How to beat, fold, and frost your way to the classics -- cheesecake, blueberry muffins, brownies, and more.
By Julie Miltenberger
This creamy New York classic is too good to save for special occasions -- it just takes a little extra time and the right tools: a 9-inch springform pan, some extra-wide heavy-duty foil, and a large roasting pan.
Makes: 16 servings
Prep: 25 minutes
Bake: at 325 degrees for 1 hour
Tip: If you don't have a large enough roasting pan to set up a water bath, simply place a pan of water on the bottom of your oven before turning it on. Then bake cheesecake on the lowest rack. This should prevent cracks from forming on the top, but if they do, just cover with whipped cream or fruit.
A. With your fingers, press crumb mixture into bottom and slightly up side of springform pan.
B. Fold heavy-duty foil around outside of pan to form a watertight seal.
C. Place cheesecake in large roasting pan; fill pan with hot water until it comes halfway up side of springform pan.