When you baked your last cheesecake... was it all cracked on the top? How about lumps, did it contain a good deal more lumps than the usual room full of camels? I have got some remedies for everyone! Baking can be a precise craft where there are a few things which can help you bake a very good easy cheesecake at home!
Pans, pans, pans
You may ask, what type of pan do you make use of to make a cheesecake? Well, generally, cheesecakes are baked in a spring form pan. The typical size spring form pan is 9 inches around. This kind of pan has a couple of parts. It has a round base piece and a circular piece with a hook-like closure which allows the round bottom piece to nestle into its bottom groove.
You may also make a rectangle-shaped cheesecake and use a 9x13 pan for baking.
Crust or not to crust
Have you ever tried a cheesecake without using a crust? It is actually very good. Someone gave me an original New Your style cheesecake recipe many years ago. It was handed down through several generations (who came over to the US from Italy). The recipe doesn't require a crust. It is possible to exclude the crust from any cheesecake recipe, in case you want. (Except of course, from a no-bake cheesecake recipe. But, here, we are discussing the baked style of dessert)
I enjoy a good quality crust. You are able to pick a basic crust including things like graham cracker crumbs, butter and sugar. Also you can get creative and try Nilla wafers, gingersnaps, chocolate or even chocolate chip cookies (the crunchy kind) or chocolate graham crumbs in the place of the standard graham crumbs.
The Cheese
You may ask what kind of cream cheese can I use in my easy cheesecake recipe. My estimation is to use the full fat, full flavor cream cheese. I've attempted low fat cream cheese in doing my cheesecake and it really took from that creamy taste and rich flavor.
Note to self: If your recipe calls for a full fat ingredient, stick with it.
Earthquake!
Alright, why do you have a fault line down the center of your cheesecake? Several problems might cause this. First, over beating the batter may cause cracks in the dessert. Incorrect oven temperature can cause it too. But, when it comes down to it, cheesecakes are vulnerable cakes and often crack. There is also a way for helping your cake stay in one piece. You can put the pan that contains your unbaked cake, inside another pan that contains about 1 inch of water, while the cake bakes. We call this a "water bath".
Lumps, lumps and more lumps
Why is my cake so lumpy? Well, was your cheese at room temperature before you began to mix it? If it was not, that is likely the cause of your lumps. Make sure you get started preparing your cheese after it is at room temperature. And be sure you beat it enough, as to remove the lumps.
Be certain never to over mix your ingredients, though. Over mixing may cause the easy cheesecake to sink in the middle!
I am all set to eat
I know, I know, you wish to immediately indulge in your cheesecake the moment it emerges from the warm oven. NO! Don't do it! Hold yourself back. Your cheesecake may break apart when you remove it from the pan prematurely. Plus, a cheesecake always tastes much better the following day, after it has sat in the refrigerator overnight. If you do not have the time to wait that long, let it sit in the fridge at LEAST 4 hours before cutting into your easy cheesecake.
Who would like to have our own FREE recipe book full of easy cheesecake recipes? Just head over to EasyCheesecakeInfo.com to pick up your Free copy. While you are there, take a look at the recipes and videos posted on http://www.easycheesecakeinfo.com/
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