Cheesecake is one of the most delicious desserts. It is popular almost all over the world. In the process of making cheesecake, you need to use the basic recipe, adding fruits, berries or chocolate to taste. To make the dessert very tasty and beautiful, you need to follow simple rules.
Curd cheesecake: choosing a good shape
The cheesecake has several layers, including a crispy base and a creamy middle. Since the consistency of the main layers is very different, it is difficult to remove the finished cake from the mold. Therefore, for making cheesecake, it is recommended to use a split form, from which the finished dessert can be taken out in a matter of seconds without fear of damaging it.
Using parchment to bake the perfect cheesecake
The base for the cheesecake is very greasy, so that it does not lose its shape, it is recommended to use parchment. It is cut to the size of the mold with a margin of 2 centimeters so that the parchment grabs some of the sides.
Classic cheesecake: preparing the right base
The base of the cheesecake is a shortbread crust. In the classic version, it is made from speculos - crispy biscuits from Belgium and Holland. But you can safely replace the speculos with homemade cookies made from whole grain flour and high quality butter. Often cookies "Jubilee" are used for the base - they need to be ground in a blender, mixed with melted butter and tamped into a mold using a glass.
Homemade cheesecake: which cheese to use
The best cheese for this dessert is Philadelphia. It is fatty and made from cream, not milk. The cheese should be at room temperature so that the filling does not turn out lumpy.
Cheesecake at home: preparing the cream
To make the cheesecake crack-free, the cream must be whipped at the lowest speed, otherwise there will be too much air in it, leading to cracks during baking.
Cheesecake with baked goods: using a water bath
The cheesecake must be baked evenly and slowly, otherwise the surface may burn. The best solution is baking in a water bath. The cake mold must be in a container, water must be poured into at least the middle of the mold, and the distance to the container walls must be at least 5 centimeters. Of course, the cheesecake mold needs to be protected from moisture.
Cheesecake with cottage cheese: cooling the finished dessert
The finished cheesecake should sit in the oven for 30 minutes, then open the door and leave the cake for another 10 minutes. After that, you can put the dessert in the refrigerator for 2-3 hours or leave it at room temperature.
