Copycat Luby's Baked Cheesecake

Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start.

To prevent cracks, avoid over-mixing the batter, especially after adding the eggs.

If you're concerned about cracks, you can bake the cheesecake in a water bath to help distribute the heat evenly.

Allow the cheesecake to cool gradually in the oven with the door slightly ajar to avoid sudden temperature changes that can cause cracking.

Before slicing, dip your knife in hot water and wipe it after each cut for clean slices.

This cheesecake can be made ahead and stored in the refrigerator for up to 5 days. It also freezes well for up to a month, wrapped in plastic and then foil.

Serve the cheesecake plain, or add toppings like fresh berries, fruit compote, whipped cream, or a chocolate drizzle.

Can I substitute the graham cracker crumbs in the crust?

Yes, you can use crushed digestive biscuits, vanilla wafers, or even Oreo crumbs for the crust.

Is it necessary to use extra-large eggs?

While extra-large eggs are specified, you can use large eggs. The size difference is negligible in this recipe. If the filling seems dry, add a tablespoon of water or extra sour cream.

How do I know when the cheesecake is set and ready to be taken out of the oven?

The cheesecake should be slightly wobbly in the center when you gently shake the pan. It will firm up as it cools.

Can I make this cheesecake without a springform pan?

While a springform pan is best for cheesecakes, you can use a regular round cake pan. Just line it with parchment paper for easy removal.

What can I use if I don't have fresh lemon juice?

Bottled lemon juice can work, but for the best flavor, fresh lemon juice is recommended. In a pinch, a small amount of lemon zest can also be used.