How to Repair Cheesecake Troubleshooting Guide

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Cheesecake is relatively trouble-free, but occasionally problems arise. Over the years we asked the following questions: "What is the easiest way to make crumbs on my crust?"

Many people use a food processor; don't bother you. We use a heavy duty zippered plastic bag and crush the biscuit or cookies a few times with a rolling pin. Save the plastic bag to the next crust. If we are in a hurry, we use packaged graham crackers like salt crackers.

"There are lumps of cheesecake. How do we avoid these?" in the dough. Before adding the other ingredients, the cream cheese and granulated sugar must be mixed until completely mixed. Sugar crystals cut the cream cheese through the spherical resolution. In the heat of the oven the sugar melts all the pieces.

If your recipe requires white or dark chocolate, it may be chocolate. When the chocolate is mixed into the cool dough, it solidifies and produces lumps. To avoid this, make sure that the melted chocolate is warm, well above the melting point. Mix the hot chocolate into the dough while running with the mixer.

"I cook the cake for a specified time in the recipe and the center is still soft. What am I doing wrong?"

You probably don't do anything wrong. In the recipes, the cooking time is always an estimate, and the oven temperature can be affected (the calibrated temperature is rarely better), the depth of the dough is that the pan is light or dark (dark dishes are faster), how cold and other factors are. Don't worry about time and just bake until you do it. (See next question.)

"How can I tell when a cheesecake is made?"

There are three ways. Gently shake the cheesecake. If there is only the center, then this has happened. This is not very accurate, but it can be good in practice with this method.

The most common way to stick a brick to one centimeter to the dough. If this happens, it will be clean.

The most accurate way of making a cheesecake is an intuitive thermometer. Grab the probe in the middle of the cheesecake and see what you read. Cheese cake happens when the internal temperature reaches 170 degrees. This is when the proteins coagulate in the egg

"How do I stop the cheesecake from cracking?"

The top of the cheesecake looks great for success. Should not be. The crack does not affect the taste. Many cheesecakes are filled and the topsheet covers every crack.

There are many reasons for cracks:

– Too much air in the charge may cause a crack.

– There will be too much cooking time after baking, and cracks are common.

– Uneven baking can be a reason. If you are using a light meter with a reflective vessel, consider switching to heavier track and dark vessels.

– Excessive heat can cause cracking. Consider baking at 325 degrees instead of 350 degrees.

– The cheesecake cools down too quickly, which can cause cracks.

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

“My bark drops when I try to serve the cheesecake. ] This is the butter that works like mortar that keeps the crumbs together. The butter should be mixed well with the crumb. You need enough butter, at least four tablespoons for a crust. The mixture must be compressed under solid pressure. Pasta is used for sabotage or heavy mug to compress the lower parts and press the sides.

We always cut and serve the cheesecake cold. So the butter is solid. If the cheesecake gets too hot, the butter will melt and the crust will crack.

Baking of the bark is not necessary, but tends to keep the bark together. Sugar is in the oven and tends to keep things in place when it cools down and settles down.

"It always seems to cut the slices when I cut the cheesecake. What's the best way to cut a cheesecake?"

the right knife, a sharp, thin blade. Do not use a toothed knife because the stuffing and crumbs will stick to the tooth.

Cutting down with pressure, pull the knife to a minimum. After each cut, wash and dry the knife to slice the clean blade with the cheesecake.

"It seems that the slices stick to the base and are difficult to remove."

A simple way to win slices on the pan base. Heat a damp cloth in the microwave. Place the towel on the counter and place the cheesecake directly on the hot towel. After a few minutes the heat softens the butter on the base and the slices slip easily

With the help of a flat-bottomed spring pan

Source by sbobet th

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