I hear you! I cook for myself so recipes like this is a danger zone unless I take it into work where EVERYTHING gets eaten no matter what it is, it seems. But I would happily take one piece from you... for testing purposes of course!
Thanks so much - GREAT info! The recipe incorporates a bit of that (cooling in the oven for example) and actually suggests topping it with raspberries. I bought the berries but when I went to add them I noticed they'd gone moldy so no berries.
But now I'm so excited to try cooking one with these suggestions! Too bad I have 16 peices left of this one... lol. I have to find people to give it away to - 16 peices, no matter how low-fat, is still TOO MUCH cheesecake for my kitchen!
current weight: 135.0
Fitness Minutes: (61,372) Posts: 3,023 2/14/10 11:44 A
Love the idea to add a topping, but I guess that defeats the lower caloric purpose of it all, LOL! :)
Cheesecakes have a tendency to crack, but they don't have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter - a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake's surface. Another cause of a cracked surface is a drastic temperature change.
How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.
Also, be sure to cook your cheesecake gently. Use a water bath - wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.
Finally, cook your cheesecake slowly - at 325º F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.
If after all this, you still have a crack, make a topping or a sauce for your cheesecake, and tell all your guests that you intentionally made a special crack in the top of the cake to hold more sauce!
I just googled this - one source said that cracking can happen even when you do everything right & cracking tends to happen more with lower fat cheesecakes. Hmm.. I've never made this yet myself though!
So this tastes amaaazing.. but it is the only cheesecake I ever made and it cracked on me like crazy. Any tips? Are you supposed to keep the oven closed the entire time you make a cheesecake? I have to admit that I peeked.
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