The cheesecake comes out creamy, fluffy and light. If you use a 9 inch springform baking pan for this recipe, the cheesecake turns out really fancy looking, twice as thick and twice as yum. I didn’t have one handy, so I had to make two smaller ones (oreo and graham crackers).
The key to having it not crack is creating a water bath for your cheesecake. The steam from the water rises and keeps the bulk of your cheesecake from separating/cracking because of the moistness. Another key is to fold in the eggs. I used a mixer to mix all the ingredients first. Then, I folded in the four eggs. If you over beat the eggs, your mix becomes bubbly and will rise in your batter while baking and inevitably crack. But, if it turns out ugly—you put strawberries on and no one knows the difference!
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The cheesecake comes out creamy, fluffy and light. If you use a 9 inch springform baking pan...