Cream cheese
When baking cheesecake, remember that softened cream cheese is an essential ingredient, and most cheesecakes are made of this now. Be sure to let it stand for 30 minutes before use, so that the cream cheese can return to room temperature. Because the softer it is, the easier it is to mix with other ingredients.
Although most recipes say that cream cheese is used to make cheesecake, sometimes some recipes also use whey cheese, havati cheese or quark cheese. Similarly, they should be softened before use and strictly follow the steps of the formula. For example, if you use Italian cheese, you must drain the water from it.
Don't stir too much. The texture of cheesecake is different from ordinary cake, it is like custard. At the end of stirring, add ingredients such as strawberries and nuts. If you want to make a spiral texture on the cake surface with chocolate or other sauces, pour 1/3 batter into another mixing plate. Pour the remaining batter into the cake mold covered with ingredients as the bottom of the cheesecake, then pour in the melted chocolate, then pour in the batter of 1/3, and finally slowly swirl the mixture with a spatula, so that the baked cake will have a beautiful vortex texture.
Use eggs skillfully
Most recipes require eggs. Because it can thicken cheesecake. And it's best to use bigger eggs. But if you want to lower cholesterol, you must break it up with an eggbeater. There are eggs with slightly white eggshells and eggs with slightly yellow eggshells on the market. If you plan to make mixed protein, it is recommended to use eggs with slightly yellow eggshells, because the former has poor foaming effect. If you want to lose weight, you can also use low-fat or skim cream cheese, but the taste will be different. If you want the original flavor, you must use full cream cheese.
A good way to prevent the cake from cracking
When baking cakes, the oven must be preheated 15 to 30 minutes. This can balance the temperature of the oven and prevent the cake from cracking. In addition, the baking temperature should be kept as consistent as possible. If the temperature is too high or the baking time is too long, the top of the cake will harden or even crack.
Off-bottom baking tray is the best baking tray for baking cheesecake. Because of the spring clip on the side, the cheesecake can be easily taken out intact. At the same time, it is suggested that no matter what is baked, it is best to spread a layer of aluminum foil paper at the bottom of the baking tray, because even if only a little butter is used, it will leak from the bottom. When taking cheesecake out of the baking tray at the bottom of the cake, it is best to scrape the edge of the cake gently with a scraper or spray anti-sticking spray before eating the baking tray.
Another good way to prevent the cake from cracking is to add 1~2 tablespoons of corn starch to the batter. Because it can also be used as a coagulant to thicken liquid substances. If the cheesecake will crack again, it must have something to do with the temperature of the oven. The baking effect of gas stove and electric oven is slightly different. Their displayed temperature may not match the actual temperature. The best detection method is to use the special temperature of the oven. If cracks still appear, increase the temperature base suggested in the formula by 0.7~ 1.5 degrees Celsius.
Another better way to prevent the cake from cracking is to put the cake baking tray into a baking tray with at least 5~8 cm high hot water to bake together. If you use a broken baking tray, first wrap the bottom of the baking tray with aluminum foil to prevent moisture from infiltrating into the cake batter.
cool
About the cooling of cheesecake. Take the cake out of the oven and let it stand and cool for at least 20~30 minutes. If you don't want to cool it like this (one of the factors that may cause the cake to crack), then the usual practice is to put it in the refrigerator for 2~3 hours, and of course it is best to refrigerate it overnight. Here is a special reminder. Before putting it in the refrigerator, it is best to put a heat protection pad on the glass shelf of the refrigerator to prevent the baking tray from overheating and breaking the glass.