INGREDIENTS

INSTRUCTIONS

================================================= RULES FOR BAKING A
BEAUTIFUL CHEESECAKE =================================================
Beat cheese and sugar together until very smooth and fluffy and the
sugar is completely dissolved. Beat in eggs 1 at a time just long
enough to thoroughly blend. DO NOT OVER BEAT. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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