I did an internet search and this is what I found.
There are a couple of things you can do to prevent cheesecake cracking:
Make sure you mix the ingredients only as much as it takes to make the batter smooth. Over-mixing incorporates too much air, which makes the cheesecake rise during baking then collapses as it cools.
As soon as you take the cheesecake out of the oven, run a knife along the edge to prevent it from sticking to the sides of the pan. As cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form.
Don't over bake the cheesecake: take it out of the oven when still a little jiggly the center. Cracks form when the cheesecake gets too dry.
Like I said, when you place the batter in the pan, slightly drop it a couple of times to remove any air bubbles.
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