| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Information | 1 | Servings | |
INGREDIENTS
| Rules for Baking a Beautiful | ||
| Cheesecake |
INSTRUCTIONS
MM BY PATTI - VDRJ67A 1. Beat cheese and sugar together until very smooth and fluffy and the sugar is completely dissolved. 2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO NOT OVERBEAT. 3. 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 overbake. Timing 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. Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2, 1998
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