Cheesecake has a reputation for being tough to master, but we'd argue that this isn't entirely fair. What's more accurate is saying that it's tough to make an exceptional cheesecake. While blending sugar, eggs, and cream cheese and smashing up graham crackers is straightforward enough, making the perfect cheesecake is a delicate art that some bakers spend years perfecting.
Fortunately, you don't have to spend years. . With the aid of baking blogger and Tutti Dolce founder , culinary educator and author of "Making Artisan Cheesecake," , and , a baker who specializes in desserts through her brand Sweet Girl Treats MN, we've decoded the magic of a stellar cheesecake.
From selecting the right cream cheese to the perfect post-baking protocols, here's everything you shouldn't do if you want to whip up a cheesecake to compete with the pros. 1. Not using ingredients at room temperature "Cracked" and "lumpy" aren't exactly words anyone hopes to hear when they serve up a slice of cheesecake.
If you want to avoid anyone blaspheming your cheesecake in such a way, you'll need to make sure that your ingredients are at room temperature before you start baking. As per Jackie Thesing, that's the key to achieving the perfect consistency. "If any of the ingredients are too cold upon mixing them together, you will find that the cream cheese will form lumps and your cheesecake batter will not be smooth," she explains, recommending that you leave your cream cheese and eggs out on the counter for t.