PS Santa, may I please have new matching oven mitts for Christmas? Cheesecake on the left was made using a waterbath. Except one was a heck of a lot more of a hassle to get in the oven. Out of curiosity (because some people are so adamant!) I made this exact cheesecake with and without a water batch just to compare. Logistical issues aside (because no springform pan is 100% leakproof, it requires double layers of heavy duty foil and even then, I was still wary).īoth cheesecakes looked exactly the same – no cracks, and tasted exactly the same. Some recipes say to bake cheesecake in a water bath, swearing that this a) makes the cake more moist and b) is the secret to avoiding cracks. Not a big deal though because it flaws get hidden under the Strawberry Sauce! No need for water bath If the filling is beaten too much and becomes very aerated, then the cheesecake might rise during the bake then sink a bit in the middle as it cools. Only mix until each ingredient is incorporated and the batter is smooth.
MAGIC LINE SQUARE CAKE PANS PRO
PRO TIP: Don’t overbeat, it can cause craters While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this Strawberry Cheesecake recipe!
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This cheesecake has sour cream in it which lightens it up a bit. The easiest part! The ingredients in the cheesecake filling are simply cream cheese (Philadelphia all the way!), sugar, lemon zest (this really gives it a special touch), vanilla, a tiny amount of flour (for stability – keeps it fluffy) and eggs. Once the cake on the paper is on the cake stand, slide the paper out from under the cake. Use the paper overhang to grip, and slide the cake off the base onto the cake stand įinished cake will slide safely off the inverted base (because it has no lip) then Then you can easily move the cheesecake as follows: Secure sides of pan so excess paper is sticking out. Grease then top with a square sheet of paper. To make it easier to remove finished cake: Flip the base of the springform pan. Arnott’s Marie Crackers or Nice biscuits (Australia), digestives (UK), and in the States, Graham Crackers are ideal. The biscuit base can be made with pretty much any type of plain biscuit – or even plain flavoured biscuits (like gingersnaps!). It’s as simple as blitzing (or bashing) biscuits into crumbs then stirring in melted butter.
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But even without topping, I always make my cheesecakes with biscuit walls! Actually, the practical reason for the biscuit wall is to hold the Strawberry Topping in. Oh that buttery base!!! I love it so much, I make an entire wall of it for this Strawberry Cheesecake. The easiest part!Ĥ ingredient strawberry sauce – couldn’t be easier (hardest part is trying not to “taste test” too much) No baking required Ĭheesecake filling – plonk and mix. I’m going to walk you through each part, there are process photos and a recipe tutorial video too.Ĭheesecake biscuit base and walls: blitz and press.
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I did say that this Strawberry Cheesecake is pretty straightforward, but I never said it’s a quick and easy recipe! It takes time but it’s not complicated. PS You’re going to go a little bit bonkers when that Strawberry Sauce is on the stove. Where we take a cake that’s already perfect as it is, and take it over the top with a glossy Strawberry Topping for Cheesecake…. Because it really is the sort of cake that’s rich enough and so good (and that BISCUIT BASE!!) that you don’t need to trick it up with anything – just serve a plain slice and it will be devoured.īut it’s that time of the year for excesses. I’ve shared this cheesecake recipe in all its naked glory. It’s the cheesecake that rendered a group of girls silent when we were on a weekend away. And that’s saying something with my friends! This has been my go-to cheesecake recipe for many years now. And because I love the biscuit base so much, I’ve made it go aalll the way up the sides…. You’ll love how the sauce slowly drips down the cheesecake with every bite, and how the filling is creamy and rich, but it’s a bit fluffy rather than heavy and dense. This Strawberry Cheesecake is a stunner! Based on my classic Baked Cheesecake which I describe as a magically rich-yet-light, finished with a gorgeous strawberry topping that tastes as amazing as it looks.