Do I've discovered I like baking cheesecakes. Been using for recipie for a while, bakes beautifully, but by the time it cools, it looks like the grand canyon has opened up on top!! Found a recipie a couple months back that suggesting turning the oven off, prop the door ajar with a wooden spoon and let it stay in the oven an hour or so. That worked beutifully. Tried the same thing on another recipie this weekend....and yet again...grand canyon!
What am I doing wrong?
1. Do not bake in a convection oven.
2. Use an oven thermometer.
3. Do not open the oven door for at least the first half hour.
4. The oven door method can't work for all recipes and could be usafe due to an undercooked cake.
5. THE BIG ONE: Butter your pan, prebake your crust, if applicable. Wrap the outside and up the sides with foil. Put it in a pan larger than the springform pan. Push the cheesecake to the side and fill 1/2 to 3/4 of the way up the pan with hot water. Center the pan. Bake.
6. The cheesecake is done when the center is almost set.
7 Take out of the oven and place on a wire rack out of drafts. Let cool for one hour. After 1/2 hour, you can run a slim knife around the cheesecake.
8. Let cool completely without moving it. When it is cooled, you may refrigerate it with the ring still attached, covered.
9.To give away, or just to remove from the springform bottom, put the cake in the freezer for 1/2 hour. Turn your stovetop burner on medium. Hold the pan over the burner, going back and forth momentarily. The cheesecake will be firm, but the barely softened butter will allow for the easy release with a cake lifter.
Another big one: Do not overmix after the eggs are added (one at a time, allowing for each to incorporate before the next is added. Minimal mixing should be done after this point, maybe one minute.
All ingredients should be at room temp. Any lumps will not melt. They will still be there.
I think I'm done now.
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