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Cook'n with Betty Crocker 
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TIPS FOR CHEESECAKES |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TIPS FOR CHEESECAKES recipe on the web!! To check for doneness, touch the top of the cheesecake lightly or gently shake the pan. The center may jiggle slightly, but it will set during chilling. Don’t cut into the center with a knife to test for doneness because the hole could cause the cheesecake to crack. After baking, let the cheesecake stand at room temperature for 30 minutes or as directed before you put it in the refrigerator. Refrigerate, uncovered, 2 to 3 hours or until chilled; cover so it doesn’t dry out or pick up odors. Covering warm cheesecake may cause moisture to drip onto the cheesecake top. If the cheesecake has a side crust, after it has cooled for 30 minutes, run a metal spatula or table knife along the side of the crust to loosen it from the pan (if the pan has a removable side, don’t remove or release it yet). Loosening the crust keeps the cheesecake from pulling away. Do this again before removing the side of the pan. To cut cheesecake, dip the knife into water, and clean it off after every cut. Or use a piece of dental floss! Hold a length of dental floss taut and pull the floss down through the cheesecake, making a clean cut. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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