Cheesecake - the best recipes
Cheesecake: This is how it gets perfect
Whether refined or pure? With these simple tricks your cheese cake succeeds:
- With pudding powder or cheesecake aid, you can prevent the curds or cheese cream from sinking into the center of the cake when you bake it. In addition, cooling in the oven that is turned off prevents the cheesecake from collapsing. To do this, open the oven a crack. Many bakers also swear by the following method: Cut the cake between the edge and the filling halfway through the baking time and leave it outside for a few minutes before returning to the oven.
- Ice cream makes the crowd very relaxed. The egg whites should not be beaten too stiff, otherwise the surface of the cheese cake will crack slightly.
- To prevent the cake from getting too dark, cover the surface with baking paper for the rest of the baking time.
- Those who like it even more fluffy, pick up whipped cream. Danger: The cream makes the cheesecake even more substantial than it already is: a piece of cheese or cottage cheese cake can quickly bring it to 400, 500 calories or more.
- A nice finish and a shiny surface are provided by heated apricot jam, which is then applied to the cheesecake with a brush (apricot). Important: The jam must still be hot and the cake itself should be oven warm.
Cheesecake: The star on the coffee table
Nobody can say no with this cake: Cheesecake has proven its worth for a long time and can be baked in many delicious variations. In the summer, we put on the strawberry-orange cheesecake while we make ourselves comfortable in the winter with delicious cheesecake with speculoos ground. And the classic version as a cheese cake with cream tastes heavenly. Reason enough to feast on all the delicious recipes very soon. They are guaranteed to succeed with our step-by-step instructions.
What makes the cheese cake?
Sure, without the ingredients butter, sugar, eggs and flour as the basis is nothing. But even with the cheese, which gives the cheesecake its name, the ghosts are different: it can be made of quark, mascarpone or ricotta. In most cases a cheese cake is a quark cake - but even with that you have to choose between full fat, medium fat and lean quark.
There are also wars of faith about the dough for cheesecake: some swear by cheesecake with a base of biscuits, while others prefer their cheesecake with shortcrust pastry, with cocoa or without. Purists make their cheesecake even without soil? for the ultimate, no-frills cheesecake treat. They would never spice up their dough with tangerines, sprinkles or raisins, as more adventurous bakers do.
Prepare cheesecake without bottom
Non-ground cheesecake works a little differently: here, the ingredients of the creamy quark mass are mixed with soft wheat or corn grits, which gives a certain stability. So the mass comes in the spring form on the plate. Then the cake goes into the oven.
What many do not know: You can even cook cheesecake. Well, not quite, but at least the ingredients? Milk, sugar and butter? are cooked with starch to a firm cream, before being mixed with vegetable oil mixed cottage cheese or cream cheese. If you then put underneath the hot mass beaten egg white, you get a fantastic consistency, which can be baked well on the dough.
Cheesecake: American cheesecake
In the US one swears by a more compact cheese mass. The classic American Cheesecake is prepared with double cream cheese. And that's not enough of the peculiarities: For the famous Strawberry Cheesecake, which was even included in the US stockpiling program for the nuclear war in the 1960s, the cheesecake is still coated with a sweet strawberry cream after baking. Try this no-bake strawberry cheesecake.
Grandma's cheesecake is the best, right?
The recipes for cheesecake have been handed down in many families for generations. And the daughters and granddaughters are sure: No bakes as good a cheesecake, like mom or grandma baked him. But who wants to give a new recipe a chance, will find delicious inspirations here? with and without bottom, for Springform or for the tin, but always delicious! In 90 to 120 minutes then a delicious, homemade cheese cake is on the table, which tastes irresistibly delicious.
