Cheesecake-cracks included

Well I had a very nice time at the wedding reception. Lots of yummy food, including many gorgeous cakes and goodies.  I forgot to take pics of the cheesecakes I made. Both of them ended up with cracks in them. They were both sliced and eaten anyway. The texture was out of this world creamy! I baked them both at 325 for 45 minutes and then left them in the turned off oven for 1 hour longer. The first one I placed on a cookie rack without a plate to cool and it ended up with a little larger fracture. I plated the second and thought it was going to be perfect, but alas it had a small fissure as well.  I sprayed the springform ring and tried to keep them from drafts, but they still cracked. The only thing I didn't try was the water bath.  Maybe next time.

Cheesecake Tips

photo from dairyfoods

I am baking a couple of cheesecakes tomorrow for a friend's wedding reception.  I love my simple recipe from Southern Living, but I many times have cracks that form on the top of my cheesecake either during baking or as it is cooling. I went in search of info today in order to stop those unsightly cracks and found some great info at this website.  I didn't know about the eggs trapping air in the cheesecake.  My recipe calls for a 350 oven for 40 minutes and then a 30 minute time after the oven is off.  I might try the 325 for 45 and an hour in the oven after it is turned off. I love the flavor and texture of the cheesecake-just not the cracks! My cheesecakes have a texture like the photo above (light, airy, smooth & creamy). I just want the top to look like that! Will let you know if it helps. Not sure about the water bath. Will try it if the other suggestions don't work. I will post pics and the recipe tomorrow. Happy baking.