Once you get your cheesecake out of the oven, and it's on the counter or on top of the oven on a flat surface, you want to take a thin bladed knife like a paring knife, not a butter knife because it's really it's a thick blade so it's going to kind of mess your cheesecake up a little bit. I ran under hot water, and before this cools, I want to just very carefully detach the sides of my cheesecake from the pan. And if you start to get cheesecake on your knife, rinse it under hot water again and come back and finish and I start by releasing the very top edge with my blade flat against the side, and then slowly work my way down the side of the pan until I Get to the bottom and it's all attached. And you want to do this before it cools.

What that's going to do is when it goes into the refrigerator and starts to cool, the cheesecake is going to shrink. Now as you can see it's attached the size of the pants of the cheesecake starts to shrink. We're going to get big cracks in it and we don't want that. So detach the size from the pan, put it in the refrigerator and I recommend letting it chill overnight and then you can finish removing it from the pan.