Cheesecake should be relatively trouble free, but occasionally problems arise. We have been asked the following questions for many years.
"What is the easiest way to make bread crumbs for my crust?"
Many people use food processors; we don't bother. We use a heavy-duty zippered plastic bag that crushes cookies or biscuits with a rolling pin at a time. We saved the plastic bag for the next case. If we are in a hurry, we just use packaged whole wheat cracker crumbs instead of broken biscuits.
"My cheesecake has a block.
Most likely, the milky ball in the dough is made up of small balls of cream cheese. Before adding any other ingredients, put the cream cheese and sugar Stir together until thoroughly mixed. Crystal will chop the cream cheese to smash the ball. In the heat of the oven, the sugar will melt and further break down any debris.
If your recipe requires chocolate, whether it is white or black, the chunks may be Chocolate. When chocolate is mixed into a cool batter, it will solidify and form a mass. To avoid this, make sure that the melted chocolate is hot, well above the melting point. When the blender is running, the hot chocolate is drenched. In the batter. Hotter, it will disperse before installation.
"I baked my cheesecake at the time specified in the recipe, the center is still soft. What did i do wrong? "
You may not have done anything wrong. The baking time in the recipe is always estimated and will be affected by the temperature of the oven (the calibration temperature is very small), and the depth of the batter is either a shallow pan or a black pan (deep pan) Bake faster), how cold the batter is, and other factors. Don't worry about time, just bake. (See next question.)
"How do I know when my cheesecake is finished? "
There are three ways. You can shake the cheesecake very much. If only the center is still swaying, then it is done. This is not very accurate but through practice, you can get benefits in this way.
The most common The method is to place the knife in the batter about one inch from the center. If it is finished, it will be clean.
At most, exactly when the cheesecake is used to read the thermometer with a thermometer. Place the probe At the center of the cheesecake, look at what it is. When the internal temperature reaches 170 degrees, the cheesecake will be finished. When the protein in the egg solidifies.
"How can I stop my cheesecake from cracking?
The cracked cheesecake top seems to be the ultimate measure of success. It shouldn't. Cracks won't affect the taste. Many cheesecakes are topped and covered with any cracks at the top.
Cracks can be caused by a variety of reasons:
– Too much air filled into the filler may cause cracks.
– Excessive baking time will burn the filler, which is a common cause of cracks.
– Uneven baking may This is one reason. If you are using a lightweight anti-disc, consider switching to a thicker darker disc.
– Too high heat may cause cracking. Consider baking at 325 degrees instead of 350 degrees.
– Your cheesecake is cooling too fast, it may crack. Don't let your cheesecake cool in the draft.
The cheesecake containing starch in the filling is not easy to crack.
"When I try to When my cheesecake service was served, my crash collapsed. What did i do wrong?
It is a butter used to hold bread crumbs together. The butter needs to be mixed evenly with the breadcrumbs. To have enough butter, each shell must have at least four tablespoons. The mixture needs to be compacted with firm pressure. We use a pastry tamper or a heavy-duty cup to compress the bottom and press the side.
Always cut cold for your cheesecake. The butter is solid. If the cheesecake gets too hot, the butter will melt and the shell will melt.
There is no need to bake the outer casing, but it does tend to hold the outer casing together. The sugar melts when baked and keeps the item in place once it cools and solidifies.
When I cut my cheesecake, I always seemed to smash my slices.
Use the right knife, sharp thin knife. Do not use serrated knife fills and breadcrumbs tend to stick to the serrations.
Cut with a downward pressure and drag the knife as little as possible. After each cut, clean and dry the knife so you can cut a clean blade through the cheesecake.
"My slices seem to stick to the base and it's hard to remove them. Is there an easy way to remove my slices neatly?"
There is an easy way to slide the slices onto the bottom of the pan. Heat the wet kitchen towel in a microwave oven. Place the towel on the counter and place the cheesecake directly on the hot towel. In a matter of minutes, the heat will soften the butter onto the base and the slices will fall off easily.
There is a spring pan with a smooth base to help this