When my mother was still young and energetic, she loved exploring the world of cakes. And Oh! They all tasted great until this one day when she came up with a perfectly cooked cheesecake I could no longer be a spectator.
It was the best, and I had to know how to do it. After several attempts, I, too, became a champion. You, too, can become one by following the most delicious and affordable recipe.
As for me, I love making creamy cheesecake, and most of what I have made has been smooth and creamy. Its balanced richness of ingredients tells it all. You will get many tips and essential information that will guide you on making a creamy cheesecake, and believe it, you will fall in love with the recipe.
What Are the Ingredients Required?
To deliver that crispy, smooth cheesecake, only a few ingredients are required, such as all-purpose flour, egg, sour cream, cream cheese, sugar, salt, and vanilla. These are enough to give you a perfectly baked cake quickly.
How to Measure the Ingredients
- Sugar. 1 cup is enough if you want to get a cheesecake. This will ensure that the cake is not over-sweetened.
- Cream Cheese. Use 2 pounds of full-fat cream cheese. DO NOT buy the cream cheese spread because reduced fat variety is not used for making a cheesecake.
- Sour Cream. Sour cream is the best choice if you are looking for stable and rich content that you would always desire.
- Flavor. Use 1 teaspoon of pure vanilla and 2 teaspoons of lemon juice to brighten up the flavor of the cheesecake. Many love the vanilla taste, and this would be the right choice.
- Eggs. Last but not least is the eggs. Beat each egg and mix it with the original mixture until it is well incorporated. However, ensure that you do not overmix the cheesecake batter to avoid deflating and cracking.
Making the cheesecake will take roughly two hours, and it will be ready to serve. But in the same case, you can refrigerate it for over three months and still experience the sweet and crunchy taste you have always admired in a cheesecake.
Tips and Tricks on How to Make a Perfect Cheesecake
- Maintain your cream cheese at room temperature. This is to ensure that the cheesecake does not become lumpy and you can make a smooth combination of the ingredients. This can be done by removing small sections of the cream cheese from the wrapping and heating it for at least 15 seconds to soften. Remember that the fatter the cream, the better the texture, and buying the full cream is the right choice.
- Use little flour. Using little flour makes a difference such that the egg proteins will be prevented from over-coagulating, and the cake will have more creamy textures without forming cracks.
- Use a water bath. The primary purpose of using a water bath is to help generate steam and keep way the cheesecake from drying. It also helps the cake from cooking at the edges at a faster rate than the middle content, and an even result is realized.
- Mix with an average speed. When mixing the content, avoid using too high a rate because it’s prone to leaving air which may cause cracks, or the cake can rise quickly, then fall unevenly, thereby cracking. Mix until it is soft to ensure there are no lumps formed.
- Add some little sour cream. If you are looking for a tangy texture and a nice flavor, the sour cream will perfect this part for you and enable you to get that perfect cheesecake.
- Leak-proof the water bath. The importance of this is to avoid the cake from becoming soggy. Much as suing a springform pan is important, some can be a disappointment, and the need therefore to add extra insurance for the firmness and richness of the cake.
How Can You Store a Cheesecake?
Always store a cheesecake in the refrigerator. A springform ring is recommended with a foil as the top cover. Please do not leave a cheesecake out for more than 4 hours to reduce humidity and cause it to go bad.
Also, if you wish to store it for longer, freezing it does very well and can remain fresh for even 3 months. When freezing, ensure you wrap it in plastic and coat it with foil. This will retain its freshness for a long.