Line a 9 1/2-inch (24 cm) round cake pan with parchment paper. Don’t worry if the paper is wrinkled or sticks out over the edges—that’s part of the process. Pour in the cheesecake batter.

Place the pan in a preheated oven at 430°F (220°C) and bake for 40 minutes.

After 40 minutes, open the oven door and leave the cake inside for another hour. You can skip this step if you want, but it helps the cake set better.

Enjoy the cheesecake the next day. I like to serve it with fresh berries and a dusting of powdered sugar.