Cheesecake Rules II

This is the 2nd part of the rules I learned at my cheesecake class

I asked the chef a few questions that are important to keep in mind:

1.why does a cheesecake shrink? or reduce it´s size?

it´s because it´s overcooked or the oven was too hot

2.what effect has the butter in a cheesecake as I see some of the recipes we saw call for butter. The texture, they are cremier.

3.Some cheesecakes call for flour or cornstarch which is better? Purists or cheesecake gurus never use flour or cornstarch but ít makes a difference in consistency, and by flavor she advises to use
cornstarch, also they bake better.

4.which is better to use, sour cream or whipping cream?

it all depends on the quantity of grease the product has, but most of the recipes ask for sour cream.

5. what size do you recomend the molds ?
movable base, 22 or 24 cm diameter and 9 cm. height.

6.When you add chocolate or butter to the mix it has to be warm.

7. if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

 

Cheesecake Rules I

I went to a master course of cheesecakes with a great chef, so I want to share simple rules to make great cheesecakes

INGREDIENTS

cream cheese has to be of good quality

cream cheese has to be at room temperature
When adding eggs do not over mix, because air will get into the mix and the cheese cake will go up and break

BAKING

Oven temperature is medium, if it´s too hot it will make cheesecake dry, and change texture.

Cheesecake finishes baking outside, you should take it out when it finishes the time stablished in the recipe, if you believe it´s underdone, leave it in the oven after turning it off.

Cheesecake molds are high, apply pam so you can release it from it easier.

If you are baking many cakes at the same time, put a mold in the oven with some water, so that cheesecakes bake with humidity

I hope that this simple rules that I learned  will help you