What are the technique in baking a cheese cake?!
What are the technique in baking a cheese cake?
when i baked my cheese cake there is crack?
Answers:
CHERRY CHEESECAKE
CRUST:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
CHEESECAKE:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.
Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings.
Serving Size: 12
bake it with love!
u dont have to bake a cheesecake just leave it in a fridge to set
It's normal. Try a broader, lower tin.
The recipe I have calls for 'bain marie'. Baked in the oven in a shallow pan filled with hot water.
the crack is the best part, check out Alton Browns "good eats" on the food network. he will tell you why you get the crack and how to prevent it....
you dont bake a cheese cake it goes in the fridge
To prevent cracks in your cheesecake:
When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.
A cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.
Baking the Perfect Cheesecake:
http://whatscookingamerica.net/cake/chee...
Hi-grade springform pan (sealed) and a water bath to bake the cake in. Leave it alone and it should be slightly jiggly when you remove it from the oven.