Name: Cheesecake Hints
Ingredients: Cheesecake hints:

Immature readers of Christian books will take one book and view it as the summation of whole truth. More mature readers, however, will hold one book in abeyance until they have a chance to read other sources on the same subject. Then, always looking through the lens of the God-breathed Word, they put different viewpoints into the perspective of the whole, relate the viewpoints one to another, and draw them together into a composite conclusion without sacrificing the truth.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Dairy	Philadelphia	Desserts	1	Servings

INGREDIENTS

Cheesecake hints:

INSTRUCTIONS

Collected by Rita Taule on Prodigy:
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
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).

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