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Time, effort, and expense go into making a cheesecake and most of us do not make this delectable dessert on a regular basis. We are sharing some tips to insure that your cheesecake baking venture is a success.
- Springform pans are normally used when making cheesecake as it allows easy removable of the cake. There are recipes that call for muffin tins, cake pans and even mini cheesecake pans (they have removable bottoms). Just remember, if you use a plain cake pan, grease it well and line the bottom with parchment paper.
- Grease the bottom and sides of the springform pan as it helps prevent the filling from cracking when the cheesecake cools. During the cooling stage, the cheesecake pulls away from the sides of the pan. Mix the cream cheese until perfectly smooth prior to adding the other ingredients, unless otherwise specified.
- Always soften the cream cheese at room temperature before mixing. This will avoid lumps in the batter.. For a smooth texture, remove the cream cheese from the refrigerator at least 1 1/2 hours ahead
- Overbeating puts too much air into the mixture and will cause air bubbles on the surface of the cake. Use medium speed to avoid beating in too much air. Also avoid overbeating when adding the other ingredients because the cheesecake will puff during baking, then collapse and split when cooled.
- Unless specified, do not substitute reduced
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