How To Make The Perfect Cheesecake

With the holidays being just around the corner, it’s time to brush up on your baking skills. Cookies, cakes and pies are staples for dinner parties and rich fall and winter desserts. One of the most popular is the cheesecake, which offers a tangy and sweet taste accompanied by a velvety smooth, rich texture. To get this result every time, here are a few tips:

Don’t stress over small cracks: When you see pictures of cheesecakes in magazines, they’re often perfectly smooth on top. However, don’t stress if yours doesn’t turn out exactly how you see it on the pages of a magazine. You can cover them up by layering a spread of sour cream over the cooled cheesecake for a smooth finish and even more creaminess.

Keep an eye on the temperature: The temperature at which you bake your cheesecake can make all the difference when it comes to taste and texture. It’s important to allow your cake to chill before chowing down. Many recipes call for a 6-hour overnight chill time, which helps your creation to slip out of the pan with ease. After chilling, let it stand at room temperature for 20 to 30 minutes before serving – cheesecake tastes best at room temperature.

Add flour: To end up with a perfectly smooth and flat top, add 3 to 4 tablespoons of all-purpose flour to your cheesecake batter. It helps prevent the sweet treat from cracking and doesn’t alter the texture.

Don’t overbake: You want the center of your cake to be slightly jiggly when it comes out, so don’t think that means it hasn’t sat in the oven for long enough. It will continue to set as it cools and sits in the refrigerator.

To perfect your baking skills even further, consider enrolling in an online pastry program, where you can learn the ins and outs of whipping up sweet treats.

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