If needed, use a second piece of foil to cover any spots that the first piece missed.
Alternatively, you can put the graham crackers in a resealable bag and squeeze out all the air. Use a rolling pin or other heavy object to beat the crackers until they’re broken up into crumbs.
Use clean hands or a spatula to mix the ingredients together using a folding movement until all the ingredients are well mixed. If you chose to use salted butter, don’t add the pinch of salt.
While pressing the crust into the pan, make sure that you do not accidentally tear any of the foil. If you do notice a tear, replace it with a different piece of tin foil.
While this might sound like an odd instruction, you are actually giving the cake a water bath that will help the filling to cook without cracking. [7] X Research source
After the baking time has passed, open the oven and gently shake the cheesecake back and forth to ensure doneness. The cake should wiggle slightly in the center and should be firm around the edge. The center will firm up as the cake cools.
Some dessert chefs believe the cheesecake should be cooled uncovered for 2 to 3 hours. Chilling the cheesecake this way also helps to disperse the moisture that would otherwise form on the top of the cheesecake. [9] X Research source
Open the springform latch and gently remove the sides, leaving the cheesecake in all its glory. Then, carefully remove the bottom of the springform pan while transferring the cake to a plate or platter.
