Loaf Pan New York-Style Cheesecake

Tips from the Pillsbury Kitchens

• tip 1
  Take this cheesecake up a notch by topping with canned cherry pie filling, hot fudge drizzle, caramel sauce drizzle or even crushed cookies.
• tip 2
  This cheesecake can be covered and stored in refrigerator 3 to 5 days. Want to freeze leftover cheesecake? Precut slices, and place on cookie sheet lined with cooking parchment paper. Freeze cheesecake until solid, about six hours. Remove slices from freezer, and wrap each slice in double layer of food-safe plastic wrap; store in airtight container in freezer. To thaw, simply move wrapped pieces to refrigerator 4 to 6 hours, then serve.
• tip 3
  To prevent cracks in cheesecake, we incorporate a number of key techniques in our method. Beating eggs into filling just until blended helps to reduce unnecessary air, which may cause bubbles in your filling. Adding a water bath helps regulate temperature so edges and center of cheesecake bake more evenly. Cooling cheesecake in oven 15 minutes with oven off and door closed before removing to continue cooling helps prevent cracks as well.
• tip 4
  We like that you don’t have to prebake the crust in this recipe. However, if you want that toasty, caramelized and slightly firmer result that comes with prebaking your crust, you can take this extra step. To do this, bake the crust at 325°F 15 minutes, and cool 15 minutes before topping with filling.