Reply #5: Cheesecake tips

[housewolf]

I had a little seasonal cheesecake business for a while and some time made up to 2 dozen full-sized cheesecakes over a 2-3 day period in my home kitchen. Below are a few things I learned about baking cheesecakes.


- For baked cheesecake, use a springform pan.

- Bake your cheesecake at least 1 day before you need it, to allow it to chill overnight in your refrigerator.

- Press the crumb crust mixture into the bottom of the springform pan and bake at 325 10 - 15 minutes, until desiered brownness.


MIXING
- Soften the cream cheese before mixing (bring to room temp or soften in microwave at low power)

- When mixing the filling, combine the cream cheese and sugar, then beat for about 3 minutes until very well blended.

- Add eggs 1 at a time, beat on slow - medium only until the egg is just blended (do not over-beat the eggs)

- Gently stir in flavoring ingredients at the very end of mixing (vanilla, chips, lemon rind, etc.)

- The use of starch (flour, cornstarch, etc) makes for a firmer, drier cheesecake. It is an optional ingredient and determines the texture of the cheesecake. For a smoother, silkier cheesecake, omit starch. For a firmer, New York-style cheesecake, add some flour.

- The addition of heavy (whipping) cream or sour cream makes for a smoother, silkier cheesecake. You can add up to 25% of the total cream cheese amount (weight) of cream, sour cream or combination (ex. if your recipe calls for 4 8-oz bricks of cream cheese, you can add up to 8 oz of cream, sour cream or a combination of the two). The addition of sour cream adds a slight tanginess to the cheesecake.


BAKING
- Bake in a moist oven at a low temp (325). When pre-heating the oven, place an oven-safe dish or pan half-filled with water on the bottom oven rack. Bake cheesecake on middle rack above the pan of water.

- DO NOT peek into the oven during baking

- DO NOT over-bake. When done, the edges should be slightly puffed and the center area, about the size of a silver dollar, should still appear soft and moist. The center will firm up upon cooling.


COOLING
- As soon as you take the cheesecake out of the oven, run a thin knife around the edge of the cheesecake, loosening it from the edges of the pan somewhat. This will help prevent cracking due to contraction of the cheesecake as it cools.

- Cool on a wire rack at room temp at least 1 hr before refrigerating

- Refrigerate uncovered 3 - 4 hrs or until thoroughtly chilled. Place a sheet of plastic wrap or foil across the top of the cheesecake, secure. Refrigerate overnight or up to 2 days.

- Garnish within 1 - 3 hrs of serving, depending on the stability of selected topping


FREEZING
- Prepare cheesecake as directed, omitting topping. Wrap securely in plastic wrap; overwrap with foil. Place in plastic bag; labe, date & seal. Freeze up to 2 months.

- Thaw wrapped cheesecake in refrigerator overnight.

- Individual slices should be cut and wrapped before freezing. Individual slices can be thawed in the microwave on Defrost (30% power) for 45 - 60 seconds. Let stand about 5 min before serving.


Lean & Luscious
- You can substitute Neufchatel Cheese, Low Fat Cream Cheese or Fat Free Cream Cheese in any recipe.

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The biggest problem novice cheesecake bakers have is over-baking the cheesecake. If it cracks, it was over-baked. Longer baking at slow (low) temps is better. Cheesecake is basically a custard, so cooking it as a baked custard in a moist oven allows it to bake more evenly. Some bakers wrap their springform pan in heavy-duty aluminum foil (making sure that it won't leak) and use the pan of water as a bain marie, baking the cheesecake in a pan of hot water.

Most cracks can be covered with a topping, so don't despair if your does crack. It will still be delicious and greatly appreciated.

:9


P.S. Kraft Foods website has a "cooking school" section on making cheesecakes. You can find it here
http://kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/knet_search_cookingschool&u1=search&u2=cheesecake&u3=COOKINGSCHOOL

Or if that url doesn't work, go here
http://kraftfoods.com/kf/
Click on the "Cooking School" link at the top of the page,
and enter "cheesecake" in the "Search the Cooking School" box at the top right, then click "go"

There are several hundred cheesecake variations at this site as well. All are a variation of a their basic "Our Best Cheesecake" recipe -
http://kraftfoods.com/kf/CookingSchool/c_CookingClasses/OurBestCheesecake.htm

Once you get a basic cheesecake recipe down, it's real easy to make elaborate and wonderful variations.