The Test Kitchen

For a smooth textured filling, have the cream cheese and other ingredients at room temperature before you start to mix. Stand cream cheese, unwrapped, for 1 hour at room temperature. Alternatively, to soften, chop cream cheese coarsely and microwave on HIGH (100%) power for 30 seconds.

Take care not to overcook a baked cheesecake as it will alter the smooth, creamy texture. Remember, it will become firmer when refrigerated. Baked cheesecakes should be cooled slowly – turn off the oven after it’s cooked then prop the oven door slightly open using a wooden spoon. This will help prevent cracking.

To slice a cheesecake neatly, dip the knife into hot water and wipe the blade between each cut.