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

Best Chocolate Mousse

The question of whether or not chocolate is an addictive substance always rises discusion I can only say this chocolate mousse is addictive and delicious, have been doing it for years and always rises the same question, can I have just a little more?

300 grs semisweet chocolate, chopped into small pieces.

4 Tbsp brandy or Cognac

450ml. whipping cream

4 eggs, separated

chocolate curls for decoration

Melt Chocolate in a heatproof bowl set over pan of barely simmering water, stirring until smooth

At the same time in a saucepan heat the whipping cream and pour it to the bowl just before boiling point.

Add chocolate little by little until completely incorporated

Add egg yolks one by one and beat until thick and creamy

Add brandy or cognac and continue beating

Separately beat the egg whites until frothy and soft peaks form

Using a metal spoon stir a quarter of the chocolate mixture into the egg whites

Gradually fold the remaining chocolate.

Pour into a serving bowl

Sprinkle chocolate curls

Refrigerate 1 hour

Serve and enjoy!