Although it was not at all “Thanksgiving-y,” this year, I wanted to try a cheesecake for Thanksgiving dessert. Having never baked a cheesecake in my life, I scoured sites for some tips. My goal was twofold: 1) Make a delicious-tasting cheesecake, and 2) Do not let it crack. Afterall, that is the sign of a perfect cheesecake, right?!?!
I followed BrownEyedBaker’s recipe below for Oreo Cheesecake, but made a few edits. I’m glad I did because her recipe was great and my cheesecake did not crack. Here is what I changed:
1) I baked my cheesecake in a water bath. Tip: wrap the springform pan in aluminum foil before baking to ensure no water seaps in from your water bath.
2) I baked it for 45 minutes according to directions; however, instead of removing the cheesecake from the oven after 45 minutes, I turned off the oven, but left the cheesecake in the oven for another hour. This seems odd and it feels like you are going to over-bake it, but the slow cooling process preventst the cake from cracking.
3) Once I did remove from the oven, I let cool for another 1.5 hours to room temperature before refrigerating.