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From: Tami Smith
Remote Name: 66.109.234.59
Date: 08/14/02
Time: 06:43 AM
A cheesecake falls because you have a.) beat too much air into the mixture so it puffs up and then can't support itself, so it falls, or b.) because it's baked at a high temperture so it puffs and then falls. There isn't enough structure to a cheesecake to hold itself up, so your best bet is to be sure your cake doesn't puff in the oven. Beat all ingredients on low speed for a short time, scrape the bowl well so you don't have to overbeat. Bake in a waterbath at a 325 to 350-degree temperature for a slow even heat. This way the cake won't puff at all and is the same size going in the oven as it is coming out. Sarah has loads on cheesecakes here: http://www.baking911.com/cakes_cheesecake101.htm Tami