Tips on making Cheesecake

FOOD (The Magazine Of Good Cooking), which is published by ABS-CBN Publishing Inc., is one magazine that I really look forward to every month as I love the recipes that they feature in there, as well as the articles that can be useful for those who love to cook and bake.

I was going through the old Magazines that I have in my collection and this August 2000 issue caught my attention because of the cover, with three different flavored cheesecakes. The pictures alone would make your water melt and feel your stomach aching to have one of these. So I searched through the magazine to look for the recipe and see if it is easy to make and maybe consider buying the ingredients nest time I go the supermarket.

I would not be posting the recipe here it will be posted in my other blog, Lutuing Pilipino.com, but there are pointers that I would like to share, which were shared by Dorothy’s Kitchen, which is also written in this FOOD Magazine issue.

Other alternatives for the usual graham crackers are Marie biscuits, Oreo biscuits and the usual piecrust. A chiffon cake can also be used to line the bottom and the sides of the springform pans. Make sure cream cheese is at room temperature before beating it so as not to overwork the hand beater. Do not boil the gelatin. Just cook over low heat until it begins to boil. Turn off the heat once boiling starts.