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Q: I have been baking cheesecake for dessert for many years for special occasions. The recipe calls for 1 ¼ hrs. baking time or until set. How do I know if it is set to the point that it is baked, and also why does it crack when taken out of the oven? The cheesecake always cracks a little after it is baked. Thank you! -- Mary S.
A: A: There are very few things sadder than a cracked cheesecake ... one that has dried out during cooking to the point that fissures run willy-nilly across the surface. Nothing to do for it but slather on the whipped cream or thick fruit topping to hide your failure. But there IS one small step you can take that will reduce the likelihood of cracks tremendously.When making fondue, the great secret to keeping the cheese from clumping while melting is to dust the cheese pieces with cornstarch before melting. The cornstarch elbows in between the proteins, keeping them from bunching together. The same rule works with cheesecake. The cornstarch keeps the egg and milk proteins from clumping and thus squeezing out moisture, causing cracks. Add about a tablespoon to a full-sized cheesecake recipe when you add in the sugar. This, combined with a water-bath cooking method, will ensure cheesecake so smooth your baker will be envious.
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