Cheesecake Hints
Bakeware
A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.
Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
Cooling
Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.
Cool the cheesecake on a wire rack away from drafts.
After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.
Preparation
Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.
Storage
Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.
