The cake is cooked when the edges are set and the center is jiggly. It will have a dark top and it’s ok. *NOTE* You will see when you take the cheesecake out of the oven it is all nice and inflated as a souffle would be. As it cools off, it will sink and crack. That’s ok, that is the style of the cheesecake.
Allow to cool completely. Leave it in the springform with paper for at least 2 hours, but better overnight.
When ready to serve, take the cake out of the springform, and keep the parchment paper. When serving, peel the paper off and cut the pieces. Serve and enjoy.
Nutrition
Calories: 472kcal | Carbohydrates: 34g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 315mg | Potassium: 144mg | Fiber: 0.02g | Sugar: 33g | Vitamin A: 1397IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 0.4mg
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