| Dense and rich, light and fluffy or | | | | ingredients separately and blend well in |
| silky smooth, cheesecake is one of | | | | between each addition. |
| America's favorite desserts. Because the | | | | Start with room temperature cream cheese |
| basic recipe can have so many | | | | and blend it in a mixer until it is |
| variations, the chef who bakes this | | | | creamy and smooth. Add eggs one at a |
| self-indulgent treat can get as creative | | | | time then allow time for each egg to |
| as s/he wants. Plain cheesecake is the | | | | incorporate fully into the batter before |
| perfect canvas for developing elegant | | | | adding the next. This rule applies to |
| desserts that send your taste buds | | | | all liquids including cream or liquid or |
| soaring. | | | | semi-liquid fillings such as pumpkin, |
| However, as some culinary school | | | | chocolate or caramel sauce; bananas; |
| graduates and professional chefs will | | | | amaretto; lemon or lime juice; etc. |
| tell you, there are definite dos and | | | | Lastly, some cooking school instructors |
| don'ts to making mouthwatering | | | | will recommend scraping the mixing bowl |
| cheesecake. Let's find out one of the | | | | frequently as a final measure to |
| most failsafe methods taught in cooking | | | | preventing lumps. |
| schools for creating this to-die-for | | | | Avoiding Cracks |
| dessert. | | | | A cracked surface to cheesecake is not |
| Most Popular Ingredients | | | | only unattractive, but it can also |
| Since 1872, we've enjoyed cream cheese. | | | | signify that your cheesecake is going to |
| Made from cream and cow's milk, this | | | | be dry. Too much air added too quickly, |
| dense, smooth, unripened cheese was | | | | too much moisture and too high an oven |
| designed to be rich and spreadable. | | | | temperature are the three primary |
| Culinary school students can quickly | | | | reasons cheesecakes crack. |
| learn that cream cheese is the most | | | | When too much air is incorporated into |
| popular ingredient in cheesecake. It is | | | | the batter too quickly (usually from |
| not, however, the only foundational | | | | setting your mixer on medium-high or |
| ingredient. Many recipes include ricotta | | | | high), it gets trapped within the |
| cheese or cottage cheese in place of or | | | | moisture. Once the cheesecake begins to |
| in addition to cream cheese. It's the | | | | bake, the moisture is released and rises |
| flavor and consistency of cream cheese | | | | to the surface. As the air expands in |
| that make it the overwhelming first | | | | the heat of the oven, it usually causes |
| choice by those who make and those who | | | | a cracked surface. |
| consume cheesecake. | | | | Tapping the bottom of your filled pan on |
| The most frequently found variety of | | | | the countertop is a good way to release |
| cheesecake seen in restaurants is plain | | | | some of the air from within the batter. |
| cheesecake topped with fruit or sauce. | | | | It will not release all the air, |
| This allows the chef to create one type | | | | however. |
| of cheesecake yet still offer options to | | | | To counteract excess moisture and air, |
| guests by varying the toppings. | | | | blend your batter on low or medium-low |
| Strawberries, blueberries and chocolate | | | | speed. Also, even if your recipe doesn't |
| sauce are by far the three most popular. | | | | call for it, add one to two |
| Preventing Lumpy Batter | | | | tablespoonfuls of flour. Lastly, bake |
| When you think of culinary excellence, a | | | | your cheesecakes in a water bath. Fill |
| city that often comes to mind is Miami. | | | | the exterior pan until hot water reaches |
| Culinary school graduates who enter the | | | | halfway up the sides of the cheesecake |
| workforce in this food-oriented town | | | | pan. This helps keep moisture on the |
| quickly find there are certain | | | | outside of the cheesecake (rather than |
| professional secrets to making | | | | the inside) and also regulates the |
| cheesecake that is as smooth as glass. | | | | temperature of the oven, so it doesn't |
| Lumpy batter is to be avoided at all | | | | get too hot. |
| costs. | | | | The next time you want to impress your |
| The biggest contributor to lumpy batter | | | | family or guests, use these tips to |
| is moisture. When too much moisture | | | | create a cheesecake that delivers a |
| collects in your filling, it tends to | | | | beautiful presentation as well as |
| bind ingredients together, causing | | | | luscious taste! |
| lumps. To alleviate this, add | | | | |