A foolproof guide to perfect cheesecake every Christmas
Already starting to think about cheesecake? That means Christmas is getting closer. This dessert often graces holiday tables. Its velvety texture and delicate taste make it unrivalled by any other baked good. However, it's not always perfect, so we suggest some tips to avoid underbaked cheesecakes.
Cheesecake is a unique dessert in many respects. In this case, the method often recommended after baking a cake doesn’t work. Of course, we're referring to the famous toothpick test to see if it’s done in the middle. It's better not to poke the cheesecake because it won't help.
Not too long, not too short
The cheesecake needs to be baked just right. If it stays in the oven too long, it will become dry and lose its velvety texture. On the other hand, an underbaked cheesecake is an even bigger fail. How do you avoid this? We often instinctively reach for a toothpick to check if the cheesecake is ready. However, even if it was in the oven for the time specified in the recipe, the cheese is still moist, which will always be shown by the toothpick test. Then we're afraid the cheesecake will be underbaked, so we add more time and overbake it. So, how should we handle baking a cheesecake?
A good recipe is key
Baking a cheesecake from a trusted recipe makes it much easier. The time is provided, and it's better to stick to it. When it’s over, turn off the oven, but the cheesecake must stay there with the door slightly open until it cools down completely. The cheesecake must settle in the warmth. Another thing is its colour. The cheesecake shouldn't be pale, as this might indicate it's still underbaked. Some culinary experts also suggest that once the cheesecake has cooled a bit, simply jiggle the pan. When the cake pulls away from the edges and the centre has a slightly jiggly consistency, though not liquid, it means that the cheesecake is ready.
Important!
You must also control the baking temperature to ensure the cheesecake comes out perfectly. The optimal temperature is between 160 and 170 degrees Celsius. Water bath baking works well. This technique ensures even baking and the proper moisture level in the cake. This makes the cake not collapse and retains its fluffiness even after cooling.
