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Article: Why? (answers to common questions about cheesecake cookery)
- Article from:
- Sunset
- Article date:
- April 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Why do cheesecakes crack or sink?
Why does the filling look curdled?
Why bake the crust before filling it?
Want to make a prize-winning cheesecake? That was the goal of Verna Wheeler of Placentia, California, but after dozens of unsuccessful attempts she was frustrated and puzzled. Every recipe was different and so were the results. She asked us to investigate.
Why do cheesecakes sometimes crack in the center?
One reason is the tension created by temperature differences as the cheesecake bakes. Most cakes are basically a blend of eggs, sugar, and cream cheese or fresh curd cheese such as cottage cheese - essentially a custard mixture, ...