WATCH: How To Make Cheesecakes Better
Make your cheesecake a delicious success every time.
Cheesecakes¬†are glorious cakes to make! The dense, creamy, and tangy filling is the perfect contrast to the buttery crust. If you're making a cheesecake, whether it's a baked version or the no-bake version, make a better version with these tips to make it a success every time.¬†
1 Choose good quality cream cheese.
Give it a taste! There are only a handful of brands available on the market so you should be able to find the one that¬†tastes tangy and feel creamy even before using it. The cream cheese should look like a creamy white to off-white hue with a smooth texture and no strong odor until you taste it. If it tastes good to you, it should be delicious when made into a cheesecake.¬†
2 Soften the cream cheese before beating it.
The softer the cream cheese, the easier it is to make it smooth and creamy. If cold, cream the cream cheese longer until light and fluffy.
3 For a creamier texture, add cream.
There are many recipes for¬†cheesecakes¬†online. If you¬†look through the ingredients list, you'll see¬†that some include some cream added to the cheesecake batter. This can be¬†heavy cream, all-purpose cream, or even sour cream to give it an extra tang. This additional ingredient will make the¬†cheesecake batter even¬†creamier.¬†¬†
4 Add any flavorings to the whipped cream cheese.
Not all cheesecakes need to be plain. For those who love a little something extra in terms of flavor, such as¬†Nutella, strawberry, chocolate, and yes, the classic blueberry, these don't need to remain on top of the cake. Instead, you can incorporate it into the¬†cheesecake itself. To do that, add¬†any of these spreads, jams, purees, extracts, or even powders to the¬†whipped cream mixture to better incorporate into the¬†batter. Do this before adding the eggs if making a baked cheesecake.¬†¬†
5 For dense, creamy cheesecakes, mix at low speed.
Once the eggs are added in, whipping the cream cheese mixture adds air. Unless you want the fluffy airy texture of a Japanese-syle cheesecake, you want to keep the batter dense and compact. To maintain its texture, beat it instead until just combined at low speed. It shouldn't take long if you creamed your cheese right.¬†¬†
6 Bake it in a water bath.
A water bath, or bain marie, is a method of cooking where water is used to gently cook food. This is commonly used to help bake leche flan, terrines, custards, and other delicate food without overly heating it. To use for your baked cheesecake, add water to the provided drip tray of your oven or use any pan bigger than your cheesecake pan. Your cheesecake pan needs to fit inside so it can be partially submerged in the water.¬†
When you're ready to bake the cheesecake, remember that the bottom fo the springform cake pan needs to be completely wrapped with aluminum foil. This will prevent any water from the water bath leaking into your cheesecake and creating a soggy crust. No one wants that!¬†
7 Use a hot knife for perfect slices.
The idea of eating some¬†cheesecake is just exciting. Serve as perfectly as you can with perfect slices! To do that, soak or run your knife under hot water,¬†wipe the knife, and make your slice. Remember to clean in between making slices for picture-perfect slices that look and taste fantastic.
Thinking about what to cook next? Join our Facebook group,¬†Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman!¬†Get your recipe published on Yummy.ph by submitting your recipe here!