For a never fail way to bake this cheesecake without cracks start with a short period, 10 minutes say, in a hot oven (425F)
then take the temperature right down quickly (leaving the door ajar to aid cooling) to a slow/very slow (260-270F) for about 40 minutes, or until it feels springy.
then switch off and leave the cheesecake to cool inside the oven, slowly as the oven cools itself with the door shut.
Using this method I've never had any cracks, the cheesecake stays very moist due to a quick "sear" at the start, then slow cooking and a slow cool-down to avoid cracks.
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For a never fail way to bake this cheesecake without cracks start with a short period, 10...