Creamy, dense richness is what makes this New York Style Cheesecake so delicious with just the right amount of sweet and tangy – and a gluten free, nut free crust option!
¹After the crust is done cooking, let it cool just a smidge. Lay two pieces of plastic wrap perpendicular to each other – like an even shape ‘t’. Wrap the bottom of the still warm pan, because the pan is still fairly hot (be careful or use a kitchen towel to help!) the plastic will mold around the bottom without melting, creating a waterproof seal. Then wrap with aluminum foil. An additional option is to wrap with foil then place inside a slow cooker bag.
²Place the wrapped springform pan directly in a larger pan. Fill 1 to 1 1/2″ up the spring form pan with water.
When chilling overnight you may need to place the springform pan on a plate as butter in the crust may leak out during cooking.