Serves: 5
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.
This TIPS FOR CHEESECAKES recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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