Cheesecake Recipes

Cheesecake Hints
Serving Size: 1

rita taule (btvc62a)

Cooking Directions:

Hi Claudia: Here is a compilation of some "research" I did. I had to -
'cause 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 till 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 one 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 Tbl cornstarch per 2 (8 oz) packages of cream cheese.
Use Phila delphia 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 formatted by Elaine Radis

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