1. HOW TO MAKE
A HOMEMADE
CHEESECAKE
Writing: Process Analysis
By: Shayra E. Rodríguez Rodríguez

2. Introduction:
Numerous people enjoy the rich and delectable taste of
cheesecake, yet not many know the proper way to make a smooth and
creamy dessert, totaled with moisture. Any apprentice, lacking experience
and/or guidance can prepare, without well directed techniques, a
disastrous or unfulfilling pastry. Though this baked good may seem basic; if
any procedure is left behind the cake may suffer a lack of taste and unity
giving away an unsatisfying result. With the following method any beginner
will be able to create a successful cheesecake, always when there is
presented time and dedication.

3. Steps to Follow: Ingredients and Utensils
Necessary
• In first place, the ingredients and utensils utilized should be
brought towards the counter or table. The instruments used may be
more or less the ones mentioned, all depending on what you have
in store to replace it. Here we will use an eight inched spring form
pan, cooking spray, a microwave safe bowl, plastic wrap, a mixing
bowl and electric mixer, also a sharp knife and roasting pan. Now
the ingredients for the simple and delicious cake must be a sixteen
ounce cream cheese, a stick of butter, two cups of crushed graham
crackers, four large eggs, ½ cup of heavy cream, 1 cup of granulated
sugar, two tablespoons of vanilla extract and three cups of water.

4. Steps to Follow: Making the crust
• Next, you preheat the oven to 350 degrees Fahrenheit and while
waiting for that to heat up you should quickly take out the cream
cheese so it can obtain room temperature and begin to make the
crust. To make the crust you need to put a stick of butter in a heat
resistant bowl and then in the microwave for approximately 45
seconds to one minute or until melted. After it’s melted you crush
two cups of graham crackers and once they are completely
crumbled you join them with the butter. You can stir them together
with a fork until combined. Then you spray all around the interior of
the eight inch spring form pan some cooking spray; if you don’t use
this source the mix will stick and it will be very difficult to slip away
from the pan or it will just crack and break after hardening. Once
that is done you must pour the moistened mix and press it gently
around the surface and 1 inch up the sides of the pan. When
completed you cover the pan with plastic and place it in the
refrigerator.

5. Steps to Follow: Making the cream cheese filling
• Now we will begin with the cream cheese filling. First, you must add
sixteen ounces of cream cheese, at room temperature, in a mixing
bowl and with an electric mixer beat it on low for about a minute or
until smooth. Next, you must crack four large eggs, making sure the
shell of the egg does not get in the mix, and pour slowly amongst the
mix and stir it again on low until integrated. Still mixing on low you
must leisurely dispense ½ cup of heavy cream, 1 cup of granulated
sugar and 2 tablespoons of vanilla extract and combine these all to
the mix gradually.

6. Steps to Follow: Baking techniques; bath
• Once the cream cheese filling mix is finalized you can take out the of
the refrigerator the cooled crust. Then you transfer from the mixing
bowl all there is of cream cheese filling onto the crust in the spring
form pan consistently. Now to bake, you shall place the spring form
pan, containing the cheese cake mix, in a roasting pan. You place the
roasting pan in the preheated oven and pour three cups of boiled
water onto it so it surrounds the lower half of the pan with the cake.
This technique is called the bath and it prevents the cake from drying
out while baking.

7. Steps to Follow: Baking and concluding
• The cheesecake should be baked for approximately one hour and
thirty minutes; left with a temperature of 350 degrees Fahrenheit.
Once the time has ended the cake should be slightly wet in the
center and firm on the exterior. The cheesecake should be left in
the oven for another hour, though with the oven off so the leftover
heat will finish setting up the center of the pastry, without drying
up the exterior. As soon as the hour has finished you can take out
the roasting pan, containing the spring form pan, and then remove
the spring form pan and place it on a cooling rack or a safe area
where the cake can chill. After chilled a bit you can proceed with
the following step; which leads to taking a sharp knife and cutting
slightly around the edges of the pan, loosen a little the crust. To add
a bit of flavor you can add any of your favorite topping, such as
strawberry jelly and/or natural strawberries. Finally, you must place
the cheesecake in the refrigerator to cool down for eight hours
minimum.

8. Conclusion:
• Now for the next novice who aims making a cheesecake must not
have such a bad time working out with the procedures
demonstrated here. All done with proper techniques and directions
can be completed successfully if there is also dedication. So there
are my tips for the following time you try to make this homemade
pastry. I assure you it won’t crack and break as did the first time.

9. Thank You!