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Baking A Perfect Cheesecake

Source of Recipe

Internet


List of Ingredients

NOTE: I usually bake my cheesecakes 1 1/4 hours or until edges are light brown and center is almost set. I then turn the oven off and let cheesecade stand in oven, with door ajar, 30 minutes or until center is completely set. Then remove from oven and cool completely on a wire rack.

When mixing the ingredients together, beat at medium speed just until smooth. If you overbeat or mix at high speeds, it can cause cracks to form in the cheesecake as it bakes.

Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.

Do not open the oven door during the first 30 minutes of baking. Drafts can cause a cheesecake to fall or crack.

Let the cheesecake "rest" after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door.

Do not jar the cheesecake while it is baking or cooling.

Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.

The cheesecake is done when center is almost set, but jiggles slightly when genlty shaken. Cheesecakes always need to be well chilled before serving, preferably 8 hours or overnight




Recipe