Adapted from a recipe in Nigel Slater’s The Kitchen Diaries, this cheesecake was baked without a baine marie (water bath). I retained the recommended baking temperature of 275^oF but prolonged the baking time to two hours. The result was much, much better than my first attempt at baking a cheesecake — the sides were lightly browned and nicely textured while the inside was light and soft. I still want to make another improvement. Next time, I will line the sides of the springform pan with baking paper so that the sides of the cheesecake will be smoother. Other than that, I’m sticking with Nigel Slater’s recipe.