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Cheesecakes are delightful sweet or savoury treats

that are made with soft and fresh cheeses. They can

also be integrated with other several ingredients,

including sugar, eggs and cream. Cheesecake flavorings

are also possible and normally include chocolate or

rum and fruit toppings, like berries.

Nowadays, there are several variations of cheesecakes.

There are those that are designed for dieters and some

for vegetarians. But no matter what kind of cheesecake

is created, they still follow the basic guideline and

usually have the common challenges in cooking.

The Challenges of Making Cheesecakes

In the United States, modern cheesecakes use cream

cheese, while ricotta cheese for Italian cheesecakes

and quark cheese for German cheesecakes. The kind of

cheese used for the cheesecake not only affects the

taste and texture of the pie but also the capability

to incorporate other certain types of ingredients.

Additionally, thinly made cheesecake batter will not

be structurally sound but can also tend to fall apart

at the table. However, one method of avoiding this is

through the use of unflavored gelatin or cornstarch

beaten with eggs.

The most common challenge in cooking cheesecakes is

their tendency to develop cracks after being cooled.

This is because of the coagulation of the beaten eggs

in the cheesecake batter. There are several methods

that can avoid this phenomenon. One is to bake the

cheesecake in a water-bath or bain-marie in order to

ensure even heating. Other methods also include baking

the cheesecake at lower temperatures and cooling it

slowly in the oven or blending a small amount of

cornstarch in the batter to avoid the coagulation of

eggs.

Another problem with cheesecakes is the biscuit base;

it can become too soft. To achieve an extra crunch in

the base, you can try replacing a quarter of the

crushed biscuits with grape nuts.

Preparing the Cheesecake

It is important to remember to avoid purchasing light

or low-fat cream cheese unless the recipe needs it

since they can only create optimal results in

cheesecakes. Cheesecake can be wrapped in plastic and

refrigerated for up to a week. Plain cheesecake,

tightly wrapped with plastic then foil in a

spring-form pan, can be frozen for three months.

Defrosting the cheesecake can be done inside the

refrigerator for eight to twelve hours. More so, it is

necessary to allow the cheesecake to return at room

temperature before serving.

In preparing the cheesecake, most cheesecake recipes

call for two procedures, such as: create the base

first then bake and adding all the cheese fillings and

bake again. The trick in creating baked cheesecakes is

not to overcook them. Cheesecakes are best created in

a spring-form pan. By using such pans, cheesecakes can

be easily removed after the baking process.

To achieve a smooth filling, ensure that the cream

cheese and egg are stored at room temperature. Also,

do not over-beat the mixture because this can only

cause cracks at the top of the cheesecake.

Additionally, tap the side of the pan in order to

release air bubbles that could cause cracks or bumps

in the top of the cake before baking.

If you have toppings for the cheesecake, remember to

add them after the cheesecake has cooled, no more than

two hours before serving time. If there are still

cracks, after all the efforts you placed into it, you

can add toppings that can hide the cracks, such as:

berries and chocolates.

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