Knowledge about the cheese cake.

There are two types of cheese cake, cheese cake, baked cheese cake and refrigerate.

Baked cheese cake.

Baked cheese cake is quite popular. The texture is dense. Refrigerate the cake even more delicious and juicy.



The baked cheese cake is to beat the cream cheese is smooth. Beat the cream cheese until fluffy. Always wipe off the bottom of a hit. The cream cheese is not broken down into granules. Beat the cream cheese until fluffy, then on the other ingredients such as flour, sugar, whipped cream, etc. Most of the bake oven with a baking temperature and baking time is finished. Should be set aside in a refrigerator for at least one night, then out of print.

How to make a cheese cake.
- Should the cream cheese from the refrigerator before using. Were placed at room temperature to soften the cream cheese.
- Mold in a majority will be between 160-200 degrees Celsius to a temperature not too high. It will burn food. The first page of the pastry is cooked.
- The baked cheese cake, so I use the water (Water Bath), because the steam will help distribute heat evenly. And increase the humidity in the oven. The cake is cooked evenly. And what I should put water into a hot oven so as not to decrease the temperature in the oven for dessert. The key is to coat a baking pan to coat them thoroughly. Do not get water to it.

Chilled cheese cake.

How is it similar to a soft mousse with whipped cream and beat up fluffy, light, and most of the yolk. There are two ways to use the cream, egg yolks, then pour the hot syrup over it soon. Or the egg yolk mixture to the soup and gelatin is an essential ingredient to make a cheese cake in the fridge. However, if the viscosity is too much to eat cake.

How to make cheese cake and refrigerate.

- Whipped cream, which should hit up the middle. Or less to make the cake. If you hit too full to allow the cream to the mixture with the egg yolk mixture.
- To beat the cream is not too full. Prevented by the introduction of a hole in ice. Should be chilled and whipped cream.
- If the recipe uses egg yolks in small amounts. Use a small mixing bowl. Or deep to mix thoroughly.