scsisys wrote:
> Cheesecake baking routine:


>
> 10. Later that night, remove cake from fridge and the top of the cake
> is literally covered with "puddles" of condensation/ moisture.
>
>
> What can I do to not have the puddles on top ??
>
> ray
>


It sounds as though you have liquid in the batter that comes out of
solution when the cake sits tightly covered.

You did not give the recipe, but if it calls for long or vigorous
beating with an electric mixer, try beating or hand mixing just until
the ingredients are well blended, no longer.

Are you using frozen cream cheese, by any chance, or does the
refrigerator temp come close to freezing? Cream cheese gives off a LOT
of water when it freezes and thaws. I discovered this a few years ago
when I bought a lot of it on sale and tried to preserve it by freezing.

I'd also store the cheesecake lightly covered with plastic wrap instead
of the sealed cake keeper.

gloria p