Bake the cheesecake for 60-80 minutes without opening the oven door.
After 60 minutes, open the door and shake the mold by the rim.
The cheesecake is ready when the middle of the dessert is still moving slightly.
If the cheesecake seems very runny to you, leave it for another 20 minutes.
After you turn off the oven, don't open it for 10 minutes.
After 10 minutes, open the oven door a third of the way.
After another 10, open it fully.
Cooling the cheesecake slowly is also one of the important rules, if you follow it, you won't get cracks on the surface or edges of the dessert.
When the oven is almost cool, take the cheesecake out and let it cool completely on the table for a few hours and then 4-6 hours in the refrigerator.
This is necessary to create a dense and stable, tender dessert texture.