* 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 bot-
tom). Placing the pan on a baking sheet s 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 al-
ways 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 dir-
ected by your recipe, turn the oven off and allow cheesecake
to remain in oven, with the door ajar, for 30 minutes or un-
til center is completely set. Remove from the oven and
completely on a wire rack away from drafts before refriger-
ating.
* For optimum flavor, serve cheesecake at room temperature.
This takes about 30 minutes.
* Store in the refrigerator up to 4 days, loosely covered.
* Baked plain (minus topping) cheesecakes freeze well for up
to 2 months. Cool completely and wrap tightly in heavy-duty
foil or plastic wrap. To use, thaw frozen cheesecake over-
night in the refrigerator.
s to avoid leaks in
? some cheesecakes require a water
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