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Everybody has a trick up their sleeve when it comes to making the perfect cheesecake, but there are a few things you should know before attempting to create perfection. First, make sure all of your ingredients are at room temperature. Remember texture is the key. Second, is the simple fact that water baths are for babies, not cheesecakes. Use a spring form pan even when the recipe calls for a water bath. We don’t live in the 50’s anymore. Third, is always completely cool your cake before chilling it in the fridge. Texture, texture, texture! And one more thing, plastic wrap is so much better than foil.

Many folks would also agree that running a nice and wide knife blade around the cake after it’s finished cooling, avoids anything sticking to the pan once you’re ready to serve. Cheesecakes are a delicate process, so bake with care. Be creative, after all a garnish here and a little sprinkle there are what makes people cheese over cheesecakes.

If you’re trying to watch your weight, or count your carbs, or just avoid all the sugar, you can try an Atkins cheesecake like rhubarb or raspberry. Any fruit can be added to your plain cheesecake, just remember if you’re counting or watching calories that the natural sugars in fruit cause the number to rise. You should be okay though, it’s the right kind of sugar! Regardless of the flavor or type of cheesecake you’re trying to make, avoid over baking and bake with love.