Cheesecake – A Rich and Creamy Dessert

Cheesecake is a rich, creamy dessert. The best cheesecake recipe is not too eggy or dry, and it has a subtle flavor.

Use an airtight springform pan. Wrap the outside of the pan in foil for protection against water leaks during baking. Use a large roasting pan to bake the cake in, and fill it halfway up with hot water. 주문제작케이크

Origin

Cheesecake is a rich and creamy dessert that has become a popular treat worldwide. The dessert has a wide range of ingredients and can vary in flavor and presentation. It is usually made with a crust of crushed cookies or graham crackers and a filling of ricotta, cream cheese, mascarpone, or other soft cheeses. Some cheesecakes are baked, while others are no-bake and set in the refrigerator.

The origin of cheesecake is unclear, although it is believed to date back thousands of years. Evidence suggests that the first cheesecake was prepared by the Greeks in 776 BCE and was served to athletes competing in the inaugural Olympic Games as a source of energy. Greek brides also used the dish as their wedding cake.

When the Romans conquered Greece, they incorporated some of its culinary traditions, including cheesecake, into their own cuisine. The recipe eventually spread throughout Europe, where cooks began to customize it with regional ingredients. By the 1930s, the basis of many cheesecakes had changed from curd cheese to cream cheese, which created a creamier and more indulgent treat.

Ingredients

The filling for cheesecake contains cream cheese, eggs, sugar and various flavorings. The batter is typically mixed with a mixer and the ingredients are combined until they are very smooth. It is important to not over-mix as this can cause the cheesecake to crack. It is also recommended that the ingredients be at room temperature to ensure a smooth texture.

For the crust, crushed graham crackers or gingersnaps are commonly used. The crumbs are pressed into the bottom of a springform pan and pre-baked for 10 minutes in the oven. The base can be lined with foil to prevent water leakage during baking.

Once the base is prepared, pour the filling over it and shake the pan to remove any air bubbles. Bake the cheesecake for 1 hour. When the cake is finished, it should be slightly firm (marshmallow like) and still jiggle a bit.

Wrap the outside of the springform pan in a double layer of heavy duty aluminum foil. This will prevent the cheesecake from leaking in the oven. To prevent the crust from sticking to the pan, wrap it in a piece of plastic wrap as well.

Preparation

Whether it’s a baked cheesecake or a cream puff-type pastry, a cheesecake must be carefully prepared. It can easily crack or sink in the center if it is overbaked, or it may become soggy from the bain marie (water bath).

A cheesecake’s crust should be pre-baked and cooled to room temperature before the filling is added. A graham cracker or gingersnap crust is commonly used, but other types of pie crusts are also acceptable. The crust should be pressed firmly into the bottom and up the sides of a springform pan or other type of false bottom baking pan.

The cheesecake should be baked until a toothpick or thin knife inserted in the center comes out clean with a few moist crumbs clinging to it. The cake should have a slight jiggle in the middle when moved. The cake should be cooled in the pan before removing it from the pan and covering with plastic wrap and refrigerating. It is best to cool the cheesecake overnight. When slicing, it is best to use a warm clean knife by dipping the blade in hot water for a few seconds, then wiping the knife dry before each slice.

Baking

As with any baked good, proper baking is key to a cheesecake’s success. If a recipe is overmixed, or baked at too high a temperature, the cake can crack. To ensure your cheesecake’s perfect pull, always use a well-functioning oven thermometer (preferably a Thermapen), so that you can pull the cheesecake exactly when its internal temperature reaches the ‘pull’ point, indicating that the egg proteins have tightened and set.

If you’re not sure whether the cheesecake is done, gently shake it to see if its sides are firm and the center jiggles a bit like JellO. If the center is still jiggly, return it to the oven and bake for another 15 minutes, no more.

When it’s ready to serve, cool the cheesecake on a wire rack. To slice the cheesecake, use a long, thin, clean knife that’s been dipped in hot water and then dried before each cut. This helps the knife cut through a chilled cheesecake more easily and prevents it from sticking to the blade. Alternatively, you can just leave it in the pan to chill completely, but this can cause it to shrink slightly and crack as it gets cold.

Cooling

The cooling process is one of the most important steps to a successful cheesecake. The cake must cool slowly at room temperature before putting it in the fridge to avoid cracking and ensure that the texture is set properly.

According to Sally’s Baking Recipes, the first step in this process is to wrap the springform pan with foil and place it in a roasting pan filled with hot water, also called a bain marie. The water bath provides even heat distribution and reduces the chance of cracking during cooling.

To speed up the cooling process, some cooks may place a warm cheesecake in the freezer or fridge, but this is generally not recommended. Placing a hot cake directly into the refrigerator can cause condensation build-up on the surface of the dessert, leading to a soggy texture and an unpleasant flavor. In addition, it can increase the amount of time that your refrigerator is at its highest temperature, which can affect any perishables inside. A better option is to use the freezer in short bursts if you need to get your cheesecake closer to refrigerated temperature more quickly.