plan ahead! Cheesecake is one of those desserts that you need to plan ahead. It takes a long time to cool and set.
Make sure all of your ingredients are at room temperature.
The leaky pans are a cheesecake’s nemesis. After many years of making cheesecake, I’ve come to the conclusion that most springform pans leak. To avoid water leakage, I like to wrap the springform pan in slow cooker foil. I place the springform pan in the middle of the slow cooker liner, grab all the excess baggage, roll it up and tie the end with a knot. Finally I add a double layer of heavy duty foil covering the bottom and going all the way to the top.
To avoid cracking as it cools, it’s important to release the cheesecake from the rim of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully insert a knife between the cheesecake and the inside of the pan. Do not remove the sides of the pan yet.
Avoid overcooking the cheesecake or it will break. The center of your cheesecake should still wobble when you take it out of the oven; it continues to cook while it cools on the counter.