Cheesecake Tips

• Let the cream cheese come to room temperature before using. This will keep the batter from getting lumpy.

• Let eggs get to room temperature before using.

• Use a water-bath if using an electric oven. I have not found that water-bathes are not needed if using a gas oven.

• The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say. Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done. You might worry a runny middle means raw cheesecake, but it’s totally safe and normal.

• The internal temperature should be 145-150 degrees when done.

• For a 6 inch cheesecake, cut the recipe in half of a regular cheese cake.