"Vox Humana" > wrote:

>Here is a slightly different view of the problem. It's not that you have a
>problem with your cheesecake falling. Your problem is that it expanded.
>While there will be some expansion, you want to minimize it. The most
>common error it to over-beat the mixture.

That sounds likely. Once the batter reaches a pudding-like
consistency there's still beating for each egg and the yolks, and I
probably get carried away.


> This incorporates too much air
>and expansion follows. As others have mentioned, moderating the temperature
>with a water bath will help. You will not only avoid over-expansion, but
>the texture will be better. Follow the advice about slow cooling. Also,
>when you do remove the cake from the oven, release it from the sides of the
>pan before letting it come to room temperature.

Thanks; I'll try these ideas for the next one.

--

L. Raymond