INGREDIENTS

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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