Reg wrote:
> Dora Allan wrote:
>
>> I make a wonderful cheesecake with cream cheese, sour cream and eggs,
>> this cake needs to be baked for 1 hour then turn off the oven for 1 hour
>> then open the door for 1 hour. My problem is it ALWAYS cracks on me, how
>> can I avoid this.
>> Thanking you in advance
>
>
> 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
> 1/3 appears slightly fuid then it's done.
>

waterbath. and check doneness with instant thermomter

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