How to master the art of cheesecake: Prevent sinking disasters
Cheesecake is the king of pastries. Creamy, delicate, and melts in the mouth. Everyone has their favourite recipe and tricks for the perfect cheesecake. However, it often happens that after baking, the cheesecake falls, becomes flat, and unappetising. Why does this happen? There can be many reasons, and eliminating them is key to achieving a tall and fluffy cheesecake that will delight everyone with its taste and appearance.
Cheesecake is one of those cakes that can impress with its creamy consistency and delicate taste. However, its preparation can be challenging – too often, we get a flat and dense cake instead of a tall, fluffy dessert. The key to success lies in the details. If you want to avoid the problem of a falling cheesecake, you must pay attention to a few basic rules.
Choosing the right ingredients is essential
The foundation of every cheesecake is, of course, cheese. Choosing the right cottage cheese is crucial for its consistency. The best option is full-fat or semi-fat cottage cheese, ground at least twice. You can also opt for ready-made cheese from a tub, but it’s worth checking its ingredients before purchasing – avoid products with added thickeners and preservatives, which can affect the texture of the cake.
Eggs are also crucial. Their role in cheesecake is twofold – they leaven the mass and help maintain its structure. The rule generally accepted is that for every kilogram (2.2 pounds) of cheese, there should be at least three eggs. They can be added whole or by separating the whites and yolks – in the latter case, the mass will become even lighter.
Don’t forget about thickeners – most often wheat flour, potato starch, or pudding powder is used. However, moderation is key because too much flour will make the cheesecake dense and dry.
Why does cheesecake fall, and how to prevent it?
A sudden temperature change is one of the most common mistakes when baking cheesecake. The oven should be preheated to the right temperature, usually 160-180°C (320-355°F), and the cake baked on the middle rack without using a fan. It is also important to avoid opening the oven during baking – a sudden influx of cold air may cause the cake to collapse.
After baking, cheesecake requires gradual cooling. It should not be taken out of the oven immediately – instead, it's worth leaving the door ajar and leaving the cake inside for about an hour. Then it should cool at room temperature before being put in the refrigerator. As a result, the cheesecake will maintain its structure and won't fall.
The secret to the perfect cheesecake – patience and precision
Baking cheesecake is an art that requires attention and patience. Good quality ingredients, the right mixing and baking technique, and gradual cooling – all these factors are crucial. You can enjoy a dessert that impresses with height, fluffiness, and incomparable taste by eliminating common mistakes. Stick to a few simple rules, and your cheesecake will always come out perfectly!
