I've got a recipe for cheesecake that is not bad. However, while baking the filling raises up then falls leaving a ridge on the outer ring. Is there an alteration I can do to prevent this like wrapping the outer edge of the pan during cooking or reducing the time the eggs are beat into the mix???
I used to have this problem too, until I started baking them at a lower temp. I bake them at about 275 F, and don't need the water bath. If you don't want to wait the extra time it takes to bake your cheesecakes, though...go with the water bath method! We do it that way at work and it works great, but at school when we make cheesecakes, we do the lower temp. Either way they come out good. Jenn.
Jenn:
for how long do you bake it at 275 F? please let us know...
Edgar
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