These steps can be followed to make the cheesecake soft:
Cheese selection and straining: Using 800-900 grams of labneh cheese for a 23 cm mold and straining the water of the cheese helps to obtain a better consistency.
Room temperature of materials: Making sure that all ingredients are at room temperature ensures homogeneous mixing of the ingredients.
Whisk correctly: It is necessary to stop whisking when you see that the ingredients are mixed; Over-beating will cause air to remain in the cheesecake and cause it to crack.
Oven and mold use: Preheating the oven and using a springform mold ensures that the cheesecake is cooked evenly and can be removed from the mold easily.
Baking degree: The ideal cooking temperature of cheesecake is between 120-150 degrees.
Oven control: You should not open the oven door frequently and do not insert something thick such as a knife to check whether it is cooked or not.
Cooling: Keeping the cheesecake in the refrigerator for at least 6-8 hours after it reaches room temperature will help it thicken.
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