Cheesecake
Tips
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Additional Tips:
Avoid over-beating the cheesecake filling.
Over-beating incorporates additional air and tends to cause cracking
on the surface of the cheesecake.
Use a springform pan (a pan with removable
side and bottom). Placing the pan on a baking sheet helps to
avoid leaks in the oven.
Always bake a cheesecake on the center
rack of the oven.
Don't be tempted to open the oven door
during the first 30 to 40 minutes of baking, drafts can cause
the cheesecake to fall or form cracks.
Avoid over-baking. Be aware that baking
times are not always exact, due to variations in ovens. A perfectly
baked cheesecake will be puffed around the edges, yet the center
should be slightly moist and jiggly. Unless otherwise directed
by your recipe, turn the oven off and allow cheesecake to remain
in oven, with the door ajar, for 30 minutes or until center is
completely set. Remove from the oven and cool completely on a
wire rack away from drafts before refrigerating.
Upon removal from the oven, loosen the
cake from the edge of the pan by running the tip of a knife or
narrow spatula between the top edge of the cake and the side
of the pan. This allows the cake to pull away freely from the
pan as it cools.
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