Posted by MJM on June 15, 1997 at 07:05:05:
In Reply to: Cheesecakes posted by Tom R on May 20, 1997 at 18:25:34:
: Why do cheesecakes crack and how do you prevent it from happening?
From my experience, it would crack whenever I baked it at 350 F. In an effort to eliminate the cracking, I tried reducing the baking temperature, first to 300 F, then to 275 F, and finally, to 250 F. Of course, I had to increase the baking time from about 1 hour to 1 hour and 35 minutes for an 8-inch cheesecake. I haven't had a cracked cheesecake since.