Equipment Needed
- 8-inch or 9-inch springform pan
- Electric hand mixer or stand mixer
- Rubber spatula
- Aluminum foil (for a simple water bath hack)
- Oven
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 no-fuss water bath hack! It creates a waterproof barrier so I can simply place the wrapped pan in a larger roasting pan filled with hot water later, which prevents cracks and ensures even, gentle baking. I don’t even bother with greasing the pan, as the parchment paper isn’t strictly necessary for this recipe.
Next, in a large bowl, I beat the utterly softened cream cheese with my electric mixer on medium speed. I beat it for a good 2-3 minutes all by itself until it’s completely smooth, creamy, and free of any lumps. This is the most crucial step for texture. I scrape down the sides of the bowl with my spatula halfway through. Rushing this step means a grainy cheesecake, and we don’t want that. Once it’s perfectly smooth, I pour in the entire can of sweetened condensed milk and beat again on medium until the two are fully combined into a lush, sweet cream.
Now, with the mixer on low speed, I add the room-temperature eggs one at a time. I mix only until each egg is just incorporated, then immediately stop. Overbeating after adding the eggs is the number one way to incorporate too much air, which leads to puffing and then dramatic falling and cracking in the oven. The batter will be thin, much thinner than a traditional cheesecake batter, and that’s exactly right. I pour this liquid velvet into my foil-wrapped springform pan.(See the next page below to continue…)