So GoodJune/July 2010 Issue

Gluten-Free Cheesecake Baking Tips

Follow these suggestions for cheesecake success.

Organize

Read your recipe and have ingredients ready. Unless stated otherwise, ingredients should be at room temperature.

Blend

When mixing filling, beat ingredients at medium speed just until smooth. Don’t over beat. To avoid beating air into the mixture, use lowest speed when adding the eggs one at a time, scraping the bowl. Too much air causes the cheesecake to fall.

Bake

Don’t open the oven door during the first 30 minutes of baking. Don’t jar the cheesecake while it’s baking or cooling. After baking, turn the oven off and let the cheesecake "rest" in the oven with the door propped slightly open for about an hour. Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.

Check

Cheesecake is done when it reaches 150 degrees at the center. Use an instant-read thermometer to test for doneness. Avoid over-baking.

Cool

Expect the cheesecake to shrink slightly after it bakes. Cool it completely before refrigerating to keep it from getting soggy.

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