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- If you want to serve the cheesecake with blackberry pie filling on top, you will need to make an extra batch of filling.
- Set the ingredients out ahead of time. It is much easier to cream everything together when they are room temperature.
- Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it halfway with water for a steam bath. This is quite a controversial topic, but I have found that the steam method works great. Plus, it’s so much easier than a water bath, and you don’t have to worry about water seeping in and ruining a perfectly good cheesecake.
- Do NOT over mix the batter! Over mixing adds air bubbles to the batter which rise as it bakes creating cracks in the surface of the cheesecake.
- Make sure your knife does not disturb the crust when swirling the pie filling.
- When you bake the cheesecake, place the pan on the oven rack directly ABOVE the steaming pan of hot water.
- Do not cover a warm cheesecake because it will have a little puddle of water on top later and the top will be soggy.
