Cheesecake has become one of the fashionable cakes, very present in bakeries and restaurants of all kinds, many of which opt for giving a twist to the original recipe. Lovers of this popular sweet have their own rankings and do not hesitate to tour the city – and sometimes also the country – to try those high-quality cakes that garner legions of fans (Cañadío, Fismuler, Kava, Cheese Bar, Alameda or La Viña They are some of those who are always in the top of the best in Spain).
To prepare a good homemade cheesecake it is important not to make some common mistakes. "It is essential to balance the sugar well, because sometimes we find very sweet cakes, to the point that the sugar eats up the flavor of the rest of the ingredients," explains Jon García, owner and chef of Jon Cake, an establishment located in the neighborhood of Born, in Barcelona, specialized in cheesecakes, which offers a wide range of proposals for all tastes. García recommends that the total percentage of sugar does not exceed 16-17% and assures that on many occasions some pastry chefs reach 20%, which makes the final result excessively sweet and cancels out the rest of the flavors.
Another common mistake is, according to the pastry chef, going overboard with the cream. "To look for a creamy result, we tend to overuse the cream, and that dilutes the flavor," explains García, who declares himself a supporter of cookie bases. "A common debate is whether cheesecake should have a cookie base or not. In my opinion the answer is yes, because if you do not include a base that provides a crunchy touch and a contrast in texture, you are eating only cream. Of course, You should not overuse the cookie so that it does not mask the flavor of the cheese, which in the end should always be the protagonist," continues the creator of Jon Cake. For García, a good cheesecake must have at least two characteristics. "It shouldn't be too dense or too runny, so it's important to work to get just the right amount of creaminess. And above all, it has to taste like cheese."
The good thing about this recipe is that it can be prepared with a good number of cheeses, depending on whether we are looking for more or less flavor and intensity, so that the most cheese lovers will be able to enjoy the benefits of blue cheese while those who prefer more flavors soft and herbaceous they may use an Emmental or a Brie. These are some of the best cheeses to make cheesecake at home: