10 Tips for a Scandalous Cheesecake

10 Tips for a Scandalous Cheesecake

  • If details matter, here we give you all the details so you can bake a sensational “cheesecake”.

Brought in from New York,’cheesecake‘ became basic dough recipe both in the menu of canteens and restaurants, and in home kitchens. Be in your basic version or with fruit, chocolate, biscuits or spiceshis original recipe adapts endlessly to cravings (and imagination) of all kinds.

But there is syrniki D syrniki. Next good recipe, it’s relatively easy to get a good “cheesecake”. But, like everything, improvement is a matter of time, perseverance and knowledge. It’s the details that make the difference between cheesecake “use” and very good cheesecake. So, let’s get down to business to learn the tips and tricks of the scandalous Yankee-style cheesecake.

Because the base cookie dough and cream cheese in a “cheesecake” are both relatively brittle in texture, it’s important to use a removable or pull-out pan so that you can easily remove the cake from the pan without using too much force. In fact, in order to achieve an optimal result, i.e. a compact and very tall cake, a removable form from 16 to 20 centimeters is recommended. In addition, so that the base or cream does not stick to the mold during demolding, it is necessary to grease it with butter, but it is better to prevent it by adding a strip of baking paper. So it will be perfect.

Cake with (a lot of) height

A successful cheesecake is a cheesecake with height. That’s why it’s important to adapt the diameter of the mold (according to the number of servings we want to remove from the cake) to the amount of ingredients so that it doesn’t get crushed. “In order for the cake to rise, you need to introduce air. To do this, one option is to beat egg whites or cream with sugar. But be careful! Cooking will be more complex and more delicate: you will have to look for a lower temperature (about 150ºC), bake longer, and then let it cool in the oven by gradually opening the door,” explains Jon Garcia, the famous architect of Jon Cake, who has established himself as a national temple “cheesecake” with more than 40 varieties of this sweetness.

For the perfect base, don’t skimp on cookie crumbs and melted butter. If it is too thin, the cream will moisten the cookies, which will lose their crispy crust, and there will be no difference in texture between the two layers. Secondly, and it depends on taste, you can spread the cookie base on the walls or not. Of course, it is recommended to pre-bake the bottom for about 10 minutes at 180°C to make it firmer. This step will seal the bottom and prevent leaks.

only the best of the best

Hugo Rocher, pastry chef and founder of Pasté BCN, assures that “all ingredients are important, from the base we use to the eggs passing through the type of cheese…” “Each ingredient is important to the result. the final. It is very important for us to work with everyone at the same temperature. We must know our oven and toast the cake properly; not burning it, but cooking it enough so that it doesn’t fall apart as soon as you cut it open & rdquo;. As for cheese, he says: “There has been a revolution and hundreds of types of cheese can be used, if not all. What really matters is how you incorporate different textured cheeses into the cake (melting them first, making cream, adding little bits to a traditional “cheesecake”…).” A vision supported by owner Jon Cake: “The better the raw material, the better the result. It is very important that the cheeses are of high quality and have the taste that we want to reflect so that the main ingredient can be easily recognized,” he notes.

From John Cake’s point of view, we want a Philadelphia-type cream cheese with a relatively neutral flavor and maximum creaminess. But if we want a cheese-flavored cake, there are no limits: aged cheeses work great, blue cheeses are the ones that give the most interesting nuances, and soft cheeses also give fantastic results if they are of good quality. He also points out that there are cheeses that don’t deliver optimal results in terms of flavor. This applies to mato, ricotta or Burgos cheese, because due to their softness they are lost among the rest of the ingredients. Garcia’s details: “It is recommended to start with a basic recipe and change it by replacing a large amount of cream cheese (up to 20-30%) with other, more characteristic ones: blue, smoked, creamy, cured … Cooking, Before baking, it is important to get a thick mixture, because if it is very thin, the cake will also be thinner as a result.”

There are two schools of thought when it comes to making cheesecake: one advocates raw cooking and the other advocates yes or yes to cook it. The latter wins by a landslide, as most New York cheesecake recipes, in their puristic version, require long cooking times at low temperatures. John Garcia, for his part, is very clear: “With or without baking, the results are completely different, so it will all depend on what you want to achieve… If we want a cheese-flavored creamy cake, the oven is best, as we will find more nuances and, above all, that characteristic roasted taste that we like so much. I always recommend trying high temperatures (210-220ºC) until the cake is completely golden, so the time will depend on the temperature. After cooking, it is best to let it rest at room temperature for 3 or 4 hours: if we see that the cake is still dancing a lot, it will be too liquid, so it is recommended to leave it in the refrigerator for 1 or 4 hours. 2 hours”.

To prevent the top of the cake from cracking, simply let it cool completely in the oven that is off. Pasté BCN also notes that another trick to avoid cracking the “cheese cakes” is to “don’t beat the cheese mass too hard because that adds a lot of air.”

Cheesecake is a cake to be desired. It is best to let it rest in the refrigerator for several hours, even overnight, before eating. That is when the taste will be optimal.

Long live “fillings”!

To make the cheesecake even more food porn, let’s not skip the toppings. Fruit sauce, caramel sauce, chocolate, fresh fruit… there are endless perfect options to customize it!

The final trick: acid-sugar, the right mix

For a perfect finish, do not forget to add a little sourness to the cream. If the lemon in the original recipe is acidic, you can play around with the juice and zest of citrus, passion fruit, or red fruit, which also work great.

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