A Cool Tip for Hot Cheesecake
Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.
Upon taking a cheesecake from the oven, immediately run a thin knife around the edge, between the crust and the pan. This will release the crust and allow it to shrink in with the filling as the cake cools, chills, and shrinks. Otherwise, an unattractive space can develop between the cold filling and the stuck-to-the-pan crust. 
Selma Brown Morrow
Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at [email protected].
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