The following is a list for preparing a delicious cheesecake.
1) Check that you have all needed ingredients and place them on the counter.
2) Be sure all the ingredients are at room temperature. The cheesecake will mix easier and the finished cheesecake will have a smoother texture.
3) Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added.
4) The paddle attachment of an electric mixer is ideal for mixing the batter. If you use regular beaters, there is too much air incorporated into the batter which can lead to cracks and also the cake will be less creamy.
5) If you must use regular whipping beaters, set the mixer at low or medium-low speed so that only a minimum amount of air is whipped into the batter.
6) Fold in the whipped cream and beaten egg white with a wire whisk or a rubber spatula. Fold in gently and slowly, taking care not to deflate the volume of the whipped ingredients.
7) Always use regular cream cheese, unless the recipe says otherwise.
8) The base ingredients for the crust are generally made from cookie crumbs mixed with softened or melted butter. Most recipes call for graham crackers but any cookie will do including cream-filled sandwich cookies.
9) Begin making the cheesecake by greasing the bottom and sides of a spring form pan. Combine the crumbs with butter and sugar. Press evenly into the bottom and up sides of pan. You may use a measuring cup to help even the crumbs. In warm weather, refrigerate the pan until ready to use.
10) To ensure that the batter has no lumps and no ingredients stuck to the bottom of the bowl, stop the mixer several times while making the batter and scrape the paddle and sides of bowl.
11) Pour the batter into the prepared pan and set on a baking sheet. Bake the cheesecake as directed. If the top begins to brown too quickly, cover with aluminum foil partway through baking.
12) The finished cheesecake will have a dull not shiny finish. The center should be soft but it should not wobble.
13) Run a knife around the sides of the baked cake to loosen it from the pan. Remove the spring and remove the pan sides. Leave the cheesecake on the pan bottom for serving. Decorate the cake with fresh fruit, sour cream or serve plain.
Note: Cheesecake can be made 2-3 days in advance and kept covered with plastic wrap in the refrigerator. The cake can be frozen up to 3 weeks. Defrost before serving.
Joan D Beard
