This was my first time making cheesecake, even worse, I found out right before I started baking it that it was going to be used in a pre-wedding dinner for my sister-in-law. Thankfully it came out beautifully. I had a 9 inch pan on hand and an oven that couldn't reach the top temp nor get down to the bottom one so I ended up baking for 15 min at first and an hour and a half for the second bake. I then made sure to let it sit for an hour and sleep in the fridge for 24 hours. No cracks, no settling, just pure, thick, and dense cheesecake. I would recomend HEAVILY greasing the cake pan however. Not only did that help with getting the cake out of the pan at cutting time, but it seemed to help the cake pull away from the sides as well. My sister-in-law and her fiance loved the cake and I introduced my wife's family to what cheesecake is supposted to be, not the spongy mess that it is in Japan. THANKS!
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This was my first time making cheesecake, even worse, I found out right before I started...