1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the
surface will not crack when the cake starts to shrink
on cooling. (It always shrinks a little).
3. Chill thoroughly before unmolding. In fact, I make
my cheesecakes one day ahead of serving and leave it
in the springform till I'm ready to use.
4. The water bath pan must NOT be higher than the
springform pan or it will slow down baking. Also, put
no more than 1" of water in pan.
5. Check oven temperature for accuracy.
6. When done, turn oven off, DO NOT OPEN DOOR, let sit
for one hour. Then remove, place on a rack, and let
cool to room temperature (about 1 hour). Cover with
plastic wrap and refrigerate overnight.
7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream
cheese. Use Philadelphia brand cream cheese. It is
the best and works EVERY time.
8. IMPORTANT: Use the egg size specified. If none is
specified, use large (not jumbo or extra-large).
