I rarely make cheesecake, but it's The Husband's birthday, so....
I have all the right equipment -- a Thermapen, wide, heavy-duty foil, a pan with a silicone seal and an external oven thermometer. Just need the right baking technique for a consistently smooth, creamy texture.
A standard water bath/consistent low temperature? Water bath/start at 375-ish then lower the temperature? CI's no-water bath/start at 500 for ten minutes then drop the temperature to 200?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)