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The biggest concern to most bakers is to bake a cheesecake that doesn’t crack, shrink, leak water or “weep”, become flat and too dense or dry. A cheesecake is actually a baked custard and has to be handled as such. Custards range from being the entire dessert, such as a Cheesecake, Crème Brûlée or Flan, Pumpkin or Coconut custard pies, to being a part of a dessert such as Pastry Cream used when making éclairs and cream puffs. All custards are a thick, rich, creamy and pudding-like dessert made from gently cooking or baking. Make sure you are using clean equipment washed under the faucets and dried very well.

Both egg yolks and whites contain proteins, which change from liquid to solid, called coagulation, when cooked or baked. This means that the liquid egg becomes firmer. As heating continues the egg eventually becomes semi-gelled or fully gelled when cooled or refrigerated, giving you the cheesecake’s texture.

Part II coming soon!