"Dora Allan" > wrote in message
...
> 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 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.