Here are a couple tips for cheesecake beginners: 1) Make sure that all the ingredients are at room temperature before mixing. 2) Cream the cream cheese first, then add in sugar. Mix just until smooth (NOT fluffy!). 3) Hand-mixing is more preferable than using an electric mixer, because this way you can avoid incorporating too much air into the batter, which results in bubbles and cracks in the final product. However, if you insist on using an electric mixer or a stand mixer, keep the speed on low (with the exception of medium-low for creaming the cheese) and scrape the bowl frequently. 4) Well grease the pan before baking in order to prevent cracking. 5) When pouring the batter onto the crust, pass it through a sieve and use a rubber spatula to break down any lumps. 6) If you want to double the filling as some other reviewers have suggested, bake at 300 degree F for 35 - 40 minutes, or until the cheesecake is set 2 inches from edge but the center still looks a bit wet. Do NOT open the oven door while baking. Take the cheesecake out of the oven immediately after it is done (do NOT leave it in the oven like you will do with a regular cheesecake) and cool on a wire rack. It tastes best after being refrigerated for one day. I hope these tips are helpful for you!
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Here are a couple tips for cheesecake beginners: 1) Make sure that all the ingredients are at...