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Say Cheesecake Tonight

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Here's a trick that's intended to keep the cheesecake from cracking - set the cake pan inside of a larger, shallow pan. Pour hot water into the larger pan until it is about 1 inch up the side of the cake pan. Bake in oven at 325 F for 50 to 55 minutes or until tester inserted in centre comes out clean. Take the cake pan out of the bed of water and allow it to cool on a baking rack. Once it has cooled for about 10-15 minutes, cover it loosely and refrigerate for at least 8 hours.

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To make the sauce, combine berries, orange juice and sugar in a saucepan and boil over medium-high heat. Stir often and cook for 3 to 5 minutes. Once the cranberries begin floating to the surface, slowly dissolve cornstarch in 1 tablespoon of water. Add that cornstarch and water mix to the sauce and cook for another 2 minutes. Be sure to whisk this mixture until it starts to thicken. The sauce can be refrigerated for 5 days.

Cheesecakes aren't just for your sweet tooth. Don't forget savory cheesecakes. These are served as appetizers rather than desserts. There are also no-bake cheesecakes for those hot summer days when you don't want to use the stove.

Whatever kind of cheesecake you choose to make, remember to have fun. Making great cheesecake can take some time and patience, and may take a few tries to get just right.

The biggest mishap with cheesecake is cracking, which affects only the appearance of the cake and not the flavor. If you follow all the tips and still end up with a cracked top, just add extra topping and enjoy. Any cheesecake that makes you and your family happy is the perfect cheesecake.