I got some great feedback from the kids this past week. The kids were taught how making a "perfect cheesecake" is like "perfect science".
They were given several tips when making a cheesecake.
1. Do not over mix.
2. Use hand mixer at the lowest mixing setting. This will insure that you are not mixing in additional air into the batter.
3. Ingredients must be at room temperature. This includes eggs and cream cheese.
4. When you incorporate the chocolate and strawberry sauce, make sure you simply swirl it in with a knife. Do not mix it or beat it.
5. Always place cheesecake in a water bath. (We placed our cheesecake mini pans inside a regular baking pan surrounded by water. The steam created from the water will insure that the cheesecake will cook evenly.
6. Always allow your cheesecake to cool slowly. You may even want to open the door to the oven once you have turned it down. Let cool before removing and cooling it more on the counter.
7. Always make sure your cheesecake is cooled completely before placing it in the refrigerator.
8. If your cheesecake is cracked on too, you over baked it.
9. If your cheesecake flattens like a pancake when you take it out if the oven, the cheesecake batter was over mixed and too much air was incorporated into it.
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