Hints and Helps (and photos) for a perfectly creamy cheesecake

While I already gave you the recipe for the perfect cheesecake here, this morning while looking through my photo files I found two pictures I took during the process of making it last week that I forgot I took! But they are perfect to show my readers two points;

1. A creamy base! Be sure you beat the cream cheese filling long enough to get a smooth and creamy consistency.

2. Although I'm a 'crust' girl myself, when it comes to cheesecake, it's best to go light to make the masses happy. While my recipe used just about 2 tablespoons of graham crumbs, here, my photo shows you that it's just about 'right' to get a great, even coverage.

Note the foil up around the edges of the springform pan and the pan is set inside a large roasting pan. This is where you will pour the hot water to reach just past the half way mark on the springform pan. This water bath helps your dessert to bake evenly, not get over done on the edges and best of all? No center crack!Print Friendly and PDF