There are a few things that you need to take note of when you bake cheesecake:
Always use softened cream cheese for complete blending with the other ingredients.
Never overbake a cheesecake. With larger cheesecakes overbaking will result in a crack in the center. A properly baked cheesecake will still have a small area (about 3") in the center, that's still very moist when its removed from the oven.
To prevent a cheesecake from cracking ... After removing a cheesecake from the oven, run a thin knife around the edge, between the pan and the crust, to free the cake from the sides of the pan.
Cool completely before removing the sides of a springform pan, then refrigerate the cheesecake for several hours before serving
Most cheesecakes taste better and cut easier if made a full day before serving.
To slice a cheese cake, use a knife with a long thin blade. Dip the knife in warm water and wipe the blade clean after cutting each slice.
To cut a whole cheesecake into perfect slices, use dental floss instead of a knife.
Store leftover cheesecake in plastic wrap or in a covered airtight container. If properly wrapped and refrigerated, a cheesecake will keep well for at least 3 to 4 days.
Cheesecakes can be frozen. Careful wrapping is very important. To freeze, place a fully cooled cheesecake in the freezer, uncovered, for 1 hour. If it's in a springform pan, remove the sides of the pan and freeze with the bottom of the pan in place. After 1 hour, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Wrap in plastic wrap, then carefully place it inside a large freezer bag or wrap it in heavy duty aluminum foil.
For a fruit-topped cheesecake, freeze without the topping and add the topping before serving.
Always thaw a frozen cheesecake in the refrigerator. After it's partially thawed, transfer it from the cardboard bottom to a serving plate.Tips by: Sandy Moyer
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