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Cheesecake is a popular dessert admired by everyone.

Several styles have been incorporated with the dish,

which made each cheesecake unique. The basic

ingredients are now being substituted with modern

ingredients to complement the modern palette.

Ever since the dawn of time, mankind has been trying

to achieve perfection in every actions that they make

- and cheesecake is no exception. Fortunately, there

are several guidelines that can help one create the

perfect and delightful treat that has been available

for several centuries.

Learn the Basics

In the United States, cheesecake has become one of the

most popular desserts. The several cheesecake

variations have also been subject to debates by

several culinary experts. There are some who like

creamy and rich cheesecake, while others favor the

dense New York style cheesecake. Additionally, there

is the airy and light variety and the myriad of

crusts, which range from the classic graham cracker to

the Oreo cookie. The whole subject of cheesecake

perfection is confusing but regardless of the type

that you prefer, there are few secrets in baking

cheesecakes like a pro.

First off, remember to use first rate and quality

ingredients. Only opt for AA grade large eggs and

always remember that full-fat cream cheese can produce

the taste and texture that you are looking for.

Fat-free varieties of cheeses are only apt for baking

cheesecake that is chalky, soft, and slightly rubbery

inside.

Next, choose heavy cream that is pasteurized instead

of ultra pasteurized. Make sure that the sour cream

you are about to use has not actually spoiled or

soured. Additionally, make sure that all of the

ingredients are stored at room temperature before you

begin mixing, most especially the cream cheese. If the

ingredient is hard and cold, it will only create a

lumpy cheesecake and beating it to death will also not

help.

In order to achieve a creamy almost custard-like,

moist and rich cheesecake, remember to bake the cake

in a water bath, also known as a bain-marie.

Cheesecakes that are baked using this method are

insulated from the direct dry heat of the oven. Always

remember that cheesecakes benefit from the gentle even

heat a water bath can provide much like the bread

pudding, flan and crème brulee.

Lastly, the fruits are best reserved for use as

toppings since their flavors can get lost and muddled

in the cheesecake when baked together with the cake.

Plain cheesecakes topped with fresh berries finished

with liquefied preserves or cooled fruit compotes will

provide a stunning presentation and optimum taste.

Extra Helpful Tips

Always avoid on beating the cheesecake filling

excessively. Doing so would only incorporate

additional air and cause cracking on the surface of

the cheesecake. In addition to baking, make use of a

spring-form pan, with removable side and bottom. Place

the pan on a baking sheet in order to aid in avoiding

leaks in the oven.

During the actual baking process, make sure that the

cheesecake is placed on the center rack of the oven.

Do not be enticed to open the oven during the first 30

to 40 minutes as drafts can create cracks and cause

the cheesecake to fall.

Over-baking should also be avoided. Always be aware

that baking times are not always exact because of

several oven variations. Make sure that the edges are

puffed and the center slightly “jiggly” and moist;

these are the most common indications of a perfectly

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