Cheesecake should be relatively trouble free but sometimes problems arise. Throughout the years we have been asked the following questions.
"What is the easiest way to make crumbs for my crust?"
Lots of people use a food processor; we did not interfere. We use a lot of space with a zipper-plastic bag and crush biscuits or cookies with a touchpad several at a time. We saved the plastic bag for the next crust. If we are in a hurry, we only use Graham cracker crumbs rather than crushing cookies.
"I have a bubble in my cheesecake.
Most likely, the bubbles of bubbly cream cheese are in your battery. Before adding any of the other ingredients, beat the cream cheese and simmer sugar until it is completely blended. The crystals will cut through The cream cheese that breaks up the balls. In the heat of the oven, the sugar will melt to break up some pieces.
If your recipe calls for chocolate, either white or dark, the lumps may be chocolate. When the chocolate is mixed in cool the butter, it strengthens and make lumps. To prevent it, make sure your melting chocolate is hot, well above the melting point. Hotter, it will spread before you set up.
"I bake my cheesecake before the time indicated in the recipe and the middle is still soft. What am I doing wrong? "
You certainly do not do anything wrong. Cooking times in recipes are always estimated and can affect the oven temperature (calibration temperature is rarely correct), depth of the oven, whether the pan is light or dark (dark pans back faster), how cold the battery is Yours and other factors. Do not worry about time and just bake it until it's done. (See next question.)
"How can I say that when my cheesecake is done? "
There are three ways: You can very shake the cheesecake. If only the center is still jiggly, it's done. This is not very precise but with practice. You can be successful with this method.
The most common way is holding a knife in the battery about one inch from the center, if it is done then it will come out clean.
The exact way to tell when cheesecake is done is an infrared thermometer. Put the probe in the middle of the cheesecake and see what it's reading A cheesecake is made when the internal temperature reaches 170 degrees. It's when the protein of eggs stirs.
"How do I quit my cheesecake from cracking?"
Cheesecake top without crack seems to be a perfect measure of performance. There are many cheesecakes that are topped and the toppings cover some cracks.
There may be a number of reasons for the sprint gum:
– Too much cavity can cause cracks.
– Too much baking will over back filling and is a common cause of cracks.
– Uneven baking can be a cause. If you use a photometer, reflective pans, consider switching to heavier dimensions, dark pans.
– Excessive heat can cause cracks. Consider baking at 325 degrees instead of 350 degrees.
– It's a chocolate that cools too quickly, it can cause cracks. Do not let your cheesecake cool in draft.
Stacked starch sticks are less likely to crack.
"My crumble collapses when I try to serve my cheesecake. What am I doing wrong?"
It's the butter that acts as a mortar that stores crumbles. The butter must mix well with the crumbs. There must be enough butter, at least four tablespoons of crust. The mixture must be compressed with pressure. We use the pastry or a lot of stuff to compress the bottom and push on the side.
Always cut and serve with a cheese cake. That way, the butter is solid. If the cheesecake becomes too hot, butter melts and the crust will crumble.
Background is not necessary but it tends to keep the crust together. The sugar melts in baking and tends to keep things in place when it cools and puts.
"I always seem to mozzle my slices as I score my cheesecake.
Use the correct knife, sharp, blunt blade. Do not use a serrated knife where the stuff and crumbs tend to continue.
Pressurized pressure down, pull the knife as little as possible. After each cut, wash and wipe the knife so you have a clean sheet that slices through the cheesecake.
"My slices appear to be on the ground and difficult to remove. Is an easy way to tidy remove my slice? "
It's an easy way to get slices to run to the pan. Heat the wet towel in the microwave. Put the towel on the table and put the cheesecake straight on a hot towel. After a few minutes, heat will soften the butter against the bottom and slices will easily slide off.
It helps to have a springform pan with a smooth bottom.
Source by Dennis R Weaver