Equipment Needed
- 8-inch or 9-inch springform pan
- Electric hand mixer or stand mixer
- Rubber spatula
- Aluminum foil (for my simple water bath hack)
- Large roasting pan or baking dish for the water bath
Step-by-Step Instructions
First, I preheat my oven to 325°F (160°C). Then, I take my springform pan and wrap the bottom and sides tightly in a large sheet of heavy-duty aluminum foil. This is my genius, no-fuss water bath hack! It creates a waterproof seal so I can place the wrapped pan directly into a water bath later without any leaks. I’ve tried skipping this step, and a soggy bottom is not a fun surprise. I don’t grease the pan, as the parchment paper isn’t needed for this version.
Next, in my large bowl, I beat the utterly softened cream cheese with my electric mixer on medium speed. I beat it for a good 3-4 minutes all by itself until it’s completely smooth, creamy, and free of any lumps. This is the single most important step for texture. I scrape down the sides and the bottom of the bowl with my spatula halfway through. Rushing this means a grainy cheesecake. Once it’s perfectly smooth and almost whipped, I pour in the entire can of sweetened condensed milk. I beat them together on medium until they are fully united into a lush, sweet, pale cream.
Now, with the mixer on the lowest speed, I add the room-temperature eggs one at a time. I mix only until each egg is just incorporated, then I immediately stop the mixer. Overbeating after adding the eggs incorporates too much air, which leads to puffing and then dramatic falling and cracking in the oven. The batter will be quite thin—this always surprises me—but that’s exactly right. I pour this silky liquid into my foil-wrapped springform pan and give the pan a few gentle taps on the counter to release any large air bubbles.(See the next page below to continue…)