For some reason the humble cheesecake is something that every aspiring home chef seems to have troubles with at one point or another. Common problems include large cracks, burned top, lumpy filling, collapsed centers and the amazing shrinking cheesecake (cake shrinks around the outside).
All of these problems tend to go away when the cheesecake is prepared and cooked properly. Here then is how to prepare and cook what is sure to be a family favorite, Homemade Lemon Cheesecake.
Before we get cooking, a little science if you please. Most of the problems mentioned above all stem from an improper cooking process. That usually is because people treat the recipe as if it was for a cake. But the truth is, cheesecake is a lot more similar to a custard pie than it is to a regular cake recipe. So, that means we need to work and cook the ingredients differently.
First is the pan. Some people recommend using a spring form pan but I don’t like them. The reason will become apparent when we get into the cooking process. For now locate a 9 inch round cake pan with nice high sides (at least 2 inches). We first need to treat the pan so we can get the cooked cheesecake out later. For that, melt some butter and using a brush, coat the entire inside of the pan. Next, using parchment paper, cut out a circle for the bottom of the pan and a long rectangle for the side. Once the parchment has been added to the pan, we can focus on the crust. Continue reading “Best Ever Homemade Lemon Cheesecake”