Strawberry crunch cheesecake tacos12/30/2023 Lightly spray the sides with non-stick spray or line the sides with more parchment paper. Line the bottom of an 8 or 9-inch springform pan with parchment paper. It shouldn't feel warm at all when you put it in the fridge.Īrrange your oven rack to the bottom position and preheat your oven to 325☏. Then take the cheesecake out of the oven and let it cool completely at room temperature for another 1-2 hours before refrigerating. When you turn the oven off, leave the cheesecake in with the door open for about an hour. Cooling the cheesecake as slowly as possible is the best way to avoid any drastic changes in temperature. If you're unsure, it's usually better to under bake a cheesecake than it is to overbake one.Ĭool the cheesecake slowly: Sudden changes in temperature is one of the main reasons cheesecakes crack. It will continue to bake and become set as it cools. Opening the door causes a sudden change in temperature which can lead to cracks.ĭon't overbake: The cheesecake is done when there is a slight wobbly center and the edges are set. So add them last and mix the batter as little as possible once they're added.ĭon't open the oven door: At least not for the first hour, which is when the cheesecake is the most delicate. This is especially true once the eggs are added. My cheesecakes have come out perfectly dry ever since!ĭon't overmix: Overmixing creates pockets of air in the batter that can rise up during baking and turn into cracks. This happened to me several times, so now I always tie a slow cooker lineraround the pan after wrapping it with foil. * Note: No matter how well you wrap your springform pan with foil, there's still a chance of water leaking in and ruining your otherwise perfectly good cheesecake.
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