I started making cheesecakes when I was 14 – it’s a weird story, but I’ve made hundreds. It’s always the requested item when I bring a dish. I have just one little secret that makes a pretty big difference.

In New York, to get that delicious dense and creamy texture that is so hard to find anywhere else, they have special ovens. Just like the ones they use for their bagels. Ovens with humidity. You can fake it in your oven.

Put your broiler pan in on the shelf directly below the one you will put the cheescake on. Make sure you have the slotted layer off your broiler pan so it’s just like a shallow dish (don’t use glass, it will break). Make sure you do this while preheating the oven.

When you put your cheescake in, also put a cup of water into your broiler pan and shut the door right away. This will produce steam in your oven and add to the creamy texture of your cheesecake!

I actually had the idea to try this when I was trying the ‘Artisan Bread in 5 Minutes a Day’ techniques (which I FAILED miserably at!!). They do the same thing to get a great crust on their breads.

Thanks for all the great info on your blog!!

Unfortunately I’d have to eat the whole thing myself. Such a horrid fate!

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