Serves: 5
If the baked cheesecake will be topped with fruit or sauce, it may not matter if the top cracks during baking. If you prefer a smoother top, try these tips:
*Bring the eggs and the cream cheese to room temperature before mixing the batter.
*Use an electric mixer or food processor to beat the filling. Beat at medium speed just until smooth. Overbeating or mixing at high speed can cause cracks to form during baking.
*Place a shallow pan half full of hot water on the lower oven rack during baking. The resulting steam will help prevent cracks.
*Let the cheesecake cool gradually after baking. Unless the recipe specifies otherwise, when the cheesecake is done, turn off the oven and open the door. Let the cheesecake remain in the oven for 30 minutes, then transfer it to a cooling rack in a draft-free place until it reaches room temperature. When it is completely cool, remove the sides of the pan and refrigerate the cheesecake.
This Cook's Note: Avoiding a Cracked Cheesecake Surface recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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