Wednesday, December 2, 2009
As you can see, my cheesecake has a GINORMOUS crater in it!!! My dingbat self accidently set the temperature to 375F instead of 325F so it cooked faster than it needed to. Learn from my mistakes, folks!
First things first - get your coupons for Philadelphia Cream Cheese here.
So, I'm making a cheesecake for a co-worker's belated birthday. This is the second one I have made in the past couple of months. That's a lot of cheesecakes (and baking) for me. I decided I should search for some tips on how to make the "perfect" cheesecake.
Some of the things I found:
- Make sure your cold ingredients (eggs, cream cheese, etc.) have been brought to room temperature before mixing the cheesecake filling.
- Don't skip on the fat content. Use full fat cream cheese and sour cream, not that light stuff! Of course, my last cheesecake was made with that Neufa(unpronouncable named) cheese.
- Beat the cream cheese by itself before adding other ingredients.
- Don't overmix. This will introduce too much air into the batter.
- Cook slowly at a low temperature.
- Cool slowly in a draft free area.
- Most importantly, DON'T PEEK! Unless you just look through the oven window, that is.
;;
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