My love for cheese is never-ending. It’s an eternal and loveable connection. When I was in Sri Lanka cheesecake was something expensive. Still, you can bake these super soft cheesecakes at your home, and apart from all you can enjoy many bites.
So many cheesecake recipes can be googled, today my story on cheesecake is not all about baking cheesecakes, but some tips and must-obey steps in preparation.
The main ingredients are cream cheese(cottage cheese, ricotta used), and plain crackers (graham or Oreo crackers) The cracker crust is the secret of super delicious cheesecake. When the crust is fine your cheese is better. Those two play the major roles.
The water bath
Seriously water bath is not a complex thing. Trust me for this you do not need any special extra tools. Wrap the exterior of the springform pan carefully and just place your springform pan with cheesecake in a larger pan with hot water in it about 1 inch. You should wrap the foil carefully. Because it helps to prevent water leak in to the cheese cake. As soon boiled water is added to the big roasting pan close the oven door quickly.
The specific feature of cheesecake is, it loves the humid environment. With the water bath
1. your cheesecake will be crack-free.
2. Will be preventing sinking.
Also, once baking is done, you should keep the baked cake inside the oven for at least 1 hour, because the sudden change of environment is not healthy for cheesecake. Then remove the baked cheesecake out of the water bath and set the springform in a cooling rack to cool itself completely. When comes to the room temperature keep it inside the refrigerator.
