This week-end on the show, it was all about delicious desserts! We even made this awesome cheesecake with pralines and caramel… mmm (By the way, you can check out the recipe right here on the web site… Just go to the shows section and you can watch us do it all over again!).

I have to be honest, waking up at 4 a.m. to bake bread is not quite my cup of tea. Don’t get me wrong, I love being in the kitchen, but sometimes I get frustrated when I get to the baking desserts part… The measurements have to be precise and there’s not much room for improvising or creative ingredients. (I’m more of a “little bit of this and a little bit of that” type of cook… )

That said, I‘m always open to learning new tricks of the trade…

Today, I thought I’d share a few cheesecake basics I’ve learned over the years.

- The perfect cheesecake should be puffed around the edges but almost quivering in the centre.
- Bring all ingredients to room temperature before beginning to prepare your recipe. That way, the cream cheese will blend better and the eggs will be beaten to a larger volume, creating a super creamy cake!
- Use a springform pan. That way, you can just remove the sides without damaging the cake.
- No need to overbeat… This could add too much air into your batter and cause your cake to crack during cooking.
- When baking, resist the urge to open the oven door to see how your cake is doing; this could create a sudden drop in temperature which could cause your cake to crack.
- Cool cheesecake away from drafts for about an hour before refrigerating (this will also prevent cracking).

So there you go… Follow these basic steps and you should be on your way to the perfect cheesecake…
Also, don’t be afraid to experiment with new flavours, colours, shapes and recipes. Try a frozen cheesecake in the summer, or my favourite: chocolate vanilla marble cheesecake with strawberry coulis.

Do you have any cheesecakes tips of your own? What’s your favourite kind of cheesecake? Let us know!

Warren

Keywords : baking, cheesecake, cheesecake tips, pralines and caramel cheesecake

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