We created an incredibly smooth and luxurious cheesecake—without using a mixer or a water bath.
Why This Recipe Works
Most people think making the perfect cheesecake is as foolish a folly as trying to find the holy grail, but we were not deterred. We discovered that producing the perfect cheesecake is merely a matter of paying close attention to both the temperature of the oven and the temperature of the cheesecake. We used an oven thermometer to make sure our oven was calibrated correctly and an instant-read thermometer to make sure the cheesecake’s temperature didn’t rise above 155 degrees. Also, we relied on the food processor to make the batter quickly and easily. The best parts of all? No water bath and no cracks.