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Helpful Tips and Techniques in Baking Cheesecakes

Mastering the art of baking cheesecakes is an arduous
task. It is hard for anyone to perfect the method of
cooking a wide variety of cheesecakes just by
following simple recipes. However, there are several
pointers that can help in baking cheesecakes like a
pro.

The Texture

The distinct texture of the cheesecake mainly relies
on the cheese blended with sugar and eggs. However, it
is the type of cheese that informs the character of
the cheesecake. For instance, the New York style
cheesecake is dense since it is made with cream
cheese; the Italian is lither because of ricotta.

There are also other cheeses that can be used to
achieve different texture. One is the Neufchatel,
popularly used in French cheesecakes. Also, cottage
cheese, and fresh cheeses like the mascarpone, goat�s
cheese, and fromage blanc can be used.

The Mixing and the Cracking

Unlike other kinds of cakes, where the key is beating
air into the batter, cheesecakes suffer if over-mixed.
In order to achieve wonderful results, it is advisable
to have all the ingredients stored at room temperature
before mixing.

Cracking is probably the most common problem in baking
cheesecakes. Since cheesecakes, like custards, depend
profoundly on the setting of the eggs, they must be
cooked slowly and gently. If the eggs puff, get grainy
or overcook, and constrict when cooled, the resulting
cheesecake will have an undesirable split on the
smooth surface.

The main trick in avoiding cracks in cheesecakes is
the coaxing and gentle heat. Cooking cheesecakes
slowly also means cooling them gradually. The quick
change in temperature upset the structure of the
cheesecake, which often causes the cracks. Moister and
creamier cheesecakes are achieved when the heat is
turned off while the center is still loose and allowed
to cool inside the oven.

Several cheesecakes, especially the classic ones, are
usually baked in water bath, which is a pan of water.
This is done in order to moderate the temperature.
Because the water remains at a constant temperature,
the cheesecake sets slowly, thus resulting in a creamy
cheesecake.

On the other hand, cheesecakes that are rich in
flavors can achieve the same results as the classic
cheesecakes by baking slowly at low temperatures. In
order to prevent the cheesecake from developing cracks
during the cooling process, you can run a thin knife
around the edge of the cheesecake. It is important to
ensure that you perform this as soon as the cheesecake
comes out of the oven. More so, remove the spring-form
pan, except the metal base, after chilling.

When you see a crack in the cheesecake, do not fret,
but simply use it as a starting point when cutting the
first slice.

The Cutting, Freezing and Draining

To cut a baked cheesecake, use a knife and dip it in
warm water. Always remember to dry the knife before
slicing each piece of the cheesecake.

Since cheesecakes are high in fat, they can freeze up
well for two weeks if covered tightly in both foil and
film. However, cheesecakes with high water content
will tend to become icy. In this case, freezing is not
advisable.

Lastly, in draining fresh cheesecakes, you can line a
medium sieve that is about eight inches wide, colander
or fine strainer with two layers of damp cheesecloth.
Set them over a bowl and refrigerate after covering.