My cheesecake didn't turn out well
Cheesecake collapses: 5 tips against frustration
Who doesn't know it: you bake a cheesecake and everything goes well until you want to get it out of the mold. The cheesecake has collapsed. And that even though it went up so nicely in the oven.
You made the cake exactly according to the recipe, put a lot of time and effort into it and now you are disappointed with the result. Believe me, I know the feeling. But why does cheesecake collapse and what can you do about it?
I will explain that to you in this post and would like to give you 5 tips and tricks against your baking frustration. You can implement my advice the next time you bake it and you will be sure to make your next cheesecake!
5 tips to keep cheesecake from collapsing:
1. Bake the cheesecake in several steps and layers.
This tip comes from a baker who runs her own business in Düsseldorf.
To prevent cheesecake from falling into place, you shouldn't leave the cake in the oven all the time, but take it out in between. After about halfway through the baking time, give the cake a five-minute break and repeat the process every 10 minutes. Also, reduce the temperature and increase the baking time until the cheesecake is cooked through.
The technology is complex, but in my experience it is the most reliable way to prevent the cheesecake from collapsing.
Also, make sure to grease your baking pan or line the bottom with parchment paper. This will make it easier for you to take your cake out of the pan after it has cooled.
Otherwise you will end up with a cheesecake that has not collapsed, but cannot be removed from the mold.
An additional tip at this point: Use top and bottom heat for baking your cheesecakes instead of convection, this makes the cakes more beautiful and even tastier.
2. Let the cheesecake cool in the oven.
If you let the cheesecake cool down in the slightly open oven for about 30 minutes, it won't collapse so easily. Then you should let the cake cool completely on a wire rack and only then cut it.
The slow cooling ensures that the cake can "stabilize" and does not contract under the shock of room temperature.
To prevent your cake from getting too dark a crust and still runny inside, you can cover it with aluminum foil.
3. Use the correct baking pan for a cheesecake.
How does cheesecake not collapse? The mass of a cheesecake is very liquid before baking and you should therefore use a leak-proof and stable baking pan.
For baking a classic cheesecake, a metal springform pan is much more suitable than a silicone form. The reasons for this are the greater stability and the better handling.
If you really want to bake a cheesecake and you are not sure whether your mold is leak-proof, you can wrap some aluminum foil around the mold to stabilize it.
4. Carefully peel off the edge of the cheesecake with a knife.
This trick can also help you keep your cheesecake from collapsing.
If you bake a cheesecake with a base (e.g. a shortcrust pastry base), you can cut into the edge after about 30 minutes of baking.
To do this, use a knife to cut very carefully between the bottom and the cheesecake mixture, thereby preventing it from collapsing later.
If you're making a bottomless cheesecake, cutting into it can help here too. Once the cake has cooled in the oven and you take it out, you can carefully cut along the edge with a knife.
To do this, cut into the edge around a centimeter with a knife. This loosens the edge and allows the cake to rise further and at the same time prevents the surface from tearing.
Under no circumstances should you loosen the springform pan after loosening the rim. There are some cheesecakes that are not runny in the middle until they are completely cool, and you risk the cake falling out of shape.
5. Replace the quark (partly) with other ingredients.
A classic cheesecake recipe is largely based on curd cheese. You can, however, replace the quark with curd cheese, cream cheese, mascarpone and so on.
The curd cheese is particularly suitable here, as it has a lower water content than quark. You can easily make curd cheese yourself by allowing quark to drain overnight in a tea towel in a sieve.
You can either replace the whole amount of curd or just part of it.
You can also use egg whites to make the cheesecake extra fluffy. To do this, you should only carefully lift the egg whites into the rest of the mixture at the end and stir only lightly.
You can also add some pudding powder to your dough, which makes the dough firmer and at the same time gives the cake a pleasantly light vanilla taste.
How does Japanese cheesecake not collapse?
Japanese cheesecake is made from cream cheese, butter, eggs, milk, flour, and sugar. The ingredients are kept very simple and the cheesecake is still very fluffy. However, the Japanese cheesecake does not use a base, so it can collapse more quickly.
To prevent Japanese cheesecake from collapsing, you should let it cool in the oven for 15 to 30 minutes after baking. This will prevent the cake from contracting under the shock of the cool room air.
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How does bottomless cheesecake not collapse?
A bottomless cheesecake will collapse faster than a bottomed cheesecake. However, a cheesecake without a base tastes even more intense, which is why you should definitely try this one too.
You can easily adapt all of the tips listed above for cheese beeches without a bottom. Even if the handling is a bit tricky - you can do it!
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To prevent the cheesecake from collapsing, you should cut it around halfway through the baking time between the dough and quark mixture. In addition, you should take it out of the oven several times from the second half of the baking on and let it cool down in the oven after baking.
I hope that you were able to take away some valuable tips and tricks from this post and that you can use them directly on your next cheesecake.
Last price update on May 20th, 2021 at 7:49 pm, Image source: Amazon Product Advertising API
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