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Before preheating the oven, arrange the oven racks so that the cheesecake will bake in the center of the oven. Preheat oven for 10 to 15 minutes. Grease the bottom and sides of the springform pan to help prevent the filling from cracking when the cheesecake cools. It will naturally pull away from the sides.
The ultimate cheese cake that is extra creamy on the inside and caramelized on the outside for a bittersweet note Silky smooth vanilla brulée and Swiss dark chocolate on chocolate mud cake over a crispy croquantine base.
Allowing cheesecake to set will make it easier to cut. Cool the cheesecake on a wire rack in a draft-free location for 1 hour. Refrigerate, uncovered, for at least 3 to 4 hours. When the cheesecake is cold, cover it with a piece of foil or plastic wrap across the top of the pan and refrigerate for at least 6 hour or overnight.
A cheesecake is done when the edges are slightly puffed and when the center (about 1 in. in diameter) jiggles slightly when the side of the pan is tapped with a spoon. The retained heat will continue to cook the center while the cheesecake is cooling.
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