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.

Lisa
Lisa's Gourmet
Confections and Foods -- Home of THE "Perfect Cheesecake"
http://www.emotigear.com/LisasGourmet/


"TammyM" > wrote in message
...
> On Fri, 14 Oct 2005 17:41:33 -0400, (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
>>
>>THE ROSE
>
> 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