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Article: Chef's table: Uncracking the cheesecake problem.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- March 17, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jim Coleman and Candace Hagan
Q: What am I doing wrong? My cheesecake, so I'm told, is very good. It's fluffy and moist, but only in the middle.
Once I remove it from the oven and it cools down, it's always cracked across the top. I camouflage it very well with topping, but I need to know how to prevent this. I was told steam gets into it, but when? _ Nora G.
A: There are certain mysteries of life that never get solved. Like, why does my wife never remember that I've parked behind her when she pulls her car out of the garage? And right up there at the top of the Enduring Question List is: Why does the top of my cheesecake resemble the ...