Serving: For clean slices, warm a knife in hot water, dry it, and cut the cheesecake. Repeat for each slice.
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw in the fridge before serving.
Variations:
Chocolate Cheesecake: Add melted chocolate to the batter for a rich, chocolaty twist.
Lemon Cheesecake: Mix in 2 tbsp of fresh lemon juice and 1 tsp lemon zest for a zesty flavor.
Swirl Cheesecake: Swirl in fruit preserves or caramel sauce before baking for a marbled effect.
FAQs:
Q: Can I skip the water bath?
A: While a water bath helps prevent cracks and ensures even baking, you can skip it and bake the cheesecake directly on the oven rack. Just be mindful of baking times.
Q: Why did my cheesecake crack?
A: Overmixing the batter, baking at too high a temperature, or rapid cooling can cause cracks. Using a water bath and allowing the cheesecake to cool gradually can help prevent this.
Q: Can I use low-fat cream cheese?
A: While you can, full-fat cream cheese provides the best texture and flavor for a traditional cheesecake.
Enjoy the creamy decadence of this classic cheesecake—perfectly simple yet utterly irresistible!
