There are hundreds of different cheesecake recipes out there, but if you think about it, they all revolve on a common princilpe: you need to buy (or make) a crust and create your favore filling. Other than that, it's just a matter of putting both things together, AND observe some oven techniques to make sure you'll get best result. The most common reason that makes most people fail when trying to bake a cheesecake is not concerned with using a bad recipe, but failing to use the right baking procedure.
As you have probably realized by now, there are Japanese cheesecakes that look a lot more like pudding, and there are Brazilian cheesecakes that use a layer of guavada. The cheesecake is a dessert that invites creative combinations and additions, such as fruit, chocolate, yogurt, etc. Therefore, the following recipe shall be known as the versatile cheesecake, because it allows the cook to use creativeness in choosing his favored ingredients, while applying the common principle of cheesecake baking.
To begin with, one should make a crust, which can be composed of 2 cups of mashed cookies (or crackers of any sort, the cooker should employ his own judgment), mixed with butter and sugar, until the resulting mish-mash is consistent. When it's nice and consistent, one presses it into the bottom of a large spring-form cake pan, and takes it to the oven for ten minutes at medium temperature (350ºF). Alternatively, one can use a cake or pie base, to a similar effect; it's all a matter of personal taste.
Following, one needs to prepare a filling. This is done by mixing around 30-50 oz. Cream cheese with sugar, flour, at medium speed on electric mixer, for around 20 minutes. As the filling blends, one adds 4-6 eggs, one at a time, while carefully observing the texture. This is the base filling; as it nears a desirable texture, one can add his favorite flavoring, such as vanilla, lemon, coffee or cinnamon.
One can also go for a marble effect, by separating 1/3 of the filling, and mixing it with chocolate, fruit syrup, coffee, etc. One then adds half of the original filling to the crust, then the mixed filling, and finally the rest of the original filling. Afterward, one should mix slightly to achieve the marbled effect.
Once the filling is added to the crust, either plain, flavored of marbled, the potential cheesecake will be baked at a high temperature (450ºF) for ten minutes, then the temperature will be set to medium (250ºF) for fifty minutes; before one takes the cheesecake to the refrigerator, one should turn off the oven, and leave the cheesecake to gently cool within for an extra hour, while the door is partially open. This will ensure that the filling is nicely done, and will reduce the probabilities of a cracked crust.
After the cheesecake has cooled off, one can add garnishments such as chocolate chips, whipped cream, blackberries or strawberries, to the contentment of one's own heart. All in all, a cheesecake is completed, and not just any old cheesecake, but one that's individually crafted to suit one's particular preference and taste.
Source:http://ezinearticles.com
As you have probably realized by now, there are Japanese cheesecakes that look a lot more like pudding, and there are Brazilian cheesecakes that use a layer of guavada. The cheesecake is a dessert that invites creative combinations and additions, such as fruit, chocolate, yogurt, etc. Therefore, the following recipe shall be known as the versatile cheesecake, because it allows the cook to use creativeness in choosing his favored ingredients, while applying the common principle of cheesecake baking.
To begin with, one should make a crust, which can be composed of 2 cups of mashed cookies (or crackers of any sort, the cooker should employ his own judgment), mixed with butter and sugar, until the resulting mish-mash is consistent. When it's nice and consistent, one presses it into the bottom of a large spring-form cake pan, and takes it to the oven for ten minutes at medium temperature (350ºF). Alternatively, one can use a cake or pie base, to a similar effect; it's all a matter of personal taste.
Following, one needs to prepare a filling. This is done by mixing around 30-50 oz. Cream cheese with sugar, flour, at medium speed on electric mixer, for around 20 minutes. As the filling blends, one adds 4-6 eggs, one at a time, while carefully observing the texture. This is the base filling; as it nears a desirable texture, one can add his favorite flavoring, such as vanilla, lemon, coffee or cinnamon.
One can also go for a marble effect, by separating 1/3 of the filling, and mixing it with chocolate, fruit syrup, coffee, etc. One then adds half of the original filling to the crust, then the mixed filling, and finally the rest of the original filling. Afterward, one should mix slightly to achieve the marbled effect.
Once the filling is added to the crust, either plain, flavored of marbled, the potential cheesecake will be baked at a high temperature (450ºF) for ten minutes, then the temperature will be set to medium (250ºF) for fifty minutes; before one takes the cheesecake to the refrigerator, one should turn off the oven, and leave the cheesecake to gently cool within for an extra hour, while the door is partially open. This will ensure that the filling is nicely done, and will reduce the probabilities of a cracked crust.
After the cheesecake has cooled off, one can add garnishments such as chocolate chips, whipped cream, blackberries or strawberries, to the contentment of one's own heart. All in all, a cheesecake is completed, and not just any old cheesecake, but one that's individually crafted to suit one's particular preference and taste.
Source:http://ezinearticles.com
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