56grapeape
01-18-2001, 10:01 PM
CRACK PROOF CHEESECAKE
"...The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
*** To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
http://foodtv.com/recipes/re-c1/0,1724,14813,00.html
*The key is the WATER BATH! http://www.cookinglight.com/bbs/biggrin.gif I cant wait to try my next cheesecake! Also notice the temp they baked theirs at! (see the link, this is for an reg. cheesecake recipe)
I hope this helps!(glad i had the night off work, I would have NEVER seen this! ~:0) )
Rachelle ~:0)
"...The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
*** To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
http://foodtv.com/recipes/re-c1/0,1724,14813,00.html
*The key is the WATER BATH! http://www.cookinglight.com/bbs/biggrin.gif I cant wait to try my next cheesecake! Also notice the temp they baked theirs at! (see the link, this is for an reg. cheesecake recipe)
I hope this helps!(glad i had the night off work, I would have NEVER seen this! ~:0) )
Rachelle ~:0)