i asked the chef a few questions that are important to me. |
1.why does a cheesecake shrink or reduce it´s size |
it´s because it´s overcooked or the oven was too hot. |
2.what effect has the butter in a cheesecake as i see some of the recipes we saw call for butter. |
the texture, they are cremier. |
3.some cheesecakes call for flour or cornstarch which is better |
purists or cheesecake gurus never use flour or cornstarch but ít makes a difference in consistency, and by flavor she advises to use |
cornstarch, also they bake better. |
4.which is better to use, sour cream or whipping cream |
it all depends on the quantity of grease the product has, but most of the recipes ask for sour cream. |
5. what size do you recomend the molds |
movable base, 22 or 24 cm diameter and 9 cm. height. |
6.when you add chocolate or butter to the mix it has to be warm. |
7. if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form. |
