Tips for making Cheesecake

Here are a few tips to ensure that your Cheesecakes come out perfectly:

• Make sure all of your ingredients are room temperature – not just the cream cheese. Set them all out about 2 Hours before you are going to start the recipe.
• Don’t overmix. Overmixing will add too much air to the batter, which means your cheesecake will fall and you’ll be left with a big crack in the top of your cheesecake.
• A water bath makes a big difference! Read more about this below.
• After baking, turn oven off, crack oven door and allow Cheesecake to cool in oven for 1 hour 
• Make sure to chill the cheesecake overnight

How to Bake a Cheesecake in a Water Bath

A water bath can be a little controversial. Many cheesecakes have been ruined by leaking pans. So here are a few tips to make sure that pan is wrapped well so that you won’t end up with leaks.

• Wrap the pan in a double layer of aluminum foil. Make sure to go high up enough on the sides so that the water can’t sneak in through the top.
• Make sure the foil is wrapped tightly to the pan on the bottom.
• Place inside of a crockpot liner bag securely.
• I like to place the filled springform pan in the middle of a lifted cookie sheet and then place those in the oven before adding the hot water. That way water won’t splash up while you are transferring the pan to the oven.