Making A Perfect Cheesecake

Recipes

Written by Elke Probkevitz

Tuesday, 07 June 2011 10:38

There is a debate among cheesecake lovers about what constitutes the perfect cheesecake. Is it a smooth and creamy plain cheesecake, a cakelike dense cheesecake, or one with chocolate swirls or topped with berries? Whatever your pleasure, a perfect and beautiful cheesecake without cracking on top is not too hard to achieve.

There are a couple of varieties of cheesecake, which vary in textures and ingredients. In Italy, cheesecake is lighter and made with ricotta cheese. The famous New York cheesecake is dense and made with cream cheese and sometimes heavy cream. The Philadelphia-style cheesecake is a richly flavored cheesecake with a lighter texture. No matter which style you prefer, follow a few simple steps to get your cheesecake smooth and creamy every time.

Choose your ingredients wisely. When using cream cheese, choose the blocks over the whipped tubs, which can cause cracking because of the added air in the batter. Using full-fat cheeses will ensure the firmness of the cheesecake; reduced-fat cheeses can be used but will result in a softer cake.

Donâ€™t overmix. Another cause of cracking is overmixing your batter. Mix ingredients just until incorporated, so no extra air is added to the batter. The best method is to beat the cream cheese first to make sure there are no lumps before adding in any other ingredients. That way you can avoid lumps in the batter and overbeating the other ingredients.

Bring ingredients to room temperature. The cream cheese will be easiest to beat if it has had a chance to come to room temperature for about two hours before beating. Take the chill off the eggs as well, then add them one at a time until incorporated before adding the next.

Use a springform pan. The best pan to use is a springform, which has a removable bottom. This makes it much easier to remove the cake once itâ€™s cooked, without sticking or cracking. It is wise to wrap the bottom of the pan in heavy-duty foil to prevent leaking just in case the pan is not tightly closed. If you are not using a springform pan, line your pan with parchment or foil to help remove the cake once it is done.

Cook in a water bath. Cracking in the cheesecake can be caused by uneven cooking. Placing the pan in another pan filled with water creates an even cooking environment for the cheesecake. Seal pan with aluminum foil, place cheesecake in larger dish or pan, and fill with hot water halfway up.

Undercook rather than overcook. While the center is still jiggly, turn off oven. Donâ€™t let it set completely, or it will overcook from the residual heat. The cake will continue to cook while it cools, and will still be soft and creamy. Let the cake cool in the oven with the door cracked open, and then place it in the refrigerator, covered, to chill.

Remember, even if your cake cracks, it will still be delicious. Just get a little creative and top your cheesecake with melted chocolate, fresh fruit, or whipped cream to cover up those little imperfections.

Chocolate Chunk Cheesecake

Ingredients:

1 1/2 cups graham-cracker crumbs
2 Tbsp. sugar
6 Tbsp. butter or butter substitute, melted
4 8-oz. cream cheese blocks, room temperature
1 1/2 cups sugar
1/2 pint sour cream
1/2 pint heavy cream
juice of a lemon
1 Tbsp. pure vanilla extract
2 heaping Tbsp. flour
6 eggs, room temperature, lightly beaten
1 cup semisweet chocolate, chopped into chunks, plus 1/4 cup small chunks for topping
chocolate syrup, optional

Directions:

Preaheat oven to 425Â°F. Mix graham-cracker crumbs, sugar, and butter in small bowl. Cover bottom of 9" springform pan with foil, then line with parchment paper. Spray with nonstick cooking spray. Press crust ingredients into bottom of pan and set aside.

Beat cream cheese in mixer until smooth. Add sugar, sour cream, heavy cream, lemon juice, vanilla, and flour, and mix. Add one egg at a time until just incorporated. Fold in chocolate chunks with a spatula. Pour batter into prepared pan and place in oven for 15 minutes. Turn heat down to 275Â° and bake for 1 hour. Turn off oven and leave door closed for 2 hours. Remove cake and refrigerate till chilled. Top with small pieces of chocolate and drizzle with chocolate syrup.

Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook that you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.