What are the differing types of cheesecake recipes? There are basically two types of cheesecake: baked or uncooked. Baked cheesecake recipes are generally made with eggs, which will result in a firmer cake, and baked at a low temperature to make sure they bake properly.
If you’re looking for an easy cheesecake recipe, then you might want to stick to the original idea of baking in a pan before adding the other ingredients. It’s also important to grease or flour your pans beforehand to help with the cooking process. Once you’ve got everything in place, remove the oven mitts and turn the oven on. Your oven should automatically recognize this movement and quickly ignite the oven, heating it up to the necessary temperatures.
Next, you’ll need to mix all the dry ingredients together, which will include flour, salt, and baking soda. Mix them all up nice and smoothly, making sure to combine thoroughly. Then you’ll need to stir in the water, honey, and yeast into the mixture one at a time. The goal of this mixture is to form a smooth batter that will cook quickly and evenly in the oven. Don’t forget to stir in the sugar, too. This is what will give you the no-bake cheesecake recipe you were looking for.
Baked Cheesecake Recipe
Next, add in the baking powder and either sugar or brown sugar, depending on your personal preference. Mix them all up nice and smoothly. You might want to start with just the vanilla flavor, but if you prefer something stronger, you can add in a few teaspoons of vanilla extract, as well. Then, mix in the other ingredients, starting with the sugar. Mix them all up well, making sure that they are combined well and that they don’t clash with each other.
Once everything has been mixed, you’re ready to actually make the baked cheesecake. Start off by lining a baking sheet with tin foil and lining the bottom with wax paper. Next, you’ll want to pour the batter onto the pan easily, taking care to cover the entire pan. Turn the oven on to the pre-set level, and set the timer to the desired number of hours. Set your timers to go off when the cake is made.
Now you’ll need to prepare your cheesecake batter for pouring into your classic baked cheesecake recipe. You’ll want to combine the milk, cream cheese, sour cream, and vanilla extract into a large plastic bowl. With an electric or a mixer bowl, turn the mixer on low. Mix the ingredients thoroughly until they become a smooth paste, then turn the paddle attachment on medium-high to begin pouring the mixture into the springform pan.
As you are pouring the cake batter into the springform pan, you’ll want to avoid adding too much at once. This will prevent air bubbles from forming, which will result in a thick and sticky texture for the finished cake. Once the cheesecake mixture begins to boil, take your wooden spoon and turn the temperature down to low. Continue doing this until the cake begins to cook through but is not burning nor changing texture in any way.
When the cake begins to pull away from the springform pan, turn it over, and continue to monitor its temperature. Once the cake is at the recommended degree of internal temperature, remove it from the springform pan, and place it on a clean non-stick serving tray. Using a spatula, flip the cheesecake over so that it is on its side. Using a rubber spatula or metal scissor, turn it over again so that it is back on its clean side. Let the cake cool off in its tray before completing the freezing step.