Definitely use a springform pan. Don't worry if it's jiggly in the middle when you take it out. It will be much easier to make if the cream cheese is at room temp. And I agree that it needs to cool slowly, and be completely at room temp before you put it in the fridge.
Also be warned they can take ages to make - I think mine takes about 3 hours!

The cheesecake is finished baking and has been cooling in the oven with the oven door open. So far no cracks.... yipee! I'm not over zealous because I haven't lifted it out of the pan yet. Thanks again for your help

That is excellent news!!!!


Cooling in the oven w/the door open.....helps to prevent it from cracking(most recipes have ya instantly remove and then cool on counter-this is a step that can aide in cracking)

so honestly its lookin really really good for you!!!!!!!!!!!



hi five...keep us posted w/a last update later!!!!

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

might wanna try sliding it from the oven rack to a cookie sheet...then let it finish setting up on the sheet!

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

It is in the fridge now with no cracks

Tomorrow is my husband's birthday so I'll have to give araefinn the taste test results for her recipe!

I am so happy that it came out with no cracks for you!!!! I sure hope that you like it when you taste it.

__________________


Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi

I followed the video using a 9x13 pan w/aluminum foil. Araefinn's recipe is delicious!! Not too rich and has a very nice texture. Thanks again for all your tips.