1. For the preparation of a classic cheesecake, cream cheese is used, for example, "Philadelphia": it is used for the purpose that the cheesecake acquires a creamy consistency. Cream cheese can be substituted with similar cottage cheese or homemade cream cheese. You can take cottage cheese as a basis, best of all - grated. This will simply make the cheesecake thicker.
2. All ingredients should be at room temperature. Lumps may
appear due to temperature differences in food.
3. Beat the ingredients by hand or with a mixer on low
speed, but very gently. If there is a lot of air in the filling, the cheesecake
may crack when baked.
4. It is better to take a mold with a removable bottom. You
can easily remove the cheesecake from it, especially if you grease the bottom
and sides with butter.
5. The best way to bake the cheesecake is in a water bath.
Steam makes the dessert more tender, smooth and airy. Tightly wrap the bottom
and sides of the mold with foil to prevent water from getting inside. Then
place the dish on a fairly high baking sheet and fill it with water.
6. Bake the dessert on the lower levels of the oven at a
temperature of 160 ° C (maximum 180 ° C). This will prevent the cheesecake from
cracking.
7. A sharp temperature drop after cooking can also lead to
cracks in the filling. After turning off the oven, slightly open the door and
leave the cheesecake inside for at least another half hour. Then let it cool
down the same amount at room temperature.
8. Ready cheesecake must be chilled. It should stand in the
refrigerator for at least 4 hours, or better - all night. This way the filling
will surely grab and the dessert will not disintegrate when slicing.
9. A warm knife will help you cut the chilled cheesecake evenly.
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