Because they are egg-based,
cheesecakes cook in a slow oven (meaning a low temperature) and thus
require a longer cooking time. The cake is done when the edges of
the cake are slightly puffy and the center springs back when touched
with your finger. If the cake is still moist in the middle, put it
back in the oven and bake just a few more minutes.
Cheesecake
has a reputation for cracking
right in the center of the cake after it is baked. Longer cooking
times, which yield a denser, less creamy texture, are also more
likely to cause a crack. Overcooking causes the proteins in the
cake to shrink and the cake to dry out and crack.
To
help prevent cracking, never open the oven door
while the cake is baking; do not overmix the batter once the eggs
are added to it; and for those who want to try a more advanced technique,
a sure way to prevent cracking is to bake the cake in a water bath.
To do this, place the batter-filled springform pan in a large baking
dish and pour hot water around the sides of the pan until the water
reaches halfway up the sides.
Cheesecakes
are cooled to room temperature on a wire rack before
refrigerating in order to lessen the chance of cracking.
As
soon as the cheesecake is removed from the oven and set
on a wire rack, run a sharp knife around the inside edge of the
pan, but leave the pan's collar in tact. Remove the collar after
the cake has cooled in the refrigerator.
When
reducing the size of the baking pans in a recipe, reduce
the cooking time by 15 to 20 minutes.
Chill
cheesecake in the refrigerator, covered with plastic
wrap; to freeze, cover with aluminum foil.
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