Cheesecake tips

Here are a few suggestions that have worked well for me:

Make sure ALL of your ingredients are at room temperature.

Do not use margarine, use butter.

I recommend cornstarch instead of flour if your recipe calls for flour.

Do not overmix. Mix just until blended.

Put your cheesecake into a cold oven, do not preheat the oven. Bake on a cookie sheet.

After the cheesecake is done let it cool off in the oven. Turn the oven off and put a few pot holders in the oven door to let the warm air move out slowly and so the cheesecake is not rushed with cool air coming in. Leave it in there for at least 45 minutes this way. It won't overbake. When you take it out of the oven loosen the springform pan but don't remove it completely right away. Let it cool a little more before you completely take it off.

As for the crust don't use too much butter. Start with a little and add more if you need to.

Hope this helps! Let us know how they come out.