I had a Ukrainian girl living with me who made wonderful cheesecake! She used the simmering water on the lower rack, but baked it at 260 degrees F for 90 minutes. When done, she would crack door until completely cooled. Her recipe was basic with just cream cheese, sugar, heavy whipping cream and eggs and lemon juice. It was so rich and creamy and never had any cracks. I now use her recipe and method.

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