Bakeware
A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.

Baking
Avoid over-baking.

Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.

Cooling
Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.

Cool the cheesecake on a wire rack away from drafts.

After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.

Preparation
Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.

Storage
Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

Beat
To combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.

Blend
To combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job.

Boil
To heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.

Fold
To combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.

Grease
To rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to prevent food from sticking during baking. Nonstick cooking spray may also be used; do not use butter or margarine (especially in a baked recipe) because sticking may occur.

Grease and Flour
To rub the inside surface of a pan with solid shortening before dusting it with flour, to prevent food from sticking during baking. After flouring the pan, turn it upside down, tapping the bottom to remove excess flour. If the batter to be added to the pan is chocolate, HERSHEY'S Cocoa may be used in place of flour to add a rich brown coating to the final product.

Heat Oven
To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before adding food. Heating takes about 10 minutes.

Mix
To combine ingredients in any way that distributes them evenly. This can be accomplished using a hand utensil or an electric mixer.

Soften
To allow cold food, such as butter, margarine or cream cheese, to stand at room temperature until no longer hard. Generally this will take 30 to 60 minutes.

Stir
To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.

Whip
To beat ingredients with a wire whisk, hand rotary beater or electric mixer to add air and increase volume until ingredients are light and fluffy, such as with whipping cream or egg whites.