A springform pan (with removable sides and bottom) is the most commonly used pan for making baked cheesecakes.
For best distribution of added ingredients (chocolate chips, raisins, nuts, etc.) or for even marbling, do not oversoften or overbeat cream cheese.
To minimize cracking:
1. Avoid overbeating batter.
2. Avoid overbaking.
3. After baking, turn off oven and allow cheesecake to cool in oven with door slightly
open. If removed from oven, cool away from drafts.
4. During cooling, run a knife tip around the edge of pan so that the cake can pull
away freely as it contracts.
Cool to room temperature before chilling thoroughly.
After cheesecake is completely cooled, gently loosen cheesecake from pan side with tip of a knife or narrow spatula while slowly releasing pan clamp. Carefully remove side of pan.
Ungarnished baked cheesecakes freeze well.
