Creamy Cheesecake

The secret to a great cheesecake is to have a cheesecake batter that has no lumps. In order to ensure no lumps it is imperative that the cream cheese and eggs are at room temperature. It is also important to cream the cream cheese and sugar together until there are no lumps. If your cheesecake batter still has lumps, you can strain the batter and then cream the lumps with a spatula. These re-creamed lumps need to be added back into the batter, or you will miss out on all that cream cheese goodness.

We made a Traditional Cheesecake:And a Ricotta Cheesecake:
It is important to bake cheesecakes in a water-bath. Cheesecakes need to be baked by gentle heat to ensure that they do not crack on the top. Cheesecakes can also crack because they are over-baked. Cracks and Lumps are two things that you want to avoid when making cheesecake!

Another interesting tid-bit was that we made the cheesecakes in a regular cake pan. To remove the cheesecake from the pan we turned the pan upside down and heated the sides and top with a propane torch, and voila, the cheesecake came out!