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Cheesecake Hints

Posted by : Elaine Radis

Here is a compliation of some "research" I did to get 
a perfect cheesecake every time:

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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