This is my first post for my blog ‘A Spoonful of Sugarbear’, and it’s one for the cheesecake lovers. Last time I checked, cheesecake’s the one and only dessert that can be adapted to suit just about everyones taste. Bar one, strawberry, pumpkin spice, NUTELLA. Cheesecake is a winner. Every time.
(Note: there’s always the one weirdo who can’t come to terms with having ‘cheese in a cake’, they probably can’t get their head around having carrots in cake either. Ignore them. You don’t need that kind of negativity in your life)
Cheesecake is also surprisingly easy to make. Even if it looks less than perfect, maybe with a big crack in the middle, it’s still going to taste delicious.
Having said that, let’s set ourselves a goal, a baking ambition if you will…I’m thinking a crack-less cheesecake with a beautifully smooth texture and perfectly even crust. Tall order? Yes, but it will be worth it when you are met with hugs and stares of adoration at your next family tea party. You might even get a round of applause from your gran and grampa.
Here are a few tips to start you off on your journey of cheesecake actualisation.
Use a springform pan. This will give you the chance to really show off your gorgeous cheesecake…restaurant style. My mom uses a pyrex which also works well but it will be easier to get nice slice-shaped slices from a free standing cake. I use 9 inch springforms which seem to be a good size for most recipes. I’ve never had issues with my cakes not baking through.
For a perfectly even crust Use the bottom of the lid of something (eg spray and cook) or the bottom of a measuring cup to flatten the crumbs into the base of your springform. Using your fingers tends to give it a ‘wavy’ look. To get that crust nice and cruchy, add a couple tablespoons of brown sugar to your crushed biscuits and butter.
Nullam id dolor in ex ALWAYS bake your cheesecake in a water-bath. This will ensure that it bakes evenly and it won’t sink when its cools, giving it that nice ‘grand canyon’ look. You also won’t open the oven to find a huge crack through the middle, staying with that canyon theme. But don’t forget to wrap your springform VERY securely in tin foil to stop water from getting in while it’s baking. That will give you a very soggy crust and it’s impossible to fix. tempus.
Let that cheesecake cool! Keep the cheesecake in the oven for an hour after its finished baking, with the door slightly open. This will let it set nicely. Then put it in the fridge Do not be tempted to loosen the rings of the springform unless the cheesecake has chilled in the fridge for at least six hours. You do not want to cut it open to find a jiggly mess so make sure you bake the day before.
For some mini cheesecake ideas in all different flavours, check out this great post on one of my favourites, Country Living