How to make a homemade cheesecake english

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How to make a homemade cheesecake english

  1. 1. HOW TO MAKEA HOMEMADECHEESECAKEWriting: Process AnalysisBy: Shayra E. Rodríguez Rodríguez
  2. 2. Introduction: Numerous people enjoy the rich and delectable taste ofcheesecake, yet not many know the proper way to make a smooth andcreamy dessert, totaled with moisture. Any apprentice, lacking experienceand/or guidance can prepare, without well directed techniques, adisastrous or unfulfilling pastry. Though this baked good may seem basic; ifany procedure is left behind the cake may suffer a lack of taste and unitygiving away an unsatisfying result. With the following method any beginnerwill be able to create a successful cheesecake, always when there ispresented time and dedication.
  3. 3. Steps to Follow: Ingredients and Utensils Necessary• In first place, the ingredients and utensils utilized should be brought towards the counter or table. The instruments used may be more or less the ones mentioned, all depending on what you have in store to replace it. Here we will use an eight inched spring form pan, cooking spray, a microwave safe bowl, plastic wrap, a mixing bowl and electric mixer, also a sharp knife and roasting pan. Now the ingredients for the simple and delicious cake must be a sixteen ounce cream cheese, a stick of butter, two cups of crushed graham crackers, four large eggs, ½ cup of heavy cream, 1 cup of granulated sugar, two tablespoons of vanilla extract and three cups of water.
  4. 4. Steps to Follow: Making the crust• Next, you preheat the oven to 350 degrees Fahrenheit and while waiting for that to heat up you should quickly take out the cream cheese so it can obtain room temperature and begin to make the crust. To make the crust you need to put a stick of butter in a heat resistant bowl and then in the microwave for approximately 45 seconds to one minute or until melted. After it’s melted you crush two cups of graham crackers and once they are completely crumbled you join them with the butter. You can stir them together with a fork until combined. Then you spray all around the interior of the eight inch spring form pan some cooking spray; if you don’t use this source the mix will stick and it will be very difficult to slip away from the pan or it will just crack and break after hardening. Once that is done you must pour the moistened mix and press it gently around the surface and 1 inch up the sides of the pan. When completed you cover the pan with plastic and place it in the refrigerator.
  5. 5. Steps to Follow: Making the cream cheese filling• Now we will begin with the cream cheese filling. First, you must add sixteen ounces of cream cheese, at room temperature, in a mixing bowl and with an electric mixer beat it on low for about a minute or until smooth. Next, you must crack four large eggs, making sure the shell of the egg does not get in the mix, and pour slowly amongst the mix and stir it again on low until integrated. Still mixing on low you must leisurely dispense ½ cup of heavy cream, 1 cup of granulated sugar and 2 tablespoons of vanilla extract and combine these all to the mix gradually.
  6. 6. Steps to Follow: Baking techniques; bath• Once the cream cheese filling mix is finalized you can take out the of the refrigerator the cooled crust. Then you transfer from the mixing bowl all there is of cream cheese filling onto the crust in the spring form pan consistently. Now to bake, you shall place the spring form pan, containing the cheese cake mix, in a roasting pan. You place the roasting pan in the preheated oven and pour three cups of boiled water onto it so it surrounds the lower half of the pan with the cake. This technique is called the bath and it prevents the cake from drying out while baking.
  7. 7. Steps to Follow: Baking and concluding• The cheesecake should be baked for approximately one hour and thirty minutes; left with a temperature of 350 degrees Fahrenheit. Once the time has ended the cake should be slightly wet in the center and firm on the exterior. The cheesecake should be left in the oven for another hour, though with the oven off so the leftover heat will finish setting up the center of the pastry, without drying up the exterior. As soon as the hour has finished you can take out the roasting pan, containing the spring form pan, and then remove the spring form pan and place it on a cooling rack or a safe area where the cake can chill. After chilled a bit you can proceed with the following step; which leads to taking a sharp knife and cutting slightly around the edges of the pan, loosen a little the crust. To add a bit of flavor you can add any of your favorite topping, such as strawberry jelly and/or natural strawberries. Finally, you must place the cheesecake in the refrigerator to cool down for eight hours minimum.
  8. 8. Conclusion:• Now for the next novice who aims making a cheesecake must not have such a bad time working out with the procedures demonstrated here. All done with proper techniques and directions can be completed successfully if there is also dedication. So there are my tips for the following time you try to make this homemade pastry. I assure you it won’t crack and break as did the first time.
  9. 9. Thank You!

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