Cheesecake should be reliable and trouble free, but occasionally problems can occur. 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.
"There is a chunk in my cheesecake.
It is likely that these lumps come from the cream cheese balls in your batter. Stir the cream cheese and sugar together until any ingredients are added before adding any other ingredients. The sugar crystals will cut through the cream cheese and destroy the ball. Under the heat of the oven, the sugar melts and further breaks any debris.
If your recipe requires chocolate, whether it is white or black, the chunks may be chocolate. When the chocolate is mixed into the cool batter, it solidifies and agglomerates. To avoid this, make sure the melted chocolate is hot, well above the melting point. After the mixer is running, the hot chocolate is drenched in the batter. As the chocolate gets hotter, it will disperse before installation.
"I baked my cheesecake at the time specified in the recipe, the center is still very soft. What am I doing wrong?"
You may not have done anything wrong. The baking time in the recipe is always estimated and may be affected by the temperature of the oven [the calibration temperature is very small], the depth of the batter, whether the pan is light or dark [the dark baking dish is baked faster], the batter has How cold and other factors. Don't worry about time, just bake it until it's done. [See the next question.]
"How do I know when my cheesecake is finished?"
There are three ways. You can shake the cheesecake. If only the center is still swaying, it's done. This is not very accurate, but through practice, you can get benefits in this way.
The most common method is to insert a knife into the batting hand about 1 inch from the center. If it is done, it will be clean.
The most accurate way to determine when the cheesecake is finished is to use a reading thermometer. Stick the probe to the center of the cheesecake and see what it is. When the internal temperature reaches 170 degrees, a cheesecake will be made. When the protein in the egg solidifies.
"How do I stop my cheesecake from cracking?"
The cheesecake top without cracks seems to be the ultimate measure of success. It should not be. Cracks do not affect the taste. Many cheesecakes are topped and the top covers any cracks.
Cracks can have multiple causes:
- Too much air in the filler may cause cracks.
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- Excessive baking time can cause the filler to overheat, which is a common cause of cracks.
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- Uneven baking may be a cause. If you are using a lightweight anti-disc, consider switching to a thicker dark disc.
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- Excessive heat may cause cracking. Consider baking at 325 degrees instead of 350 degrees.
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- Your cheesecake is cooling too fast and it can crack. Don't let your cheesecake cool in the draft.
The starch-containing cheesecake in the filling is not easily cracked.
"When I tried to serve cheesecake, my contract collapsed. What am I doing wrong?"
It is a butter used as a mortar to put bread crumbs together. The butter needs to be mixed evenly with the breadcrumbs. To have enough butter, each crust must have at least four tablespoons. The mixture needs to be compacted with a strong pressure. We use a pastry tamper or heavy cup to compress the bottom and press the side.
Cut and cool the cheesecake. This butter is solid. If the cheesecake gets too hot, the butter will melt and the outer shell will collapse.
There is no need to bake the outer casing, but it does tend to hold the outer casing together. The sugar melts as it bakes and, once cooled and solidified, keeps the item in place.
"When I cut my cheesecake, I always seemed to smash my slices.
Use the right knife, sharp knife. Do not use serrated knife fills and debris 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 on the cheesecake.
"My slices seem to stick to the base and it's hard to remove them. Is there an easy way to take my slices neatly?"
There is an easy way to slide the slice onto the base. Heat the wet 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 to the bottom and the slices will fall off easily.
It helps to make the spring pan have a smooth base.
Orignal From: How to fix your cheesecake - troubleshooting guide
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