Cheesecake

Let's cook

1. 1

   Everything at room temperature

   Cream cheese and eggs must be fully at room temperature. Cold cream cheese never smooths out and leaves lumps you cannot beat away later.

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   Take them out two hours ahead. This is the most common cheesecake mistake.

2. 2

   Press the base firmly

   Mix the crumbs and butter and press hard into a lined 9-inch springform, using a flat glass. Bake at 350°F (175°C) for 10 minutes and cool.

3. 3

   Beat on low

   Beat the cream cheese and sugar on low speed until smooth, scraping down often. Beating fast whips in air, and air bubbles are what cause cracks and a soufflé-like rise.

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   Low speed throughout. You are combining, not aerating.

4. 4

   Add eggs one at a time

   Add each egg on low speed, mixing only until it disappears. Then mix in the sour cream, vanilla, flour, lemon, and salt.

5. 5

   Water bath

   Wrap the tin base in two layers of foil, set it in a roasting pan, and pour in boiling water halfway up the sides. The steam keeps the surface from drying and cracking.

6. 6

   Bake and cool slowly

   Bake at 325°F (160°C) for 70 minutes. The centre 3 inches should still wobble. Turn the oven off, prop the door open, and leave it inside for 1 hour.

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   The slow cool is what prevents cracking. A sudden temperature drop splits the surface every time.

7. 7

   Chill overnight

   Refrigerate at least 8 hours, ideally overnight, before releasing the tin.

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