Temperature

• Cheesecakes are custards – not cakes. Therefore, the base of your cheesecake relies on the proteins to bind and hold all of the ingredients together -- in this case, the eggs. So, before you get started, bring all of your ingredients to room temperature – including the cream cheese and eggs. By taking them out about 30 minutes before you get started, they should reach the perfect temperature without compromising their integrity.

Mixing

• Egg proteins are sturdy, but they can be broken if you beat them too hard. Add eggs to your mixing bowl one at a time and mix at a medium speed until the batter is smooth. Never whip the ingredients to a cheesecake. While you might think it will add air and give you a fluffy texture, whipping the ingredients too much will create air bubbles – causing a sunken, limp cheesecake in the end.

Pans

• A spring form pan allows you to remove the cheesecake delicately. Use a light grease – preferably butter – around the edges of the pan to prevent the cheesecake batter from rising over the edge. Cut a round of parchment paper equal to the bottom round of your pan and place it on the bottom. Stick to dark pans so that heat absorbs evenly.

Baking

• The maximum temperature for baking a cheesecake should be 350 degrees Fahrenheit. A slow temperature allows the crust and cheesecake to bake evenly. Place the oven rack in the middle of the oven and a shallow pan of water in the rack closest to the bottom of the oven to create moisture and help prevent your cheesecake from cracking. Don’t open the door during the first 30 minutes the cheesecake is baking. Adding a wisp of cool air into the oven dramatically lowers the temperature and can cause cracks or falls in the cheesecake’s surface.

Finishing

• A cheesecake’s internal temperature shouldn’t rise above 160 degrees Fahrenheit – if it does, it can lead to cracking. You’ll know the cheesecake is done when the center jiggles very slightly when you shake it, but the outer edges are set. Remove the cheesecake when the internal temperature is at 150 degrees Fahrenheit. Don’t remove the cheesecake from the oven immediately; instead, leave it in the oven, turn off the heat and let it cool inside the oven.