Cheesecake

There are several reasons why a cheesecake cracks on top: 

• The eggs may not have been beaten in properly. Use an electric mixer. Beat at low or medium speed. At higher speeds, too much air may be beaten into the cheesecake which may cause the cake to puff, then fall and crack. 
• There may not have been enough moisture in the oven while baking. To add moisture to your oven, place the cheesecake in a water bath. Place the springform pan inside a larger pan which has been filled with an inch or so of water or place a pan of water on the bottom shelf of the oven. Since your springform pan may not be water-tight, cover the bottom of the pan with aluminum foil before placing the pan in the water bath. 
• Baking at a temperature that’s too high or over-baking can cause the top to crack. Check the baking time at the minimum time in the recipe. The cheesecake is done when the center appears nearly set. Do not do a knife or toothpick test in the cheesecake’s center – doing so may make it crack.
• Resist the temptation to peek into the oven while the cheesecake is baking. It is important that the cheesecake be baked with even heat. Drafts can cause a cheesecake to fall or crack. 
• Cool the cheesecake correctly. Set a timer for the exact cooling time suggested in the recipe. We suggest placing the cheesecake on a wire cooling rack to cool.