http://www.gourmetkoshercooking.com/2011/05/amaretto-cheesecake/ Gourmet Kosher Cooking Tue, 14 May 2013 13:06:24 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.gourmetkoshercooking.com/2011/05/amaretto-cheesecake/comment-page-1/#comment-9459 elizabeth Mon, 30 May 2011 12:46:51 +0000 http://www.gourmetkoshercooking.com/?p=15595#comment-9459 Cheesecakes crack for a few reasons, over-baking, over-mixing, or when cooling the sides of the cheesecake cannot pull away so it forms a crack. All are common. First, do not over-mix it. Mix the ingredients well and then add the eggs just to incorporate. The less air in the batter the less likely to crack. Second, bake it in a water bath so that it heats slowly and gently all the way through the cooking process (place the cheesecake in its springform in a larger pan filled halfway with water and bake in this). And do not overbake it. It is done, when there is gentle movement in the center. This will cook through upon cooling. Lastly, grease the sides of the springform pan before using and cool on the counter for just a few minutes, then gently use a knife to free in from the pan so it can cool completely. Finally, if it still has cracks make a delicious topping and no one will ever know its cracked.

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