Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall and crack. As a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack. Also, set a minute timer for the exact cooling time recommended in the recipe.
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Jorgeakn (2 discussions) on May 3, 2011 at 12:39 AM
Also, restraining yourself from opening the oven during the first 30 minutes of baking allows the cheesecake time to settle. When the cheesecake is done, leave the oven door ajar and allow it to cool along with the oven before removing it, this will allow your cheesecake to remain even and avoid deflating in the center. Then remove from the oven and let cool completely at room temperature :)
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TONIOSMOM (1 discussion) on Aug 10, 2009 at 05:22 PM
baking cheese cakes in a water bath also will pervent cracks.. wrap the outside of your springform pan with heavy duty alum. foil and put in a pan that is lower than the cake pan but not too low. Fill the pan with water so that the water come about half way up the side of the pan.. and bake as normal.. Also avoid over beating.. too much air in the batter can cause cracking
