Cheesecake on Shavuot

Over the decades our member and cookery expert Juliette Rothschild has cultivated a deep and meaningful understanding of the art of the cheesecake.  This is her take on the topic:

Successful cheesecakes

The techniques for making luscious cheesecakes are simple to master. Make sure all ingredients are at room temperature. They will mix more easily and the finished cake will have a smoother texture. Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. Regular whipping beaters incorporate too much air into the batter, which can lead to cracks in the finished cake. Also, if too much air is worked into the batter, the cake will be less creamy. If you must use regular whipping beaters, set the mixer at low or medium-low speed so only a minimum amount of air is whipped into the batter.

Fold in whipped cream and beaten egg white with a wire which or a rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.

Always use regular cream cheese for cheesecakes, unless the recipe says otherwise.

Cheesecake bases are generally made from cookie crumbs mixed with softened or melted margarine or butter. Although many recipes call for graham cracker crumbs, almost any cookie will do, including cream-filled sandwich cookies. To crush the cookies, either grind them in a food processor fitted with the metal blade, or place them in a plastic bag and crush them with a rolling pin.

Cracks in the surface can occur because cheesecakes release a considerable amount of steam while they bake and during cooling time. Too much steam released to quickly causes the cheesecake to creak. Extremes of temperature can also lead to surface cracks. That is why baking temperature for cheesecakes are relatively low, and bakers are warned not to set cheesecakes in cold or drafty places to cool. If possible, cool the cheesecake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar. Deep cracks mean the egg white structure has collapsed, more like a pudding than a cake. Shallow cracks often occur despite all efforts to prevent them. Accept them as part of a cheesecake’s home-baked charm or cover them with fruit.

You can try Juliette’s absolutely best cheesecake for yourself. The recipe is here: https://bkhanassi.blogspot.com/p/the-absolutely-best-cheese-cake.html