Who does not like cheesecake? Whether it’s a strawberry cheesecake, lemon cheesecake or a double-layered pumpkin cheesecake, everyone loves it. Birthdays, anniversaries and celebrations, all are made beautiful with the addition of cheesecake in the menu list. What’s important are the basic ingredients and procedure of baking the cake. Thousands of recipes are available in cookbooks, and on net but all circulate around some basic considerations regarding making a perfect cheesecake. There are even different ways of baking the cake, like baking in the water bath, non-baked cakes and baked ones.

First of all, the ingredients required to bake the cake should all be at room temperature, otherwise the result will not be satisfactory and chances of forming lumps are there. In case if lumps form, run the mixture through a sieve, or you can also spin it in processor, and it will get alright. Over beating should be avoided as it won’t give the good taste. If not at room temperature, the cheese won’t get fluffy and the required taste will not be achieved. Never ever bake the cake above 340 degrees Celsius and try to use pan that absorbs heat well.

Secondly, Over baking should be avoided or the cake will be the complete disaster. The egg’s protein will get dried at high temperature, and a result will be a dry, cracked cake which certainly will not look good. In addition, don’t forget to preheat the oven 15-20 minutes before using it. Do check the cake timely by inserting knife or spatula around the centre, and if it comes out neat and clean, it means that your luscious cheesecake is ready. Furthermore, the pan should be greased with butter or oil so that the cake will not be stuck on the pan’s sides, and it will appear perfect.

Besides, addition of eggs is important. Estimates say that an egg per 8-ounce cream should be added. More or less, varying amount of egg will not produce a good cake, rather it will either be dry or over slippery. Proteins tend to coagulate at high temperatures so the best estimated temperature for baking the cheesecake varies from 160 to 220 degrees Celsius. Cooling of cake is also significant. First of all, cool the cheesecake, first slowly and then chill it. Decoration should be done not more than one hour before the serving of cake.

Once you are done with the basic principles of making a cheesecake, then you can easily make its frosting and icing and add strawberries and lemons to compose the strawberry and lemon cake respectively. For example, use strawberry pulp and chucks to produce strawberry cheese cake and use lemon juice and finely grate lemon. Other famous cheesecakes include blueberry cheesecake, chocolate cheesecake, and Oreo cheesecake. At the end of the day, it’s up to you how to decorate the cake and present it.

Last but not the least, use of water bath for baking the cake gives the best desired results. The cake baked in water bath is described to be baked perfectly as water boiling won’t exceed optimum temperature and the whole cake will be soft and smooth. Nevertheless, it also prevents surface cracking.

The best cheesecake recipe comprises of some major considerations and procedure that are described above. If one follows the cake’s recipe correctly and obediently, the finest and perfect cheesecake is ready to be swallowed or served.

Best Cheesecake Recipes:
Ultimate Cheesecake Recipe
New York Style Chocolate Cheesecake Recipe
Chocolate Cheesecake Recipe
Chocolate Velvet Cheesecake Recipe