Cheesecake Baking and Serving Tips

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> CHEESECAKE BAKING AND SERVING TIPS

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> * Allow all ingredients to come to room temperature: This ensures the

> batter will be smooth, and should be done for all cakes, including

> cheesecakes.

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> * The mixing time is very important: Whipping ingredients excessively

> causes cheesecake to become too fluffy. Simply whip cream cheese and

> sugar until soft and smooth.

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> * Using a bit of flour in the batter helps prevent cracking: White Lily

> recommends baking cheesecakes with a pan of hot water on the shelf below

> rather than baking in a water bath, which can leak into the cheesecake.

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> * Use soft wheat flour for making all cakes: With other all-purpose

> flours, the cheesecake becomes denser and heavier.

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> * Convection ovens are not recommended for cakes.

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> * Bake in a springform pan: To prepare the pan, spray lightly with

> nonstick cooking spray or line with parchment paper. To line, cut paper

> in a round and place on the bottom. Then place parchment along sides of

> the pan, with the paper sticking out slightly.

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> * Bake just until the center is beginning to set: The center 3 inches

> should still move without appearing liquid. Baking continues in the pan

> during the slow cooling process.

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> * When the cheesecake is removed from the oven: Carefully run a knife

> around the edge to loosen the sides from the pan. This prevents cracking

> during cooling.

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> * Cool the cheesecake completely at room temperature: Cooling slowly is

> important to prevent cracks. You can open the door of the oven and leave

> the cheesecake inside for 30 minutes to begin cooling. For food-safety

> reasons, do not leave in oven until completely cooled.

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> * Once completely cooled: Cover and refrigerate overnight before

> unmolding and serving.

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> * Removing the bottom of the pan from the cheesecake is a bit risky:

> Remove the cheesecake from the refrigerator and place it on top of a

> warm towel. Run a knife between the cheesecake and the pan if needed. If

> the cheesecake has a plain top, you can turn it out onto parchment paper

> to remove the bottom and then turn the cake back over onto a flat

> serving plate.

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> * Cheesecake is best if left at room temperature 1 hour before serving.

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> * Store cheesecakes for 3 to 4 days after baking in the refrigerator or

> freeze for up to 2 months: Wrap with plastic wrap and then aluminum foil

> or plastic freezer bags to freeze.

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