Recipe(tried): How to Prevent Cracking Cheesecakes

Cracking cheesecakes are a common problem. Here are some suggestions to maybe help you out:

DON'T OVERBAKE. THIS IS CRITICAL!!!! There should still be a firm "jiggle" in the center. Insert a toothpick or thin bladed knife in the center. There should be thick cheesecake batter on it. It shouldn't be runny but it shouldn't be dry either.

Bake in a water-bath. Wrap the bottom of your springform pan with foil to prevent water from leaking in. The water-bath creates humidity and keeps the top of your cake from drying out.

When you remove your cake from the oven, take it out of the water-bath and cool TOTALLY to room temperature before you refrigerate it. When you do put it the refrigerator, don't cover it until it completely chilled all the way through. This keeps condensation from forming on the top.

I hope these tips work for you. These are steps we take in our bakery and they work for us all the time.

Good Luck!