Baking in a bain marie and/or at a low temperature helps avoid cracking. The good news is that cracking doesn't affect the taste of a cheesecake - it will still be delicious. Sometimes the cracks can be covered up with a topping.


Enjoy! There's NOTHING better than cheesecake! There are literally tens of thousands of cheesecake recipes out there on the 'net just waiting for you.


http://img.foodnetwork.com.nyud.net:8090/FOOD/2004/01/23/ss1d07_rasberry_cheesecake_e.jpg
White Chocolate Raspberry Cheesecake (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23017,00.html) :applause:


http://img.foodnetwork.com.nyud.net:8090/FOOD/2007/12/21/eatingwell_recipe_3069_e.jpg
Lower-Fat Chocolate Truffle Cheesecake (http://www.foodnetwork.com/food/lf_hl_eatingwell/recipe/0,,FOOD_30878_100435,00.html) :applause:


http://img.foodnetwork.com.nyud.net:8090/FOOD/2006/05/15/ek0103_ricottacheesecake-3_e.jpg
Ricotta Cheesecake w/ Fresh Raspberries (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33479,00.html) :applause:


http://img.foodnetwork.com.nyud.net:8090/FOOD/2003/11/18/tu1a12_ultimate_cheesecake_e.jpg
Tyler's Ultimate Cheesecake (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23173,00.html) :applause:


http://img.foodnetwork.com.nyud.net:8090/FOOD/2003/11/12/ee2c01_blue_cheese_cheesecake_e.jpg
Emeril's Blue Cheese Cheesecake (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20789,00.html) :applause:



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