Its been a year but here's my comment anyway. The secret to a firm cheesecake is to bake it until the edges look dry and the center looks wet and shiny. When you take it out of the oven take a spatula and slide around the edge and loosen from the side of pan. Let it set for about 15 minutes and remove sides of pan. Let completely cool.
Nov 17, 2009 Rating
Ready to Sell Cheesecake by: Debbie
Nissa,
Make sure the cheesecake has been cooled to room temperature and then refrigerated until firm. You should have no problem with it being sold in individual slices if the cake is allowed to set up sufficiently to ensure the firm texture.
