*  Exported from  MasterCook  *
 
                              CHEESECAKE HINTS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cheesecake hints:
 
   Collected by Rita Taule on Prodigy:
   
   1.  Wrapping the pan with foil keeps it watertight.
   
   2. If you grease the sides of the pan first, the
   surface will not crack when the cake starts to shrink
   on cooling. (It always shrinks a little).
   
   3. Chill thoroughly before unmolding. In fact, I make
   my cheesecakes one day ahead of serving and leave it
   in the springform till I'm ready to use.
   
   4. The water bath pan must NOT be higher than the
   springform pan or it will slow down baking. Also, put
   no more than 1 of water in pan.
   
   5. Check oven temperature for accuracy.
   
   6. When done, turn oven off, DO NOT OPEN DOOR, let sit
   for one hour. Then remove, place on a rack, and let
   cool to room temperature (about 1 hour). Cover with
   plastic wrap and refrigerate overnight.
   
   7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream
   cheese. Use Philadelphia brand cream cheese.  It is
   the best and works EVERY time.
   
   8. IMPORTANT: Use  the egg size specified. If none is
   specified, use large (not jumbo or extra-large).
  
 
 
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