Chocolate Swirl: Melt 100g of your favorite chocolate and swirl it into the cheesecake batter just before baking.
Lemon Lover’s: Increase the lemon zest to 2 lemons and add 2 tablespoons of fresh lemon juice to the filling for a brighter, more zesty flavor.
Seasonal Fruits: Incorporate fresh or frozen berries, sliced peaches, or cherries into the batter or arrange them on top before baking for a fruity twist.
Nutty Crust: Add 50g of finely chopped nuts (like pecans or walnuts) to the crust mixture for added texture and flavor.
Frequently Asked Questions:
Why did my cheesecake crack? Cracking is often caused by sudden temperature changes during baking or cooling. Using a water bath, avoiding overmixing the batter, and allowing the cheesecake to cool gradually in the oven can help prevent cracks.
Can I use low-fat cream cheese? While you can, it’s highly recommended to use full-fat cream cheese for the best texture and flavor. Low-fat versions can result in a less creamy and sometimes rubbery cheesecake.
What if I don’t have a springform pan? You can use a regular round cake pan, but lining it with parchment paper (leaving an overhang on the sides) will make it easier to lift the cheesecake out once it’s cooled.
How do I know when it’s done? The edges should be set, but the center should still have a slight jiggle. It will continue to set as it cools. An internal temperature of 70-75°C (160-167°F) is a good indicator.
Enjoy your homemade traditional cheesecake! What topping will you choose for your first slice?
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