Cooks Tips: Garnish this creamy pie with sliced bananas and caramel drizzle. To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften it in the microwave for a few seconds, but don’t overheat it. Using eggs that are room-temperature prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy. Like other baked custards, cheesecake should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Cheesecake will continue to “cook” after it’s removed, and center will firm up as it cools. For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel or rinse knife under warm water after each cut. Refrigerate any leftover pie promptly.

Recipe and photo courtesy of the American Egg Board.