How to fix your cheesecake – Troubleshooting Guide

cheesecake should be relatively smoothly, but sometimes problems come up. Over the years, we & # 39; ve asked the following questions.

"What & # 39; s the easiest way to make chips for my bark "

Many people use a food processor?; we do not care. We use heavy-duty zipper-type plastic bag and crush crackers or biscuits with a rolling pin a few at a time. We save a plastic bag for later execution. If we & # 39; re in a hurry, we just use the packaged graham cracker crumbs, rather than crushing crackers.

"I have lumps in my chizkekah.

Rather, lumps of globules of cream cheese in your test. Before you can add any of the other ingredients, knocked cream cheese and sugar together until thoroughly blended. Sugar crystals penetrate the cheese threatens the collapse of the globules. dusty furnace, sugar melts further fragmentation of any lumps.

If your recipe calls for chocolate, white or dark, the lump may be chocolate. If chocolate is blended in a cool dough, it hardens and creates lumps. to to avoid this, make sure your melted chocolate hot, well above the melting temperature. with your swing mixer, sprinkle hot chocolate in the dough. Chocolate is hot, it will disperse before installation.

"I sleep my cheesecake for time indicated in the recipe, and the center remains soft . What am I doing wrong "

You & # 39 ;? Re probably not doing anything wrong baking times in the recipes are always & # 39 are estimates and may affect the temperature of your oven (calibrated temperature rarely right), the depth of batter. , Is there a light or dark pan (dark pan sleep faster), how cold your dough and other factors. do not worry about the time and just sleep it until it is done (see. the next question). [19659002] "How do I know when my cheesecake is done"

There are three ways you can really shake cheesecake If only the center has a spicy, it & # 39;? … nd do it is not very accurate, but with practice, you can get good with this method

the most common way to & # 39 is to stick a knife in the dough about one inch from the center if & # 39; … done, he will clean

the most accurate way to tell when a cheesecake is done with Insta read thermometer. Stick the probe into the center of the cheesecake and see what he's reading. a cheesecake made when the internal temperature reaches 170 degrees. It & # 39; s, when the egg proteins coagulate.

"How do I stop my cheesecake from cracking?"

top of the cheesecake without cracks, it seems, the ultimate measure of success. This should not be. The crack does not affect the taste. Many cheesecakes topped with topping and covers any cracks.

There may be several causes of cracks:

– too much air is included in the filling may lead to cracking.
– Too much baking time will be over and bake the stuffing with the & # 39 is a common cause of cracks.
– Uneven baking may be the cause. If you are using a light sensor, reflective pan, consider switching to a heavier track, dark pan.
– Excessive heat can lead to cracking. Consider baking at 325 degrees instead of 350 degrees.
– This is your cheesecake cool down too quickly, it can develop cracks. Do not let the cheesecake cool in the project.

cheesecakes with starch in the filling is less prone to cracking.

"My crumble crumble when I try to serve my cheesecake. What am I doing wrong? "

It & # 39, S oil, which acts as the mortar that holds the chips together. The oil should be well mixed with the crumbs. There is enough oil to be at least four tablespoons per cake. The mixture must be sealed with a solid pressure. We use cookies or tamper heavy mug to compress the lower side and press.

always cut and serve your cheesecake cold. Thus, the oil is a solid. If cheesecake is too warm, the butter melts and crust is crumbling.

Bake crust is not necessary, but it is usually to keep the crust together. Sugar melts during baking and has a tendency to keep things in place when it cools and sets.

"I always seem to muck my pieces, I cut chizkeki.

Use the right knife, sharp, thin blade knife. Do not use a serrated knife as a filler and crackers tend to stick to the clove.

Cut out the go . pressure by moving the knife as little as possible after each cut, wash and dry the knife, so that you have a clean cutting blade through chizkeki

"My pieces seem to follow a base and & # 39.; s difficult to remove them. There is a simple way to gently remove the pieces have? "

There is an easy way to get a slice base tray slide. Heat the wet tea towel in a microwave oven. Put a towel on the counter and put chizkeki directly on the hot towel. within a few minutes, heat to soften the butter against base slices and easy to slip.

It helps to have a springform pan with a smooth base.



Source by Dennis R Weaver