16 secrets for the perfect baked cheesecake. By Matt Preston

Matt Preston shares some wise and delectable tips to making the perfect baked cheesecake.

Brett Stevens

1. Use a round, sprung-latch baking tin. This makes it easier to get the cheesecake out.

2. To ensure the same result as the recipe use the same shape and size cake tin or tray as specified in the recipe.

3. Line the bottom and side of the tin.

4. Once lined, insulate the tin by wrapping it in two layers of silver foil that's scrunched up around the top of the tin. We will be cooking the cheesecake gently in a water bath and this will also keep the water out.

5. Be prepared: Find a roasting tin that will neatly accommodate the cake tin. Put the kettle on for the water bath. Pre-heat the oven.

6. When using a biscuit, cookie or cracker base, make sure you press the mixture firmly and evenly into the tin.

7. When the base has been cooked allow it to cool completely before filling.

8. If making a baked cheesecake, the cream cheese and caster sugar is ready for the addition of the eggs when it no longer feels grainy. To check this, rub the mixture between your thumb and forefinger to see if it's smooth. If it is not, you have some more beating to do.

9. Add the eggs one at a time. This makes it easier for the cheese mixture to accept them. Don't add the next egg until the previous one is fully incorporated.

10. We don't want any lumps of cream cheese in the filling either, but whatever you do, don't over-beat the filling.

11. Pour the filling into the lined and based tin, tapping it on the bench to ensure the filling is free of air pockets.

12. Place the cheesecake-filled cake tin into the roasting pan and place it in the preheated oven. Pour water from the boiled kettle into the roasting pan so it comes 2.5cm up the side of the foil-cosseted cheesecake tin.

13. Never try to remove a cheesecake from the tin while it's still hot. If you do pop the latch of the tin too early, expect a cheesecake-y puddle on your laminex.

14. Removing the base of the tin, and the paper lining, can be a hassle, so do ask a friend to help with the transfer from tin to plate.

15. Let the cheesecake cool in the oven after the allotted cooking time for at least an hour.

16. Do not unmould until the cheesecake has cooled.