|
cheesecakes
Cracks: As cheesecake bakes, its moisture
evaporates. If moisture evaporates too quickly, cracking will occur on the
cheesecake's surface. This problem can be alleviated by increasing the oven's
humidity. To do so, place a shallow pan of hot water on the bottom shelf before
beginning to preheat the oven. Partially cooling a cheesecake in the oven with
the oven door ajar, helps prevent cracks as well.
Underbaked: A cheesecake is done when the edges
are slightly puffed and an area the size of a silver dollar in the center is
moist and soft. The center will firm as the cake cools.
Fallen cheesecake: Avoid overbeating, especially
after adding the eggs. Overbeating incorporates too much air, causing the cake
to puff, then fall and crack.
Lumpy filling: Let your ingredients stand at room
temperature for 30 minutes. This eases the mixing process. Blend cheese and
sugar thoroughly before adding anything else; once the batter thins, it is
difficult to smooth out lumps.
Cutting a cheesecake: A straight-edged,
thin-bladed knife works best. Don't use a serrated knife as clumps can form
around the ridged edges. Also, to avoid dragging the filling down as you slice,
dip the knife into hot water and wipe it dry after each cut.
{ back to simple solutions }
|
