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Cheesecake could never be a source of anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss. So let’s break down this whole process into simple pieces. Let’s talk about ingredients, water baths, dealing with surface cracks — the whole shebang. Here’s a step-by-step recipe that will assist you create a creamy, no-fail cheesecake that is everything you ever dreamed it should be. How To Create Cheesecake: The Best Type of Cream Cheese to Use Let’s talk for a min about the cream cheese — a very necessary ingredient in cheesecake. Some people have brand loyalty to Philadelphia, and I won’t deny that this cream cheese makes a particularly silky and lush cheesecake. I’ve also created cheesecakes with local brands and off brands and been perfectly happy. No matter what, buy full-fat cream cheese. Cheesecake is not the time to skimp. A Cheesecake Needs More than Cream Cheese But as delicious as cream cheese is, it needs some helpers to become a tasty cheesecake. Most recipes either use massive cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. Personally, I prefer sour cream because I like the additional hit of sour tang it adds to the cake. You also need a few eggs to keep the cake together. Three whole eggs do the trick quite nicely. I also add an additional yolk, which enhances the cake’s velvety texture. (Whites tend to lighten the cake, which is actually ok — if you don’t feel like separating that fourth egg and don’t mind some additional airiness in the texture, just add in the whole egg.) Starch Adds Insurance A tiny bit of cornstarch or flour in the cheesecake batter is insurance versus cracking and makes the cake easier to slash into clean slices, though it does change the texture of the cheesecake a bit. Starch makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture. I have tried both and love both. I feel like the texture difference is actually quite slight — it might be noticeable in a side-by-side comparison, but it would take a real cheesecake connoisseur to distinguish one on its own. Go whichever route makes you happiest. A Water Bath Makes Cheesecake Additional Creamy A water bath isn’t strictly required if you use starch in your recipe, and there are some ways for cooking even a starchless cheesecake on its own, but I still stand by this way. A water bath helps cook the cheeseake oh so gently while also creating a steamy environment so the surface doesn’t receive too dry. It’s like a day spa for the cheesecake, and makes it supremely smooth and creamy. A water bath is also not that hard. Just set the cheesecake in a roasting pan or another really big baking dish, fill it with a few inches of water, and place the whole contraption in the oven. Wrapping the cheesecake pan in foil also helps hold any water from seeping through the cracks of the pan. Preventing Cheesecake Cracks There are two main reasons why your cheesecake might form cracks: Overcooking and too-fast cooling. Both are entirely preventable. Cook your cheesecake until the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o. A few toasty golden spots are ok, but if you see any little cracks forming, immediately move on to the cooling step. When cooling, do it gradually. Allow the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and allow it cool completely on the stovetop. When you remove it from the waterbath, also run a thin-bladed knife around the edge to create sure the cake isn’t sticking to the pan, which can also cause cracks as the cake settles. Always (Always) Chill a Cheesecake A cheesecake is a make-ahead cake in the sense that you have to create it ahead. After all the attentive baking and slow cooling, the cheesecake still needs.