Here are some tips on making cheesecake:

Assemble all ingredients ahead. Have cream cheese at room temperature to make mixing easier.

Beat in eggs one at time. Don’t beat too much air into the cream cheese mixture.

Use springform pan size suggested in recipe.

Check oven temperature to make certain that cheesecake is baking at correct temperature.

If necessary, bake cheesecake in a water bath. Wrap the springform pan tightly in foil to prevent water from seeping in. Place the pan in large roasting pan and fill the larger pan with boiling water until it reaches halfway up the side of the springform pan. Bake as directed.

Cool for at least 1 hour before removing the sides of the springform pan. To facilitate unmolding, run a knife around the inside of the pan before releasing the tension. Cool for 2 to 3 hours on a rack before chilling the cheesecake in the refrigerator.

Remove cheesecake from the refrigerator about 1 hour before serving to bring it up to room temperature.