I learned from Junzhi about the problem of mold anti-sticking. The most effective method is to coat the inner wall of the mold with softened butter (softened butter is the kind that has a pit when pressed, so don't melt it into liquid), and then spray a thin layer of powder on the inner wall of the mold coated with softened butter. Another method is to apply only softened butter, and the last method is to brush only vegetable oil, that is, the liquid oil used for cooking. The best anti-sticking effect is the first one, the second one is the second, and the third one is the worst.

My answer to the second question is: don't add water to the cake. If the water evaporates when baking, add it to the baking tray. Also, I think it should be baked all the way through the water, otherwise the taste will be very dry and there will be no instant taste of cheesecake. I hope my answer will help you.

If you think my answer is good, please choose my answer as satisfactory!