Here are 3 quick tips that I use with every cheesecake. Always use a water bath. Adding a pan of water underneath the cheesecake instead of sitting the cheesecake in the water bath doesn't always work either. I recommend cooking the vanilla cheesecake low and slow. So 325 degrees F for as long as it takes until the edges are set and the center only slightly jiggles like jello. Lastly is allowing it to cool slowly in the oven until it reaches room temperature.