TIPS FOR BAKING CHEESECAKES:
Avoid over-beating the cheesecake filling. Over-beating incorporates additional air & tends to cause cracking on the surface of the cheesecake. Use a springform pan (a pan with removable side & bottom). Placing the pan on a baking sheet, helps to avoid leaks in the oven. Always bake a cheesecake on the center rack of the oven. Don't be tempted to open the oven door during the first 30 to 40 minutes of baking, drafts can cause the cheesecake to fall or form cracks. Avoid over-baking. Be aware that baking times are not always exact, due to variations in ovens. A perfectly baked cheesecake will be puffed around the edges, yet the center should be slightly moist & jiggly. Unless otherwise directed by your recipe, turn the oven off & allow cheesecake to remain in oven, with the door ajar, for 30 minutes or until center is completely set. Remove from the oven & cool completely on a wire rack away from drafts before refrigerating. For optimum flavor, serve cheesecake at room temperature. This takes about 30 minutes. Store in the refrigerator up to 4 days, loosely covered. Baked plain (minus topping) cheesecakes freeze well for up to 2 months. Cool completely & wrap tightly in heavy-duty foil or plastic wrap. To use, thaw frozen cheesecake overnight in the refrigerator. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
