Baked cheesecakes.

In the last lesson we have made several different types of cheesecakes using a variety of soft cheeses, these included a variety of baked cheesecakes. During the lesson we discussed the following important points:

• It is common practice to use soft, mild flavoured cheeses enabling the product to take on different flavourings with out overpowering it's delicacy.
• Several different cheeses used in the baking industry include riccotta, cottage cheese, cream cheese and mascapone.

• Baking occurs normally in the range of 140-170 degrees celcius. Controlling the temperature in the oven is important to ensure the product does not over bake and result in cracking. This occurs because there is insufficient moisture in the product.
• A lumpy batter is often the result of using cheese that is too cold and therefore hard. This can be remedied by softening the cream cheese prior to use.
• Applying steam to the baked cheese cakes half way through the cooking process will promote the formation of a smooth unbroken top skin. This will add to the visual appeal of the finished product.