How to achieve a perfect cheese cake every time! Lets eliminate those ugly cracks that you get on a baked cheesecake with some simple tips.
- Combine all the ingredients but do not over mix.
- Wrap the outside of your tin with foil making it water tight.
- Cook in an additional tray filled with water coming roughly 3/4 up the side of you cheesecake.
- Do not over bake. The cheese cake is ready when the edges are slightly risen and the center still has a wobble.
- Most importantly! Leave to cool in the water so the cheesecake comes to room temperature slower.
