Be sure that your cream cheese and eggs are at room temperature. Room temperature ingredients combine more easily so you can mix them on low and without whipping in too much air. This ensures your cheesecake will have the creamy, dense texture that's the hallmark of a well-made cheesecake. This cheesecake is slightly smaller than most. To make an 8- or 9-inch cheesecake, double the recipe, use an 8- or 9-inch springform pan and increase the baking time by 10 minutes.