My daughter is a cheesecake purist. You can make any flavor, but she'll always prefer a plain piece of very dense cheesecake served alone or with fresh strawberries and whipped cream. Since this is her favorite dessert, I have too make the best one I can. You, too, can make the perfect cheesecake using the below tips.
- Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
- To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable 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.
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