Here is a compliation of some "research" I did. I had to--because I
hate to tell you this--but; I get a perfect cheesecake every time, so
other than the corn starch I was stumped. Here are some things I came
across:
1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the surface will not
crack when the cake starts to shrink on cooling. It always shrinks
a little.
3. Chill thoroughly before unmolding. In fact, I make my cheesecakes
one day ahead of serving and leave it in the springform until I'm
ready to use.
4. The water bath pan must not be higher than the springform pan or
it will slow down baking. Also, put no more than 1" of water in
pan.
5. Check oven temperature for accuracy.
6. When done, turn oven off, do not open door, let sit for 1 hour.
Then remove, place on a rack, and let cool to room temperature,
about 1 hour. Cover with plastic wrap and refrigerate overnight.
7. Use 1 tb corn starch per 16 oz cream cheese. Use Philadelphia
brand cream cheese. It is the best and works every time.
8. Important: Use the egg size specified. If none is specified, use
large not jumbo or extra-large.
Well, Claudia, this is all I can think of. I hope some of these hints
will be useful to you. There's nothing greater than a fabulous
cheesecake. Except, of course, maybe a flan. :) That's my favorite!
Let me know what you think. -Reetz
