Sometimes, for no apparent reason, the cheesecake forms a crack. Depending on the type of cheesecake, just cover the crack with some sour cream or whipping cream. No one will know the difference, as they won't see the crack!
 

To prevent cracks in your cheesecake:

When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.

A wonderful looking cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.

 

Check out all of Linda's tips and hints on baking cheesecakes: Cheesecake Recipes Baking A Perfect Cheesecake  Baking Cheesecakes Ahead Of Time Cracks in Cheesecake Cutting Cheesecake How To Freeze Cheesecakes Traveling with Cheesecakes Springform Pans

 

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