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Friday, 05 June 2009

Indulge in gourmet cheesecakes, brownies and other desserts at TheFruitCompany.com

Cheesecakes can be categorized into two types, non-bake and baked. Non-bake cheesecakes are typically easier to make compared to the baked ones because non-bake cheesecakes have less-hassle preparation since there is no baking involved.

Non-bake cheesecake normally involve the preparation of cheesecake base that is made from digestive cookies or cereal cookies that are crushed to bits using food processor. Sometimes certain recipes may also mention the use of Marie biscuits that is quite similar as digestive cereal cookies. For those who are more creative, Oreo cookies also can be used to give a chocolaty flavor to the cake. These cookies are then mixed with butter to form a strong cheesecake base.

To make cheesecake, remove cream cheese and eggs from the fridge one hour before making so that cream cheese and eggs are at room temperature. Best of all is to use fresh eggs that are bought from supermarkets and using them straight away. The cream cheese is removed from fridge so that it softens and it is easier to beat it to smooth and creamy state later on.

As for the cheese filling, it is quite a breeze to make, by just beating the cream cheese with sugar and other preferred flavoring (chocolates, coffee or any fruits). Gelatin is also generally added to make the cheese filling to set easily. Gelatin mixture can be easily prepared by dissolving gelatin powder or jelly powder in hot water. We should not also over beat the cream cheese.

Prepare a baking tray that is bigger than 8 inches cake mold. Add water until half height of the cake mold. Too little water will give a dry texture to the cake.

Do not remove the cheesecake from the oven immediately after baking. Leave the oven door ajar by putting a metal spoon in between the oven door until the cheesecake is cool before taking it out from the oven. This is to avoid the cake from sinking due to temperature shock.

The baked cheesecake, stored in a box, can be kept in the fridge for up to a week. You can use plastic boxes that can cover the whole cake.

If you are using springform mold for steam-bake cheesecake, you need to cover the outer part of the cake mold with aluminum foil to prevent the water from sipping into the cake. When water sips into the cake, it will become terribly too moist.

Jamie Lee is a yuppie who wishes to quit his full time professional job and become a pastry chef or restaurateur instead. He maintains a recipes site at http://www.1cakesrecipes.com and besides cheesecakes, he also likes to eat and bake chocolate cakes and some of these recipes could be found at http://www.1cakesrecipes.com/chocolate-cakes-recipes/chocolate-cakes-recipes.php

Posted by: Gourmet Grocery Online AT 09:36 am   |  Permalink   |  0 Comments  |  Email
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