For some reason, the modest cheesecake appears to be something that every wannabe home cook struggles with at some time. Large cracks, a burnt top, uneven filling, collapsed cores, and the incredible shrinking cheesecake are all common issues (cake shrinks around the outside). The cheesecake should usually disappear from all of these problems after it has been properly prepared and baked. Making homemade lemon cheesecake is easy, and it’s sure to be a family favorite. You may package them in catchy cake boxes.

Before we begin cooking, a little science is in order. The majority of the issues stated above are all caused by an inefficient cooking procedure. This is mainly due to individuals using the recipe as if it were for a cake. But, in reality, cheesecake is more akin to a custard pie than a traditional cake recipe. As a result, we must operate and cook the components differently. Also, you can buy cake boxes in wholesale rates in any packaging company to pack them after baking.

Making The Best Homemade Lemon Cheesecake

The pan comes first. Some folks suggest using a springform pan, but I dislike those. The reason will become clear once we begin the cooking procedure. For the time being, find a 9-inch round cake pan with lovely high edges (at least 2 inches). We must first prepare the pan so that the baked cheesecake may be removed later. Using a brush, cover the entire interior of the pan with melted butter. To prepare the parchment paper for the side of the pan, cut a long rectangle and a circle for the bottom. Once the paper has been applied to the pan, we can move on to the crust.

Some like a cookie crumble crust, but I love plain graham crackers. I put around 2 dozen of them in a plastic zip-top bag. I smash them for 30 seconds to a minute using just my fingertips. Some large pieces are OK. Next, perform heating 1/4 cup unsalted butter and stir in the cracker crumbs and 1 tablespoon sugar. Put in the bottom of the pan and quickly mix with a spatula. Using a hefty glass with a flat bottom or another tool that can be used to tamp (the kind used to flatten meat is great for this), start tamping. The crumbs should all cling to one another and help create the crust. Bake the crust for ten minutes at 300 degrees Fahrenheit blind.

What About The Filling

Next comes the filling. It would have been better if you had taken the cream cheese out of the refrigerator before preparing the pans (at least 30 minutes). We’ll also need 1.25 cups sour cream, 1 cup sugar, 1/3 cup cream (whipping or heavy), 1 tablespoon vanilla, 5 big eggs, 1/4 cup lemon juice, 1 lemon zest, and 1 tablespoon cornstarch (optional).

The batter must now be well mixed. We want everything to be nicely combined, but we don’t want any air in the batter. When a cheesecake collapses or has a sunken center, the air is frequently the culprit. So, in my view, you need to use a proper tool and small cake boxes to pack it later.

To begin, pour the sour cream into a mixer bowl and beat for a minute on medium-low with the paddle attachment. After adding the cream cheese and sugar, stir in the optional cornstarch. Cornstarch prevents the eggs from breaking while they are kneaded in the custard. It’s like an extra layer of protection. If you follow the recipe exactly, you shouldn’t need anything, but if this is your first time making it, consider adding it.

So, we’re going to beat this combination for 1 minute at a low speed. Then increase the speed to medium for a few minutes. Scrape the bowl and turn off the machine. Pour in 1/3 cup cream, 3 large eggs, 3 yolks, 3 tablespoons lemon juice, and 3 tablespoons lemon zest. Combine thoroughly using a fork.

When To Start Mixing

Mix at medium-low speed while adding half of the cream and egg mixture. Scrabble the bowl a final time by scraping the sides. Then, add the rest of the egg mixture and restart the blender on medium-high. Continue mixing for another minute. The batter should be homogenous (no lumps) and dense.

Now comes the baking. For it, you have to preheat the oven to 250°F. Remember when we fried the crust in the dark? Adding the batter to the pan will take about five minutes, but first, let it cool for at least fifteen minutes after it has come out of the oven. Pour the batter into the pan. To assist any air bubbles, rise to the surface, give the pan a few gentle spins to the left and right.

Use another cake pan that is a few inches larger in diameter if you have one. If not, you can use an aluminum baking dish (the type used for lasagna or roasting). Insert a clean cloth into the bottom of the big pan and place it in the oven. Carefully slide the cheesecake pan into the larger pan. Make sure to pour hot water slowly into the larger pan. Pour enough to fill the cheesecake pan two-thirds of the way. Arrange custom cake boxes to pack it afterward.

Baking Time

Center the cheesecake pan in the bigger pan after closing the oven. Bake for one hour at 250°F. Now comes the difficult part. It will still appear that the cake isn’t baked after one hour. There is a risk of overcooking the cheesecake. So, after approximately 30 seconds, open the oven door to allow some heat escape. Then lock the door and give the cake an hour to rest. Then, gently remove the cake pan from the water pan and set it in the refrigerator for 6 hours.

Finally, there’s cheesecake which you can get in cake boxes. To remove the cake out of the pan, some little acrobatics are required. To begin, fill your sink halfway with hot water straight from the faucet (the hottest it will go). Now take it out and set it on a cloth. Gently trace around the exterior of the pan with a sharp thin knife, then carefully peel the paper from the pan’s side. Prepare wax paper by cutting a circle the same size as your cheesecake. Place the cheesecake on top of the wax paper. Flip the cheesecake gently but quickly by placing a circular plate or the bottom of a springform pan on top. After that, take out the pan. Use the catchy cake packaging to pack it.

But you’re now gazing at the bottom of the cheesecake. Remove the parchment from the bottom of the pan. You can serve this cake on a platter (or the round baker’s cake will do). Carefully flip it over and place it on a plate. Finally, take the wax paper off the top of the cheesecake and slice it.

The Final Product

If everything goes according to plan, you should have a tasty and lovely lemony cheesecake that your friends and family will think you purchased. And, anyway, who cares if the top cracks? That is why whipped cream was developed. You can pack in cake boxes.

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