The filling is easy-peasy as long as you follow basic cheesecake rules. All ingredients must be at room temperature and you don’t overheat the filling. Incorporating air into the filling will result into a puffed cheesecake which will crack on top and most likely to turn rubbery. And no one wants rubbery cheesecake! Smooth and creamy is what we’re all looking for.
The hardest part is definitely waiting for the cheesecake to bake and then cool down completely. Resist the temptation and cool the dessert before cutting into bars. If you want to cheat, after the cheesecake is baked, let cool for 1 hour at room temperature and refrigerate for another hour or so before serving.
Note
Source recipes -Here-
