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Transcript of Cheesecake Tips!!
Tips on Baking
For a moister, creamier cake, turn off the
heat when the center's still loose and
let cool in the oven.
Tip on Mixing
Cheesecakes, unlike other cakes where beating air into the batter is key, suffer if over-mixed. For best results, have all the ingredients (cheese, eggs, liquids and flavorings) at room temperature before blending.
Cutting, Freezing, and Draining...
Dip a knife in warm water and wipe dry before slicing each piece.
Because of the high fat content, most cheesecakes freeze well for up to two weeks if wrapped tightly in both film and foil.
Line a medium (about 8 inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl. Cover and refrigerate.
...more tips on baking
Many cheesecakes, like our classic one, are baked in a water bath (a pan of water) to moderate the temperature. Since water remains at a constant temperature, the cake sets slowly, resulting in a super-creamy cheesecake.
With richly flavored cheesecakes, like our peanut butter or chocolate ones, the same result can be achieved by baking slowly at low temperatures.
To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. After chilling, remove the springform ring (but not the metal base).