For best results, ensure all ingredients are at room temperature before starting. Do not overmix the filling, as this can incorporate too much air and cause the cheesecake to puff up and crack during baking. If you don't have vanilla beans, you can substitute with 1 teaspoon of vanilla extract. To prevent the crust from sticking, you can line the bottom of the springform pan with parchment paper. For a smoother cheesecake, bake it in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil, place it in a larger roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Thora Stehr
Jun 23, 2025The shortbread crust is the perfect complement to the creamy filling. Will definitely make this again!
Syble Swaniawski
Jun 8, 2025I had some trouble with the crust being too crumbly, but the end result was still delicious. Next time I'll add a tablespoon of cold water to the dough.
Karine Lueilwitz
May 4, 2025A bit time-consuming, but totally worth it. My family loved it!
Syble Christiansenbosco
Feb 27, 2025This cheesecake is amazing! The citrus flavor is so refreshing.
Fatima Howe
Feb 20, 2025Followed the recipe exactly and it turned out perfectly! The slow cooling in the oven really helps prevent cracks.