1. Stir at medium speed until the material is even and smooth. If it is stirred at high speed or excessively, it may lead to cracking;

2. Cheesecake is generally baked at low temperature, 150- 160 degrees. When baking, pour a glass of water into the baking tray, put down the layer, put the cake mold on the grill and put it above the baking tray.

3. Do not open the oven within 30 minutes after baking, which may shrink or crack the cake;

4. Unless otherwise specified, don't take out the cheesecake after baking, and put it into the oven with the oven door half open 1 hour or so;

5. Don't shake the cheesecake during baking and cooling to avoid collapse;

6. After the cheesecake is baked, it will shrink somewhat. If the shrinkage is serious, it may be that the temperature is too high during baking;

When the cheesecake was baked, it almost solidified in the middle. If you shake it gently, it will tremble. It should be thoroughly cooled before eating, and it is best to put it in the refrigerator for more than 8 hours or overnight.