INGREDIENTS

INSTRUCTIONS

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 OVERBEAT. 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. 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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