Cheesecake Crack Problem Solved Recipe

How to make it

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• Oops! The most common reason cheesecakes crack is because they're overbaked. Next time, check it 10 min. before the recipe suggests. Remove cake from oven when a 2 - 2 1/2 inch area around the cheesecake appears set when lightly jiggled. The cake should look wobbly (not soupy) in about a 3 inch circle in the center. Note: cheesecakes with cornstarch or flour do not typically crack as easily from overbaking.
• Maybe the cheesecake was baked too hot. Next time, try setting the oven to a lower temperature and baking a longer time. Follow above suggestion for doneness.
• Try baking the cheesecake in a waterbath. Prepare your springform pan by wrapping a double-thickness of foil on the outside of the pan over the bottom and up the sides. Place in a larger baking pan, and pour in boiling water almost to the level of the cheesecake in the pan. Bake at 325 degrees F for 45 - 50 min. Check for doneness as above. Remove from waterbath immediately after removing from oven.
• Always cool cheesecakes completely to room temperature before chilling. I know the Food Police would probably not agree with this, as a cheesecake is technically a custard, but tough.
• Still have a crack? Sometimes it can't be helped, cheesecakes are funny that way. So now what? Cover it up! Use a sauce; caramel, chocolate or fruit coulis are great options. Or try this:
• Mix together 3 c. sour cream, 2/3 cup sugar, and 1 tsp. vanilla. Spread over top of cheesecake and bake at 250 degrees F. for about 15 min. Cool completely to room temperature before chilling.
• HOPE THIS HELPS! GOOD LUCK! :)