Cheesecake, heal thyself!

Who doesn't love cheesecake? Why wouldn't you? It's not even cake. It's custard/cheese one-crust pie. It's incredible. It could kill you. And to make it right, many changes to the oven must be made.

I've been on a quest for the perfect cheesecake, and I think, as far as plain ones go, this is the perfect one. It's at least the most sentient, self-healing cheesecake ever. Example: while baking this cheesecake, the outer edges began to rise and crack faster than the gooey center. Normal, and sad, cracks in cheesecake. But! While cooling in the fridge, it HEALED ITSELF. It is now a crack-free cheesecake. Flabbergasted.

The following recipe has been adapted from http://www.thatsmyhome.com/cheesecake/blue-ribbon-cheesecake.htm

Perfect Cheesecake

Preheat oven to 450, and set out springform pan, jelly roll pan, and small baking dish (brownie pan?), and some water.

Crust:
1-1/2 c. graham cracker crumbs (cinnamon grams were tasty)
1/2 c. butter, melted (1 stick)

Combine in medium bowl with fork; press into bottom and sides of a springform pan (9"). Try using spoons and heavy drinking glasses to moosh the crumbs down evenly.

Filling:
24 oz. cream cheese, room temperature (set out for an hour or two)
1 c. sugar
3 eggs, room temperature
1 t. vanilla extract
finely grated zest of one orange
1/2 c. butter, melted and cooled

Using an electric mixer, beat cream cheese until light and fluffy. Add sugar and mix. Add one egg at a time and beat well after each addition. Add vanilla and zest, mix, and finally add butter, mixing again.

Pour filling into crust-lined springform pan, which maybe you butter before hand, maybe not. Maybe you even used parchment paper to line it. I never do either.

Place springform pan inside jelly roll pan to prevent leaks; put into middle of oven, leaving one rack below.

Place small baking dish on lowest rack under cheesecake. Pour water into baking dish and step back; avoid steam burns!

Bake at 450 for 15 minutes, then 300 for 30 minutes, adding water after 30 minutes of baking. If the middle jiggles after this baking time, but no more than a jiggling circle a few inches in diameter, it's done.

Take out of oven and place on cooling rack. Cover the cheesecake with cardboard, not plastic wrap or foil, so it can breathe without forming condensation. Place into fridge and let the self-healing begin.