On Sun, 18 Apr 2004 16:38:49 GMT, L. Raymond
> wrote:

> I'm wondering if anyone can offer hints as to how to prevent a
>cheesecake from falling. When it bakes (12 mins. at 450 degrees
>followed by 55 mins. at 300), it expands to almost a half inch above
>the rim of the pan, but I've never been able to cool it without having
>it fall about 1/4 inch below the rim. Actually, if I could keep it
>from expanding so much to begin with, I suspect that would help, but I
>don't know what to adjust. It still tastes fine, and everyone who's
>eaten some always takes several pieces home, but I think it's too
>dense at the end.
> Besides vanilla and lemon extract, the ingredients include 40 oz.
>cream cheese, 3 T flour, 1.75 C sugar, 4-5 eggs + 2 yolks and 1/4 C
>cream.

Turn off the oven and leave the cheesecake undisturbed for another
hour.

Sue(tm)
Lead me not into temptation... I can find it myself!