Bake an irresistible classic cheesecake that's easy to prepare. Follow our 101 recipe for the perfect cheesecake.

With its cookie crumb crust and smooth, creamy filling, cheesecake is absolutely delicious both plain and embellished with fruit for a special celebration. Although many people love cheesecake, some people insist that they can't bake one. They claim that their cake cracks, doesn't set properly or always comes out of the oven overbaked. Because of this, we decided to share a recipe for a fabulous cheesecake that is easy to bake. It comes to us from Mrs. Phyllis Albert, my father's aunt who is a spectacular cheesecake baker.

For a successful cheesecake, follow these important points:

• Let the cream cheese soften at room temperature for 2 hours. This enables the cream cheese to beat smoothly without forming lumps in the mixer bowl.
• Don't overbake the cake. As it cools, the cheesecake will firm up as it cools.
• A sudden temperature change can cause a cheesecake to crack or fall. After your cake is finished baking, leave the cake in a turned-off oven to cool down gradually. This gradual cooling will ensure that your cake will not crack.

RECIPE

CHEESECAKE

Makes One 9-inch Cheesecake

FOR THE CRUST:

1 1/4 cups graham cracker crumbs

4 tablespoons unsalted butter, melted, plus more for baking pan

1 tablespoon plus 1 1/2 teaspoons granulated sugar

1 tablespoon plus 1 1/2 teaspoons light-brown sugar

FOR THE FILLING:

6 eggs, separated

1 cup plus 1 tablespoon granulated sugar

2 packages (8 ounces each) cream cheese, at room temperature

16 ounces sour cream, at room temperature

1 tablespoon pure vanilla extract

2 tablespoons ground cinnamon, for dusting

1. Use a food processor to crush whole graham crackers into crumbs (or you can crush them by hand using a rolling pin and placing the crackers in a plastic bag). Crush enough crackers to yield 1 1/4 cups of graham cracker crumbs. Add the melted butter and sugars; process to mix. Lightly butter the bottom and sides of a 9-inch springform pan. Press the crumb mixture onto the base and up the sides of the springform pan. Chill the crust until ready to fill with the cheesecake filling.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together 6 egg yolks and 1cup sugar on medium speed just until blended, scraping down the sides of the bowl often. Add the cream cheese, sour cream and vanilla extract to the egg-yolk mixture, and beat on medium speed until the mixture is smooth, taking care to scrape down the sides of the bowl to eliminate any lumps.

3. In a clean glass or metal bowl, beat together the 6 egg whites with the 1 tablespoon of sugar until the egg whites form stiff peaks. Gradually add the beaten egg whites to the cheesecake mixture, being careful not to overmix in order not to deflate the beaten egg whites.

4. Remove the chilled crust from the refrigerator; pour the cheesecake mixture into the pan. Smooth the top and sprinkle generously with the ground cinnamon. Place the cheesecake in a cold oven and then turn the oven on to 300 degrees F. Bake for 1 hour and 15 minutes. After baking, turn the oven off and place a wooden spoon in the oven door to keep it slightly open. Allow the cheesecake to sit in the oven for 30 minutes. Then open the oven door all the way and allow the cheesecake to remain in the oven for another 30 minutes. Remove the cake from the oven, and allow it to cool completely on a wire rack. Remove the pan sides. Slide the cheesecake onto a serving platter, cover, and refrigerate for about 6 hours or overnight.

SPECIAL THANKS

Phyllis Albert