Serious Eats: Talk

Cheesecake that splits.

Whenever I make cheesecake, it looks lovely as it comes out of the oven (and tastes divine) but as it cools, it usually cracks or splits across the top. It's purely a cosmetic problem but it bugs me. I cool it on the stove (that's obviously still warm) and I leave the sides of the pan on it. Is it a cooling problem, or am I baking it too long?

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