Temperature of Heavy whipping cream in NY cheesecake?
I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe I am planning to use uses a combination of heavy whipping cream and sour cream (I will substitute it with plain Greek yogurt), and every post on the internet advises to have all ingredients at room temperature. I was wondering if whipping cream and Greek yogurt also have to be at room temperature?
I am sorry if it is a silly question but I am really intimidated by the thought of making a cheesecake. Thanks for your help. :)
Best Answer
I've made NY baked cheesecake on a number of occasions and have never brought the ingredients to room temperature before mixing, (mine has cream cheese, soured cream and flour in it). That said, it does take me a good ten minutes to mix everything together (including the vanilla seeds) but I still don't think the mix is room temp when I put it in the oven.
One thing I do do, is when it's a minute off being ready, I turn off the oven, open the oven door and leave the cheesecake in the oven to cool slowly, this usually prevents the top from cracking.
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Should cheesecake be room temperature heavy cream?
Room temperature ingredients are crucial when it comes to making a cheesecake! So be sure you bring your cream cheese, eggs, and heavy cream to room temp before you begin making the batter.What temperature should whipping cream be?
Add remaining \xbd cup heavy cream to liquid measuring cup. Heat cream in microwave at 50 percent power until cream feels neutral to touch (not warm and not cold), about 20 seconds. (Cream should register about 70 degrees\u2014room temperature\u2014on instant-read thermometer.)What is the temperature for baking cheesecake?
Most cheesecakes should be baked at 325\xb0F. The target temperature, the internal temperature of your cheesecake, should be 150 to 155\xb0F. At 325\xb0F\u2013with the same recipe, ingredients, and pan\u2014there is a perfect baking time.Why do you add heavy cream to cheesecake?
Cheesecake is not the time to skimp. Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture.The Best New York Cheesecake Recipe | Emojoie Cuisine
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Answer 2
It's certainly not necessary to bring everything to room temperature, but it is beneficial. If you think about it, it's easier to mix everything when warm (especially the cheese - you won't end up with lumps, etc.).
One really important thing to ensure you don't get a souffle (then cracking after) is to make sure that you mix slowly and DO NOT overmix. The addition of air into the mix will ultimately cause fissures.
Also, I've posted this before - bake in a water bath for 30 minutes at 300, then turn off your oven, crack the door, and leave it all for another 30 minutes. Once that time has passed, close up the oven and turn it back on to 300 and bake another 30-45 minutes. Works every time. A big thanks to my old pastry chef for giving me that tip.
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