When it comes to baking cheesecakes, whether it be savory or sweet there are some key things to remember.
1. Get a good pan, springforms are the best, cause with a simple flick they come open and expand, sliding right off the cake.
2. Quality ingredients, don't skimp, stay away from stale crumbs, they will ruin a good cheesecake, I prefer bricks of cream cheese, both for the ease and convenience of them, and because they always have an awesome flavor. Make sure its room temperature when using.
3. Waterbath pan, this is REALLY REALLY important when baking a cheesecake, without it expect your top to crack. ( it still does sometimes when baked in a water bath, but rarely. ** I'll explain the water bath below*
4. Weather. Don't bake your cheesecake on a rainy day or a day with high humidity, reason being is your cheesecake has to have time to relax and set, and when the humidity is up, this doesn't occur. Dry cool days are best.
5. Don't stress about failure the first few times, consider them learning or flavor tasting time.
** A Waterbath*
A waterbath is a pan, larger than your cheesecake pan, at least 1 inch deep ( if you can do a 2inch deep pan,its better). The cheesecake is placed in this to bake, remember to keep water in it at all times during baking. The reason behind this is to keep the ingredients in the cake moist so it sets nicely, with a custard texture. This also allows for more even cooking.
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