"Dora Allan" > wrote in message
...
> Could someone be kind enough to tell me how to make a cheesecake that
> does not crack. I have a wonderful recipe for cheesecake and everyone
> loves it.
> The recipe I have calls for the 5 eggs to be separated , adding the
> yolks to the cream cheese and sugar, then blending in the whipped whites
> with the sour cream. The baking process calls for one hour at 300 and
> one hour with the oven turned off and then half hour with he door open.
> I believe this is to allow the cake to cool gradually. Wonderful cake
> but it always cracks down the middle and I would love to know how others
> make such a perfect cake. Thanks for any suggestions
>
> THE ROSE

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

>