When making this cheesecake, ensure all your ingredients are at room temperature, especially the cream cheese, eggs, and sour cream.
Cold ingredients can result in a lumpy texture that may affect the final outcome. If you don’t have a springform pan.
a regular pie dish will work, though removing the cheesecake from it can be a bit trickier.
To prevent cracks, don’t open the oven door too frequently while baking. Also, baking the cheesecake in a water bath can help provide.
even heat and prevent the top from cracking, although it’s optional.
If you like a thicker caramel flavor, consider swirling some caramel sauce into the batter before baking.
This will infuse the cheesecake with a rich caramel taste throughout. If you want to make it a day in advance.
the cheesecake will stay fresh and delicious in the refrigerator for up to three days.
Be mindful of the caramel sauce you choose; for the best flavor, homemade caramel sauce is a great option.
but store-bought will work just fine. If you’re in a rush, drizzle the sauce right before serving.
To create a smooth, velvety texture in the cheesecake, make sure to beat the mixture thoroughly.
but don’t overmix once the eggs are added. Overbeating can introduce too much air into the batter, which may cause cracks when baking.
If you’re concerned about the cheesecake sticking to the pan, line the bottom of your springform pan with parchment paper for easy removal.
Conclusion
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