The Better Cheesecake Topped with Snickers

After much research I have learned the perfect cheesecake making techniques that will get you a silky, crack free dessert. 

Step 1: Line cover the bottom of your spring foam pan with foil

Step 2: Wrap foil around the whole pan to prevent water from seeping in (pictured above)

Step 3: Use ROOM TEMPERATURE ingredients (if it seems like I'm yelling here it's because I am)

Step 4: Make sure crust cools COMPLETELY before pouring filling

Step 5: Strain filling with a fine mesh sieve to remove any lumps

Step 6: Cook in a water bath

Step 7: Do not cook completely; there should be some center jiggle

Step 8: Allow to cool in an open oven with heat turned off

Step 9: Refrigerate for at least 24 hours

Although I used this recipe from My Baking Addiction, cheesecake is and will forever remain the most versatile dessert. A little lemon in the filling and voila it's the perfect treat to be topped with berries. It's also a great way to use leftover cookies (in the crust) or your favorite chocolate andy bar (roughly chopped and sprinkled on top). YUM-O!