Mastering cheesecake: Secrets to avoid sinking bakes

Cheesecake often graces tables in many homes, especially during family gatherings and holidays. Unfortunately, despite the simplicity of the cheesecake recipe, the cake often sinks during baking. This experience can discourage even the most enthusiastic cake-baking lovers. Before attempting to make cheesecake, it's worthwhile to learn a few tried-and-tested methods to avoid this problem.

To bake the perfect cheesecake that doesn't collapse, the first step is to choose the right ingredients. The key element here is the cheese. It's best to use full-fat cheese, which will ensure the proper structure of the cake. The cheese should be thick, without visible lumps, and free of excess whey. It's also important that all the ingredients used for the cheesecake are at room temperature. Therefore, remove them from the refrigerator at least two hours before baking.

Eggs serve as leavening agents in cheesecake. Although some recipes recommend using whole eggs, better results are achieved by separating the whites from the yolks. Beating the egg whites to stiff peaks and gently folding them into the cheese mixture allows for a light and fluffy cake consistency. However, remember not to add too many thickeners, such as flour or pudding, as they can negatively affect the cheesecake's structure and cause it to collapse.

Anyone who dreams of a perfect, non-collapsing cheesecake should pay special attention to the technique of preparing the cheese mixture. The first step is to beat the yolks with sugar. This process should last for at least 10 minutes on the highest mixer speed, until a light, almost white cream is formed. A well-beaten egg mixture is essential for obtaining a fluffy cheesecake.

Adding the beaten egg whites is another important step. However, it's worth remembering that the cheese mixture should only be mixed until the ingredients are combined. Mixing too long can introduce too much air, causing the cheesecake to rise too high and then suddenly collapse. Gently folding in whipped cream can also make the cake lighter and fluffier.

Finally, pouring the cheese mixture into the mould should be done gently to avoid excessive aeration. It's also worth tapping the mould several times on the counter to eliminate any air bubbles that might affect the appearance and structure of the bake.

Once you've prepared the perfect cheese mixture, it's time for baking. There are a few key rules to follow to ensure the cheesecake doesn't collapse. The first is baking in a water bath. This involves placing the cheesecake mould into a larger dish filled with boiling water that reaches halfway up the sides of the cake mould. This ensures the cheesecake bakes evenly and retains the right moisture. This technique ensures that the cheesecake is baked in water vapour, providing even heat in all areas of the cake.

Another important aspect is the oven temperature and settings. The cheesecake is best baked at approximately 150-170 degrees Celsius, using the top and bottom heat setting without convection. This allows for even baking of the cake. It is also important not to open the oven door during baking, as sudden temperature changes can cause the cake to collapse. It's best to bake the cheesecake on the middle rack so that the heat reaches the entire mould evenly.

Properly cooling a cheesecake is another key element that affects its final shape and consistency. The cheesecake should be cooled gradually, which means that after baking, leave the cake in the slightly opened oven for about 40-60 minutes. This allows the cheesecake to slowly adapt to lower temperatures, minimising the risk of collapsing. After this time, the cheesecake can be removed from the oven and cooled at room temperature.

After the cheesecake has cooled completely, it's best to store it in the refrigerator. However, it's important not to put a hot cake in the refrigerator, as a sudden temperature change can cause the cheesecake to collapse. Cooling in the refrigerator allows for an ideal consistency, making the cheesecake firmer and easier to slice. Storing it in a cool place also extends the shelf life of the bake, allowing you to enjoy its taste for several days.