RITA TAULE (BTVC62A)

Hi Claudia: Here is a compliation of some "research" I did. I had to - 'cause I hate to tell you this - but; I get a perfect cheesecake every time, so other than the corn starch I was stumped. Here are some things I came across:

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use.

4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in pan.

5. Check oven temperature for accuracy.

6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large).

Well, Claudia, this is all I can think of. I hope some of these hints will be useful to you. There's nothing greater than a fabulous cheesecake. (Except, of course, maybe a flan) :) That's my favorite! Let me know what you think. Reetz formatted by Elaine Radis