Cheesecake

This is a no bake one. Really simple and one of the best tasting I have ever had. Sarah

Cherry Cheesecake

Mix the cream cheese, condensed milk, vanilla and lemon juice with an electric mixer and put into the graham cracker pie crust. Pour cherry pie filling over the top. Store in the refrigerator.

Usually, when a cheesecake cracks, it means it's been baking too long. Try baking it for a little less time, like 50 minutes, then turning off the oven and allow it to sit for a full hour in the oven before taking it out.

Martha

My cheesecake never cracks. I use a bainne marie (sp?) or water bath. Just find a pan larger than your cheesecake pan and put the cheesecake pan in it. The add boiling water about half way up the sides of the cheesecake pan. Pop it in the oven.

Rather than timing it, around the 50 minute mark, start checking by opening the oven and gently shaking the cheesecake pan. If the outside is set and the middle inch or so still jiggles, its done. DO NOT BAKE UNTIL FULLY SET! When you reach the juggle stage, turn off the oven and use a wooden handled spoon (or equivalent) to prop open the oven door. Let this go for an hour more. Then take out the cheesecake from the water bath and let it cool on a rack. Then refrigerate for at least 4 hours or overnight.

Note: Use foil arund the outside of the cheesecake pan if it has a seperate bottom and side to make sure water doesn't seep in while baking.

Be sure and wrap your pan with a double wrap of heavy duty foil - I've had pan leak and it ruins the cheesecake. I bake mine at 325 for about 1 hr 15 min. It never cracks.

I would vote to say the cracks could also be due to over beating..bring all of your ingredients to room temp and always mix on low...and just long enough to get the smooth batter... another hint... line the inside of your spring form with plastic wrap..this allows the cake to pull away fromthe rim of the pan when cooling instead of clinging to the pan so to give it cracks... I run a professional bakery and this is what we do... I posted our batter formula some time back but never saw it post...???? if you areinterested..let me know and I will email it to you

-j

As long as we're being shocked . . .

That's what I do, with the outside of the pan wrapped in tin foil, unless I'm cooking the cheesecake in my pressure cooker(!).

Wouldn't parchement paper work also? It wouldn't melt, but it does have a non-stick property that is wonderful. ____

Lori