The cheesecake is one of the most frequently chosen cakes.
No wonder – it tastes almost everyone, and in addition it is not complicated to prepare.
However, it turns out that it does not always come out, and after baking it falls not nicely.
Usually, an inadequately selected temperature is directly affected.
How is it correct?
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delicious Basque cheesecake
At what temperature do you bake cheesecake?
Remember, and the cake will always succeed
Although baking cheesecake at first glance may not seem complicated, it is worth paying special attention to the temperature to which we heat the oven.
It turns out that a range of 150 to 180 degrees Celsius should be kept.
to some people seem that if the oven is heavily recorded, the dough will simply bake faster.
Unfortunately, this is not true.
It is better that the temperature is lower than higher – too high will lead to the formation of the hill and the dough falls just after removing from the device. thanks to the lower mass will not cut violently, and the dough will bake evenly.
Some also decide to bake cheesecake at a lower temperature, between 120 and 150 degrees Celsius.
Although the whole process lasts about 1 hour longer, the dough after preparation has a delicate structure and looks appetizing.
Is the cheesecake removed immediately after baking?
It turns out that it is worth abstaining
Sometimes it happens that after a long baking cheesecake becomes dried.
Fortunately, there is a simple trick that will prevent this.
Just put a dish with water in the oven under the dough before baking or put a baking tray with a cheesecake in a larger form, filled with a small amount of liquid.
Thanks to the water bath, we will avoid unsightly cracks in the dough, and also keep the right moisture and fluffiness.
Also, do not pull the cheesecake from the oven immediately after baking.
It is worth giving him time to cool at the door ajar.
a recipe for a delicate cheesecake.
Prepare it in this way and will dissolve in your mouth
- 1 kg of cottage cheese for cheesecake;
- 10 eggs;
- 1 cube of butter;
- vanilla oil;
- 1 cup of sugar;
- 2 tablespoons of potato flour;
- 50 g raisins.
- beat the yolks with sugar, and the proteins put in the fridge.
- Add to yolks butter and cottage cheese and continue to beat the dough.
- Sift 2 tablespoons of potato flour and add vanilla aroma.
- beat the proteins rigidly, add them to the cheese mass and stir until a uniform structure.
- soak the raisins, coat them in flour and put them in mass.
- Remember not to pull the cheesecake immediately after baking – let him cool down with the door ajar .
Pour the dough into the mold lined with baking paper and bake for about 50 minutes at 180 degrees Celsius.