How to Fix Your Cheesecake – A Troubleshooting Guide


A cheesecake should be relatively free of problems, but problems occur occasionally. Over the years, we have been asked the following questions.

"What's the easiest way to make crumbs for my crust?"

Many people use a food processor; we do not bother. We use a sturdy zippered plastic bag and crush the cookies or cookies with a rolling pin a few at a time. We keep the plastic bag for the next crust. If we're in a hurry, we're just using Graham biscuit crumbs instead of crackers.

"I have bits in my cheesecake, how do I avoid them?"

The pieces probably come from cream cheese globules in your dough Before you add the other ingredients, beat the cream cheese and powdered sugar until they are completely mixed. The sugar crystals cut the cream cheese by breaking the blood cells.

If your recipe calls for chocolate, white or black, the pieces may be chocolate. When the chocolate is mixed with the fresh dough, it solidifies and creates lumps. To avoid this, make sure that your melted chocolate is hot, well above the melting point. With your blender running, pour the hot chocolate into the batter. With the hot chocolate, it will disperse before settling.

"I cook my cheesecake for the time indicated in the recipe and the center is still tender.What am I doing wrong?" false. The cooking times in the recipes are always estimates and can be affected by the temperature of your oven (calibrated temperatures are rarely correct), the depth of the dough, whether the pan is light or dark, and other factors . Do not worry about the weather and just cook until it is done. (See next question.)

"How do I know when my cheese cake is finished?"

There are three ways. You can gently shake the cheesecake. If only the center is still jiggly, it's done. This is not very accurate, but with practice you can get good results with this method.

The most common method is to stick a knife into the dough about an inch from the center. If it is done, the result will be net.

The most accurate way to know when a cheese cake is prepared is to use an instant-read thermometer. Stick the probe to the center of the cheesecake and see what she's reading. A cheesecake is made when the internal temperature reaches 170 degrees. It is at this point that the proteins in the eggs coagulate.

"How to prevent my cheese cake from cracking?"

A crackless cheese cake seems to be the ultimate measure of success. It should not be. A crack does not affect the taste. Many cheese cakes are garnished and the filling covers the cracks.

There may be a number of reasons for cracks:

– Too much air incorporated in the pad can cause cracks.

– Too much cooking time cooks fodder and often causes cracks.

– Uneven cooking can be a cause. If you are using light reflective pans, consider switching to heavier dark pans.

– Excess heat can cause cracks. Consider cooking at 325 degrees instead of 350 degrees.

– If your cheesecake cools down too quickly, cracks can develop. Do not let your cheesecake cool in a stream of air.

Cheesecakes with starch in the filling are less likely to crack.

"My crusts crumble when I try to serve my cheesecake.] It's the butter that acts like a mortar that holds the crumbs together." The butter should be well mixed with crumbs: There must be enough butter, at least four tablespoons per crust.The mixture must be compacted with firm pressure.We use a heavy pestle or mug to compress the bottom and to squeeze the sides. [19659002] Always cut and serve your cheesecake cold.This way, the butter is a solid.If the cheesecake gets too hot, the butter melts and the crust crumbles.

Cooking. a crust is not necessary, but it tends to maintain the crust.The sugar melts in the baking and tends to keep things in place once it cools and gets ready.

"J & Always have the air of cutting my slices of cheesecake. What is the best way to cut a cheesecake? "The straight knife, a sharp knife with a thin blade. Do not use serrated knife as filling and crumbs tend to stick to the serrations.

Cut with a downward pressure, pulling the knife as little as possible After each cut, wash and dry the knife so that you have a clean blade slicing the cheesecake.

"My slices seem to stick to the base and it is difficult to remove them. ? "

There is a simple way to slide the slices off the pan base, heat a wet kitchen towel in the microwave, place the napkin on the counter and place the cheese cake directly on the hot towel. a few minutes, the heat will soften the butter against the base and the slices will come off easily.

It is useful to have a hinged mold with a smooth base.


Source by Dennis R Weaver

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