Page 231 - Chocolate Cake Doctor

C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 213

Cheesecake Tips

• Use either a 10-inch springform pan directs. It may still be a little jiggly in
(with removable side and bottom) or a the center. You do not want to overbake
13- by 9-inch pan. cheesecake—it will set up as it cools.

• Melt the butter for the crust in a small • Baked cheesecake without topping
glass bowl in the microwave oven on freezes well. Cool it completely, then
high power for 45 seconds to 1 minute. wrap it in heavy-duty foil and freeze for
up to 2 months.
• Don’t overbeat the filling. This will
cause cracking on the surface while the • Cool the cheesecake first on a wire rack
cheesecake bakes. at room temperature; then cover and
chill it in the refrigerator for at least 1
• Make sure the cream cheese is soft
hour, or preferably
before you begin.
24 hours.
• Bake the cheesecake until it looks
glossy in the center, or as the recipe

FILLING AND TOPPING: melted butter, and 1 egg in a large mixing
bowl. Blend with an electric mixer on low
2 packages (8 ounces each) cream cheese,
speed for 2 minutes. Stop the machine
at room temperature
and scrape down the sides of the bowl
1 can (14 ounces) sweetened condensed milk
with a rubber spatula. The batter should
1 jar (10 ounces) strawberry preserves made
come together into a ball. With your fin-
with fruit juice gertips, pat the batter evenly over the
1 tablespoon fresh lemon juice bottom and up the sides of the springform
3 large eggs, at room temperature pan, spreading it out with your fingers
until smooth. Set the pan aside.
1. Place a rack in the center of the oven
3. Place the cream cheese and sweetened
and preheat the oven to 325°F. Set aside a
condensed milk in the same mixing bowl
10-inch springform pan.
that was used for the crust. With the
2. Prepare the crust: Place the cake mix, same beaters (no need to clean them