Use Room-Temperature Ingredients. All cold ingredients (cream cheese, eggs, and sour cream) should be at room temperature before mixing. This ensures a smooth, lump-free batter.

Don’t Overmix the Batter. Overmixing can incorporate too much air, which may lead to cracks or a puffy, uneven cheesecake. Mix just until the ingredients are combined.

Wrap the Springform Pan in Aluminum Foil (Optional but helpful!) Wrapping the bottom of your cheesecake pan in foil helps prevent condensation from seeping in making the crust soggy. Placing a paper towel on top of the pan under the foil before covering the cheesecake helps absorb excess moisture and prevents water droplets from pooling on the surface.

Tap the Pan to Remove Air Bubbles. After pouring the batter, gently tap the pan on the counter to bring air bubbles to the surface. You can also swirl a toothpick through the batter.

Let It Cool Before Chilling. Cool at room temperature for 30-60 minutes before refrigerating. Chill for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set.

Clean Knife for Slicing. Dip a knife in hot water and wipe it clean between slices for picture-perfect cheesecake servings!

Prepare the springform pan. To easily remove the cheesecake from the springform pan, line the bottom with a circle of parchment paper and spray the sides with nonstick cooking spray.

Use a foil sling. ​You can use a foil sling to lower then lift the cheesecake out of the pressure cooker if you like!