My Story of Making & Serving Cheesecake and Wine in an Elegant Way
Who doesn’t like cheesecake? There’s nothing like a slice of cheesecake with a glass of quality wine, or a scotch-like Macallan 18.
One of the best ways I enjoy a delicious cheesecake and top-shelf liquor is to serve them together at my next gathering of friends.
This way, I am sure they will enjoy the decadence of the combination and will make my next party a huge hit.
Making the Perfect Cheesecake
The key to the perfect cheesecake is the cheese itself.
Regardless of my own brand loyalty, I realized a quality cream cheese is a key ingredient to any cheesecake. As such, I make sure to buy a full-fat cream cheese to get the best quality cheesecake I possibly can.
I believe this isn’t the time to be health conscious or worry about waistlines. And as I would advise anyone, live a little, you can indulge yourself for one night. Make sure that you buy a full-fat cream cheese or your end product will suffer miserably.
Other Ingredients (Almost as Important)
Just because I have the perfect cream cheese does not mean I should neglect the other ingredients. A good cheesecake will also have heavy cream or sour cream to help soften the overall texture of the filling and give it the necessary moisture that the best cheesecakes always have.
Eggs are another crucial ingredient that will hold the whole concoction together. Most recipes will use three eggs. The yolks are what really hold the cake together, and the best cakes will have an extra yolk added which will give the finished product that velvety texture that is a must-have if you want your cake to stand out above the others.
The last ingredient that I often need is cornstarch or flour. Most recipes will call for flour, but I can use cornstarch in place of the flour as well. The starch will give my cheesecake the firmness it needs and will keep it from cracking. It will change the texture somewhat, so I can skip the flour/cornstarch if I want your cake to be ultra-soft. The only drawback is that I increase the risks of it cracking.
The Water Bath
If I want the creamiest cake possible, I make sure to give it a water bath. This is the not-so-hidden secret that the best cake makers employ to get the ultimate finished product. Also, it is a gentle way of cooking my cheesecake and will keep everything moist.
All I need to give my cake a water bath is to set the cake in a large pan, put in a little water, and then set the cake on a baking rack. The steam generated from the water will keep the cheesecake the perfect, creamy texture. Even better, I can also wrap the pan in foil to trap in the steam.
Just Say No to Cheesecake Cracks
Over the years, I learned that your cheesecake will crack because it was overcooked or it was cooled too quickly. You want the inside of your filling to wiggle like a cooled Jell-O, while the outer ring is a little firm. Don’t worry here, your cake is cooked and it will set up during the cooling process.
The way I do it is to make sure that I allow my cake the necessary time to slowly cool. The key word here is slowly. After the cake is cooked, I leave it in the oven with the door open for about an hour. Once that hour is up, I simply take it out and let it cool normally on the counter.
I always try to chill my cheesecake. This is one of the most important steps, and if you decide not to do this the fished product will suffer. Once the cake is completely cool, I simply put it in the refrigerator to chill. If I want the best possible finished product, I let it sit overnight, though a few hours will work if I am in a bit of a rush.
Time to Serve and Eat
Once I have the finished product, I still get to enjoy the best part…eating the cheesecake. All I do is put the cake on a serving plate and cut it into slices. Remember how rich a quality cheesecake is, so the slices don’t need to be too big.
Should I decide on a wine, I ensure I find something that matches the sweetness of the cake I decided to cook. Sweet whites, rosé, and reds will mix best with fruit topped cheesecake.
Another option is a lighter port that will enhance the cheese aspect of the cake.
This guest post was written by Jessica Smith exclusively for Social Vignerons.
Jessica Smith has been writing for a few years now. She is a writer by day and reader by night. She was a very quiet child but writing always inspired her and that is why she began writing in her free time. She loves reading, be it a newspaper, a book or anything. She also loves cooking, traveling and dancing. She wants to be a successful writer as writing is her passion.
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