Cheesecake

The primary reasons for cracking are that you beat air into the batter and that the cake is heated and/or cooled too quickly. Air expends dramaticaly when heated, causing the cake to expand. When it cools, the cake deflates and cracks form.

Make sure the ingredients are at room temperature. Beat on low speed, and only until everything is well mixed. You will be less likely to whip air into the batter is you mix it in a food processor. Bake the cake in a water bath.

It cracks....why does that make it wonderful?

Overcooking is one thing that will cause this. I find if I remove the cake slightly before it's 100% solid I'll end up with a smooth surface and it will still be completely cooked.

Check for doneness by jiggling the cake slightly. If the center

Maybe because it tastes good!

The poster may be handicapped. Maybe her tongue has no eyes?

If the cake is wonderful, and someone is making remarks, just serve the cake to your real friends, maybe??? More for them, which seems to be a suitable reward to me...

H.

Cherry topping hides a multitude of sins......

YOU are RIGHT again.....it was webtv....

waterbath. and check doneness with instant thermomter

Yup. Insert thermometer in the center. If it's still a bit liquidy, it's done.

Many good suggestions have been given. You may also wish to try cooling the cheesecake by propping the oven door slightly open by using a wooden spoon rather than opening the door all the way. This allows slower cooling of the cheesecake.

I've made a lot of cheesecakes in my time. Even with the greatest of care, sometimes they crack. C'est la guerre. I usually try to make sure I have appropriate topping ingredients on hand just in case -- that is, if the appearance will be that important. My family and friends happily scarf up even the most cratered of my cheesecakes :-) I'm usually the only one unhappy with them. Your friends will love you AND your cheesecake-making "mistakes".

best of luck to you, TammyM tdmcniff at ucdavis dot edu

I've been making cheesecakes for many years, and in my experience, slow and easy wins the race, especially with cheesecakes. You might try this: Cooking at a lower temperature, for a longer amount of time will work too. Example: if the recipe calls for 350 degrees for 50 minutes, try lowering the temperature to 325 degrees for 1 hour, 15 minutes. Prop oven door open and let cake sit until oven is completely cooled. Remove cake to wire rack & let cool until room temperature. Place in fridge overnight, at a minimum. You'll get the best flavor.