Classic Cheesecake

Use a water bath (essential), avoid overmixing the batter, chill all ingredients beforehand, bake at 325°F (not higher), and cool gradually in the turned-off oven for 1 hour with the door cracked open. Cracks happen from rapid temperature changes and air incorporation—slow, steady cooling prevents both.

Yes, cheesecake must be made ahead. Bake it, cool it completely, wrap the whole springform pan in plastic wrap, and refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving; do not freeze after slicing.

No—cold cream cheese will not blend smoothly and you will overbeat the batter trying to remove lumps, incorporating air that causes cracks. Set it out for at least 1 hour until it yields slightly when pressed.

You can use a 9-inch round cake pan lined with parchment paper, but you will need to invert the cooled cheesecake onto a plate to unmold it, which risks damage. A springform pan is worth buying for this recipe.

Cover the cheesecake with plastic wrap and refrigerate for up to 5 days; do not freeze slices as the texture becomes grainy. Serve chilled directly from the refrigerator—do not reheat. If you must freshen it, let a cold slice sit at room temperature for 10 minutes before eating.

No—the water bath distributes heat evenly and prevents the edges from overbaking while the center cooks. Without it, you will get a rubbery crust and cracks. It is essential.