Round-Bladed Knife
Loosen the edges of the cheesecake with a round-bladed knife when it’s done cooking. This lets the cheesecake shrink naturally when it cools.
Cornstarch
Mix in 2 tablespoons of cornstarch, even if your recipe doesn’t call for it. The cornstarch binds to the eggs to help prevent air bubbles.
Slow Cool
When the cook time is up, turn off the oven and allow the cheesecake cool inside with the door closed. Your cheesecake cools in about an hour. For your first attempt using these tips and trick, try this yummy lemon ricotta cheesecake.