Guest guest Posted April 13, 2009 Report Share Posted April 13, 2009 I got great advice from several people about cheesecakes. I don't remember exactly who, but THANK YOU!! I made a PERFECT cheesecake for Easter. Here's what I did: left the cream cheese, eggs, and sour cream out on the counter for 2 hours to get them to room temp -- this made it much easier to mix, too. Then after baking, I turned the oven off and left the cheesecake in there for another two hours to cool, with the oven door propped open. Huge success!! I got just a few tiny cracks around the edges, but not a big deal. I did not get a big crack through the center like the last time I made a cheesecake, I think it was due to letting it cool more slowly in the oven with the door open. So thank you! Audrey S. Quote Link to comment Share on other sites More sharing options...
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