Eggless Red Velvet Cheesecake

Recipe Tips

Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.

Make sure all your ingredients are at room temperature.

The Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot. Finally, I add a double layer of heavy-duty foil, covering the underside and coming all the way to the top.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.