>>21549800
Funny you should say that I just baked my first cheesecake yesterday and it was a bit of a disaster. I didn’t know anything about cheesecakes before I started. I had a few problems:
Wrapping the spring form in foil was not enough to stop the water from getting in and making the crust soggy
350f was wayyy too high. I’m going to try 300-325 next time (yes I have an oven thermometer and it was exactly 350)
The 12 inch spring form I have is too large and I don’t have a roasting pan big enough to do a 1 inch water bath so I had to do a shallow water bath with a cookie sheet. I’ll have to get a smaller spring form (9 or 10 inch)

If I figure out a way to seal the spring form pan better next time, bake at a lower temp in a smaller pan with a 1 inch water bath I think it’ll come out perfect. The texture and flavor is perfect. I will make a fresh raspberry sauce later today and have this for dessert tonight.