Kerri are you there

[matt]

Kerri, Hi my name is Matt. I was wondering are there anytips you can give me about the White Choc Rasberry cheesecake. I was thinking about making it for Easter Dessert. I was wondering if the liquor stores carry the small bottles of amarato. And should I chill for at least 8 hrs. Thnks and by the way how good is this cheescake.

[Kerri]

Hey Matt,

The white chocolate rasberry cheesecake is my favorite cooking light cheesecake. I think the raseberries, ameretto, and white chocolate cover up the fact that it is light. Yes, you can buy smaller bottles of amaretto. Chill for at least 4 hours I think, but I have to admidt, my friend and I were really impatient and tried it after 2. It was still pretty darn good slightly warm! Plan to make it a day ahead and chill overnight so you don't have to worry about it. I think the only other tip I can think of it to use seedless rasberries. My husband was really bothered by the seeds, but he only likes plain cheesecake. I, personally, didn't really notice the seeds. I did other cheesecake tricks like wrapping the springform pan in foil and then putting it in a pan of water (makes the cheesecake creamer I think). Also, after taking the cheesecake out of the over, I ran a knife around the edge of the cheesecake to help prevent cracks, which didn't really help. Another thing you should do to prevent cracks is to let it cool down as much as possible at room temp before putting it in the fridge, but as I mentioned above, I was impatient.

Enjoy, this one is really good!

[TheresaM]

Kerri, do you mean wrap the outside of the springform pan with alum. foil ? Is there to insure the water does not get thru? Thanks.

[sneezles]

Kerri
Just thought I'd share one of the things I've learned about cooling cheesecakes. After the cake is done, don't remove it from the oven, simply crack the door and let it cool for about an hour in the oven and then cool completely before putting in the fridge.

[Kerri]

Yes, wrap the pan with foil to prevent water seeping through. That seemed to work pretty well.

Thanks for the tip about opeing the oven door. I will use that next time I plan ahead and made my cheesecake. http://www.cookinglight.com/bbs/smile.gif

[HARRYET]

sneezles,

I've also thought about opening the oven and letting the cheesecake cool down there, but tell me, do you think it cooks the cheesecake more, and should you maybe turn the oven off sooner when the center is still jiggly?

Thanks Ann

[Packy]

Kerri - my question is about the pan of water. How big a pan - like a jelly roll pan and too, how much water. Does all that alter the temp you bake the cheesecake at? Thanks.

[mariakj]

I've actually made this wonderful cheesecake a couple of times and it is also one of my favorite CL cheesecakes. I also cooked it in a water bath and I think it really helps to keep it moist. I placed the springform pan inside a roasting pan and filled it with about an inch of water.

[AdGirl]

Another way to prevent cracks is to only beat until all the ingredients are blended. If you overbeat, too much air will be incorporated, giving you cracks the size of the Grand Canyon! http://www.cookinglight.com/bbs/smile.gif

[Kerri]

Packy-

Um, the size of the pan. Well, that is a good question. I usually just choose a pan big enough to put my cheesecake in and about 1/2-1 inch of water. I am not really sure. I got this little trick from this board, so you might be able to search for cheesecake and come up with the original post. I really don't think it would matter too much, but I could be wrong.

Kerri

[lbrisch]

Regarding the question about the water bath, the water should come 1/2 way up the side of the springform pan. The water bath controls the heat better so the outside of the cheesecake doesn't overcook before the center is done. Also, the water should be heated before going into the oven.