use these tips to create, bake and store your perfect cheesecake |
bring all ingredients to room temperature before mixing. this usually takes 30 minutes. |
to soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese. |
mix filling only until combined. don't over-mix. |
use a springform pan so that the sides can be removed. |
butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven. |
place springform pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven. |
place a shallow pan of water in rack below cheesecake to keep oven moist. |
don't open oven door while baking. |
a perfectly baked cheesecake will be puffed around the edges. when shaken, about an inch in diameter in the center should jiggle. |
cool slowly (about an hour) on a wire rack, away from any drafts. |
store in the refrigerator, loosely covered, for up to four days. |
the bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter. |
garnishing a cheesecake should only be done within 1 to 3 hours of serving. |
cheesecakes taste best when brought to room temperature. this takes about 30 minutes. |
securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer. |
thaw frozen cheesecake overnight in the refrigerator. |
