Cheesecake, all the ways we like it

Cheesecake is one of the few desserts where the technique gap between a good one and a bad one is huge and learnable. The bad ones crack across the top, weep on the plate, taste like sweetened cream cheese. The good ones are dense and satin-smooth, with a sharp note from sour cream or yoghurt that keeps them from cloying.

Room-temperature cream cheese is non-negotiable. A cold block beaten into batter never fully homogenises; you'll see the white streaks and feel the tiny lumps when you cut a slice. Pull it out an hour before you start, longer in a cold kitchen, and life gets easier. Same for the eggs - cold eggs from the fridge will seize the batter again.

A water bath is the difference between a flat surface and a fault line. The steam keeps the heat gentle and the rise even. If the thought of wrapping a springform tin in foil makes you tired, just slide a tray of boiling water onto the rack below - the humidity does most of the work.

Don't open the oven mid-bake. Don't pull the cake out the moment the timer goes. Turn the oven off, crack the door, and let the cheesecake sit in the cooling oven for an hour. The slow temperature drop is the single biggest reason for crack-free tops.

The eight here cover the full format range - full classic baked, no-bake jars, a tart hybrid, even a cheesecake bar for the days you want a smaller portion. All of them prefer to be made the day before, which makes them the most planning-friendly dessert in the house.