10. Let the cheesecake cool in the oven with the door slightly ajar, then chill in the fridge for at least 4 hours before serving.
Tips:
– Make sure all ingredients are at room temperature for the smoothest batter.
– Be careful not to overmix the batter once the egg whites are folded in to maintain that light and fluffy texture.
– The water bath helps prevent the cheesecake from cracking during baking.
Prep time: 20 minutes
Calories: 280 per slice
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