Cheesecake is one of the most delicious kinds of sweet meals all over the world due to its non-squeaky texture. Rich cheesecake recipes feature a creamy mixture of cheese, sugar, and eggs along with components such as sour cream or yoghurt while the crust is made of graham crackers and butter.
To add on this, baking the cheesecake in a water bath provides a very creamy texture without the formation of cracks that ensures that each bite melts in the mouth. The preparation of irresistible cheesecakes is something that every person who has ever step in the kitchen should try, and this post will make it easy to get it right.
What could be done to make a cheesecake which is creamy, fluffy and unbelievably smooth each time?
For a denser and a velvety texture of the cheesecake, one has to incorporate only the best ingredients including the full-fat cream cheese and the full-fat sour cream. Make sure all the ingredients used are at room temperature because this helps to keep the batter lump free. Bake the cheesecake in a water bath and this helps it to cook more evenly thus avoiding cracks as the water keeps it moist.
It is recommended to do not over-mix the batter and do not allow any air bubble to incorporate in the batter and bake at low temperature. After baking, let the cheesecake cool slowly inside the oven with the door ajar in order to avoid temperature fluctuations that result in the product getting a few cracks.
Ingredients and Preparation
Like any other cake, the best way of achieving the required standard for the cheesecake is through the selection of the right ingredients and cooking techniques. Mean fat is crucial for a smooth texture to the real thing and for full fat cream cheese only. For the crust you will also have to use graham crackers, eggs, sugar and sour cream.
First of all create the graham cracker crust. Graham crackers should be crushed and ground to a fine powder, add melted butter and a little sugar to it. Spread this mixture to the base of the springform pan so that it covers the base uniformly. Let the crust brown for roughly 10 minutes before you spread the cheesecake filling on it.
Making the Cheesecake Filling
In making the cheesecake filling, use only the processed cheese and make sure that it’s full cream at room temperature. Mix the cream cheese on low speed until you get a smooth and creamy consistency making sure it’s mix well. Do not beat the batter too much so that you do not incorporate too much air in the bater so that it does not crack when baking.
In the same manner, slowly introducing mentioned dry ingredients, add the sugar, sour cream and eggs and mix on low speed until they are just incorporated. Bury the bottom of the spatula to the sides of the bowl and fold the batter to make sure that all the ingredients are well combined. This recipe for cheesecake is a simple recipe that makes a batter that gives it the classic cheesecake texture that everyone knows and loves.
Baking the Cheesecake
If one wants to enjoy extra creamy and heavenly cheesecake then bake it in a water bath. However, ensure that you enclose the outside of the springform pan with aluminum foil so that water do not penetrate it during the baking process. Put the springform pan into a bigger roasting pan and record it with boiling water half way up on the side of the pan. This technique is useful in avoiding formation of cracks during the baking process with a view of having a moist baked produce.
Most of the cheesecake’s baking should be done at a low temperature. The baking time will depend with the recipe being used but one can be able to tell when the cheesecake is done since the center will not be fluid but still moves slightly. This usually takes about 1-2 hours, depending mostly on the amount of information that is involved. Do not open the oven very frequently in order to avoid a change of temperatures that lead to cracking.
Once you’re satisfied with the browning of your cheesecake remove it from the oven and leave it to cool inside the oven with the door partially opened for about an hour. This slow cooling process is very important in avoiding the top to crack.
Cooling and setting the cheesecake start as the cheesecake is taken out of the water after baking and when all the ingredients are well combined together.
Once the cheesecake has cooled down for a while, perform the following; Insert a knife around the periphery of the cheesecake freeing it from the side of the pan and at the same time minimizing the chances of the cheesecake cracking as it cools. To increase the amount of time it takes to cook the cheesecake, let it sit at temperature for an additional one hour before putting it in fridge to chill for at least 4 hours or preferably overnight. It is important to make cheesecake base and to help it to gel and become smooth and creamy.
Serving and Variations
Once the cheesecake is set, it can be garnished or simply served with whipped cream, fresh fruits or fruit sauce. If one wants to explore more of the cheesecake he or she can try a new taste such as raspberry cheesecake, pumpkin cheesecake or even a lemon cheesecake. For if you are eager to taste something different then, an Oreo cookie crust or a no-bake cheesecake is quite appealing.
Freezing and Storing Cheesecake
This cheesecake can be prepared several days before serving it and indeed can even be frozen for future use. To freeze cheesecake, after baking let it cool first and place in an airtight container or wrap with a plastic wrap, then a foil. Remember, it required time to thaw; so when you want to serve it, defrost it in the refrigerator the night before. This method helps in making sure that the cheesecake does not settle with a soggy surface and less on the taste as well.
The following are some tips to help one make the perfect cheesecake;
Wrap the Springform Pan:
As a rule, the springform pan has to be covered with aluminum foil before immersing it in the water bath. It is important for this layer to have a smooth surface so as not to allow water to seep into the cheesecake.
Use a Water Bath:
The pan for the water bath, for instance, a roasting pan aids in making the environment moist hence no cracks on the cheesecake.
Cool Gradually:
After it yeasts, remove it from the oven and allow for the first hour of cooling with the oven door ajar. This gradual cooling also assists in the prevention of small surface cracks from developing on the outer part.
Run a Knife Around the Edge:
Un-mould the cheesecake by running a knife around the edges while the cheesecake is still warm or hot. This step assist in preventing formation of cracks on the cheesecake as it cools and shrinks.
Conclusion
For a true New York flavor in a cheesecake, this recipe with smooth texture and crust made from buttery graham crackers will suit you. In both cases, whether you decide to use the graham cracker crust or Oreo crust it comes out yummy always. This recipe gives you slices of cheesecake that is appetizing and would definitely be your number one choice when it comes to serving dessert. Right from the first cheesecake you had ever prepared right to the one everyone enjoyed at the party, this is the best recipe for cheesecake. Happy baking!