My cheesecakes always crack on top when baking in the oven. I have tried setting a pan of water
on the lower rack in the oven during baking. What can I do?
Please read my web page on making Perfect Cheesecakes.
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.