This question comes from Nancy M. in Texas: Why oh why does my beautiful cheesecake crack???
Answer: Cheese cakes are hard! Sometimes they crack for no apparent reason.
Here are a few tips to help prevent them from cracking/
When the internal temperature of the cake rises beyond 160 degrees while baking, it will always crack.
To prevent this from happening, use an instant read thermometer to test its doneness.
Take it out of the oven when the cheesecake reaches 150 degrees at the center to avoid over baking.
Even a wonderful looking cheesecake with no cracks can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the spring form pan.
To avoid this from happening, cool the cheesecake for only a few minutes, then using a paring knife, free it from the sides of the pant before allowing it to cool completely.
When all else fails, fill in the cracks with sour cream, cream cheese or whipped cream.