1. Wrap the pan with foil – this helps to keep it watertight.
2. Grease the sides of the pan first, the surface will not crack as much when the cake starts to shrink on cooling.
3. Chill thoroughly before unmolding. If possible, chill overnight.
4. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour).
5. Cover with plastic wrap and refrigerate overnight.
6. Use the egg size specified. If none is specified, use large (not jumbo or extra-large).
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