"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
>
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.