LOL I came here for this comment and if it didn't exist I was going to write something like "Simple I just don't sprinkle any crack in my cheese cake!"
That was an amazing tip.. But ultimately I do not care that much if the cheesecake is cracked or not, the winning is in the taste and I've tried this recipe and it taste divine!!!! Thanks for sharing
I must say this is one of the best cheesecake “tips and tutorial” video I’ve ever seen. And trust me: i’ve been looking around A LOT online. Most of the tutorials do not explain it so well and do not allowed us to see wats going on inside the bowl. The tips are great and easy to follow. This was so great to me because one of the things I’ve always look for is to see how the perfect texture of the cheesecake looks like.The only thing missing here is the full recipe. Besides that: the best video ever! Congratulations and thank you!
when i saw the title i literally thought it was a parody video for crack addicts who put crack in all their food and this video was to help them stop and make a crack free cheesecake i now realise i was wrong
From the original Martha Stewart Recipe: Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
This one video has cleared up ALL of my cheesecake making problems...omg. As a baker, I've been looking for techniques to perfect the outcome of my cakes...and this video has shown me EXACTLY what/how to do it. Thank u sooooooo much for this. It has made a world of difference in my work. 👍🏿😎💎
Gardens- No it doesn't. I followed Martha's recipe to the letter and got a huge crack. I think it was due to the cream cheese not being fully at room temp.
I LOVE BAKING AND I LOVE CHEESECAKES. In MY opinion this is THE ULTIMATE CHEESECAKE.... I just ordered a larger pan just to make this cheesecake recipe........ EXCITED and I never care if my cheesecakes have cracks or not....
I tried your recipe and recommendations for not getting a cracked cheesecake. I have to say the results were amazing the; cheesecake tasted perfectly and there were definitely no cracks. I was really pleased with the results of this recipe.
I just made a cheesecake last night! lol Surprisingly mine didn't crack :p Nice tips though I think a knife around the edge works just as well, no need for a torch...
i just love you thomas joseph. you are amazing. I have been marathoning your playlist on this channel for an hour and it's as if you have put my life into place.
I wish I would have seen this before I took a knife around my cheesecake. It messed up the edge. I might have slightly over cooked it. It didn't crack I'm so glad for that.
Hey Thomas this is best cheesecake recipe I have ever seen and done it's PERFECT Thank you so very much sir your measurements are so very clear and that I appreciate
Your videos are great, but.....we tend to bake with a lot less sugar here in Oz. Could you post some recipes for everyday foods (like cheesecake!!) With less sugar. I'm afraid to reduce the sugar by half in case it doesn't turn out properly.thanks .
Wow! Thanks. My cheesecake usually has cracks, thanks for the wonderful tips, especially putting it in a pan with water and chilling it. Will be npmaking one for Easter so am going to follow your tips
Tom, you are really inspirational! I baked my Thai Tea cheesecake with your tips on my channel and they came out perfectly! Love Kitchen Conundrum, like how you explain the tips and tricks! It is like a science experiment for the right ratios!
Thomas, I love your videos! I have a kitchen conundrum. Sometimes when I make a loaf (like a gingerbread loaf or a lemon loaf that I make sometimes), it's fine at the beginning of its oven time but toward the middle or end the middle part sinks into the loaf and then never cooks. It doesn't always happen but when it does I have no idea why!
I've never tried a cheesecake where I bake it. I've done one non-bake cheesecake and that's it. Barely knew about getting cracks in them. Gotta try this recipe after getting one of those mixers :) been one of my goals to have one since cooking class in high school few years back.
I didn't like cheesecake before learn two yrs ago how to make it. Well I make two every week for two months. One for the family one all for me. I'm still trying to get rid of the cheesecake pounds I gained lol.
I love this thank you so much I am 16 and in culinary arts school and my cheese cake kept on cracking and I couldn't pass my assignment and it was making me upset because I hope to become a baker and bakery owner and I look up to you so much thank you so much
I came here because I was having a problem with the police and how I "couldn't put an illegal drug on my food" and I must say, I was terribly disappointed. But then I realized that if I follow this recipe, my problems will actually go away! I was pleasantly surprised. 8/10. Needs more purple.
I made a cheesecake once for my uncle. It had some cracks on it. He got angry and refused to try it. I felt so down. It tasted fantastic though. I wish he would have at least tried it. Thanks for the tips to make it crack free.
Hey Thomas! I made my very first cheescake yesterday, and didn't use any flour. It was amazing! Delicious. Now my question is, what's the difference when I put or not put flour on my mixture?
flour creates structure in the mixture its just to stiffen it if your mixture was too runny and might fall apart when taking it out you should have added flour other wise if its thick enought to hold shape without extra gluetin to hold shape should be fine by my guess
I love 🧀 cheesecake.thats so good there is a no crack cheesecake.i love the New York cheesecake.your cake looks so good wish i had a piece now.you did a great job.Pam Johnson.
It's awesome the way you present. You are so relaxed, I'm still a fresher, enjoy your recipes. can you please suggest me a mixer to buy? for batters & doughs. Thank you.
great demonstration. I have some cheesecakes to make in the near future for friends. I plan to use your recipe...just 2 small ones instead of one large.
instead of wrapping in tin foil, use the silicone springform pan protector: Easy Bath Cheesecake Wrap! Forget about wasting tin foil and worrying about water leaking into the pan anyway! Happy Baking!!
I have only made cheesecake twice, and the second one was less cracked. Both times I happened to have some of the batter left since the springform pan was filled to the rim, and if you want to cover it up and it will look like the batter is oozing slightly, so save some. If you don't need it, you can eat it as is ;)
Thank you for sharing all these baking and cooking tricks. It's fun watching you and learning so much at the same time. Can you show one recipe of icing used in writing greetings on cakes ? or is it the same rdcipe as buttercream frosting ? Thank you.
this is the best video to solving the delima of cheese cake, i just made a punkin cheese cake and its finished but watching you the receipt was wrong, oh well will know next time
The solution to crack is always put sour cream on top. Yummmmmm And yes, I am watching my weight right now but when my NY cheesecake addiction comes, I made one cheesecake, ate 2.5 inches of the cheesecake and gave the rest away to friends and colleagues.
soo I got you bake it for 45 mins at 350 degrees f, then reduce the oven temp to 325 degrees, how long does it bake at this second temp? because 45 mins is not long enough to bake a 10 inch cheesecake.
I use sour cream and ricotta along with the philly. First one had a small crack, second one had a few small cracks. I will now make sure all ingredients are at room.
The best trick I have found for preventing cracks in cheesecake is when the cooking time is over, just turn off the oven and let the cake cool to room temperature in the oven. I have never had a cracked top. The water bath, collar and torch seems to be an extra lot of work.
GM THOMAS JOSEPH I WATCH YOUR VIDEOS ALL THE TIME.I WOULD LIKE TO KNOW HOW MUCH IS TOO MUCH BEATING WHEN MAKING A CHEESECAKE. BUT MAKING SURE THAT EVERYTHING IS MIXED WELL. ANGELA. COLONNA
Thank you Everyday Food, your videos are very useful, my question would be: how to keep Eclare crispy after cooking at least a day or so p.s in Malaysia (hot and humid temperature)
Did anyone notice at 5:02 the cake was separated from the pan? And at 5:08 the pan was so clean that you could see the reflection? Coincidence, I think not.
beautiful; (have you used ricotta at all? I like to puree ricotta or use half "cream cheese" and half ricotta. I always use the "water bath" method with tin foil wrap as well....best way. Your cheesecake looks perfectly beautiful Thomas. thank you
To warm the cheesecake after chilling what other methods could be used to warm the sides of the pan? If you left the pan wrapped in the foil while chilling..could you just set that back into the pan it was baked in adding warm water and just let it sit for a couple of minutes then remove from the warm water bath and proceed to remove the cake from the pan as described..?? Still learning all the tips and tricks to cheesecake. Thanks for sharing your knowledge with videos here on RUclips.
I had *never* made a cheesecake before and I used this recipe for my first attempt. It was 100% successful! Now I want to make a chocolate version, but I don't want to deviate from Thomas Joseph's recipe too much--it was perfect! Will adding some melted chocolate of a good quality, maybe 8-10 oz, to this recipe work? Or will the extra "liquid" change the balance?
I tried it following the exact same recipe however I forgot to turn the temp down In between, also while I was pouring the water for the water bath I accidentally poured some inside the cake (I don't think that caused any damage)😅😅 I left it for 45 mins at 350°F the top was too brown BUT CRACK FREE I covered the top with thick cream and strawberry. it felt overcooked to me and too sugary as well but my family thought it was perfect. I'm definitely going to try making it again and hopefully I won't forget turning the temp down I also might try adding lemon to it to give it more flavor
Could I please have the exact recipe. I hear you say preheated oven to 350 and bake for 45 min then turn down to 325 but you don't say how long??? Can we have a written recipe please?
@@Ace_Of_Bace There's conflicting instructions to the written recipe and what this guys says on the video. He says turn the oven down to 325º after 45 minutes of baking the written recipe has the cake baking for 1 hour and 40 minutes without lowering the temperature from 350º . In addition Joseph says not to cover the cheesecake, which is correct by the way, but the written recipe says to cover with plastic wrap before chilling overnight or for 6 hours. If a beginner was making this they would be a bit confused and have to turn their kitchen into a "test kitchen" so to speak to see which instructions give the best results.
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I generally don't add crack into my cheese cake, but I could try
lol
💀💀💀
LOL I came here for this comment and if it didn't exist I was going to write something like "Simple I just don't sprinkle any crack in my cheese cake!"
😂😂😂☠️☠️☠️
LOOOOOL
Wanna know my solution to cracks? Topping it with cherries or chocolate...or both!
Amelia Bee LOL I love your solution!
"Gonna have to invite all your friends over to share this" Hah. Hahah....you're funny.
Rory Jakobs yeah i thought it was funny too, then i thought to myself "why is that ? so they can watch me eat it all" hahahaha
Lol 😂
This comment was 5 years early 😂
That was an amazing tip.. But ultimately I do not care that much if the cheesecake is cracked or not, the winning is in the taste and I've tried this recipe and it taste divine!!!! Thanks for sharing
Yusuf Bucheeri Same. I'd also just top it with a berry sauce (which is how I prefer a classic cheesecake). Yum! Amazing amazing tips though.
Right, I just want to make this cheesecake and eat!!!
I never thought about putting some crack in my cheesecakes. I'll try that and report back.
I don't think you will be able to comeback .
+sharaxxvable Who am I? D:
+Surfin' Bird butt
what I like to do is just sprinkle a little on top in place of powdered sugar
I want crack in my cheesecake also
Still my favourite cheesecake recipe after all these years. Always comes out so rich and dense. True classic recipe.
I really don't care about the crack, i just want to eat it
Yeah! Just cover that crack with some berries or something, hehe!
Me too! But some restaurants and cafés are strict about the presentation of food 😊
Nobody care about cracks. All they want is what's inside. For example, Anus. :)
Thank you!!! who cares about cracks
Me too...
Honestly, best cheesecake I ever made and had! No cracks or anything! You're awesome man
I must say this is one of the best cheesecake “tips and tutorial” video I’ve ever seen. And trust me: i’ve been looking around A LOT online. Most of the tutorials do not explain it so well and do not allowed us to see wats going on inside the bowl. The tips are great and easy to follow. This was so great to me because one of the things I’ve always look for is to see how the perfect texture of the cheesecake looks like.The only thing missing here is the full recipe. Besides that: the best video ever! Congratulations and thank you!
when i saw the title i literally thought it was a parody video for crack addicts who put crack in all their food and this video was to help them stop and make a crack free cheesecake
i now realise i was wrong
lmao
Sarah Frost I think you have to be a crack addict to think that xD
Dumb
ha ha ha
haha
I made this, and it was the best cheese cake I've had!
How long did you bake it at 325?
From the original Martha Stewart Recipe:
Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Thank you! Bake time/criteria NOT stated in video
This one video has cleared up ALL of my cheesecake making problems...omg. As a baker, I've been looking for techniques to perfect the outcome of my cakes...and this video has shown me EXACTLY what/how to do it. Thank u sooooooo much for this. It has made a world of difference in my work. 👍🏿😎💎
Cracked or not, as long as it was baked perfectly, i'd eat it.
I have found lowering the temp slowly definitely prevents cracking. I just love the chocolate cookie crust.
Gardens- No it doesn't. I followed Martha's recipe to the letter and got a huge crack. I think it was due to the cream cheese not being fully at room temp.
I LOVE BAKING AND I LOVE CHEESECAKES. In MY opinion this is THE ULTIMATE CHEESECAKE.... I just ordered a larger pan just to make this cheesecake recipe........ EXCITED and I never care if my cheesecakes have cracks or not....
I am making this cheesecake for the second time. It was amazing and turned out PERFECT! Thank you.
this guy's videos are amazing, I learned a lot from them
Wow ... I need a cheese cake ... right now ... especially because I'm about to watch some episodes of the golden girls ...
You never said how long to leave it at 325 before switching off the oven.
You make me want to watch you and this channel over and over again! Xoxo you're the best ever
I tried your recipe and recommendations for not getting a cracked cheesecake. I have to say the results were amazing the; cheesecake tasted perfectly and there were definitely no cracks. I was really pleased with the results of this recipe.
I just made a cheesecake last night! lol Surprisingly mine didn't crack :p Nice tips though I think a knife around the edge works just as well, no need for a torch...
I love his hands. This guy is seriously perfection in my eyes.
That was amazing! Good presentation.. now i realize that a cake should be treated preciously!
i just love you thomas joseph. you are amazing. I have been marathoning your playlist on this channel for an hour and it's as if you have put my life into place.
Chef John said that overcooked egg whites in the batter is the reason that it cracks. I think will trust Chef John.
Discrimination. All cheese cakes deserve to be eaten.
Preach
Cheesecake Lives Matter
You're the best at explaining & showing.
I've learned so much & will continue to. My man is thankful as well.
I wish I would have seen this before I took a knife around my cheesecake. It messed up the edge. I might have slightly over cooked it. It didn't crack I'm so glad for that.
Hey Thomas this is best cheesecake recipe I have ever seen and done it's PERFECT Thank you so very much sir your measurements are so very clear and that I appreciate
Your videos are great, but.....we tend to bake with a lot less sugar here in Oz. Could you post some recipes for everyday foods (like cheesecake!!) With less sugar. I'm afraid to reduce the sugar by half in case it doesn't turn out properly.thanks .
Wow! Thanks. My cheesecake usually has cracks, thanks for the wonderful tips, especially putting it in a pan with water and chilling it. Will be npmaking one for Easter so am going to follow your tips
Tom, you are really inspirational! I baked my Thai Tea cheesecake with your tips on my channel and they came out perfectly!
Love Kitchen Conundrum, like how you explain the tips and tricks! It is like a science experiment for the right ratios!
I’ve been using a simple cheesecake recipe from Nick Malgieri’s book “How to bake” for years and it has never cracked and always delicious.
Just cover the cracks with berries! :P
yupp.. exactly what I thought.. berry sauce or whole ones as well..
no
hahahaha no. NO
Thank you as you are making the cheese cakes I am learning more and more.
First time im baking sheesecake just following your instruction or style..its amazing my husband like it.
Thomas, I love your videos! I have a kitchen conundrum. Sometimes when I make a loaf (like a gingerbread loaf or a lemon loaf that I make sometimes), it's fine at the beginning of its oven time but toward the middle or end the middle part sinks into the loaf and then never cooks. It doesn't always happen but when it does I have no idea why!
I've never tried a cheesecake where I bake it. I've done one non-bake cheesecake and that's it. Barely knew about getting cracks in them. Gotta try this recipe after getting one of those mixers :) been one of my goals to have one since cooking class in high school few years back.
Wow........the perfect cheesecake, as always thanks for sharing these tips Thomas.
What if you don't have friends and you want to eat the whole thing in a closet alone?
Do what makes you happy, man
Lol....that's my plan 😂😂😂
+Jeremy Tang hahahhaha
+Tereza Barros da Silva tio.
I didn't like cheesecake before learn two yrs ago how to make it. Well I make two every week for two months. One for the family one all for me. I'm still trying to get rid of the cheesecake pounds I gained lol.
I love this thank you so much I am 16 and in culinary arts school and my cheese cake kept on cracking and I couldn't pass my assignment and it was making me upset because I hope to become a baker and bakery owner and I look up to you so much thank you so much
Haven't had cheesecake in years. I think I'm overdue for this decadence 😊 Will have to try these tips and tricks, thanks!
Yum. Thankyou chef. I’ll be following
I came here because I was having a problem with the police and how I "couldn't put an illegal drug on my food" and I must say, I was terribly disappointed.
But then I realized that if I follow this recipe, my problems will actually go away!
I was pleasantly surprised. 8/10. Needs more purple.
You are fantastic Thomas!! God bless.
Look beautiful and yummy cheese cake!! I would like to try ..I really love cheese cake..thank you God bless you
That cheesecake looks so delicious!
I made a cheesecake once for my uncle. It had some cracks on it. He got angry and refused to try it. I felt so down. It tasted fantastic though. I wish he would have at least tried it. Thanks for the tips to make it crack free.
Here's another tip: if you want to avoid unsightly cracks, just pull your pants up, hehe!!
Not all cracks are unsightly.
Most all seem edible.
Hey Thomas! I made my very first cheescake yesterday, and didn't use any flour. It was amazing! Delicious. Now my question is, what's the difference when I put or not put flour on my mixture?
flour creates structure in the mixture its just to stiffen it if your mixture was too runny and might fall apart when taking it out you should have added flour other wise if its thick enought to hold shape without extra gluetin to hold shape should be fine by my guess
you have a very good explanations in your recipe..thanks for sharing!😍😊
I love 🧀 cheesecake.thats so good there is a no crack cheesecake.i love the New York cheesecake.your cake looks so good wish i had a piece now.you did a great job.Pam Johnson.
Best cheesecake recipe I have ever come across aaaand I have come across many haha. Thanks Thomas xx
I legit let out a giggle at 1:07 wtf is wrong with me
JinO Chil my eggs
Lol
It's awesome the way you present. You are so relaxed, I'm still a fresher, enjoy your recipes. can you please suggest me a mixer to buy?
for batters & doughs.
Thank you.
I like this, it is very educational. Keep up the good work.
I was watching old Martha Stewart baking an inside out lemon meringue pie and her crust had unsightly cracks too, hehe!
Thanks. Excellent techniques to add.
great demonstration. I have some cheesecakes to make in the near future for friends. I plan to use your recipe...just 2 small ones instead of one large.
In your video you didn't mention baking time when heat is reduced? Would like to make this recipe please share that information.
instead of wrapping in tin foil, use the silicone springform pan protector: Easy Bath Cheesecake Wrap! Forget about wasting tin foil and worrying about water leaking into the pan anyway! Happy Baking!!
I have only made cheesecake twice, and the second one was less cracked. Both times I happened to have some of the batter left since the springform pan was filled to the rim, and if you want to cover it up and it will look like the batter is oozing slightly, so save some. If you don't need it, you can eat it as is ;)
Oh my god. How perfect you make. God safe your hands
Thank you for these fantastic tips!
Thank you for sharing all these baking and cooking tricks. It's fun watching you and learning so much at the same time. Can you show one recipe of icing used in writing greetings on cakes ? or is it the same rdcipe as buttercream frosting ? Thank you.
This cake looks so delicious Thomas.
Please leave us the ingredients in the transcription box for your nice recipes and thank you so much for your so nice show 👍👍👍🌹🌹🌹
Once you lower the temp to 325 degrees, how many more minutes until it’s done baking?
Oh yes. A cheesecake.. perfect cheesecake. Thanks for the tip!
this is the best video to solving the delima of cheese cake, i just made a punkin cheese cake and its finished but watching you the receipt was wrong, oh well will know next time
The solution to crack is always put sour cream on top. Yummmmmm
And yes, I am watching my weight right now but when my NY cheesecake addiction comes, I made one cheesecake, ate 2.5 inches of the cheesecake and gave the rest away to friends and colleagues.
As a kid I remember the bakery cheesecake having a cream cheese crust around the cake; do you have any recipes for a cream cheese crust?
Amazing! Just like an art.
Perfect as always! Thank you!
Very delicious cake
I gotta learn how to make a cheesecake like this. Seems like some work but its all worth it. Man, I'd top this with some fruits!
I made this and it was excellent.
soo I got you bake it for 45 mins at 350 degrees f, then reduce the oven temp to 325 degrees, how long does it bake at this second temp? because 45 mins is not long enough to bake a 10 inch cheesecake.
I use sour cream and ricotta along with the philly. First one had a small crack, second one had a few small cracks. I will now make sure all ingredients are at room.
The best trick I have found for preventing cracks in cheesecake is when the cooking time is over, just turn off the oven and let the cake cool to room temperature in the oven. I have never had a cracked top. The water bath, collar and torch seems to be an extra lot of work.
GM THOMAS JOSEPH I WATCH YOUR VIDEOS ALL THE TIME.I WOULD LIKE TO KNOW HOW MUCH IS TOO MUCH BEATING WHEN MAKING A CHEESECAKE. BUT MAKING SURE THAT EVERYTHING IS MIXED WELL. ANGELA. COLONNA
Dorothy, Blanche, Rose and Sophia would approve 😁👍
so much extra effort for the crack, not sure if that's the only benefit of the water bath and slow cook that it's quite worth it.
Thank you Everyday Food, your videos are very useful, my question would be:
how to keep Eclare crispy after cooking at least a day or so p.s in Malaysia (hot and humid temperature)
Did anyone notice at 5:02 the cake was separated from the pan? And at 5:08 the pan was so clean that you could see the reflection? Coincidence, I think not.
he is the male version of lea michele. someone said it already and i agree
beautiful; (have you used ricotta at all? I like to puree ricotta or use half "cream cheese" and half ricotta. I always use the "water bath" method with tin foil wrap as well....best way. Your cheesecake looks perfectly beautiful Thomas. thank you
Ok...so when can you come over....aaahhhh. yummy..you are sooooo good. You make everything seem so simple. Thanks I'll try again...
i love all of your vids..so informative!
I just clicked in case the solution was simple but I'll do fine with my cracked cheesecakes
To warm the cheesecake after chilling what other methods could be used to warm the sides of the pan? If you left the pan wrapped in the foil while chilling..could you just set that back into the pan it was baked in adding warm water and just let it sit for a couple of minutes then remove from the warm water bath and proceed to remove the cake from the pan as described..?? Still learning all the tips and tricks to cheesecake. Thanks for sharing your knowledge with videos here on RUclips.
Love this video!! I definitely will subscribe.
This looks so decadent!
I had *never* made a cheesecake before and I used this recipe for my first attempt. It was 100% successful! Now I want to make a chocolate version, but I don't want to deviate from Thomas Joseph's recipe too much--it was perfect! Will adding some melted chocolate of a good quality, maybe 8-10 oz, to this recipe work? Or will the extra "liquid" change the balance?
Love it
Thanks for sharing
Great tip.
"Invite all of your friends over to eat it....."
You're telling me this is not one serving?
Lool
I tried it following the exact same recipe however I forgot to turn the temp down In between, also while I was pouring the water for the water bath I accidentally poured some inside the cake (I don't think that caused any damage)😅😅 I left it for 45 mins at 350°F the top was too brown BUT CRACK FREE I covered the top with thick cream and strawberry. it felt overcooked to me and too sugary as well but my family thought it was perfect. I'm definitely going to try making it again and hopefully I won't forget turning the temp down I also might try adding lemon to it to give it more flavor
Could I please have the exact recipe. I hear you say preheated oven to 350 and bake for 45 min then turn down to 325 but you don't say how long??? Can we have a written recipe please?
I'm trying to locate the written recipe too!
www.marthastewart.com/343413/cream-cheesecake
After the 45 minutes how much longer does it stay in the oven at 325°
@@rosemarieczajkowski9574 (it is baking as we chat) 55 min @ 320.
I had to go and look at their recipe - which makes you do the math....lol
@@Ace_Of_Bace There's conflicting instructions to the written recipe and what this guys says on the video. He says turn the oven down to 325º after 45 minutes of baking the written recipe has the cake baking for 1 hour and 40 minutes without lowering the temperature from 350º . In addition Joseph says not to cover the cheesecake, which is correct by the way, but the written recipe says to cover with plastic wrap before chilling overnight or for 6 hours. If a beginner was making this they would be a bit confused and have to turn their kitchen into a "test kitchen" so to speak to see which instructions give the best results.