Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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RULES FOR BAKING A BEAUTIFUL CHEESECAKE
1. Beat cheese and sugar together until very smooth
and fluffy and the sugar is completely dissolved.
2. Beat in eggs 1 at a time just long enough to
thoroughly blend. DO NOT OVER BEAT.
3. To avoid cracking on the top of the cheesecake:
Place a pan of hot water on the floor of the oven
during baking time.
Check that your oven is NOT drafty.
Check the accuracy of your oven temperature. A too-hot
oven WILL cause cracks.
DO NOT "peek" at the cheesecake during baking time.
Use the proper size pan. If you use another size pan,
adjust the baking time accordingly.
DO NOT over bake. Baking time IS important.
Run a spatula around the sides of the pan to loosen
cheesecake immediately after baking.
Cool the baked cheesecake to room temperature
COMPLETELY before refrigerating. A hot, or even warm
cheesecake, in the refrigerator WILL definitely crack.
4. Even the non-amateur, following all the rules, will
occasionally produce a cracked cheesecake. If so,
simply cover the top of the cheesecake with one of
your favorite toppings and pretend you didn't notice.
The cheesecake will taste wonderful just the same. (I
think that's why so many cheesecakes have toppings
anyway!)
Edited to MM format by: Lois Flack, CYBEREALM BBS,
Watertown, NY Home of Kook-Net (315)782-1120
