Is it really hard to make a cheesecake?!


Question: I got a recipe from the food network site and it seems easy enough but I'm a little worried! Any tips or suggestions for my first time making a cheesecake? Thank you!


Answers: I got a recipe from the food network site and it seems easy enough but I'm a little worried! Any tips or suggestions for my first time making a cheesecake? Thank you!

Heck no! Cheesecakes are easy to make. Just remember to line the outside of the springform pan with aluminum foil and submerge it about half way in water while it bakes. That will help even out the baking as well as minimize the cracking that many baked cheesecakes undergo.

Also, it helps if you push some of the crumbs partway up the side of the pan. When it comes time to slice and serve, you should have a better chance of not breaking the crust. And be sure to use cookie/graham cracker crumbs and NOT using some cake as some storebought cheesecakes do.

Also, don't worry if you can't mix the batter perfectly smooth. Small lumps will go away during baking.

Hope that helps.

Have the ingredients at room temp, mix in the eggs one at a time. Don't beat too long after the last egg. When it's done, the center should still be a little jiggly, but it should look dry, not wet. As soon as you take it out of the oven, run a knife around the inside of the pan, to loosen it so it doesn't crack as it cools. Have fun, it'll be fine!

Use room temperature ingredients and don't beat too much--it'll make it too airy.

Yes, it is really hard to make a cheesecake. Possibly the hardest thing you will ever do.

http://www.cooks.com/rec/search/0,1-00,n...


Here is a link for more cheese cakes.....

Don't be worried...... it is only a cheese cake... if you over cook it ...... the cake gets dry..... just add a gooey topping and no one will know the difference.

I was a little worried myself when I first made it...but it was probably one of the easiest nice desserts I have made! Just follow the directions exactly and you should be all set! :)

JUST DO IT !
make sure you have 6 -8 people to feed it to.

To many, ourselves included, a cheesecake is the ultimate taste indulgence, not easily passed by; especially, a precisely baked, elegantly decorated, luscious, creamy confection. To help you achieve this flawless bit of culinary extravagance, we’ve brought you, once again, instructions on baking what is known as New York Cheesecake. This genre of cheesecake is creamy and light due to the fact that it is prepared like a custard. A custard is a delicate combination of milk or milk products and eggs that is gently cooked over even heat until it has just barely set. The result is a smooth, velvety cake that melts on your tongue.

To create gentle heat in your oven a water bath or Bain Marie is used. This method of baking creates steam in the oven, keeping the outer layer of the batter moist. The eggs cause the batter to grow as it bakes. If the top is set first, the continual expansion of the batter will cause cracks in the surface of the cheesecake resulting in the infamous Grand Canyon Cheesecake. If you don’t care how your cheesecake looks when it’s done, by all means, skip this step. But once you’ve presented your family with a flawless cheesecake there’s no way you’re going to be satisfied with anything less than perfect.

Cheesecake recipes that call for three or more tablespoons of flour or cornstarch need not be baked in a water bath. When baking a cheesecake that contains starch, the proteins in the eggs will not coagulate until they have reached a very high temperature. This prevents the outer layer of batter from setting. Likewise, cheesecakes made with denser cheese, such as farmer cheese, will not benefit noticeably from the Bain Marie.

Making a water bath is very simple. Wrap the bottom of your springform pan in foil, (cheesecakes baked in disposable pans can never hope to match up to those baked in a springform) making sure the foil reaches above the top of the pan. After you’ve filled the pan with batter, place it in a larger pan—like a roaster (disposable will do here)—and pour 1 ?” to 2” of very hot water into the larger pan. Place the pans on the center rack in the oven. Another method is to simply place a pan of hot water on a lower rack underneath your cake. This method is often used with cheesecake brownies.

When mixing other cake batters, aeration is essential. However, too much air incorporated into your cheesecake batter may result in cracks. To that end, mixing cheesecake is always done at low speeds for a short amount of time. To ensure that it is easy to mix, allow cream cheese to come to room temperature before using. It may take an hour or two for the cheese to soften so plan your baking schedule accordingly. Always mix batter in short bursts, especially after adding each egg. Don’t use whipped cream cheese, it already has lots of air in it.

Cheesecake is done when the outer edges are firm and the center is still wobbly. Remove it from the oven and the water bath or turn of the oven and let it cool inside. The retained heat will set the interior and result in a perfectly smooth texture. Longer baking times will only lead to little holes and fissures.

Cheesecake will last well in the refrigerator for as long as three weeks. It need not be frozen, and indeed, will not benefit from it. Wrap it well to prevent odor absorption from other foods in the refrigerator.

my cheesecakes go down a treat in my house. crumb a packet of mcvities chocolate hoewheat and add butter for your base. jelly crystals in any flavour are best but a block jelly is just fine. 200g of cream cheese beaten, add a carton of double cream and whisk. when the jelly is disolved in a very small amount of water or microwave a block jell with no water add to the cream cheese and crean beat until completely smooth. pour onto your biscuit base and leave in the fridge to set. about 1 hour is all i give it to set.





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