Article: Many reasons for 'cracked' cheesecake

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Q: When I bake cheesecake, I get a lot of compliments, but I am always disappointed that it cracks in the middle. What am I doing wrong? A: One of the most common cheesecake maladies is cracking due to moisture loss. Increase oven humidity with a shallow pan of hot water on the bottom shelf during baking.

Sudden shocks of cool air also crack a cheesecake; keep the oven door closed until it nears the end of baking time.

When it's nearly done, shut off the oven and open the door. Leave the cheesecake to gradually cool for about 15 minutes before removing it to a warmish spot free of drafts.

Overbeating the cream-cheese mixture ...

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