Pour the cream cheese filling over the cooled crust, spreading it evenly.
Place the springform pan in a larger baking dish and fill the larger dish with hot water to create a water bath. This will help prevent the cheesecake from cracking.
Bake in the preheated oven for 60 to 70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour to prevent cracking.
Chill the Cheesecake:
Remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
Serve:
Carefully remove the cheesecake from the springform pan and place it on a serving plate.
Slice and serve chilled. Enjoy it as is or with your favorite toppings like fresh fruit, berry sauce, or chocolate.
Here are some tips to improve your cheesecake-making skills:
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