Menu Enter a recipe name, ingredient, keyword...

8 Secrets To The Perfect Homemade Cheesecake

By,
Gourmandize
Baking 8/10

Baking

For the baked version, it's important to bake it very slowly, in a preheated oven between 300-325 °F. Bake it until the center still jiggles slightly when you touch the cake pan. As it cools, it will firm up. 

Here's a little secret: to avoid those ugly cracks on the surface of the cheesecake, make sure to let it cool in the oven (when it's switched off) before refrigerating it overnight (or for at least 6 hours). 


More steaming articles



Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!