When you make cheesecake, you will often encounter a very common problem, that is, the baked cheesecake always feels less delicious than that sold in other people's stores. Other people's cheesecake tastes wet and moist, but the cheesecake baked by yourself is always dry, even if it is left for a little longer, it will fall off. So why? How can we avoid this situation?

In fact, Wei Jie has shared many tips on making cheesecake with you before, so here Wei Jie will focus on explaining it to you to help you solve these small problems in practice.

First of all, when making cheesecake, the amount of cheese must be sufficient, because the cheese itself contains a certain amount of water, so if the amount of cheese is sufficient, then the cheesecake will definitely not dry out. On the contrary, the cheesecake that can do so will definitely not be a real cheesecake!

In addition, when preparing for baking, we should also pay attention to the fact that the baking method of cheesecake is water bath method, that is, when the temperature of the oven rises, we need to put a plate of clean water in the bottom layer of the oven, then put the cheesecake above the oven, set the time, and stew it for 10 minutes after baking, and then take it out and demould it.

Finally, there is a little trick, that is, the storage method. Sister Wei suggested that the cheesecake should be sealed with plastic wrap, labeled, marked with time and date, and then stored in the bottom shelf of the refrigerator, so that if you want to eat, you can take it out 20 minutes in advance, thaw it a little, and then enjoy it slowly. The purpose of this is to make the water distribution of cheesecake more balanced. The taste of cheesecake is not only icy and cool, but also super moist, sweet and sour, and delicious!

It should be noted that cheesecake can't be stored for too long. The shelf life is 2 days in summer and it must be eaten in 3-5 days in winter. Otherwise, if it is kept for too long, it will not only breed bacteria but also affect the taste.