Which cheese for cheesecake is the best? I already know why my creamy did not go out

The cheesecake is not an overly capricious cake, but it has its requirements. All you need is a few mistakes for a proud baking to change into a sunken cake with a cracked shell. We must remember that not only the method of baking matters here. The ingredients we use are also important, and in particular cheese. He decides about the taste, texture and dessert humidity. So how do you choose the best one? I will tell you a few protips.

What cheese is best to bake cheesecake? Choose well and the dough will knock the household to the knees

Cheesecake without cheese? This is obviously impossible. Cottage cheese is his heart and soul. In order for the dessert to delight with its taste, it is best to reach for greasy or semi -fat, ground at least twice, preferably three times. The smoother the mass, the more velvet the consistency. A meat or potato machine machine will help you get an ideal structure, so it’s worth using them.

If you don’t have time to grind, you can reach for a ready curd with a bucket. It is important, however, that it is compact and thick, without starch add -ons or powder milk – they can make the cheesecake too rare. Although theoretically they should thicken the mass, their presence often means that cottage cheese contains a lot of water, which ultimately reduces its compact structure. The perfect cheese smells fresh and slightly acidic, giving baking a deep, traditional taste. If you have doubts about its quality, it is better not to risk it, because the cheesecake deserves the best ingredients.

ADVICE! Do you only have thin cottage cheese on hand? Add butter, cream or milk to make a creamy consistency. Thanks to this, the cheesecake will be moist and velvety.

What to do so that the cheesecake does not fall after baking? Stay tips, in it will be fluffy

You know this feeling when you pull the beautifully grown cheesecake from the oven, and after a while … a flap. He falls and loses its tempting appearance. Fortunately, you can avoid it. All you have to do is take care of a few.

• Don’t mix too long. Cheese mass likes gentle treatment. Excess air makes the dough grow spectacularly, but then it falls equally spectacularly. Just mix the ingredients briefly.
• Do not open the oven. Curiosity is the first step to … a fallen cheesecake. A rapid change in temperature is a shock for him, so stop at the end of baking.
• Remember that the oven is not a sauna. Cheesecake likes warmth, but without exaggeration. Bake it at 160-170 degrees and preferably in a water bath. Thanks to this, it will bake evenly and will not crack.

• Do not take the dough on the countertop immediately. It should cool down in the oven, with a tilted door. In this way, you will avoid a rapid temperature change and cheesecake.
• Add some flour or pudding. If the cheese mass seems too rare, a bit of potato starch or vanilla pudding will help stabilize it. But be careful, do it with caution. 1-2 tablespoons per kilo of cottage cheese is enough.

Thanks to the above tricks, your cheesecake will remain fluffy, moist and even, and everyone will ask how you did it. But you don’t have to reveal all secrets, let them think it’s kitchen magic.

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