Puester...

Thanks for the reply.

The cheese ( unfrozen ) / eggs are taken from the fridge and place on
the counter top
for an hour to start warming up to room temp (75 deg). When I get ready to
start the
actual combining of ingredients, I unwrap the cheese and leave on the
counter and
crack open the eggs and place them in a Pyrex cup. The only extra liquid
would be up to a 1/3 cup (heavy cream or a liqueur).

Would the evaporating water in the oven be absorbed by the batter ?? I
have
not tried baking without a water bath as I understood that there was a
greater chance
of the cake cracking. Might try and see what happens.

thanks again
ray


"Puester" > wrote in message
...
> 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