When you follow the instructions exactly, you will get a cakey cheesecake because of the flour content. So, if you are a fan of silkily creamy cheesecake like me, then by all means omit the flour (and maybe the milk too, if you like a denser cake). Also, double the amount of butter in the crust, and be sure to add a pinch of cinnamon or some other seasoning, else it'll be quite bland. In addition, if you want a nice-looking cake, bake it in a water bath - it is not as hard as you think and REALLY prevents cracking and over-browning. Just wrap the bottom of the cake pan with aluminum foil (if you are using a springform pan) and put it into another pan of hot water (around 80-90 degrees C), with the water reaching half way up the side of the cake pan. Then put them into the oven, and this is how difficult a water bath can be! I baked my cheesecake at 300 degrees F for 1 hr 15 min and let it sit in the oven for 2 hrs afterward. The cake turned out with a PICTURE PERFECT top (for the 1st time in my life)! One last tip: you can warm up cream cheese by cutting it into small chunks in a bowl, and then placing the bowl into another bowl of hot water (like around 50 degrees C). Stir occasionally until the cream cheese is fully softened.
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When you follow the instructions exactly, you will get a cakey cheesecake because of the flour...