Teacher:Given a passage and a query based on the passage, generate an unambiguous, concise and simple answer to the query from information in the passage. Note that the answer may not be present in exact form.
Teacher: Now, understand the problem? Solve this instance: If you are working with a cheesecake, or other creamy cake, it is recommended that you turn off the heat and let your cake cool in the oven for about an hour before transferring your cake to the refrigerator. 4 large free-range eggs, at room temperature, plus 1 egg white. 1 1. Preheat the oven to 180C and put a baking sheet on the middle shelf. 2 2. Spread the crumbs over the base of a tall 20cm cake tin (springform if you have one) and press down firmly with a glass until you have a well compacted, flat base. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely on the stovetop. When you remove it from the waterbath, also run a thin-bladed knife around the edge to make sure the cake isn't sticking to the pan, which can also cause cracks as the cake settles. Principle #1. A cheesecake is a custard, not a cake. As a custard, the cheesecake should be thick, rich and creamy. As with any custard, a cheesecake relies on the proteins in the eggs to give it structure. The proteins coagulate as the temperature approaches 160 degrees. If it over bakes, the custard becomes dry. Principle #2 A long, slow bake allows for a more uniform internal temperature. Never bake over 350 degrees. We prefer a dark pan to uniformly absorb heat, not a reflective pan. Principle #3 Don't over bake your cheesecake. Most cheesecakes are over baked and they tend to be dry, not creamy. An over baked cheesecake tends to crack. The cheesecake is baked when it is still jiggly but not soupy. The top of the cheesecake will jiggle as a whole and the center two inches will look softer. A cheesecake generally takes an hour to cook at around 350. If it cracks on top while cooking, it will settle back into place as it cools. If it helps: Best NYC style cheesecake INGREDIENTS * 15 graham crackers, crushed * 2 tablespoons butter, melted * * 4 (8 ounce) packages cream cheese * 1 1/2 cups white sugar * 3/4 cup milk * 4 eggs Here's how to bake cheesecake in a water bath: 1 Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in. Your cheesecake needs plenty of time to chill out and set before slicing. Perry recommends giving it one hour on the counter, and at least two hours in the fridge. 7. Cheesecake can be difficult to slice because the creamy filling sticks to the knife. Dental floss is one of the best-kept secrets in a cheesecake kitchen. Take a long strand of unflavored dental floss, either waxed or unwaxed, stretch it taut, and gently press it through the cake. Here are some good tips on baking and cooling a cheesecake at this site. To answer your question, try a half hour outside the oven before refrigerating. Typically, a cheesecake should be cooled to room temp and then refrigerated for at least 4 hours or overnight. Till it's totally cool. How long should a cheesecake cool for? I baked it for 30-35 minutes according the the recipe from cooks.com and now not sure how long didnt say guesses welcome!! Follow Query: how long to cool a cheesecake
Student:
A cheesecake should be cooled to room temp and then refrigerated for at least 4 hours or overnight.