Cheesecake

Tap jars on the counter to release bubbles and prevent voids.

Let cheesecakes cool to room temperature before chilling to avoid condensation.

Use room-temperature cream cheese for a smoother batter.

Run a warm knife around the edges before unmolding to avoid tearing.

Line the bottom with parchment rounds for easy release if baking in ramekins.

For bars, press chilled cheesecakes into a cookie crust after cooking, then slice.