Here is the deal, this cheesecake is unbelievably easy. The secret is in the cream. u003cbr/u003eYou want to whip the cream to stiff peaks. I chill my mixing bowl for about 15 minutes before I am ready to start stirring. This helps give the cream a nice and cold start and cuts down on the time you need to mix. You want the texture to be full, fluffy, and stiff when you pull the whisk out of the mixing bowl. u003cbr/u003eI actually have a great u003ca href=u0022https://onesweetappetite.com/how-to-make-whipped-cream-from-scratch-3-ingredients/u0022u003etutorial hereu003c/au003e. u003cbr/u003eThe stiff cream is what holds the form of your cheesecake. Gently fold it in, when called for, and avoid over mixing which can deflate all of the air you beat in.