Cheesecake
Tips
Cheesecake has become one of the most popular
desserts in the United States. Cheesecake variation has been
the subject of many a debate. Some love rich and creamy cheesecake,
others favor the dense New York-style cheesecake. Then there's
the light and airy variety and a myriad of crusts which range
from the classic graham cracker to Oreo cookie to brownie and
cake layers. The whole subject can get a little confusing. Regardless
of the type of cheesecake you prefer, here are a few secrets
to baking cheesecake like a pro.
The Basics:
- Use first rate, quality ingredients:
- Fresh Grade AA large eggs.
- Full-fat cream cheese produces
the texture and taste you're after. The fat-free kind is apt
to bake up a cake that's soft, chalky and slightly rubbery inside
while the low fat sort, often dubbed "Neufchatel",
will yield a harder, more crumbly cheesecake, according to Pam
Anderson, author of The Perfect Recipe.
- Heavy cream (pasteurized rather
than ultra pasteurized).
- Sour cream that hasn't actually
soured and spoiled.
- Be sure all ingredients are
at room temperature before you begin mixing, especially the cream
cheese. If it's cold and hard it will make a lumpy cheesecake
and if you think beating it to death will take care of those
annoying bits of uncreamed cheese...think again.
- Baking cheesecakes in a bain-marie
also known as a water bath, produces a texture that is creamy
almost custard-like, moist and rich. Cheesecakes baked in this
manner are insulated from the direct dry heat of the oven. Like
creme brulee, bread pudding and flan, a cheesecake is similar
in structure to these flourless custards and benefits from the
gentle even heat a water bath can provide.
- Fruit is better reserved for
use as a topping as its flavor can get muddled and lost in the
cheesecake when baked along with it. A plain cheesecake topped
with a cooled fruit compote or fresh berries glazed with melted
preserves will give you a spectacular presentation as well as
optimum taste.
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