Baking Tips for Candied Fruit Cheesecake?
Since cheesecake is one of most people's favorite desserts, it naturally follows that candied fruit can be a great way to add a lot of flavor to any kind you are going to make. Over the years, our customers have developed two favorites, Old English Cheesecake and Eggnog Cheesecake. Regardless of which cheesecake you make, it is a challenging dish to get right and we could all use some helpful tips to make sure it comes out right.
Cheesecake can vary in many ways depending on the thickness and richness of cheese or whether it has a crust or not.
Tips for Cheesecake
- The most common pan used for baking cheesecakes is a springform pan. This type of pan has a removable bottom and sides.
- Try to avoid beating the batter more than necessary. Cracks can easily form on the top if you allow too much air to get in the mix.
- If adding extra ingredients (such as candied fruit), avoid overbeating the cream cheese so the ingredients are distributed evenly.
- Keep the cake on a wire rack for cooling, away from drafts of air.
- Remember the cheesecake continues to cook once removed from the oven. Do not overbake. It should be moist in the middle when ready to be taken from the oven.
- Once the cheesecake is out of the oven, run a knife or spatula around the top of the cake and the pan to separate. This allows the cake to more easily pull away as it cools down. Greasing the pan before putting in the batter in will make this easier.
- Bake the cheesecake between 300-325 degrees to prevent cracking. A temperature too high can cause the egg proteins to get too hot and pull together when cooling
- Also avoid drastic temperature changes to reduce cracking.