Though Cheese cake is technically an appetizer, it is more popular as a rich, luscious dessert. The cheese cake texture can differ greatly from smooth and creamy to dense and airy.

It is the type of cheese that goes into making the cheesecake that determines its texture. These include ricotta, cream cheese, cottage cheese, Swiss cheddar cheese, mascarpone, etc.

There may or may not be a crust for a cheese cake. Crust can be a thin dusting of bread crumbs, pastry crust or cookie crust. The filling consists of cheese and adding sugar, eggs and other flavourings. This mix is poured into a special spring form pan and baked on low heat. After it is baked, the cheese cake is chilled thoroughly and topped by fruit/ whipped cream/ sour cream etc.

Here are a few tips for making a perfect cheesecake. These will be handy when you want to make a cake delivery to a loved one.

• Cheese cakes suffer when over-mixed. For best results, bring all ingredients to room temperature including eggs, cheese, liquids and flavouring before mixing them.

• Most widely used pan for baking a cheese cake is a spring form pan whose sides and bottom can be removed.

• One must not over beat the batter. Additional air is incorporated and this cause cracks on the surface of the cake.

• Do not over mix the cream cheese for marbling and uniform distribution of added ingredients like nuts or chocolate chips.

• Avoid excessive baking: Timing for baking of cheese cake is not exact due to differences in ovens. In fact, there will be continuous baking even after removing from the oven. The cheesecake must be removed from oven when centre is slightly moist.

• When removing from oven, disengage the edge of the cheesecake from the pan by plying the tip of   a spatula or knife through the side of the pan and top edge of the cake. This allows the cake to separate from the pan as it cools.

• The cheese cake must be cooled on a wire rack, safe from drafts of air.

• On complete cooling of the cheesecake, slowly make loose the entire side of cheesecake from pan using tip of a knife, simultaneously releasing the clamp of the spring form pan. Make an effort to take out the side of the pan.

• It is easy and efficient to freeze baked cheese cake. Cool the cheese cake completely and after wrapping them securely in plastic or heavy duty foil wrap, you can freeze the cheese cake for two weeks. But avoid freezing cheese cakes with garnishes or topping.

• To prevent cracking: The big issue with cheese cakes is cracking. Like custards, cheesecakes rely on setting of eggs, which implies that they must be baked slowly and gently. Else, the eggs overcook, puff up and become grainy which will split your cake. The main trick is gentle heat. The cheese cake must be both heated and cooled gradually. Cracks are caused by rapid changes in temperature. One can even bake a cheese cake in a water bath- a pan of boiling water.

These are some tips to make a perfect cheese cake. If you bungle with your recipe, you can order online cake delivery from many online stores.

This entry was posted on Tuesday, May 3rd, 2016 at 8:15 am and is filed under Cakes Delivery. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.