Use
these tips to create, bake and store your perfect cheesecake:
Bring
all ingredients to room temperature before mixing. This usually takes
thirty minutes.
To
soften cream cheese in the microwave: place unwrapped 8 ounces cheese
in a micro-waveable 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 spring-form 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
spring-form 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.
