Cheesecake typically starts with a buttery crumb crust made from graham crackers or cookies. You'll pulse them in a food processor, then press the mixture into the bottom of a springform pan.
Creamy Dreamy Filling
Let your cream cheese come to room temperature for a smooth batter. Beat it with sugar until lump-free, then incorporate eggs one at a time. Depending on the recipe, you might also add sour cream, vanilla, or other flavorings.
Water Bath Magic
This trick helps ensure even baking and prevents cracks. Wrap the outside of your springform pan with foil to prevent leaks. Place it in a larger pan and pour enough hot water to reach halfway up the sides of the cheesecake.
Low and Slow is the Way to Go
Cheesecake doesn't like high heat. Bake it at a low temperature (around 300°F) for an extended time. The center will still be slightly jiggly when it's done, but the edges will be set.
Patience is a Virtue
Don't be tempted to peek or cut into your cheesecake too early! Let it cool completely in the oven with the door cracked, then chill it in the fridge for several hours or even overnight. This allows it to firm up and develop its full flavor.