I make a 9” cheesecake with cheese, eggs, sugar, cream and any added flavor. I only use a bottom crust. All ingredients are room temperature, mixed slowly and placed in a 300 degree oven for 70 minutes. It’s cooled in the oven with a cracked door, then pulled out and either open the sides and close them again or run a plastic knife around the inside edge. I never get cracks.

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