One of the most popular desserts in the world is a classic homemade cheesecake for its sacred beautiful taste and creamy texture. This amazing dessert consists of a sweet base of soft, fresh cheese and cookie crumb. Cheesecake is very rich, especially if you have additional toppings such as sweet glazes and whipped cream, only a fraction is best. Fruits, nuts, chopped chocolate, caramel are also ideal for cheesecake topping. You will often find cheesecake in many country patisseries, but I feel that classic home cheesecake is better than usual.
When baking cheesecake, cooking explanation, timing, cooling is cruel. Since the cheese cake must be damp, it will be very dry, so please do not overbake. This is not the best exit. Often after baking, the cheese cake represents a soft soft place in the center, but if you can set it up, it will be more solid, so you should not worry too much about this.
After baking, be sure to cut the oven and leave the oven door open. The cheesecake must stand on the oven until it is completely cooled. This, of course, "set" the soft center, but this procedure do not do Bake the cheesecake in the oven. After cooling, remove it from the oven and place it in the refrigerator.
Over baking the cheesecake, the texture of the cheesecake becomes very granular, and as it cools it causes shrinkage and cracking. If our specific instructions for chilling continue, the center of the cheesecake will not enter the cave.
I always bake a cheese cake the day before. Because the padding is just right, solid and creamy. This makes it much easier to slice on offering.
If the exact proportion is half the amount of butter relative to the cookie crumb weight, the cookie crumb base is always the best. For example: 125 g of butter plus 250 g of cookie crumb. This method combines cookie crumb and butter together, and crumb base is perfect texture. The amount of butter contained in most shortbreads and cookies in other butter is few butter, so please be careful not to overload the crumb base by adding butter.
Crumb based general guide
185 g of sweet cookie and 90 g of butter are required for a pipe rate of 20 cm to 23 cm
500 g of sweet cookie including 250 g of butter is required for a pipe rate of 25 cm to 28 cm
A pipe length of 23 cm requires 375 g of sweet cookie including 185 g of butter
A 20 cm pipe rate requires 250 g of sweet cookie and 125 g of butter
18 cm pipe rate requires 185 g of sweet cookie and 90 g of butter
Familiar!
