There are so many recipes and tutorials on the cheesecake website that it looks easy to make. But many small problems will be found in actual operation, caking? Cracks? Collapse? It seems that if you want to do it well, you still need to pay attention to some skills. Let's sort out some common problems in cheesecake making and teach you how to make it.

Baked cheesecake

Generally, cheesecake is easier to bake when baking. The cake is cooked before it is completely fixed in the middle. The cake may not look ripe, but the residual heat at the edge of the cake can continue to cook the middle. At this time, you can take the cake out of the oven and put it on the shelf to cool, or you can just turn off the oven and put the cake in the oven for about an hour. This will prevent the cake from collapsing in the middle. After the cake is frozen, there is no problem with the cheese that is not fixed in the middle.

Why do you want to roast it in water?

Cheesecake is an egg soup and a very delicate snack. You should bake the cake slowly and evenly, and don't scorch the surface. The most effective way is to boil with water. (that is, put water in a larger baking pan and bake cakes in a baking pan filled with water. Because water will produce transpiration at 100 degrees, the outside of the cake will not be cooked before the middle of the cake (which is also the main reason for the separation of eggs and milk and the collapse and cracking in the middle).

Put the cheese in the cheesecake.

Whether you are making Italian cheesecake (made with Italian country cheese whey cheese) or traditional New York cheesecake (made with cream cheese), don't use skim. Low-fat or skim cheese may make the cake unstable. Don't make bread with cheese, but make bricks with hard cheese.

Matters needing attention when mixing materials

Keep the cream cheese at room temperature before stirring, otherwise there will be pieces of cheese cake baked. Using cold cream cheese can also lead to excessive stirring, and too much air in the cake slurry will lead to small bubbles on the surface of the cake. Unless otherwise specified in the recipe, cream cheese is usually stirred separately first. If there are cheese pieces in the cake paste, you can filter them with a strainer or stir them slightly with a blender. Eggs should also be kept at room temperature before mixing. When adding eggs, add them one by one, and each one should be stirred before putting the other one. When mixing the ingredients, be sure to scrape off the cream on the bowl wall, so as to mix it evenly.