Cheesecakes and cheesecake pies with cottage cheese or fresh cheese are made all over the world. According to the Americans, their New York cheesecake is the best. Germany has a delicious baked cheesecake with raisins, England has an unsurpassed Yorkshire curd tart and we have our good old cheesecake with all new taste.
You can make cheesecake in two ways: you bake it in the oven or let it set in the fridge. The latter variant is slightly lighter.
This is the editor’s favorite: Baking a perfect cake.
Cheesecake – Do it yourself
Cheese and sugar are the basis of every cheesecake. By using other ingredients you can distinguish yourself with your cake. That is what makes our favorite so special. Go with banana, or with chocolate, peanut butter and lemon. Make it up and you can. But a perfect cheesecake doesn’t just come out of the oven. The ratio of the ingredients is very close. No worries: with a little crack, a lot of patience and some tricks, you’ll be fine.
The Do’s and Don’ts of Cheesecake
These are the do’s and don’ts of baking a perfect cheesecake.
- Ensure that all ingredients are at room temperature.
- Experiment with biscuits for the bottom. Americans usually use ‘Graham crackers’, British whole grain biscuits. But also Oreos or speculoos are other options.
- Put a pan or bowl of water in the oven, so that your cheesecake does not tear.
- Ask yourself in advance what type of cake you want and base your cheese choice on it.
- First make sure that you have the basic recipe under the master, only then experiment.
- Beat the batter for too long, because then it will be too thin.
- Open the oven during baking, because then your cake will tear.
- Take the cake out of the oven immediately when it is ready. Preferably leave it overnight in the cooling oven.
Also read: How to make simple biscuits?
Tips To Bake the Ultimate Cheese cake
These are 9 simple tips for the perfect cheesecake.
- Do not press the biscuit crumb mixture too firmly against the bottom of the baking tin, otherwise it will be difficult to remove or cut the pie after baking.
- Use a baking tin of the specified size. If the shape is too full, the filling can flow over the edge.
- Allow the cookie crumb base to cool completely before applying the filling. The heat may cause the mixture to curdle or run out.
- Do not open the oven door during baking.
- To prevent cracks in the baked cheesecake, let it cool in the oven (which you have of course turned off). This makes the texture of the filling extra creamy.
- Place the cheesecake in the refrigerator for a few hours for a nice moist texture.
- A perfectly baked cheesecake has risen a little higher along the edge and is still a bit soft in the middle. After cooling it becomes firmer and sinks slightly.
- How to make chocolate curls to garnish your cheesecake: melt some good quality chocolate and spread it evenly on a smooth board. Leave to set in the refrigerator. Carefully scrape off a few curls with a sharp knife. Store in the refrigerator until use.
- Anyone who eats completely vegetarian can replace the gelatin with agar-agar. Process according to the description on the package.