For some reason, the humble cheesecake every aspiring home chef at one point or another, seems to have a troublesome thing. Common problems include: large cracks, burning on the lumpy filling, folding center and the amazing shrinking cheese cake (cake outside around the narrow).
All these problems tend to go away when the cheesecake is the proper preparation and cooking. Here then is how to prepare and cooking certainly is a family favorite, homemade lemon cheesecake.
Before we start cooking, a little bit of science, if you please. Most of the Bain Marie above improper cooking process from all dry. This is usually because people treated, if it is a cake recipe. But the fact is, the cheesecake is a lot more similar to a custard pie, it is an ordinary cake recipe. So, this means that we need to do different cooking ingredients.
First Pan. Some people recommend using a spring form pan, but I do not like them. When we enter the cooking process, the reason will become obvious. Now, find beautiful four sides of a 9-inch round cake pan (at least 2 inches). We first need to deal with the pot, so we can get after-ripening cheese cake. For this, some butter melted, and using a brush, coat the entire inside of the pan. Next, using parchment paper, cut out of the bottom of the pot of the circle and the long side of the rectangle. Once parchment has been added to the pan, we can focus on the crust.
Some people like a cookie collapse of the earth’s crust, but I prefer the old wheat crackers. I need to play, and put them in a plastic ziptop bag. Only with my fingers, I’ve liked about 30-1 seconds. Some big chunks OK. Next, 1 tablespoon sugar, 1/4 cup melted butter, add the biscuit crumbs. Briefly mixed with a spatula and added to the pot. Next grab a flat bottom of a heavy glass or other tamping tool (flattening of the kind of meat works great). You have to quell all the bread crumbs in the pan, so they adhere to help each other, in the form of the earth’s crust. Bake for 10 minutes at 300 degrees crust blind.
The next filling. Pan preparations you start, you should take the cream cheese refrigerator and set on the counter to soften (at least 30 minutes or so). We will also need 1.25 cup of yogurt, 1 cup sugar, 1/3 cup cream (whipping or heavy), 1 tablespoon vanilla 5 large eggs, lemon juice 1/4 cup warm a lemon, corn starch tablespoon (optional).
Now, mixed in the batter is very important. We hope that all is well, but mixed into the batter, and we do not want to add any air. Air usually cheesecake decline problems, or the center of the depression. Therefore, in my opinion is the best tool for the KITCHENAID stand mixer (or your favorite brand).
To start, the yogurt in a mixing bowl, beat one minute in low-use paddle attachment. Next, add the cream cheese, sugar and optional corn starch. The role of corn starch to help slow down the binding of the custard to prevent cracking of eggs in. Think of it as a little extra insurance. If you follow this recipe, you should not need it, but if this is the first time you try this recipe, you can consider increasing.
So, now we have to fight this mixture at low speed 1 minute. Then, open the speed to medium for a few minutes. Stop the machine, scrape bowl. Next, in a container, mix 1/3 cup butter, vanilla, 2 eggs, 3 egg yolks, lemon juice and lemon peel. Mix it up with a fork.
Mixer, low speed, slowly the misty drizzle the butter and egg mixture. Stop the mixer and scrape bowl. Start it again, but this time in high-speed, add the remaining egg mixture. Continue to stir for about one minute. The batter should be evenly without caking, unventilated.
Now, bake. Preheat oven to 250 degrees. Remember, when we cooked the crust blind. Well, we want to add batter pot, but we must first ensure that the crust cool completely (let it cool for at least 15 minutes in the oven). Pan join batter. Pan-help any air bubbles to the top left and right, some of the little twists and turns.
Meanwhile, boil for at least two quarts of water (the amount will depend on the size of your pot). You need to create what’s called a “bain-marie” (Marie’s bath). If you have a few inches of the use of a large diameter, and the other cake pan. If this is not the case, disposable aluminum pan works well (baked lasagna or baked). Clean towel large pot bottom and into the oven. Cheesecake Add to a larger pot, gently pushed aside. Now, carefully added to a larger pot of boiling water. Pour in enough of the way to come up with two-thirds of the cheese cake pan.
The cheesecake gently Center disk in a large pot and oven. Into 250 hours. Here is the most difficult part. After more than one hour of the cake will not look cooked. But the problem is, we do not want to cook the cheesecake. Therefore, open the oven door for about 30 seconds, and let some of the heat to escape. Next, close the door, leave the cake alone one hour. After careful cake pan, water pan, and put it in the refrigerator 6 hours.
Finally, we have the cheesecake. Necessary cake out of the pan some acrobatics. First, fill half of your receiver, with hot water directly from the tap (it will be the most popular). Next, let us float Pan sink 15 seconds. Now remove it and put it in a towel. Use a sharp thin knife gently trace around the outside of the pot, then carefully remove the parchment from the side flooding. Now, the same size as the need of waxed paper and cut round cheesecake. The top of the waxed paper cheesecake. Circular plate from the top or bottom of the spring pan cheesecake, carefully, but quickly reversed. Next, remove the pot.
Well, now you are looking for the bottom of Bain Marie. Remove the parchment at the bottom. Decide what board you will use the services of cheese cake (or choose a moderate size, bread, cake wheel). Place at the bottom of the cheesecake, reversed again carefully. Finally, remove your cheesecake from the top and waxed.
If all goes well, you should have a delicious and beautiful lemon cheese cake, your friends and family will think you bought. You know what, if the top of the crack, who cares. This is why they invented the whipped cream.
The Maxi Ji Vince is a cooking and baking enthusiasts. She never had much luck when it came to cook like a chef at home, so she decided to accept education, by viewing the exhibition and reading books about cooking. She choose the best kitchen aid mixer, she is free to share her readers have found some useful tips and secrets.